Mamaw's Pickled Peppers

     Every July we go home to WV and spend an amazing week at my grandparent's house nestled on the Buckhannon River. It's a beautiful area filled with people that thrive on homemaking. My grandmother and mother are the two women that sparked my interest in making food from scratch, canning, and preserving. They both have some great recipes that they have shared with me over the years and this summer I obtained one of my favorites!

      My grandmother always has pickled banana peppers in her fridge when we go to visit. These are a favorite of us all, especially my grandfather. These are delicious on pizza, hamburgers, sandwiches, morning eggs, or just right out of the jar. She was gracious enough to share this recipe with me and I couldn't wait to make them when I got home. I grew most of my banana peppers in my small garden, and I also used some of Kilpatrick Family Farm's red Carmen Peppers as they also have a sweet flavor. 

Mamaw's Pickled Peppers

3.5 Qts. Banana/Carmen Peppers

1.5 Cups White Vinegar

1.5 Cups Water, +enough to cover peppers, divided

1 Cup Sugar

1/2 tsp of Salt & 1 TBSP of Vegetable Oil per jar

• Cut peppers in half lengthwise and remove all the seeds and ribs. 
• Fill peppers into a large stockpot, cover with water, and bring to a boil. Boil for 4 mins.
• Meanwhile, combine white vinegar, 1.5 Cups water, and sugar in a separate stockpot and bring to a boil. Boil until all sugar is dissolved. 
• Drain peppers and pack into clean, hot jars (should make 5 pint jars). 
• Add salt and oil over peppers and ladle vinegar mixture on top leaving 1/4-1/2 in. of headspace. 
• Process in a water bath for 15 mins. 

      

Morning Shine

Remember that bottle of Vodka you bought on sale that's been sitting in the back of the cabinet for so long that it's probably stronger than when you bought it?? No? Well maybe you don't let Vodka sit that long, but in my house we get bored of it pretty quickly. I was trying to think of what to do with a left over handle, when I remembered something my Mamaw makes every Christmas season; Homemade Coffee Liqueur! She always called it Homemade Kahlua, but I thought it deserved a little more original name that doesn't infringe upon copyright ;) So, "Morning Shine" was born. She was gracious enough to share her recipe with me, so now I share it with you (hopefully she doesn't mind lol). 


Morning Shine
3 1/2 C Sugar
3 C Water
6 TBSP of Instant Coffee
5 tsp Vanilla
2 tsp Culinary Glycerine (this acts as a thickener, but neither Mamaw or I have EVER used it)
2 1/2 C Vodka (I've also done a mix of Vodka & White Rum)


Boil the first 3 ingredients for 30 mins on low & let cool.
Add the last 3  ingredients to cooled coffee mixture.
Store the Morning Shine in a dark bottle (if possible) in a dark cabinet/closet for 2 weeks.

My favorite way to enjoy it is with ice and half & half :)

Makes 1/2 Gallon of Homemade Morning Shine

Dos Agua Frescas

These two delicious drinks were introduced to me by a new friend in The City (aka NYC lol). She works at a restaurant in Brooklyn called "Pie's & Thighs" (if you ever go get the chicken biscuit; you WON'T be disappointed) and they serve both of these Agua Frescas there. These are both so refreshing, and are so much better for you than sugar-filled lemonades or teas. Give them a try and you'll definitely be back for more. ENJOY!!!


Watermelon Agua Fresca


Ingredients: 
6-7 lbs of Watermelon, cut off the rind
1 TBSP (or to taste) of Agave (or simple syrup)
2 TBSP (or to taste) of Lime Juice (fresh is always better)


Directions: 

• If you have a juicer, then this will be much easier. I cut up and juice the watermelon, then add lime juice and agave and stir. SIMPLE
• If you do not have a juicer, throw all ingredients into a blender and puree. Then strain the mixture through cheese cloth. 

Cucumber Agua Fresca

Ingredients:

4 Large Cucumbers

3 in. of Fresh Ginger, peeled

1/3 Cup of Lime Juice

8 Cups of Water

1/2 Cup of Agave (or simple syrup)

1 TBSP of Lemongrass paste, or 1 Stalk of fresh lemongrass

Directions: 

• If you have a juicer, then this will be much easier. I cut up and juice the cucumber, ginger, and lemongrass then add lime juice, agave, & water and stir. SIMPLE
• If you do not have a juicer, throw all ingredients into a blender and puree. Then strain the mixture through cheese cloth. 

My first blog!

Hello All! Welcome to my Blog! After many, many, MANY Facebook messages for all my various canning recipes, I decided that it would be way easier to post them online for all my interested friends. I want to use this as a way to post all my canning recipes, craft ideas, quilting projects, food swapping events, and other miscellaneous homemaking adventures. I am willing to share most all of my recipes, since someone shared them with me, but I do have a few I have to take to my grave. If I don't post it on here, just ask :) Also PLEASE feel free to share any recipes you stubble across that you think I might enjoy :) Thanks for reading, and I hope you see something you want to try yourself!