- 2 large cans sliced beets
- 2 large white onions, sliced
- 4 cups apple cider vinegar
- 4 cups water
- 2 cups sugar
- 2 tablespoons kosher salt
- 4 tablespoons pickling spice
- 4 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 4 tablespoons minced garlic
- Drain the beets, discarding the liquid.
- Slice the onion in thin strips.
- Combine the rest of the ingredients in a large pan to make a pickling liquid.
- Boil then reduce to a simmer for about 5 minutes.
- Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
- Drain the pickling liquid, discarding solids.
- Layer the beets and onions starting with beets and ending with onions. Pack slightly.
- Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
- Let jars sit until they are cool.
- Screw on the lid and store in the refrigerator.
Source: Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/
- 1/2 cup butter, melted
- 1 cup flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- 1 cup milk
- 4 cups peaches, sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- Melt the butter and pour into a 9×13 baking dish.
- In a bowl, mix the flour, 1 cup of sugar, baking powder, cinnamon and nutmeg.
- Add the milk and stir just until the dry ingredients are moist.
- Pour the batter into the pan, but don’t mix.
- Slice peaches and sprinkle 1 cup of sugar on them plus the lemon juice.
- Pour the peaches into the pan, but don’t mix.
- Bake at 375 for 40 minutes.
- 1 gallon vegetable broth (not low sodium)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1/2 tablespoon all spice berries
- 1/2 tablespoon candied ginger
- Combine all ingredients in a large stock pot and bring to a boil. Boil long enough for the sugar and salt to be dissolved.
- Cool to room temperature.
- Refrigerate until ready to use.
- When you’re ready to brine the turkey, pour into a large, clean bucket. Add 1 gallon of heavily iced water.
- Place the turkey breast side down.
- Brine for 4-6 hours, turning the turkey once so the breast is up.
Good Eats “Romancing the Bird”
- 2 cups pumpkin purée
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- 1 quart butter pecan ice cream, softened
- 1 box ginger snaps (I used the better part of a 1 pound box)
- 5-6 tablespoons butter
- Butter a 9×13 pan.
- Crush the ginger snaps finely.
- Melt the butter and combine with the ginger snaps.
- Press into the pan.
- Beat pumpkin, brown sugar, salt, and spices together.
- Blend in ice cream.
- Pour into the baking pan.
- Freeze until firm.
Adapted from: http://allrecipes.com/Recipe/Frosty-Pumpkin-Pie
- 2 pounds apples (I use whatever kind I have on hand)
- 1 1/3 cups apple juice (you can use water as well)
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (optional, to taste)
- 1/2 teaspoon ground ginger (optional, to taste)
- Peel and core your apples then chop them into pieces.
- Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
- Combine the apples and liquid mixture in a large pot.
- Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
- Use a blender to puree the applesauce to the desired consistency being careful not to overfill the blender carafe. A stick blender would work well, too.
Source: My kitchen as inspired by my grandmother
- 6 roasted beets, thinly sliced*
- 1 large red onion, sliced
- 2 cups apple cider vinegar
- 1 tablespoon Kosher salt
- 1 cup sugar
- 2 cups water
- 2 tablespoons pickling spices
- Pinch red pepper flakes (optional)
- 2 teaspoon black peppercorns
- I sterilized my jars and lids. I used a large stock pot and filled it with water. I boiled the jars while the beets were roasting. I let the jars cool in the water while I prepared the beets and pickling liquid.
- Remove the skin from the beets. The easiest way to do this is by using an old, but clean, nubby towel. Rub the beets in the towel. You will ruin the towel (though bleach might bring it back).
- In a small pot boil the rest of the ingredients (Boiling vinegar fumes can be nasty for those with respiratory problems, use your range hood).
- Arrange beets in the sterilized 1-quart jars alternating layers with the onion.
- After the liquid has boiled a few minutes, strain.
- Pour over the beets.
- Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
6 medium beets, cleaned but not peeled
A small onion
A garlic clove, chopped
Sprinkling of Italian seasoning
2-3 teaspoons olive oil
Preheat oven to 400. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 45 minutes.
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe.html
- 1 (10 ounce) bag coleslaw mix
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 2 tablespoons milk
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon horseradish sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- Combine all ingredients except cole slaw mix in a large bowl and combine well.
- Add the cole slaw mix and toss to coat.
- Cover and refrigerate several hours or overnight to allow flavors to blend.
Adapted from: http://www.food.com/recipe/easy-cole-slaw-294620