bookmark_borderSANDRA’S REFRIGERATED PICKLED RED ONIONS

It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine
giving you a delicious sweet-spice vib…
Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size
Prep: 15 Mins.
Cook Brine: 30 Mins.
Refrigerate: Min. of 3 days, or up to 1 month
INGREDIENTS:
Brine:
(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it’s ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)
4 cups water
2 cups white distilled vinegar
1/4 cup pickling spice
3/4 cups white granulated sugar
1/4 cup dark brown sugar
Onions:
3 medium red onions, thinly sliced from top to core direction to 1/8″
METHOD
Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.
Let cool completely with lid on – Important! (See *note above.)
Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.
Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4″ of rim.
Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!
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Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

bookmark_borderSANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.
Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon…

Yield: 7 (8 oz) half pints

Prep: 20 Mins.
Process: 10 Mins.
INGREDIENTS
12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands
METHOD
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.
Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).
Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.
Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.
Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don’t float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!
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TIPS:
—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.


—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.


bookmark_borderSANDRA’S HOMEMADE MAYONNAISE (in 5 minutes)

Making homemade mayonnaise is incredibly easy
when you use ‘key’ room temperature ingredients!

Simply follow my step-by-step instructions below…

Yield: 1 cup (1/2 pint)
Prep: 5 Mins.

Stand: 4 Hrs. at room temperature
Refrigerate: Up to 1 week
  
INGREDIENTS
1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*)
½ teaspoon kosher salt
1/8 teaspoon ground white pepper
4 teaspoons white wine vinegar (unseasoned), room temperature
1 cup Mazola Oil
1/2 teaspoon freshly squeezed lemon juice, room temperature
1 Tablespoon amber agave
1/8 teaspoon dry ground mustard
1 Tablespoon boiling water
METHOD
Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil.
Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade.
Put your oil into a 1 cup liquid measuring cup so it is easy to pour.
Remove the feed tube insert if it doesn’t have a ‘drizzle hole’ (one of mine does, the other does not). With the processor running, slowly drizzle in the oil, starting with a few drops at a time and continuing with a very slow and steady stream. As the mayonnaise begins to thicken, continue pouring, slowly, until all of the oil has been used.
Once the mayonnaise is thick, slowly blend in the lemon juice, agave, dry mustard and boiling water, just until incorporated.
Place the mayonnaise in a covered 1/2-pint Mason jar and let stand at room temperature for 4 hours to allow the acidic chemical reaction to sufficiently take place, including preventing it from separating when refrigerated later on.
Place mayonnaise in the refrigerator and use within a week. ~ Enjoy!

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Tip:
* Save egg white and use to make Sandra’s Sweetly Spiced Candied Pecans shown here:

bookmark_borderSANDRA’S QUICK HOMEMADE SAUERKRAUT with CARROTS

 Absolutely the freshest and best tasting sauerkraut,
in my humble opinion,
which is great on venison or moose Reuben grilled sandwiches

or Smoked Brat hot dogs…

Yield: (3 cups)

Prep: 5 Mins. (more time if shredding your own veggies)
Cook: 45 Mins.
Store: Refrigerated up to 2 wks
INGREDIENTS
1 (16-oz. pkg) Organic Shredded Cabbage and Carrots
–or 1/2 head of medium-size green cabbage thinly sliced into shreds and 1 shredded carrot on large holes of box grater–
1/4 cup distilled white vinegar
3/4 cup water
2 teaspoons kosher salt
1/4 teaspoon whole caraway seeds
METHOD
Add all the ingredients to a non-reactive Dutch Oven (or heavy-bottom stainless steel pot).  Stir, and bring to boil over medium-high heat. Reduce heat to low to a gentle simmer, cover, and cook for 45 minutes, while occasionally stirring.
Let sauerkraut cool completely.  Spoon into a glass quart-size wide-mouth Mason jar, cover with a plastic lid (not metal), and store up to 2 weeks in refrigerator. ~ Enjoy!