Zesty Bread and Butter Pickles

What’s going on in the Jess’s kitchen lately? Let me tell you, so much processing and canning of vegetables from the garden. Most recently, we have had a bumper crop of cucumbers. I have been embracing serving them fresh from the garden, but we can’t quite keep up with them still. When that happens, I love to create some pickles; this week, it was bread and butter pickles that were to die for!

Until recently, I would have scoffed at bread and butter pickles. Pickles should be full of dill and garlic, and that’s it. At least that’s the way I used to feel. I’m not certain what turned me on to bread and butter (maybe a trip to the farmer’s market?), but once I had them, I was hooked. I love the combination of all the spices that mix to make a sweet pickle with a kick. 

A transition, covid style.

However, I had never done them truly by scratch. I had always purchased Mrs. Wage’s Zesty Bread and Butter mix. Family and friends raved about them and the Mrs. Wage’s mixes are a cinch to through together so I stuck with them. 

Then COVID hit and I especially loved the challenge of cooking with the items I had on hand. It just so happens that I had all the spices needed to make “from scratch” bread and butter pickles from the Ball canning book, so I had to give it a try. The results? Spectacular. I could eat these pickles all day and they truly are a special treat you might not know you love…yet. And lucky for you, I am going to share the recipe below 🙂 Give it a try! 

Your Ingredients

  • 4 pounds pickling cucumbers
  • 2 pounds onions
  • ⅓ cup pickling salt 
  • Ice cubes
  • 3 cups vinegar, 5% acidity
  • 2 cups white sugar 
  • 2 tablespoons whole mustard seed 
  • 1 teaspoon turmeric 
  • 2 teaspoons celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger 

Your Utensils

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the cucumbers and onions in the pickling brine

Before you begin…

If you’re new to canning, be sure to check out Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Let’s Get Canning! 

To begin, trim both ends of cucumbers. As you are doing so, slice into ¼ inch slices. In addition, slice the onions into thin slices. Layer ⅓ of the cucumbers and onions in a large bowl. Cover with ⅓ of the canning salt. Repeat two more times. Top the final layer with ice cubes. Allow the bowl to sit for 1 ½ hours. 

After approximately one hour, begin to prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

After the cucumbers and onions have rested, rinse with cold water and allow to drain. Combine vinegar, sugar, and spices in a large non-reactive kettle. Heat over a medium heat, slowly reaching a boil. Add drained pickles and onions. Cook until the liquid returns to a boil. Remove from heat. 

Time to finish it up !

Ladle cucumbers, onions, and liquid into hot jars, leaving ½ inch headspace. Be sure to equally distribute the pickling brine into each jar. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. Any jars that do not seal can go straight into the refrigerator for you to enjoy in the next few weeks.

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. I have had enough pickles to fill anywhere from seven to eight pint jars. If you have extra, you can store them in a container with a lid and stick them right in the fridge!

Layers upon layers of cukes and onions.
Just a little bath.
Mingle with that brine for all the flavor!
All canned up and the ping has been heard!
Not going to complain about a little left overs in a bowl to enjoy! Yum! Check out all those spices. So good.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Zesty Bread and Butter Pickles

A sweeter pickle with an extra kick of spice to make your taste buds dance!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Course Side Dish
Cuisine Canning
Servings 12

Equipment

Ingredients
  

  • 4 pounds pickling cucumbers
  • 2 pounds onions
  • ⅓ cup pickling salt
  • Ice cubes
  • 3 cups vinegar 5% acidity
  • 2 cups white sugar
  • 2 tablespoons mustard seed
  • 1 teaspoon turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger

Instructions
 

  • Trim both ends of cucumbers and slice into ¼ inch slices. Slice the onions into thin slices.
  • Layer ⅓ of the cucumbers and onions in a large bowl. Cover with ⅓ of the canning salt. Repeat two more times.
  • Top the final layer with ice cubes. Allow the bowl to sit for 1 ½ hours.
  • After approximately one hour, begin to prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium high heat.
  • After the cucumbers and onions have rested, rinse with cold water and allow to drain.
  • Combine vinegar, sugar, and spices in a large non-reactive kettle.
  • Heat over a medium heat, slowly reaching a boil. Add drained pickles and onions.
  • Cook until the liquid returns to a boil. Remove from heat.
  • Ladle cucumbers, onions, and liquid into hot jars, leaving ½ inch headspace. (Be sure to equally distribute the pickling brine into each jar.)
  • Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to fingertip tight.
  • Lower into canner, raising heat and bringing to a rolling boil.
  • Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars.
Keyword bread and butter pickles, Canning, from the garden, pickles, preserving
Tried this recipe?Let us know how it was!

Jess6 Comments

Pineapple Zucchini

Everyone who plants zucchini over plants zucchini. And because of this, pineapple zucchini is a recipe everyone needs in their back pocket as they harvest their bounty from the garden. 

Recently, I was visiting my mom and dad. I was out in the garden, helping my mother harvest her blueberries, beans, and other various vegetables. It’s funny, growing up I thought a few things: 

  1. Gardening was awful. I dreaded planting and harvesting. In particular, I hated cleaning the spinach and lettuce. However, it was always what my mom asked us to do for Mother’s Day: simply help her plant the garden. 
  2. My mom’s garden was HUGE! I couldn’t believe she would have such a big garden. 

As an adult, I adore gardening. It is one of my favorite things and as the snow melts, I just itch to get in the soil and get dirt under my nails. I also have a garden that is approximately seven times the size of my mom’s. The way perspective changes as you grow older and wiser makes me giggle. 

Now, why am I sharing this?

Well, I do love my mom and this is a fun little memory. I also share because she has this small little garden. Because of this, she chooses not to grow zucchini. However, she will tell you it’s because if you have any sort of friend who grows zucchini, you will be gifted with zucchini after zucchini after zucchini. I mean, the plants are prolific, aren’t they? 

Prolific zucchini plants are what lead me to pineapple zucchini. One particular year, we had a bumper crop of zucchini that often had “hidden zucchini.” You know, those zucchini (and cucumbers!) that you just don’t see under the leaves of the plant until they have grown past twice the size of ideal harvesting. I needed to do something with them. Fortunately, women in my canning group turned me on to the idea of pineapple zucchini.

What is it, you ask? 

Well, it’s a water bath canned diced zucchini that takes on the flavor of pineapple with the texture of a pear. I have relatives on both sides of the family that special request the recipe. It makes for a fun addition to the breakfast table and can be used anywhere pineapple pieces are used recipe wise. If you have a lot of zucchini on your hands, I highly recommend you give it a try! 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Your Ingredients

  • 16 cups cubed zucchini (be sure to peel and seed beforehand) 
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar 
  • 1 ½ cups bottled lemon juice 

Your Utensils 

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the zucchini in the liquids and sugar

steps To Pineapple Zucchini

If you have not done so already, prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds (this is especially important if you are using some of those “larger than life” zucchini that get away from you). Dice into ½ inch pieces and measure out 16 cups worth. 

Prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking. 

Ladle zucchini and juice into hot jars, leaving ½ inch headspace. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Enjoy the unique flavor of pineapple zucchini.

Halve and remove seeds.
Dice it up!
Add the sugar and liquids.
Nothing special at first.
But they cook down so nicely!
Get in the jars!
Serve that “pineapple” up!

A few notes

  • It’s okay if you are short on zucchini. Prepare as indicated, but know that you will fill less jars. It takes approximately 2 cups of zucchini to fill a jar.
  • Don’t toss out that left over liquid! My kiddos love to drink it.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Pineapple Zucchini

An abundance of zucchini paired with pineapple juice result in a delicious home canned treat that tastes like pineapple but has the texture of a pear.
Print Recipe Pin Recipe

Equipment

Ingredients
  

  • 16 cups cubed zucchini be sure to peel and seed beforehand
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar
  • 1 ½ cups bottled lemon juice

Instructions
 

  • Prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds.
  • Dice into ½ inch pieces and measure out 16 cups worth.
  • Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium heat.
  • Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking.
  • Ladle zucchini and juice into hot jars, leaving ½ inch headspace.
  • Wipe jar rim with a damp, clean cloth.
  • Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.

Notes

If you are short on zucchini, that’s okay. Prepare as directed but prep for less jars. It will take approximately 2 cups of zucchini to fill a jar. 
Tried this recipe?Let us know how it was!

Looking for other Zucchini Treats?

Try some of my favorites below!

Jess3 Comments

Applesauce and Cinnamon Bread

I love an apple bread (or really, any apple baked good, let’s be honest), but peeling and coring apples is a tedious process I don’t love. Enter an applesauce and cinnamon bread. When I saw a version of this recipe on the back of a bran flakes box, I had to give it a try. I have modified it quite a lot to add more wholesome ingredients and cut down on some sugar. Believe me, the final result is equally delicious. The husband even gave it two thumbs up and was excited to eat it for breakfast this week. I always call that a big win! 

As an aside, I love adding oats to all of my recipes, but I know that some don’t love them. I even have a friend who is allergic, which I didn’t even know was possible until recently. If you don’t want to add oats, you can certainly modify this simple applesauce and cinnamon bread to have 1 ½ cups of flour and 1 ½ cups bran flakes.

Your Ingredients

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking powder
  • 1 cup bran flakes cereal 
  • 1 ½ teaspoons ground cinnamon 
  • ¼ teaspoon salt 
  • 1 egg 
  • 1 cup unsweetened applesauce 
  • ½ cup maple syrup or honey 
  • ½ cup milk 
  • ¼ cup chopped nuts (optional)

Your Steps

Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with cooking spray. 

In a large bowl, combine egg, applesauce, maple syrup, and milk. Whisk until well combined. Add flour, oats, bran flakes, baking powder, cinnamon, and salt. Stir until just moistened throughout. Fold in chopped nuts if adding. 

Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan. Enjoy!

  • Get those wet ingredients together.
  • Add the dry and mix.
  • All together now!
  • Yum!
  • Texture and flavor. What a delicious bread!

Interested in other baked goods? Go ahead, check out my baking page!

Baking

Applesauce and Cinnamon Bread

The classic combination of apple and cinnamon combine with bran flake cereal and oatmeal in this quick bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 cup bran flakes cereal
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • ½ cup maple syrup or honey
  • ½ cup milk
  • ¼ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with cooking spray.
  • In a large bowl, combine egg, applesauce, maple syrup, and milk.
  • Whisk until well combined.
  • Add flour, oats, bran flakes, baking powder, cinnamon, and salt.
  • Stir until just moistened throughout. Fold in chopped nuts if adding.
  • Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool before removing from the pan. Enjoy!

Notes

If you don’t want to add oats, you can modify to have 1 ½ cups of flour and 1 ½ cups bran flakes.
Keyword apple and cinnamon, applesauce, Breakfast Bread, cinnamon, Quick Bread
Tried this recipe?Let us know how it was!

JessLeave a comment

Fresh Tomato and Cucumber Salad

Gardens and farmer’s markets alike are full of fresh tomatoes and cucumbers. Often, I think preserve for pasta or create pickles, but if you have 10 minutes to spare, you can have a fresh tomato and cucumber salad prepped and ready to marinate for your next picnic or cook out. 

Truly, I am a preserver at heart. I want to save all our produce that we grow for the future. I love filling our shelves and freezer with our garden delights. It’s almost an addiction. What can I say? It’s quite the rewarding process and full shelves are beautiful. Plus, we will be prepared in the case of a zombie apocalypse or…shall I say it, world pandemic. Too soon? Anywho..

This year, I am trying to slow down and really appreciate the harvest as it is brought into our home. Recently, we had a set of pork chops to grill and I realized this light and simple tomato and cucumber salad would be the perfect side. It truly takes moments to prepare in the afternoon and by dinner time, the vinegar had created a sort of quick pickle our whole family can enjoy. 

Your Ingredients 

  • 2 cups sliced Roma tomatoes
  • 2 cups sliced cucumber
  • ½ cup diced red onion 
  • 1 ½ tablespoons olive oil 
  • 2 – 3 tablespoons red wine vinegar 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper 

Your Steps

Combine sliced tomatoes, cucumbers, and onion in a large bowl. In a small bowl or measuring cup, whisk the remaining ingredients together. I recommend taste testing the dressing here. Everyone has their own preference in terms of the bite of vinegar, salt, and pepper. Add more as needed. Whisk once more and immediately pour over vegetables. Stir. Cover and allow to chill for at least an hour prior to serving for best flavor. 

  • Can’t get enough of all the colors
  • Whisk up the dressing. Easy peasy!
  • Pour..
  • ..Mix..
  • ..And Serve!

Notes 

  • The Roma tomato isn’t required, but nice because of firmness. Two cups of halved cherry or grape tomatoes would work great as well. 
  • If you are purchasing cucumbers from the store, English cucumbers work great since they have a lower seed count. However, any smaller cucumber will do. 

Looking for other fun and fresh side dishes? Or maybe you want to preserve the bounty from your garden or farmer’s market? Check out the links below!

Cooking
Canning and Preserving

Fresh Tomato and Cucumber Salad

Fresh, crisp flavors of the garden combine with vinegar and oil to make this light tomato and cucumber salad perfect for any cookout or barbecue.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Servings 4

Ingredients
  

  • 2 cups sliced Roma tomatoes
  • 2 cups sliced cucumber
  • ½ cup diced red onion
  • 1 ½ tablespoons olive oil
  • 2 – 3 tablespoons red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Combine sliced tomatoes, cucumbers, and onion in a large bowl.
  • In a small bowl or measuring cup, whisk the remaining ingredients together.
  • Taste test dressing here, adding more salt, pepper, or vinegar as needed.
  • Whisk once more and immediately pour over vegetables.
  • Stir.
  • Cover and allow to chill for at least an hour prior to serving for best flavor.

Notes

The Roma tomato isn’t required, but nice because of their firmness. Two cups of halved cherry or grape tomatoes would work great as well.
If you are purchasing cucumbers from the store, English cucumbers work great since they have a lower seed count. However, any smaller cucumber will do.
Tried this recipe?Let us know how it was!

JessLeave a comment

Quick Dish: Fried Rice

Recently, my family and I were away from home for a week. I don’t know about you, but when I get home from a week away, I need at least another day to reset. I do not want to do a thing but sit on the couch for hours, even if I was in the car for six hours leading up to getting home. And although the fridge is empty (if we did things right before we left), I certainly do not want to go grocery shopping. That, my friends, is unfortunate because I still need food for lunch the next day. However, I have discovered quick fried rice and my life has become a little easier and definitely a lot tastier.

After said trip, I looked around at what we had for food and realized we were low on proteins, at least any that were thawed. I am passionate about eating wholesome foods that are minimally processed, so this was a bit of a problem. However, I love me some brown rice with vegetables. I had some instant brown rice on hand as well as frozen Asian vegetables. Good. We also had cooked some Asian food while on vacation, so those flavors were on my mind. I opened the refrigerator to gather some liquid aminos and saw eggs. Eggs! Oh man, I can make a quick fried rice for lunch!

I felt as though I was winning at life. This meal had a starch/carb, vegetables, and a protein; a complete meal. It came together in less than 15 minutes, which is a major win in my book. Measuring is somewhat optional as you can really find flavors you love. Finally, nothing was processed and the ingredients are pantry items at our house. Let me tell you, this recipe is going into my everyday cooking brain when I need a quick, wholesome meal. I hope it does for you too!

Your Ingredients

  • 2 cups brown rice, cooked (instant or regular)
  • 8 ounces frozen mixed vegetables
  • 1-2 eggs, whisked
  • ½ tablespoon sesame oil 
  • ½ teaspoon minced garlic 

Seasonings, to taste: 

  • Ground ginger (¼-½ teaspoon) 
  • Pinch of red pepper flakes
  • Onion Powder
  • Soy sauce or liquid aminos (½ – 1 tablespoon)

Cook the vegetables according to the directions on the package. We adore these awesome steam bags that Ziploc makes for steaming frozen and raw vegetables in the microwave. (Here’s the link for them if you want to check them out: Ziploc Zip n’ Steam Bags)

Meanwhile, heat the oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, until fragrant. Add the rice, steamed vegetables, and seasonings to taste. Allow to cook for 2-3 minutes, stirring every 30 seconds or so. 

Push rice and vegetable mixture to the side. Pour in the whisked egg(s) in the cleared spot (spraying with cooking spray prior if there is worry the egg will stick. I add a touch more sesame oil). Allow to cook 1-2 minutes, as though you are going to scramble the egg. Once the egg is starting to become solid, fully incorporate it into the rice and vegetable mixture. Saute until the egg is fully cooked. Taste and add more soy sauce, ginger, or red pepper flakes as needed. 

Quick and easy. Delish, wholesome, and a complete meal from your pantry. That’s what I call a winner in my book. Give it a try next time you’re not quite ready to make a run to the grocery store. Or maybe anytime you need a meal at your fingertip in minutes. 

  • Push the rice aside. Eggs need room!
  • Add the eggs. Cook away little eggs.
  • Mix it up…
  • …and serve!

Looking for other from scratch recipes to cook for a meal? Click below.

Cooking

Tools of the Trade

Quick Fried Rice

Short on grocery store items? Put together this quick fried rice using ingredients from your fridge and pantry in 15 minutes flat!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 2 cups brown rice cooked (instant or regular)
  • 8 ounces frozen mixed vegetables
  • 1-2 eggs whisked
  • ½ tablespoon sesame oil
  • ½ teaspoon minced garlic

Seasonings, to taste:

  • Ground ginger ¼-½ teaspoon
  • Pinch of red pepper flakes
  • Soy sauce or liquid aminos ½ – 1 tablespoon
  • onion powder

Instructions
 

  • Cook the vegetables according to the directions on the package.
  • Meanwhile, heat the oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, until fragrant.
  • Add the rice, steamed vegetables, and seasonings to taste. Allow to cook for 2-3 minutes, stirring every 30 seconds or so.
  • Push rice and vegetable mixture to the side.
  • Pour in the whisked egg(s) in the cleared spot, spraying with cooking spray if necessary.
  • Allow to cook 1-2 minutes.
  • Once the egg is starting to become solid, fully incorporate it into the rice and vegetable mixture.
  • Sauté until the egg is fully cooked.
  • Taste and add more soy sauce, ginger, or red pepper flakes as needed.

Notes

This will always be better if you use rice you cooked a day or two before. But I get it, you may not always have thought ahead. Go ahead and use what you have. 
Keyword Brown Rice, Eggs, Fried Rice
Tried this recipe?Let us know how it was!

JessLeave a comment

Zucchini Margherita Pizza Bites

It’s Summer Time…

I love summer. I know, everyone loves summer, right? Sure, I dig the sunshine, time at the beach, and the longer days. But summer means it’s gardening season, and this girl loves some dirt under her nails and having fresh, homegrown produce straight from the garden. It brings me such immense joy to fill my family’s bellies with good for you food that is full of flavor. 

Right now, it is hitting zucchini harvest time. If you’ve ever had a garden or know someone with a garden, you know that zucchinis typically grow like crazy. You think you need 4 plants, and then you are trying to give zucchinis to every stranger because you can’t keep up! Sure you can bake bread, cake, you name it. Zoodling is popular too. But I wanted something simple as a side that would take 10-15 minutes to put together. Zucchini Margherita Pizza Bites were born. From the first bite, I was in love. 

From the Garden

It’s my absolute favorite when all the ingredients in a recipe come from things we have grown, harvested, or hunted. This comes darn close (If only I had a cow to make cheese! That sounds like a joke, and it mostly is….but seriously, how cool would that be?). 

What I love in these Zucchini Margherita Pizza Bites is the limited ingredients while still being full of flavor. I dig a recipe that everything is on hand, and if you grow herbs and you’re like me, this will be right up your alley. Ready to go? Head out to the garden (or store or farmer’s market), pick up a few tomatoes, a zucchini, and some fresh basil and let’s create!

Note: You’ll want to have a pan that can go from stove top to oven. I ADORE my cast iron pan by Lodge. It gets used multiple times a week for anything from corn bread to chicken breasts and venison to seared vegetables. If you have never cooked with cast iron, I can not recommend it enough. 

Your Ingredients (3-4 servings)

  • 1 medium sized zucchini 
  • ¾ cup diced roma tomatoes (you want a meatier tomato) 
  • 6-10 fresh basil leaves, chiffonade (thinly sliced) 
  • ⅓-½ cups shredded mozzarella cheese
  • garlic salt and pepper, to taste
  • ½ tablespoon olive oil 

Your Steps

Preheat oven broiler to 500 degrees. (In addition to adoring cast iron, I really dig the broiler. It allows you to heat-crispy vegetables and give them that little char. It’s highly underrated, in my opinion). 

Begin preheating oven safe sauce pan or cast iron pan with olive oil over medium-high to high heat. 

Meanwhile, slice zucchini in thicker slices, ½ inch or so. Sprinkle both sides of zucchini with garlic salt and pepper, to taste. Once cast iron pan and oil is hot, place zucchini in pan. You want it to sizzle as you place them. If it doesn’t, the oil isn’t hot enough. Sear zucchini for 90 seconds. Flip and top with diced tomatoes, sliced basil, and mozzarella, in that order. Once topped, place pan under the broiler for 1-3 minutes, until cheese is melty and slightly browned. Watch it closely. The broiler is amazing, but food can go from just under cooked to burned in what seems like seconds. 

Serve these zucchini margherita pizza bites as a side or as a snack. We eat ours with some grilled chicken, a salad (I love ALL the vegetables), and some slices of homemade sourdough bread. Yum! 

  • Three simple ingredients.
  • Season it up.
  • Top with tomatoes…
  • ..and basil.
  • Finally, the cheese!
  • Get on that plate and in my belly!

Looking for other recipes? Check out the pages below!

Cooking
Preserving from the Garden
Clean Eating

Tool of the Trade

My husband and I both love love love our cast iron pan. In fact, it is used so often in our home that we just leave it on the stove top. It’s great for searing all sorts of meat. However, it has so many other uses. Completing a quick Pinterest search will result in all sorts of cast iron desserts, homemade breads, etc. Holy yum. I can’t recommend it enough. If you have never invested, make the jump. It’s worth every penny. This is guy we use multiple times a week.

Zucchini Margherita Pizza Bites

Garden fresh zucchini, basil, and tomatoes combine to make a quick pizza bite side dish for couple or light meal for one.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Italian
Servings 3

Equipment

  • Cast Iron Pan or other stove to oven safe pan

Ingredients
  

  • 1 medium sized zucchini
  • ¾ cup diced roma tomatoes you want a meatier tomato
  • 6-10 fresh basil leaves chiffonade (thinly sliced)
  • ⅓-½ cups shredded mozzarella cheese
  • garlic salt and pepper to taste
  • ½ tablespoon olive oil

Instructions
 

  • Preheat oven broiler to 500 degrees.
  • Begin preheating oven safe sauce pan or cast iron pan with olive oil over medium-high to high heat.
  • Meanwhile, slice zucchini in thicker slices, ½ inch or so.
  • Sprinkle both sides of zucchini with garlic salt and pepper, to taste.
  • Once cast iron pan and oil is hot, place zucchini in pan. You want it to sizzle as you place them. If it doesn’t, the oil isn’t hot enough.
  • Sear zucchini for 90 seconds.
  • Flip and top with diced tomatoes, sliced basil, and mozzarella, in that order.
  • Once topped, place pan under the broiler for 1-3 minutes, until cheese is melty and slightly browned, watching closely.
Keyword basil, Margherita Pizza, summer side dish, tomatoes, zucchini
Tried this recipe?Let us know how it was!

JessLeave a comment

Dilly Beans

It’s pickling season! Okay, really, it’s gardening season which means it’s canning season around our house. But if it is canning season, you can bet some pickling is going to go down. One of my favorite things to pickle are dilly beans. 

We always plant two to three rows of beans. This results in enough to eat plenty raw, put some in the freezer, pressure can some for meals, and then when I am feeling ambitious, some for dilly beans. Never had a dilly bean? They are similar to a dill pickle, but have a little more kick (if you want it), and stay crisp longer. 

In our home, we eat them when we grill out or simply for a snack. The bonus treat is the pickled garlic clove at the bottom of the jar. My kids fight over it every time. I don’t love a Bloody Mary, but they are a great addition to a killer Bloody. 

Originally, this recipe came from the Ball Canning and Perserving Book, but like any good recipe, has been modified to suit our needs in our home. I hope you enjoy them as much as my family does!

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂 

Your Ingredients (per six pint jars) 

  • 2 ½ pounds green beans and/or yellow wax beans, washed and trimmed 
  • 4 cups vinegar
  • 4 cups water 
  • 6 tablespoons pickling salt 
  • ⅛ – ¼ teaspoon cayenne pepper, PER jar (to taste) 
  • 6 heads of dill 
  • 6-12 cloves of garlic (1-2 cloves per jar) 

The Utensils 

  • Water bath canner with rack and lid
  • Six pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle for pickling liquid 

Your Preparation 

The prep: the most time consuming portion of this recipe. When you make regular pickles, you just slice and fill jars. However, dilly beans need to be cut to length. After a number of years of canning, the following method has worked the best for me. Trim one bean to length so that it will fit just under the rim of the jar, approximately 4 inches. Now you have two options: 

-Use this bean as your fondly called “measuring bean.” Measure the rest of the beans to that length, double checking from time to time because it’s easy to cut too long. 

-If you have a non-opaque cutting board (think thin, flexible boards), make a mark with a permanent marker on the bottom of the board. Use this line to cut your beans to length. This is my preferred method. 

Ultimately, you need to trim your beans so they will fit in your jar. Get there how you get there 🙂 

Additionally, peel the garlic cloves and have them prepared. 

Time to Can

Prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Fill each jar with one to two cloves of garlic, one head of dill, and 1/8-1/4 teaspoon cayenne pepper. Stuff jars with trimmed beans, keeping the beans below the top ring portion. This generally takes longer than I think it should, but not too terribly long. 

Meanwhile, bring salt, vinegar, and water to a boil reduce to a simmer until the jars are prepped.  Pour the pickling liquid over beans, wipe the top of the jar with a damp piece of paper towel. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 10 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Enjoy! My kids say the best part is the garlic but those beans don’t last long either 😉 

Trimming: the longest part of the process.
Dill and garlic: a must!
All stuffed.
I dig the double garlic. My kids will too!
Don’t forget the extra kick!
Ladle the pickling brine. Mmmm…vinegar.
Let’s get a waterbath!
Complete!

Dilly Beans with Garlic

Whether you are simply a pickle lover or you really dig a good Bloody Mary, these dilly beans are for you! A little garlic and cayenne pepper add zip!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Canning
Servings 6 pint jars

Equipment

Ingredients
  

  • 2 ½ pounds green beans and/or yellow wax beans washed and trimmed
  • 4 cups vinegar
  • 4 cups water
  • 6 tablespoons pickling salt
  • ⅛ – ¼ teaspoon cayenne pepper PER jar (to taste)
  • 6 heads of dill
  • 6-12 cloves of garlic 1-2 cloves per jar

Instructions
 

  • To prepare, trim beans so that they will just fit under the rim of pint jars, approximately 4 inches long. Additionally, peel the garlic cloves and have them prepared for canning.
  • Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged).
  • Fill each jar with one to two cloves of garlic, one head of dill, and 1/8-1/4 teaspoon cayenne pepper. Stuff jars with trimmed beans, keeping the beans below the top ring portion.
  • Meanwhile, bring salt, vinegar, and water to a boil reduce to a simmer until the jars are prepped. Pour the pickling liquid over beans. Remove air bubbles.
  • Wipe the top of the jar with a damp piece of paper towel. Put lids and rings on, tightening to finger tip tight.
  • Lower into canner, raising heat and bringing to a rolling boil. Process for 10 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.

Notes

  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. Simply store them in the refrigerator.
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Dilly Beans, Pickled Beans, Pickling, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other canning and preserving recipes? Check out the page below!

Canning and Preserving
Tools of the Trade

There are a handful of canning tools I can not live without. I love my water bath canner but also use my pressure canner as a water bath canner when I don’t want to use two different ones! You also need a set of canning tools to make the process so much easier!

Jess1 Comment

Whole Wheat Gooseberry Muffins

A number of years ago, I tried a berry at a farmer’s market. There must have been samples, but the memory is vague. I loved the berry I tried, and told my husband we had to grow them. The following year, we purchased two gooseberry plants. I was so excited! A year later, we had berries. I tried them, and they weren’t at all what I remembered. (In hindsight, I think I had currants at the farmer’s market.) That’s life, right? Maybe it’s just my life. But luckily, I really loved the flavor that gooseberries had. Needless to say, I was grateful for my mishap. Recently, a friend stopped by, asked, what the plant was, and subsequently, what I use them for. Previously, I had only just snacked on them. Once I made a gooseberry gin jam (YUM!). Now I can say with confidence that they make slightly tart and sweet whole wheat gooseberry muffins that are delish! 

They are kind of cute, aren’t they?

But what does a gooseberry taste like?

Never had a gooseberry? They are about the size of a large blueberry, but look like a miniature watermelon with the texture of a grape. Typing that just makes me smile. It almost sounds like a description from a Dr. Seuss book, but I think it’s a great description. They can tart like a green grape or sweeter like a red grape. They grow on bushes with some gnarly thorns. I see that as part of the adventure of having them…can I get away without getting pricked? 

Anywho…we had a bumper crop this year, and I wanted to do more than freeze them. I wanted to bake. I love the way this recipe turned out. They have texture and beautiful color. The flavor is reminiscent of rhubarb with the sweet tart combination. Don’t have gooseberries on hand? I am certain that blueberries would be a great alternative and can’t wait to give that a try too! 

Your Ingredients for Gooseberry Muffins

  • 1 cup old fashioned oats
  • 1 cup wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder 
  • ½ cup sugar
  • 1 egg 
  • ½ cup Greek yogurt
  • ⅓ cup milk 
  • ½ teaspoon vanilla
  • 2 tablespoon olive oil 
  • 1 ½ cups gooseberries, cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter) 

Your steps 

If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin. Then, preheat the oven to 400 degrees. Grease or line a muffin tin. This recipe will result in approximately 12 muffins. 

In a large bowl, combine the oats, flour, sugar, salt, and baking powder. Set aside. 

In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and olive oil. Whisk well. After the wet ingredients have combined, pour into the dry ingredients. Stir until just combined. Fold in cleaned gooseberries. Again, you can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries. 

Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these gooseberry muffins are best served warm with a cup of coffee. 🙂 

Dry ingredients mixed together.
Whisk the wet ingredients. I like to use a fork.
Combine together.
Fold in berries.
Fill 3/4 of the way full.
Rest a little sweet muffins.
Just check out that texture. Yum!

Gooseberry Muffins

Sweet and tart combine for a muffin reminiscent of a rhubarb bread in these gooseberry muffins. You'll love the tart surprise you get as you bite into one.
1 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 – 1 ½ cups gooseberries cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter)
  • 1 cup old fashioned oats
  • 1 cup wheat flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • ½ cup Greek yogurt
  • ⅓ cup milk
  • ½ teaspoon vanilla
  • 2 tablespoon olive oil

Instructions
 

  • If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin.
  • Preheat the oven to 400 degrees. Grease or line a muffin tin. This recipe will result in approximately 12 muffins.
  • In a large bowl, combine the oats, flour, sugar, salt, and baking powder. Set aside.
  • In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and olive oil. Whisk well.
  • Pour into the dry ingredients, stirring until just combined. Fold in cleaned gooseberries.
  • Again, you can use one to one and a half cups, depending on your preference of flavor.
  • Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through.
  • Allow to cool in the tin a few minutes before removing.
Keyword Breakfast, gooseberry, muffin, muffins
Tried this recipe?Let us know how it was!

Hints and Tips

If you opt for all purpose flour rather than whole wheat, you may want to decrease the milk by a ½ tablespoon or so. Whole wheat flour absorbs more liquid than all purpose flour does. If you don’t decrease it, you may have a wetter batter. 

Fun fact! Upon further research, I learned that gooseberries were made illegal in the United States in the early 1900’s. They are also in the currant family! No wonder I confused the two 🙂 If you’re interested in the history, check it out here!

Looking for more recipes? Click the links below:

Baking
Canning and Perserving

Jess7 Comments

Raspberry Jalapeño Jam

Before I get to the raspberry jalapeño jam recipe, I want to share a little of my history. For as long as I can remember, raspberries have been my very favorite fruit. When I was little, I would go with my dad to bait deer stands (very Wisconsin, right?) and I could eat wild raspberries to my heart’s content while I wasted time in the woods. I am certain part of my love started there. I always had the rule that you couldn’t eat them until you were done picking. If you started eating, it was just impossible to stop. 

Now that I am an adult with a larger than life raspberry patch, I still hold true to that rule. A few years ago, we had the biggest bumper crop we had ever had. First, I made regular jam. After that, I froze them straight. I made raspberry sorbet (Check out that recipe here!). I even made raspberry salsa. The salsa inspired me to try mixing jalapeños and raspberries in a different way. Raspberry jalapeño jam was born. If you have ever had pepper jelly, this has a similar spicy-sweet flavor. This is better, of course 😉 

How would you eat a raspberry jalapeño jam? It’s great spread on top of cream cheese (or the healthier cousin, Neufchatel) and served with wheat crackers. If you have never had this, oh my goodness, you need to give it a try! I like to put it on burgers, replacing barbecue sauce. It even goes well on a PB and J, believe it or not. It isn’t so much spicy as it simply has a depth to the flavor. Serious yum factor. 

Okay, enough talking. Let’s get canning and make this delicious treat! 

The Supplies 

This recipe will result in approximately eight 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once. 

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. Alternatively, you can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂 

Your Ingredients 

  • 6 ½ cups raspberries 
  • 5 cups sugar 
  • 2 jalapenos, finely chopped (between ¾-1 cup) 
  • 4 ½ tablespoons powder pectin (or one packet) 

Your Steps 

Prep Work

To begin, prepare your water bath canner. Be sure to fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium-high heat. 

Meanwhile, measure out the sugar. Set aside. You want to do this ahead of time because the process of canning is slow until it hits “go time” and then you need to be prepared. You will stir this in when you hit a rolling boil. 

It’s Cooking time

First, place the raspberries in a large, non reactive kettle. Crush them. I like to use a potato masher for this task. Stir in the jalapeños. Add ¼ teaspoon of butter, if desired. This will reduce the foaming. Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently. 

At this point, stir in sugar. You will want to do this slowly. If you pour it all in at once, you will likely get clumps. Continue to stir until you reach another rolling boil that can not be stirred down. (I try to rush this and think it rolling before it really is. Be better than me 🙂 ). Once a rolling boil is reached, cook for 1 minute, stirring constantly. 

Finally, ladle jelly into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner and process for 10 minutes. Once the jelly is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving. Listen for the ping of the lids (best part of canning…apart from the eating of the beautiful food you create). 

Oh, and don’t forget to just try your jelly on the sides of the kettle after the jars are in the canner. It’s SO good. Trust me, you may want to make sure you have some homemade bread handy. 

I simply love the red!
Check that contrast!
Almost there!
Just before covering with a lid and ring!
Love that little left over!
Top that fresh bread for the win!

A few notes: 

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. Early in my canning career I didn’t know the difference and had a few batches of jelly never set. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. When I know they have sealed, I generally just loosen them as much as I can without removing them. 

Looking for other canning and preserving recipes? Check out the page below!

Canning and Preserving

Raspberry Jalapeño Jam

A little bit spicy. A little bit sweet. This raspberry jalapeño jam is great way to use your bountiful harvest this summer!
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 12

Equipment

Ingredients
  

  • 6 ½ cups raspberries
  • 5 cups sugar
  • 2 jalapenos finely chopped (between ¾-1 cup)
  • 4 ½ tablespoons powder pectin or one packet

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Set aside.
  • Place the raspberries in a large, non reactive kettle. Crush them. Stir in jalapeños. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jelly into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
  • Once the jelly is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Jalapeño, Jam, Jam Recipes, Raspberry
Tried this recipe?Let us know how it was!

Here are some of my other favorite ways to use Raspberries!

Jess25 Comments

Oxeye Daisy Capers

Once I started learning about foraging, wild edibles was all I thought about as I walked around the yard, went for walks on the road, went to state parks…you get the idea. I would look with intent, wondering what was edible. If it was edible, I then would wonder if it tasted any good. As my husband would say, “Just because you CAN eat it, doesn’t mean it isn’t just survival food.” (Case in point: Spruce tree tips. Yes, they just taste like a pine tree. And I like gin. Spruce tips, not so much) However, Ox Eyed Daisy Capers are a great homemade caper if you’re willing to let them rest like you should 🙂 

If you’ve read my foraging page, you know that my gateway to foraging was acorns, not the average starting point. This lead to dandelions, which I still LOVE finding uses for. Once such use is dandelion bud capers (You can find a recipe at the link), but by the time I found out about them, the dandelions had given way to summer. Enter the Ox Eyed Daisy. 

Ox eyed daisies are edible (both leaves and flowers) and are prevalent in our area. While they are native to Wisconsin, my husband (who works in natural resources) shares that they are border line invasive. In my mind, I hear “Honey! You should cook with them!” and so I did. 

The Supplies

Capers are an item that is generally found in smaller quantities. I canned my oxeye daisy capers in 4 ounce jars, which is a great size. I usually use Ball or Kerr jars, but I was gifted these Verone jars, and I love the versatility that they provide with both two and one part lids. 

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂 

The Process 

Harvesting 

The buds are small and similar in size to dandelion buds. Well, if you can create capers from dandelion buds, you must be able to make daisy capers, right? So I did. I found the harvesting of the capers strangely meditative. It took time; I had to sit on the ground, move around, looking for perfect, unopened buds. I listened to nature. The birds. The wind. It was calming and what my mind needed. For each four ounce jar, you will need approximately a ½ cup of buds. I took a 24 ounce pint and a half jar outside and filled it. This resulted two cups of buds which made five 4 ounce jars of capers when everything was said and done. 

Your Ingredients

  • 2 cups oxeye daisy buds
  • ¾ cup water
  • ¾ cup vinegar (5% acidity)
  • 1 ½ tablespoons salt 

Canning

Once you have finished harvesting, rinse and drain the buds. Meanwhile, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium-high heat. 

Prepare jars, rings, and lids by washing with soapy water and keeping warm. (You should use two part lids) Combine salt, water, and vinegar in a large non-reactive saucepan. Heat to a boil and then reduce to a simmer. As the pickling liquid is heating up, fill each 4 ounce jar with buds, leaving ½ inch head space (Generally speaking, I go to the bottom of the rim). 

Ladle pickling liquid over buds, leaving ½ inch head space. Remove air bubbles. Wipe the jar rim with a damp paper towel. Place lids and rings on jars, tightening to finger-tip tight. 

Place jars on rack in canner, lower into simmering water, cover, and bring to a rolling boil. Process jars for 10 minutes. Remove from heat and allow to cool 5 additional minutes. Remove the jars from the canner and leave to cool completely over 12-24 hours. Do not touch the lids or the rings, but definitely listen for the ping of the jars sealing. It’s the best! 

While you can eat anything pickled immediately, I highly recommend waiting a few weeks before breaking into a jar. The flavor will intensify over time. 

  • Harvesting: Such a calming experience.
  • Fill the jars just to the rim.
  • Allow to rest after canning!

Hints and Tips

  • Be mindful of where you harvest. Make sure you have permission if necessary and that the area you are harvesting from does not have chemicals sprayed on it. 
  • Daisies are plentiful. There shouldn’t be a concern about whether you are harvesting sustainably as there is with edibles such as fiddleheads. 
  • As with most pickled foods, daisy capers get better with age. You may be tempted to open the jar soon after you finish processing them. Give them a few weeks for the flavor to become enhanced. 
  • Interested in learning more about foraging? One book that has been imperative to my learning is Midwest Foraging by Lisa M. Rose. I reference it for everything from identification to various recipes. If you’re a Midwesterner like me, do yourself a favor and order the book. You’ll thank me 🙂

Looking for other recipes? Check out the pages below!

Foraging
Canning and Preserving

JessLeave a comment