Category: Sides

Homemade Sourdough Croutons

If you haven’t learned it yet, I am a sourdough baker. You can read my story here! Now, I wouldn’t call myself a fancy sourdough baker by any imagination of the word. I stick with the recipe I have memorized for a basic milk and honey loaf and bake it week in and week out. Our family generally goes through two loaves a week, and it works out perfect when I bake every weekend. But sometimes we get to the end of the week and we still have a loaf (or part) sitting around. Goodness knows, once a fresh loaf is baked, that old loaf won’t get eaten. The solution? These homemade sourdough croutons!

But Jess, I don’t bake sourdough! I hear you, and first off, why don’t you? *Smiles* It’s easier than you think. Check out King Arthur Flour recipe for creating your own starter and getting started! Maybe you still aren’t convinced. That’s okay. You can do this recipe with ANY stale bread, but I would recommend something that has some density to it. (Think: day old artisan bread from the bakery or grocery store)

These homemade sourdough croutons are simple (the name of my game) and delicious. You’ll feel better about what you’re eating on your salad or French onion soup because you know the ingredients that are in them. 

Ready to get baking? Let’s go!

Your Ingredients

  • 3 ½ – 4 cups cubed stale bread
  • 2 tablespoons olive oil (flavored or plain)
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder 
  • ½ teaspoon nutritional yeast (optional, but adds a delightful cheese flavor!)

Your Steps to Homemade Sourdough Croutons

Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss. 

In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle the seasoning on the cubed bread, tossing again to get evenly coated. 

Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.

Dice it up!
Collect those spices.
Season it up!
Bake!
Perfection.

Homemade Sourdough Croutons

Stale bread? Don't throw it away! Create these delicious homemade croutons.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 3 cups

Ingredients
  

  • 3 ½ – 4 cups cubed stale bread
  • 2 tablespoons olive oil flavored or plain
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon nutritional yeast optional

Instructions
 

  • Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss.
  • In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle on cubed bread, tossing again to get evenly coated.
  • Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.
Keyword croutons, Salad, sourdough, sourdough baking
Tried this recipe?Let us know how it was!

What can you pair with these croutons?

Well, I don’t know about you but a classic salad paired with ANY soup or Italian inspired dish is my jam. I will eat soup and salad any day of the week! Check out some inspiration below!

JessLeave a comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme. 

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes. 

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

  • 3 cups diced potatoes (peeled or not, your choice)
  • 1 ½ cups diced celery
  • 1 cup diced onions 
  • ½ tablespoon minced garlic 
  • 1 ½ tablespoon olive oil 
  • 2 ½ cups chicken stock 
  • 2 cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary
  • salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes. 

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes. 

All the vegetables
Simmered up.
Add in the blended vegetables.
Creamy and perfect.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 3 cups diced potatoes peeled or not, your choice
  • 1 ½ cups diced celery
  • 1 cup diced onions
  • 1 ½ tablespoons olive oil
  • ½ tablespoon minced garlic
  • 2 ½ cups chicken stock
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary

Instructions
 

  • In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
  • Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
  • Cook until the potatoes are soft, 10-15 minutes.
  • Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
  • The amount is dependent on how creamy or brothy you want your soup.
  • Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
  • Allow to simmer over low heat for an additional 5-10 minutes.
Keyword Potato Soup, Potatoes, rosemary, soup, thyme
Tried this recipe?Let us know how it was!

Looking for other great recipes?

JessLeave a comment

One Cookbook Three Recipes

Normally, I spend a fair amount of time experimenting in my kitchen and garden. Creating recipes of my own or reading others and then expanding and making them my own. However, I have recently been fortunate enough to become involved with a group of collaborators who each choose a cookbook from their bookshelf. Maybe one they love. Maybe one they have never used before and it’s been collecting dust. Regardless, with that one cookbook, three recipes are chosen and we cook throughout the month, sharing the results every Tuesday. 

As for me, I had just recently inherited a number of cookbooks. You see, my grandpa was a fabulous chef. His father, his brothers and he ran a restaurant for some time called “Sam and Sons.” His father has immigrated from Sicily so the Italian blood runs deep. This was evident in the cooking that my grandpa did as the head chef at the restaurant for the 5-10 years that they owned it. 

But back to the cookbooks. My grandpa passed away in August 2020, and one of the things we were able to do was go through his cookbooks to take a piece of him with us. As a sourdough baker, I totally took all the books on bread. I found one on Charcuterie boards. But the one I felt especially drawn to was The Talisman Italian Cookbook by Ada Boni. A book I later learned is no longer in print and is considered THE Italian cookbook.

The Talisman: My one Cookbook, Three Recipes Book

This is the book I chose for my first in the one cookbook, three recipes collaboration. It was so fun that I wanted to share my adventure with all of you. Note that the book has very simple instructions with zero pictures. You have to decide by ingredients rather than images, which is new for me. 

When cooking, I tried to follow the recipe to a T. No going rogue and adding extra spices. I did have a substitution or two, but that was only because I didn’t have the exact ingredient on hand. You can jump to each recipe by clicking the images below!

Biscotta Al Pignoli

Chicken Cacciatora

Potato Soup Italian Style

The Talisman
Biscotta Al Pignoli
Chicken Cacciatora
Potato Soup Italian Style

Recipe One: Biscotta Al Pignoli (Biscuits with Pine Nuts)

I am a baker at heart so of course I scanned the cookie recipes first. I wanted something simple with ingredients I generally have on hand, so I went with the Biscotta Al Pignoli. It was a little unique as I had to incorporate the sugar and eggs using a double boiler, something that I have never done baking cookies. They turned out very reminiscent of meringue cookies, light and crisp. The recipe read:

Your Ingredients: 

  • 1 ½ cups sugar 
  • 4 eggs 
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour 
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool. Add lemon rind and flour slowly and blend in gently. 

Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them. Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes and bake in moderate oven (375 degrees) for 15 minutes (I recommend cooking for 10 and then checking them. My first batch was a little overdone). This recipe makes about 40 cookies. 

Hit up the double boiler
Mix it up with some zest!
Onto the cookie try with pine nuts!
Baked delights!

Recipe Two: Chicken Cacciatora

I am not going to lie, I needed to cook my second recipe and didn’t have any picked out yet. I grabbed my cookbook on the way to our grocery store and started scanning. What was special about this one? I was drawn to the simplicity of the chicken cacciatora recipe and the fact that I had all the ingredients besides the marsala wine. 

I was tempted to add other spices and things, but again, stuck with the recipe as written. And OH MY GOODNESS. I was in awe of how amazing this dish was. It was the kind of food that makes you eat with your eyes closed, savoring every bite. It was cooked in my Lodge Cast Iron Skillet, which is one of my favorite kitchen tools. I served the chicken and sauce alongside some lightly seasoned polenta, which I had never cooked before either. 

Simply put, this is out of this world good. A MUST try.

Your Ingredients

  • 4 pound spring chicken, cut into pieces (I used 6 boneless skinless chicken thighs) 
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic, chopped fine
  • ¼ cup chopped carrot 
  • 3 sprigs parsley
  • 1 basil or bay leaf 
  • 4 cups tomatoes 
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala, sherry, or white wine (I did Marsala)

Dredge chicken in flour, sprinkle with salt, and brown in fat until golden on all sides. Place in a covered dish in a warm place. Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan. 

Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil. Add chicken and wine and simmer for 30 minutes, or until chicken is tender. Serves four.

As a side to the chicken cacciatora, I made four servings of polenta. It got cooked according to the directions on the back of the package, using chicken stock as my liquid.

Again, out of this world good. A must try! 

While prepping the chicken.
So close to finished!
Perfection

Recipe Three: Potato Soup Italian Style

I love soups as much (if not more) as I love baking sweet treats. So when I saw that The Talisman had a whole chapter dedicated to soups, I knew that had to be where I drew from for my third recipe. Again, I searched for a recipe that had ingredients that I mostly had on hand. (It’s my favorite way to cook!) My family loves potato soup, so when I found Potato Soup Italian Style, I thought, “this is it!”

It was unique to me because I generally wouldn’t through potatoes and tomato sauce in the same recipe. I also thought it was interesting that the potatoes got boiled skins on, and then peeled and pushed through a sieve. But after some research, I learned that this is the way all the best chefs make mashed potatoes. I pushed mine through a metal strainer like this.

My family enjoyed this soup more than I thought they would. Again, I stuck to the original recipe, not adding any extra spices or seasoning, although I wanted to. Definitely something they would like me to make again!

Your Ingredients:

  • 4 large potatoes (about 2 pounds) 
  • 3 tablespoons butter 
  • 1 small onion
  • 2 stalks celery, diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic 
  • 2 carrots, diced 
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Boil potatoes until thoroughly cooked, peel and put through a sieve. While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic, and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes. Serve with Parmesan cheese. Serves 4. 

Sauting the veg.
Breaking down the potato.
Almost ready!
Potato Soup, Italian Style

That’s it. That was my adventure as I explored using one cookbook, three recipes. I loved thinking that my grandpa was with me as I cooked from his book, sitting at his old dining room table. It was a special experience, for sure.

Looking for each of the recipes from One Cookbook, Three recipes?

You can find them below with a link or two to my favorite kitchen gear I used to create these delicious Italian Recipes.

Biscotta Al Pignoli

A light Italian cookie reminscent of merague cookies with pine nuts
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Italian
Servings 40 cookies

Equipment

Ingredients
  

  • 1 ½ cups sugar
  • 4 eggs
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Instructions
 

  • Preheat oven to 375 degrees.
  • Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool.
  • Add lemon rind and flour slowly and blend in gently.
  • Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them.
  • Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes.
  • Bake for 10-15 minutes.
Keyword Cookies, drop cookies, Italian cookies, pine nuts
Tried this recipe?Let us know how it was!

Chicken Cacciatora

A meal known as "hunter's style:" Chicken Cacciatora has a rich sauce and tender chicken that is simple to throw together.
Print Recipe Pin Recipe
Course dinner, Main Course
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 pound spring chicken cut into pieces (I used 6 bonelss skinless chicken thighs)
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic chopped fine
  • ¼ cup chopped carrot
  • 3 sprigs parsley
  • 1 basil or bay leaf
  • 4 cups tomatoes
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala sherry, or white wine (I did Marsala)

Instructions
 

  • Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides.
  • Place in covered dish in a warm place.
  • Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.
  • Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil.
  • Add chicken and wine and simmer for 30 minutes, or until chicken is tender.

Notes

A great side for this dish is polenta, to soak up all the juices. Cooking according to directions on package.
Keyword cast iron, chicken, tomatoes
Tried this recipe?Let us know how it was!

Potato Soup Italian Style

"Riced" potatoes make the base of this potato soup creamy and the addition of tomatoes make it unique! A fun Italian take on potato soup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 large potatoes about 2 pounds
  • 3 tablespoons butter
  • 1 small onion
  • 2 stalks celery diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic
  • 2 carrots diced
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Instructions
 

  • Boil potatoes (skin on) until thoroughly cooked. Allow to cool slightly and then peel and put through sieve (a metal strainer works great).
  • While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes.
  • Serve with Parmesan cheese.
Keyword potato, soup, tomatoes
Tried this recipe?Let us know how it was!

JessLeave a comment

Basil and Walnut Pesto

Can I be honest? I have been meaning to share my basil and walnut pesto recipe for a while. I even took videos months ago to make a quick tutorial. Then life got away from me and suddenly fresh basil wasn’t in season. I had decided it should go on the back burner until summer arrived once more so the basil would be fresh and delicious once again. 

But then I pulled a few cubes of pesto out of the freezer for dinner a few nights ago and everyone was excited. And at that moment, I decided that it was just time to share the recipe. I mean, it may not be quite as good, but you can still pick up fresh basil at the store and pesto is ALWAYS delicious.

We have two favorite ways of enjoying this basil and walnut pesto. I love a good cast iron cooked (or grilled) chicken breast. After the chicken has been flipped, I will spoon some pesto on the cooked side, allowing it to brown as the rest of the chicken cooks.

However, our favorite way is to cook up some pasta (any shape will do), drain it (reserving some of the pasta water), and add 2 frozen portions of pesto with my preserved roasted tomatoes. I use the pasta water to get the consistency of the pesto as a “sauce” just right. So good and simple. 

Ready to prepare your own pesto? Let’s go! 

Your Ingredients 

  • 2 cups fresh basil (washed and dried) 
  • 4 cloves of garlic, minced 
  • 1 cup chopped walnuts 
  •  ⅔ cup olive oil 
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste 

Your Steps to Basil and Walnut Pesto 

Combine garlic and walnuts in a food processor. Process for 15-30 seconds. Add the basil. Process 15 seconds more. Then SLOWLY add in the olive oil, processing the entire time until the pesto is pureed. Add the Parmesan cheese and salt and pepper and puree for 60 seconds. 

Use right away or freeze to use all year long! I love to use a silicone herb freezer tray to keep the air off the herbs. Once frozen, I transfer it to a freezer bag and label. When you’re ready to use them, remove them from the freezer and thaw for 30-45 seconds in the microwave. Be mindful that you don’t go too long in the microwave or the Parmesan cheese will start to melt. 

Clean fresh basil
Walnuts
All pureed
Add the cheese!
Put into the silicon tray.
Dinner!

Looking for other recipes to pair this with? Check out the fun ideas below or head right to my cooking page.

Tools of the Trade

You can’t put together a good pesto without a few tools. I usually use my food processor, but an immersion blender will work in a pinch too! I also really love these silicon trays for freezing and saving for later! Check them out!

Basil and Walnut Pesto

A simple and delicious walnut and basil pesto recipe that can be used right away or frozen for future Italian-inspired meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Side Dish
Cuisine Italian
Servings 10

Equipment

Ingredients
  

  • 2 cups fresh basil washed and dried
  • 4 cloves of garlic minced
  • 1 cup chopped walnuts
  • ⅔ cup olive oil
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Combine garlic and walnuts in a food processor. Process for 15-30 seconds. Add the basil.
  • Process 15 seconds more. Then SLOWLY add in the olive oil, processing the entire time until the pesto is pureed.
  • Add the Parmesan cheese and salt and pepper and puree for 60 seconds.
  • Use right away or freeze to use all year long.
  • Portion into a silicone herb freezer tray to keep the air off the herbs.
  • Once frozen, transfer it to a freezer bag and label. When you’re ready to use them, remove them from the freezer and thaw for 30-45 seconds in the microwave.
Keyword basil, Italian, pesto, walnuts
Tried this recipe?Let us know how it was!

JessLeave a comment

Skillet Cornbread

It’s soup season. And chili season. Really, it’s my favorite. I could chop, saute, and simmer soup or chili every weekend. The Mr. has a love of chili as well, especially during hunting season. And if I am cooking up a batch of chili, I can’t help but crave skillet cornbread. 

A number of years ago, I was making a kettle of chili and was longing for that perfect cornbread. I grew up with my dad making Jiffy cornbread often. He still does, and his love for corn muffins makes me smile. He often travels with a box as a “fun gift” for his grandkids. But alas, we didn’t have any gifted boxes this time. I did some Googling, played with a recipe or two, and developed this beauty. 

Don’t have a cast iron skillet? I am sure you could cook this skillet cornbread in a regular pan, but the skillet brings out this beautiful golden color that’s to die for. We adore our skillet and use it for baking, searing vegetables, and cooking protein. I love that it can go from the stove top to the oven and holds heat so well. Ours simply stays on the stove at all times; that’s how often it gets used! 

Enough on my love of cookware. Let’s get baking! 

Your Ingredients 

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar 
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt 
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey 
  • ¾ cup milk or almond milk 
  • ¾ cup plain Greek yogurt (or Oikos Triple Zero Vanilla Yogurt with zero added sugar) 

Your Steps to Skillet Cornbread 

Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned. 

Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside. 

Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to pan, melting it, to make sure the batter will not stick. I don’t think you need it, but you do you.

Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey. 

Browned butter. The best.
Mix it up!
Perfectly baked.
And paired with some chili. Yum!

Tools of the Trade

Just one. I promise, a cast iron skillet is so versatile. Great for baking, searing, and more!

Skillet Cornbread

Perfectly baked, this cast iron skillet cornbread sweetened with honey is a great side dish full of comforting flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

Ingredients
  

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey
  • ¾ cup milk or almond milk
  • ¾ cup plain Greek yogurt

Instructions
 

  • Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned.
  • Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to make sure the pan will not stick.
  • Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey.
Keyword baking, cast iron, cornbread
Tried this recipe?Let us know how it was!

Looking for some other recipes?

Might I recommend cooking up a batch of Wisconsin’s Cold Weather Chili to go with your cornbread? Get that recipe and more below!

JessLeave a comment

Silver Dollar Yeast Rolls

Remember when a pandemic hit the world, and lots of families picked one family member to be the official grocery shopper to limit exposure? I do. And that shopper at our house happened to be my husband. As a high school teacher, I was teaching from home and watching my kiddos at the same time. I was also very focused on still creating great food. But when the Mr. was at work, I had to work with the ingredients we had on hand. I had a meal in mind that needed rolls and alas, we didn’t have any. Solution? Bake your own from scratch Silver Dollar Yeast Rolls. 

Now, when we have guests, my husband specifically requests these rolls because they really are that good. Not only have I used them for sloppy joes, but pulled venison, and I have even formed them into brat buns. 

Oh hey, and if you’re interested in an awesome Sloppy Joe recipe, check it out by clicking here! I originally made these rolls for my Sloppy Joes, but thought they deserved their own recipe!

Your ingredients Silver Dollar Yeast Rolls

  • 1 tablespoon instant yeast
  • 1 cup hot water (110-115 degrees Fahrenheit)
  • 3 tablespoons sugar 
  • 1 large egg, beaten
  • 3 1/2 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 2-3 tablespoons butter, divided (1 tablespoon softened and remaining melted to brush on top of the rolls prior to baking)

Your Steps

In a stand mixer bowl, add yeast, sugar, and hot water. Allow to proof for five minutes. Stir in egg, flour, salt, and one tablespoon softened butter. From here, allow stand mixer to mix the ingredients on a low speed for 4 minutes, until a soft dough is formed. Cover the bowl and allow to rest and rise for an hour and a half.

After the dough has risen, turn the dough out onto a lightly floured surface. Cut dough into 9-16 equal pieces, depending on your family likes their rolls. We dig smaller rolls, we we went for 16. Place on a jelly roll pan lined in parchment paper or silicone cookie sheet liners. Cover and allow them to rest an additional hour, until they double in size.

Preheat the oven to 375 degrees. Uncover rolls and brush with melted butter (sprinkle with sesame seeds? I mean, that would be fun!). Bake for 15-18 minutes. Then take in just how good your house smells and revel in the fact that you just made homemade rolls that are SO MUCH BETTER than store bought, I promise!

Yeast, sugar and water. So fun!
Science is cool. Check the yeast growth.
Add the flour!
Mix it up and let it rest.
Cut into 9-16 rolls.
Rise once more and brush with butter.
DELISH!

Silver Dollar Yeast Rolls

No rolls? No problem. Mix up a batch of homemade silver dollar yeast rolls for your meal today. I'll bet you'll be amazed at how easy and delicious!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 1 hour
Course Side Dish
Cuisine Bread
Servings 12 rolls

Equipment

  • Mixer

Ingredients
  

  • 1 tablespoon instant yeast
  • 1 cup hot water 110-115 degrees Fahrenheit
  • 3 tablespoons sugar
  • 1 large egg beaten
  • 3 1/2 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 2-3 tablespoons butter divided (1 tablespoon softened and remaining melted to brush on top of the rolls prior to baking)

Instructions
 

  • In a stand mixer bowl, add yeast, sugar, and hot water. Allow to proof for five minutes.
  • Stir in egg, flour, salt, and one tablespoon softened butter. From here, allow stand mixer to mix the ingredients on a low speed for 4 minutes, until a soft dough is formed.
  • Cover the bowl and allow to rest and rise for an hour and a half.
  • After the dough has risen, turn the dough out onto a lightly floured surface.
  • Cut dough into 9-16 equal pieces, depending on your family likes their rolls.
  • Place on a jelly roll pan lined in parchment paper or silicone cookie sheet liners.
  • Cover and allow them to rest an additional hour, until they double in size.
  • Preheat the oven to 375 degrees. Uncover rolls and brush with melted butter. Bake for 15-18 minutes, until golden brown.
Keyword Bread, Rolls, Yeast
Tried this recipe?Let us know how it was!

Jess1 Comment

Roasted and Preserved Tomatoes

Every year, I get so excited to plant tomato plants. Even in our first years with a garden, we couldn’t keep up with our tomato love. I vividly remember my darling son as a toddler eating every single cherry or grape tomato we grew. They didn’t even make it out of the garden! Now, I get all those beautiful drops of red, orange, and yellow and turn them into roasted and preserved tomatoes. 

Now, it’s a joke between my husband and I that I will always plant too many cherry and grape tomato plants. Why buy one if you can buy four? And you have to have a few varieties, right? And so, we have an abundance of bit size tomatoes. One year, an acquaintance suggested roasting them, and I have never looked back! 

This is such a simple and flavorful way to preserve tomatoes. All you need is an oven, a baking sheet, some parchment paper, and your favorite tomato spices. Let’s get to creating some roasted and preserved tomatoes. 

Per pound of tomatoes, you will need: 

½ tablespoon olive oil 

¼ teaspoon each of: salt, pepper, oregano, garlic, or any other spice you love with tomatoes

Your Steps to Roasted and Preserved Tomatoes

Preheat the oven to 425 degrees. Wash and dry the tomatoes. Slice each tomato in half. Lay cut side UP on a parchment lined baking sheet. Drizzle with olive oil and sprinkle salt, pepper, garlic, etc on top. Bake for 20-30 minutes, until just beginning to caramelize. Allow to cool. 

From here, you can totally just snack on them. If you want to preserve for later, stick the tray in the freezer for 2-3 hours. Transfer to a freezer safe container and use within a year. So quick, easy, and a great way to preserve your harvest!

Slice them up!
Drizzle with oil and season it up!
Roast them!
Freeze them!

Roasted and Preserved Tomatoes

Too many grape and cherry tomatoes? Like to preserve the flavor of summer for the winter months? Create these roasted and preserved tomatoes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 5 servings

Ingredients
  

  • 1 pound cherry or grape tomatoes any variety
  • ½ tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic

Instructions
 

  • Preheat the oven to 425 degrees.
  • Wash and dry the tomatoes.
  • Slice each tomato in half. Lay cut side up on a parchment lined baking sheet.
  • Drizzle with olive oil and sprinkle salt, pepper, garlic, etc on top.
  • Bake for 20-30 minutes, until just beginning to caramelize. Allow to cool.
  • To preserve, place the tray in the freezer for 2-3 hours.
  • Transfer to a freezer safe container and use within a year.
Keyword cherry tomatoes, freezing, preserving, side dish, tomatoes, Vegan, vegetables
Tried this recipe?Let us know how it was!

Looking for other preserving recipes?

Check out my canning and preserving page! Or maybe one of the recipes below will speak to you!

Jess2 Comments

Oven Roasted Yukon Gold Fries

Isn’t it funny how us humans like to ruin a good for you food by adding all the extras? You know, dipping vegetables in ranch, making broccoli and cauliflower in a heavily processed cheese sauce, or frying up the potato. Now don’t get me wrong, it’s 100% great to indulge in all the extras from time to time, but I have always felt like it negates the benefits of the “good for you” food. Sometimes though, you find a way to indulge without the extras. Case in point: These delicious oven roasted Yukon Gold fries. 

Potatoes get such a bad rap because we like to add all the extras. But seriously, they are packed full of nutrients, contain antioxidants, are filling, and super versatile. Check out more information on the potato here if you don’t believe me 😉 

These oven roasted Yukon Gold fries come together in 5 minutes (big win!), use simple ingredients are are sure to have on hand at home, and they rival any favorite restaurant fry out there. Better yet, they are baked with olive oil rather than fried. Huge win, am I right? Now let’s get baking! You have a dinner to make!

Your ingredients:

  • 3 Yukon Gold potatoes (about 1 pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (or more, to taste)
  • 1 teaspoon dried parsley
  • 1/2 tablespoon grated Parmesan cheese

Your steps to the perfect oven baked Yukon Gold potato

Preheat the oven to 425 degrees. Slice your potatoes such that you end up with 1/2 inch slices. Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest. Lay with a cut side down onto a greased baking sheet. (Don’t skip the cooking spray on the sheet. The potatoes will stick if you do). Sprinkle cheese on top. I like to check my salt and parsley amounts here as well. Sprinkle a little more if you missed a few spots when tossing. Bake in the bottom half of your oven at 425 for 20-30 minutes. They will come out creamy and delicious without frying. 

That’s it! Easy peasy right? Now pair them with a great grill food (chicken breasts, burgers, you name it!) and as my father would say, “You have something going :)”

sliced potatoes
Cut them up just like so!
toss with olive oil
Toss with a little olive oil.
season with salt and parsley
Season them up!
spread cut side down
Spread them out!
bake it up
Bake…
french fries served!
and serve! So creamy and delicious!

Looking for other great side dish ideas? Check out my cooking page by clicking below!

cooking
french fries served!

Oven Roasted Yukon Gold Potatoes

These oven roasted fries come together in about 5 minutes and definitely rival any favorite restaurant fry out there with just a few simple on hand ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 3 Yukon Gold potatoes about 1 pound
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or more, to taste
  • 1 teaspoon dried parsley
  • 1/2 tablespoon grated Parmesan cheese

Instructions
 

  • Preheat the oven to 425 degrees.
  • Slice potatoes such that you end up with 1/2 in slices.
  • Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest.
  • Lay with a cut side down onto a greased baking sheet.
  • Sprinkle cheese on top. Check salt and parsley and sprinkle a little more if you missed a few spots when tossing.
  • Bake in the bottom half of your oven at 425 for 20-30 minutes.

Notes

Don’t skip the cooking spray on the sheet. The potatoes will stick if you do.
Keyword baked fries, french fries, homemade fries, oven fries, Potatoes, roasted potatoes, Yukon Gold
Tried this recipe?Let us know how it was!

Looking for other awesome sides?

Check out some of my favorites below!

Jess2 Comments

Kick in the Taste buds Cucumber and Pepper Relish

A blog or two ago, I wrote about my zucchini crop and how it is producing beautifully this year. I could copy and paste that paragraph and exchange each “zucchini” with “cucumber.” It’s been a CRAZY cucumber year. A year ago, I believe I grew enough to perhaps make one batch of pickles. This year, I can not keep up and have been giving them away. Gardening life, right? It keeps you on your toes. Because of this bumper crop, I have put together more than one batch of this fantastic cucumber and pepper relish. 

I don’t know about you, but when I hear relish, I think of that neon green stuff you put on top of Chicago style hot dogs. Not my jam. This, my friends, is not that kind of relish. Can you still eat this on top of hot dogs? Sure thing. But I will tell you what, I love this spice-ful relish on the side of any grilled dinner. So freaking good. 

I can’t quite figure out how to describe the flavor. The cinnamon, all spice, cloves, and mustard seed provide a depth of flavor that is unreal. It’s full of chunky cut vegetables that are slightly sweet from the brown sugar and sour from the vinegar. Let’s just say this, it’s a party for your tastebuds. 

One more thing before we get started! This is a great recipe to use up those cucumbers that “get away from you” in the garden. You know the ones, hiding under leaves until they are the size of your forearm. Since you are dicing the cucumbers, I reccommend cutting whole cucumbers in half length wise and then in half once again (as if you are making spears). Then you can cut out the seeds and dice from there. You’re looking for ½ inch chunks. 

Okay, I lied.

I have ONE more thing. This recipe does require time to sit. You will want to start prepping about 24 hours prior to when you want to actually waterbath can it. There isn’t a lot of actually work to do beyond the chopping, but know that you will need to plan ahead for this cucumber and pepper relish.

Let’s get canning! 

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 🙂

Your Ingredients

  • 8 cups chopped cucumbers 
  • 4 cups chopped sweet peppers (any combination of green, red, yellow, orange)
  • 2 cups chopped onion 
  • 1 tablespoon turmeric 
  • ½ cup canning salt 
  • 4 quarts of water, divided
  • 1 ½ cups brown sugar 
  • 1 quart vinegar, 5-6% acidity 
  • 2 sticks cinnamon 
  • 1 tablespoon mustard seed 
  • 2 teaspoons whole allspice 
  • 2 teaspoons whole cloves 

Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator. 

Rest Time: 3-4 Hours 

Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator. 

Rest Time: 1 Hour

While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag (I don’t have spice bags on hand, so I use a tea pot “fill your own tea bags” that I can seal. They work marvelously. I find them at the local natural food store.) If you don’t have anything on hand, these drawstring soup bags would work great! Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar. 

Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time, likely overnight. 

Rest Time: 12-18 Hours

After rest time (I just reread that, and it made me think of being in Kindergarten. Ah, the simpler times 🙂 ), 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. 

Remove the spice bag. Bring the cucumber and pepper relish with the vinegar mixture to a boil over medium-high heat, be sure to stir so as not to burn to the bottom. Ladle into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe the rim with a clean, damp cloth, and add lid and ring, tightening to finger tip tight. 

Lower jars into the simmering waterbath canner. Cover, increase heat, and bring to a boil. Once a boil is reached, process for 10 minutes, adjusting for altitude (since I am over 1000 feet, I add 5 minutes, but check online for your own location). 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. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Generally, I get between 5-6 pint jars with this recipe. 

  • Prepped cucumbers!
  • I love the color of the peppers.
  • All chopped and ready to rest!
  • Turmeric and water bath. Delightful.
  • A few of the key ingredients and their spice bag.
  • Trying to be artsy 🙂
  • Ready to go!
  • All canned and beautiful!

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 link below!

Canning and Preserving

Cucumber and Pepper Relish

A little bit of spicy. A little bit of sweet. This cucumber and pepper relish uses all those cucumbers you grew! A dance for your tastebuds!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Rest Time 22 hours
Course Side Dish
Cuisine Canning
Servings 12 people

Equipment

Ingredients
  

  • 8 cups chopped cucumbers
  • 4 cups chopped sweet peppers any combination of green, red, yellow, orange
  • 2 cups chopped onion
  • 1 tablespoon turmeric
  • ½ cup canning salt
  • 4 quarts of water divided
  • 1 ½ cups brown sugar
  • 1 quart vinegar 5-6% acidity
  • 2 sticks cinnamon
  • 1 tablespoon mustard seed
  • 2 teaspoons whole allspice
  • 2 teaspoons whole cloves

Instructions
 

  • Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator for 3-4 hours.
  • Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator for one hour.
  • While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag. Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar.
  • Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time for 12-18 hours.
  • After the vegetables have rested, begin to prepare jars, lids, and rings by washing and keeping warm.
  • Remove the spice bag. Bring the chopped vegetable and vinegar mixture to a boil over medium-high heat, be sure to stir so as not to burn to the bottom. Ladle into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe the rim with a clean, damp cloth, and add lid and ring, tightening to finger tip tight.
  • Lower jars into the simmering water bath canner. Cover, increase heat, and bring to a boil. Once a boil is reached, process for 10 minutes, adjusting for altitude (since I am over 1000 feet, I add 5 minutes, but check online for your own location). 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 Canning, cucumbers, peppers, relish
Tried this recipe?Let us know how it was!

JessLeave a comment

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