Thai Spicy Pickles

These are my spicy refrigerator pickles, and I pray the last of my cucumbers for this season.

2 1/2 pounds cucumbers
1 1/2 cups water
2 1/2 cups rice vinegar
1  cup raw sugar
1  cup white vinegar
1  tablespoon kosher salt
20  fresh Thai chile peppers, halved lengthwise
5  or more cloves garlic, smashed
5  or more stalks lemongrass, peeled, trimmed.



DSC_0005Thoroughly scrub cucumbers. Cut cucumbers lengthwise into spears.
In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, rice vinegar, sugar, white vinegar, and salt. Bring mixture to boiling, stirring to dissolve sugar.

DSC_0008 2
Pack cucumber spears loosely into five hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 4 Thai chile halves, 1 clove garlic, and, if desired, one-fifth of the lemongrass to each jar.


DSC_0010 2Pour hot vinegar mixture over cucumber mixture, maintaining the 1/2-inch headspace.

DSC_0016 Cool for 30 minutes; seal and label.
Chill for at least 1 week before serving.

Store in the refrigerator for up to 1 month.

Peach Italian Ice

DSC_0002From my little tree that GIVES, and GIVES, and GIVES..

8 ripe  peaches, pitted and and peeled
1 cup water
1 cup raw sugar
1/2 cup water for 2nd blend
1 teaspoon lemon zest
2 tablespoons lemon juice
You can half this recipe, I just have an endless supply of peaches!

DSC_0003 Place your scored peaches and water in a large sauté pot, and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes.  Until your skins start to peel.  They will look like this where you scored them. From here you will place them in a bowl of ice water.

DSC_0006 Removed one at a time from ice water and begin peeling the skins off them.

DSC_0009 After you have removed your peels, cut up your peaches, remove the seed and toss in your blender.

IMG_3550Add the water, sugar, lemon juice and lemon zest, and process until smooth.

IMG_3553Once blended it will be this gorgeous shade of orange.

IMG_3554Pour the mixture into plastic cups, and freeze overnight.


DSC_0010The following day, break up your peach mixture and blend again in two batches.  Add 1/4 cup water to each batch.This step really softens the ice and prevents any sort of layering.

DSC_0011It will lighten during this second blend.

DSC_0014Pour the softened peach ice slushy into any small freezer safe container  and place back in the freezer. After a few hours, it’s ready when you are!

Peach Chipotle Sauce


My beloved Peach Tree:-)

  • 8 to 10   fresh peaches blanched, peeled, pitted and chopped.
  • 4 cups sugar
  • 1/4 cup fresh lemon juice
  • 4 finely chopped Chipotle Peppers in adobe sauce ( you will find these in the mexican food section)
  • Red Pepper flakes to taste
  • 1 package liquid pectin (optional)

Once your peaches have been blanched, peeled, pitted and sliced.  Mix your peaches, lemon juice and chipotle peppers together and bring to a full boil.  Once you’ve reached this stage add your sugar and lemon juice and place over low to medium heat for 15 minutes.  You will want it to be a good simmer the entire time.  It’s time to use your immersion mixer and break down your peaches once you have done this throw in your pepper flakes.  Don’t over-mix your sauce you want it broken down but not too velvety.  It should look close to the picture above minus the shadow..

How your ready to can.  Take your sterilized jars and fill them with your sauce.  Please leave 1/2″ headspace and screw on your bands but not too tight.  I water bath mine for 15 minutes and live around 3,400 ft.  Always make sure you process your jars according to your altitude.  Once you pull your jars from your water bath you should hear a “pop” within a minute or so and that is the sound of success.


We use this sauce on Roasted Pork as a glaze.  We also use it on sandwiches and feel free to pour it over cream cheese and serve as an appetizer.


Spicy Onion and Honeycrisp Relish


2 lbs. sweet onions
1 large Honeycrisp apple
1 c. apple juice
½ c. cider vinegar
3 tsp. fresh, minced garlic
1 tsp. salt
½ tsp. black pepper
¼ tsp. ground mustard
1 tsp. crushed red pepper flakes
1 box Low or No Sugar Needed pectin
½ tsp. butter or oil
1 c. honey
½ raw sugar with 1/2 tsp molasses


Prepare waterbath canner

DSC_0029Cut ends off onions and peel; slice in half and then dice length wise.

Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8-qt. stockpot.

DSC_0033Gradually stir in pectin and then add butter.Bring to a boil that can’t be stirred down over high heat, stirring constantly.
DSC_0037Add honey ,raw sugar and molasses return to a full boil and let boil for 1 minute, stirring constantly.


Remove from heat. Ladle hot marmalade into prepared jars Wipe rims, attach lids, and place in canner.
Place lid on canner and bring boil 15 minutes.


Turn off heat, and remove jars to a towel-lined surface to cool for 24 hours without disturbing.

Canned Salsa Verde


I love canning this and using it for Verde Enchiladas.


1 cookie sheet of tomatillos (make sure husks are removed)
5 Serrano peppers,  you can use Jalapeños too
1 large white onion
3 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper


AFTER you have prepared your ingredients place  tomatillos in your oven at 425 degrees for a min of 15 to 20 minutes. You want them charred on top.

DSC_0008TAKE tomatillos out and process in blender with remaining ingredients. This is the time to taste test your salsa and make sure it’s to your liking.  If you want more spice add it.  I sometimes don’t until later incase some people can’t handle my heat:-)

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.DSC_0014LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.



Lid should not flex up and down when center is pressed.