Homemaking – Page 2 – pickles and bacon

Homemade Pickles

Ingredients:

1 TBSP mustard seeds
20 peppercorns
1 TBPS dried dill or a bunch of fresh dill sprigs
3/4 to 1 TBSP kosher salt
1 garlic clove (crushed) – optional
3 TBSP white vinegar
3-4 pickling cucumbers
water
1 quart mason jar or Weck jar

Instructions:

1. Slice up cucumbers whichever way you prefer (I like to do them in quarters, like spears because I feel they “soak” up the flavors better) and add them to the jar until it’s full

2. Add all dry ingredients to jar and vinegar

3. Fill jar almost to the top with room temperature water (leave like an inch or so of space)

4. Put lid on (make sure it’s secure) and shake so all the ingredients can combine

5. Leave on counter for 24 hours (after 12 hours, shake jar again, and then turn upside down to leave for the remaining 12 hours)

6. Once 24 hours have passed, place pickles in refrigerator. They are ready to enjoy! 🙂

Golden Milk Latte

Ingredients:

1/2 cup almond milk
1/2 cup oat milk
1/8 cup almond creamer
1 tsp turmeric
1/2 tsp cinnamon
1/2 teaspoon ground ginger

Instructions:

1. Add milks & creamer to mug and microwave until warm

2. Add spices & froth.

Enjoy!

Rocky Road Recipe

Ingredients:

Mini Marshmallows
Nuts (whatever you like- we use walnuts and cashews or whatever we have on hand)
Chocolate
Coconut oil
Salt

Instructions:

1. Chop up nuts so they are smaller than the marshmallows (unless you want them bigger)

2. Mix nuts in with marshmallows

3. Put chocolate, coconut oil and salt together in dish

4. Melt chocolate in double boiler or microwave (I use a microwave and set it for 40 seconds, then stir, do another 30 seconds and stir until melted – it’s best to do it in small intervals so to not burn the chocolate)

5. Mix chocolate into marshmallow and nut mix

6. Dump out onto a pan lined with parchment paper

7. Form into a long mound shape (so to look like a rocky road) or roll parchment paper around it and make a log (I have tried it both way, and actually prefer the rocky road shape better)

8. Put in fridge to all chocolate to set and firm (usually about and hour is best)

9. Take out of fridge and cut into thick slices. Enjoy! (Save leftovers in fridge)

Maple Liqueur

Making Maple Liqueur

As I was processing 5 1/2 gallons of maple sap on the stovetop recently, I sat and sipped some Peated Single Malt Irish Whiskey in between the bouts of clearing the foam, refilling the pans, etc. I remembered the many trips to the mountains and buying smoky or infused maple syrups. They were amazing. Knowing that this batch would not have the smoky notes to it because it was done on the stovetop (snowing and wet that day), I began thinking of ways to infuse the syrup with the peated whiskey I was enjoying. In doing so I stumbled across a recipe for Maple Liqueur which combines both maple syrup and whiskey.

The recipe seems relatively easy – it’s equal parts whiskey and pure maple syrup. I set aside 6 ounces of my beloved whiskey and drank the remaining bit left over from Christmas. I plan to add 6 ounces of maple syrup, seal it, refrigerate it for 2 weeks + and try it out. I’ll keep you posted on how it turns out, but it sounds like it may be worth setting some maple syrup aside each batch if this comes out good.

Pregnancy Smoothie

Ingredients:

Frozen pineapple
Frozen mango
Some banana
Date or 2
Coconut milk (1/3)
Coconut water (1/3)
Protein milk (1/3)

Helps keep you regular (if you know what I mean)!

Instructions:

The recipes tagged with Smoothie Recipe are all put into a Nutribullet and blended to smithereens. We do not denote amounts in the ingredients because we go by taste. Experiment a little, adapt, make it creamier or add some sweetness. Whatever you like!