Beer Pickles
Start with clean hot jars. Pack the jars with cucumbers. You can use whole, spears, chunks or chips. I cut mine into spears. After you have packed your jars with cucumbers put the following ingredients in each jar; dill-fresh or dill seed, three cloves of garlic and 1/8 of a teaspoon granulated alum.
I place my lids in a small sauce pan of water at this point and get them to boil. Once the boiling begins continue to keep the boiling going until you have used all of your lids.
In a large kettle mix the ingredients for the brine;
4 cups of apple cider vinegar
4 bottles of your favorite beer, the darker the beer the better the flavor
1/4 cups of pickling or canning salt
2 good size tablespoons of crushed red peppers
2 good size tablespoons of pickling spice
Bring all of the above ingredients to a rolling boil. Keep the boiling continuous as you fill the jars to almost the top. I wipe around the top of the brim of the jar so that when I place my hot lid on top it has a tight seal. Once you have all your jars filled. Place them in a canner that has been boiling for a little bit. Continue to boil the jars for 12 minutes. Remove from the canner and enjoy listening for the popping of the lids to begin. The longer they sit the better the taste.
Start with clean hot jars. Pack the jars with cucumbers. You can use whole, spears, chunks or chips. I cut mine into spears. After you have packed your jars with cucumbers put the following ingredients in each jar; dill-fresh or dill seed, three cloves of garlic and 1/8 of a teaspoon granulated alum.
I place my lids in a small sauce pan of water at this point and get them to boil. Once the boiling begins continue to keep the boiling going until you have used all of your lids.
In a large kettle mix the ingredients for the brine;
4 cups of apple cider vinegar
4 bottles of your favorite beer, the darker the beer the better the flavor
1/4 cups of pickling or canning salt
2 good size tablespoons of crushed red peppers
2 good size tablespoons of pickling spice
Bring all of the above ingredients to a rolling boil. Keep the boiling continuous as you fill the jars to almost the top. I wipe around the top of the brim of the jar so that when I place my hot lid on top it has a tight seal. Once you have all your jars filled. Place them in a canner that has been boiling for a little bit. Continue to boil the jars for 12 minutes. Remove from the canner and enjoy listening for the popping of the lids to begin. The longer they sit the better the taste.
Deflated Apple Pies
Margarita Herb Chicken
10 to 12 Chicken legs
1 can of Bud Light Lime-Rita
1/4 Cups of olive oil
1 Tablespoon of rosemary
1 Tablespoon of thyme
2 limes cut in half, squeeze into the baggie
1/4 teaspoon salt
1/2 teaspoon black pepper
Mix all of the above ingredients into a ziploc baggie. Refrigerate for 4 to 5 hours.
Remove the chicken and place into a oven safe baking dish. Cover with tin foil for first 30 minutes at 350 degrees.
Remove foil and turn up the heat to 400 degrees and bake an additional 30 minutes or until the chicken is completely cooked.
1 can of Bud Light Lime-Rita
1/4 Cups of olive oil
1 Tablespoon of rosemary
1 Tablespoon of thyme
2 limes cut in half, squeeze into the baggie
1/4 teaspoon salt
1/2 teaspoon black pepper
Mix all of the above ingredients into a ziploc baggie. Refrigerate for 4 to 5 hours.
Remove the chicken and place into a oven safe baking dish. Cover with tin foil for first 30 minutes at 350 degrees.
Remove foil and turn up the heat to 400 degrees and bake an additional 30 minutes or until the chicken is completely cooked.
Breakfast Burrito
My family just loves these. They are something that can be individual tailored to suit ones taste.
Eggs, scrambled
Breakfast sausage, fried and drained
Farmers Cheese, shredded
Onions, fried
Peppers; green, yellow and orange-fried
Tortilla shells, warmed
Optional ingredients
sour cream
salsa/taco sauce
Tabasco sauce
My family just loves these. They are something that can be individual tailored to suit ones taste.
Eggs, scrambled
Breakfast sausage, fried and drained
Farmers Cheese, shredded
Onions, fried
Peppers; green, yellow and orange-fried
Tortilla shells, warmed
Optional ingredients
sour cream
salsa/taco sauce
Tabasco sauce
Dill Pickles
Start with clean hot jars. Pack the jars with cucumbers. You can use whole, spears, chunks or chips. My kids prefer the chips. They like to put them on their cheeseburgers. After you have packed your jars with cucumbers put the following ingredients in each jar; dill-fresh or dill seed, three cloves of garlic and 1/8 of a teaspoon granulated alum.
I place my lids in a small sauce pan of water at this point and get them to boil. Once the boiling begins continue to keep the boiling going until you have used all of your lids.
In a large kettle mix the ingredients for the brine;
1 quart of apple cider vinegar
3 quarts of water
1/4 cups of pickling or canning salt
Bring all of this to a rolling boil. Keep the boiling continuous as you fill the jars to almost the top. I wipe around the top of the brim of the jar so that when I place my hot lid on top it has a tight seal. Once you have all your jars filled. Place them in a canner that has been boiling for a little bit. Continue to boil the jars for 12 minutes. Remove from the canner and enjoy listening for the popping of the lids to begin.
Start with clean hot jars. Pack the jars with cucumbers. You can use whole, spears, chunks or chips. My kids prefer the chips. They like to put them on their cheeseburgers. After you have packed your jars with cucumbers put the following ingredients in each jar; dill-fresh or dill seed, three cloves of garlic and 1/8 of a teaspoon granulated alum.
I place my lids in a small sauce pan of water at this point and get them to boil. Once the boiling begins continue to keep the boiling going until you have used all of your lids.
In a large kettle mix the ingredients for the brine;
1 quart of apple cider vinegar
3 quarts of water
1/4 cups of pickling or canning salt
Bring all of this to a rolling boil. Keep the boiling continuous as you fill the jars to almost the top. I wipe around the top of the brim of the jar so that when I place my hot lid on top it has a tight seal. Once you have all your jars filled. Place them in a canner that has been boiling for a little bit. Continue to boil the jars for 12 minutes. Remove from the canner and enjoy listening for the popping of the lids to begin.