Kitchen Notebook

I have been going back through my notebook that I keep in the kitchen where I write new recipes. The funny thing is that I did not even realize I was writing recipes. Sounds kind of silly but I just keep a notebook in the kitchen to jot stuff down as I am concocting my masterpieces without realizing that these notes and scribbles were actually recipes. So anyway, I want to share a few with you from time to time and would love some feedback on them.

Cranberry Pepper Jelly

5-8 serrano peppers, halved & seeded, leaving the seeds from 1 pepper

1 1/2 cups cranberry juice
1 cup vinegar
3-5 cups sugar, you can use more or less depending on your taste
1 pkg no sugar necessary pectin

Chop peppers and combine with cranberry juice and vinegar
boil then reduce heat
cover & simmer for 10 minutes
add sugar
bring to a boil, add pectin, boil one more minute, ladle into hot jars, seal and process 20 min

 

Marinated Banana Peppers

 

1/2c apple cider vinegar

1 cup red wine vinegar

3 cups water

2 tbsp sugar

2 tbsp kosher salt

garlic clove and bay leaf per jar

sprig of fresh basil and fresh oregano per jar

Cut banana peppers in rings or strips and pack into hot jars along with bay leaf, garlic clove, basil & oregano

Bring 1st five ingredients to a boil then pour over peppers, seal jars

Process in water for 10 minutes.

Sweet Pickled Lemons- I love to snack on these or you can use in your favorite cocktail or water

 

5 lemons sliced thin, pack into hot jars

Bring the following ingredients to a boil:

1 1/2 cups sugar

1/2 cup rice vinegar

1/4 cup white vinegar
2 tbsp kosher salt
2 tsp ground ginger
1 1/2 cup water

Pour over lemons, seal jar, process 5 min. Let stand for 7 days before eating. This makes 1 pint.