Homemade Worcestershire Sauce

 Homemade Worcestershire Sauce

Ingredients:

1 cup apple cider vinegar

1/2 cup soy sauce or coconut aminos 

1/4 cup brown sugar

2 tablespoons water

1 tablespoon lemon juice

1 teaspoon ground ginger

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

Directions:

In a medium saucepan, combine the apple cider vinegar, soy sauce, brown sugar, water, lemon juice, ground ginger, ground mustard, onion powder, garlic powder, ground cloves, ground cinnamon, black pepper, and cayenne pepper if using.

Bring the mixture to a simmer over medium heat, stirring occasionally.

Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until it has thickened slightly.

Remove the saucepan from the heat and let the Worcestershire sauce cool completely.

Once cooled, transfer the sauce to a clean glass bottle or jar with a tight-fitting lid.

Store the homemade Worcestershire sauce in the refrigerator for up to 2 months.

Annie's Awesome Salsa

It's really the perfect salsa recipe.  Adjust the heat by how many jalapeños you use.  

ANNIE'S SALSA

8 cups tomatoes, peeled, chopped and drained 
2 1/2 cups chopped onions
1 1/2 cups chopped green pepper (or red or spicy peppers)
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp black pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup white vinegar, apple cider vinegar (or substitute bottled lemon juice) 
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, BWB for 15 minutes for pints.

Makes 6 pints

Crisp Cucumber Salsa

My friend Angela posted this on her Facebook wall. It sounds SO good!

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c sour cream or yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips, carrot stick, celery sticks, zucchini slices etc. to dip.

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with dippers.

Black Eyed Pea Dip

I saw this recipe in the comment section of a post on a favorite blog, Rural Revolution.  It sounds good but I haven't yet tried it. Thanks, PollyS! 

Black Eyed Pea Dip
From Neiman Marcus’ Pure and Simple

About ½ pound dried black eyed peas (frozen are good too, canned tastes very flat)
8 slices bacon*
2 stalks celery, finely chopped
¼ cup green bell pepper, finely chopped
1 large onion, peeled and finely chopped
2 cloves garlic, finely chopped
½ t black pepper
2 T Tabasco sauce, or to taste
½ C Ketchup
3 cubes chicken bouillon, crushed
¼ t nutmeg
¼ t cinnamon
1 can (14.5 oz) Rotel tomatoes with green chilies, chopped – if not available, add 1 small canned chopped chilies to can of tomatoes
2 T oil
3 T flour

Soak peas overnight or 4 hours. Put soaked peas in a pot and cover with water. Bring to a boil. Reduce heat and cook or 30 minutes, or until just tender.
To avoid having lots of dirty pots, I do this step in a pot rather than a skillet -- Cook bacon until crisp. Set bacon aside, drain 1-2 teaspoons of the grease and reserve. Add celery, bell pepper, onion, and garlic to bacon drippings and sauté until soft. 
Make a paste of ketchup, bouillon, black pepper, nutmeg, cinnamon, and Tabasco. Add to sautéed vegetables. Add cooked peas and tomatoes with chilies. Cook 30 minutes on very low heat. It is ok if some of the beans break up, you want this to happen. Just don’t let it cook too high or you’ll end up with a “mush”, it tastes the same, just doesn’t look as nice! 
Mix reserved bacon grease and flour together. Cook on stove or microwave until it starts to bubble, this is your roux. Add roux to pea mixture and cook an additional 10 minutes or until thickened. Remove from heat and transfer to serving dish. 
Crumble bacon over top and serve with tortilla chips.
Can be served cold or reheats well. Freezes well too. Serves 2-16, depending on how hungry you are.

*Omit bacon for vegetarians, add bacos or liquid smoke if you wish. Sauté vegetables in olive oil.

Sweet Pickles

I am not a sweet pickle fan. I do not eat sweet relish in or on anything except 1000 Island Dressing.  However, as sweet pickles were requested for one of my classes, I searched out a good sweet pickle recipe.  These are actually good and I can now enjoy a sweet pickle once in a while.  Use the same brine with diced cucumbers and an added red bell pepper to make sweet pickle relish. 


Sweet Pickles

1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 tsp ground turmeric
1/2 tsp. mustard seed
2 pounds cucumbers
1-2 sweet onions (optional)

In a small saucepan, combine apple cider vinegar, salt, sugar, turmeric and mustard seed. Bring to a boil and let boil for 5 minutes. Meanwhile slice onion and cucumbers.  Loosely pack in a quart jar. Pour cooled liquid over the vegetables and refrigerate for 24 hours.

If canning, do a BWB for 10 minutes after filling jars.

Yield 2 pints

Dill Pickle Relish

I found this recipe at Food.com. I made it using mostly zucchini, along with some cucumbers, and without the sugar and cornstarch. It yielded 7 12 oz jars and 6 pints.  

Dill Pickle Relish

• 8 lbs cucumbers
• 5 to 8 sweet onions
• 2/3 cup pickling salt
• 8 cups white vinegar
• 2 cups sugar
• 10 to 13 garlic cloves, minced
• 5 heaping teaspoons dill seeds
• 5 heaping teaspoons mustard seeds
• 5 heaping teaspoons celery seeds
• 1 heaping teaspoons turmeric
• 5 heaping tablespoons cornstarch

Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.

Remove from heat, add the turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

Zucchini Relish

This is another version of zucchini relish. It's spicier, sweeter and has more depth of flavor than the simple version I have also posted.

Zucchini Relish

Soak Together:

20 cups peeled, sliced, chopped zucchini
6 cups onion
8 red bell peppers
10 Tbsp. salt

Grate zucchini, onion and bell peppers in a food processor or by hand.  Mix in salt in a large bowl and let sit overnight.  In the morning, drain and rinse well. Drain well before beginning next steps.

Mix:

6 cups sugar
2 Tbsp cornstarch
2 tsp turmeric
6 cups vinegar
2 tsp black pepper
2 tsp celery seed

Place shredded veggies in a heavy pan and add all MIX ingredients.  Stir and bring to a boil. Boil for 30 minutes. 

Prepare sterilized jars. Fill with relish, cap and boiling water bath for 10 minutes for pints. 

Yield: about 16 pints

Simple Zucchini Dill Relish

If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish! 

Simple Zucchini Dill Relish

10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups apple cider vinegar
1/4 cup dill seeds or weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.

Lemon Thyme Vinaigrette

I found this at Two Tarts,  from a link at Traditional Foods. 

Lemon Thyme Vinaigrette

• Zest of two lemon
• 2 Tbsp fresh thyme leaves
• Juice of two lemon (about 1/4 cup)
• 1/4 cup white balsamic vinegar
• 1 cup olive oil
• 1 tsp sea salt
• 1 tsp black pepper

Blend all ingredients in blender until smooth, except for oil. Drizzle oil in slowly. Store in fridge.

Canned Coleslaw

Chickens in the Road brings us a yummy sounding canned side dish: coleslaw.  The recipe, as written makes 3 pints. I doubled it.  I will add just a touch more liquid to the brine as I needed about a Tablespoon more to top off the last jar. It tastes wonderful!  It's not at all like fresh coleslaw, but it is a good side dish in its own right.

1 medium head cabbage
1 large carrot
1 green pepper (I prefer red)
1 small onion
1 teaspoon salt

Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour.

Drain water from vegetables. (I also rinse and drain.) Boil syrup ingredients together for 1 minute. Cool.

Add syrup to vegetables (or vegetables to the syrup like I did).

Pack into quarts or pint jars.

Process in a boiling water bath for 15 minutes.

If you don’t want to can it, you could put it into freezer containers instead and freeze. Leftovers may also be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

Herbed Pepper Rub

I found this at allrecipes.com. There, it was used on a pork loin and that's how I used it the first time. It's also good on other meats.

Herbed Pepper Rub

2 Tbsp freshly cracked black pepper

2 Tbsp freshly grated Parmesan cheese

2 tsp basil

2 tsp rosemary

2 tsp thyme

1/4 tsp garlic powder

1/4 tsp salt

Combine and rub generously on meat. Cook as desired.

Homemade Worcestershire Sauce

I found this on a facebook group's page. I haven't tried it yet, but it sure would fill a hole in my seasonings. Now I use coconut aminos to sub for Worcestershire and it works, but the taste isn't exactly the same.

Worcestershire Sauce

(1 inch) fresh Ginger, bruised

2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)

6 teaspoon whole Cloves

4-3/4 cups Vinegar

1/4 teaspoon Cayenne pepper

1 teaspoon Salt

2 cups molasses

Optional: Use 2 Tablespoons of the oil off a can of Anchovies for flavor, but it’s not necessary, will taste just as good without.

Place all ingredients in a large saucepan; stir to combine. Cover and bring to a boil. Simmer for 20 minutes. Remove from heat and let stand overnight.

Next day; strain into bottles and seal tight. Store.

***Can be used straight away, but does improve with age.

Honey Garlic BBQ Sauce

This yummy sauce is from The Foodie and the Family. I adapted it for our family's tastes. Yum, yum, yum!

Honey Garlic BBQ Sauce

1 tablespoon olive oil

1/4 onion, finely chopped

3 tablespoons minced garlic

3 tablespoons honey

5 1/2 oz can tomato paste

1 cup beef broth

1/2 teaspoon mustard powder

2 tablespoons cider vinegar

salt and pepper, to taste

1/4 teaspoon coconut aminos

generous pinch cayenne pepper

In a medium sized pot, over medium-high heat, heat olive oil. Saute the onions and garlic for 5-7 minutes, until the onions are softened and opaque. Reduce heat to medium and stir in honey and tomato paste until the honey is runny. Stir in beef broth, mustard powder, cider vinegar, salt, pepper, aminos, and cayenne pepper. Bring to a boil and reduce heat to low.

Simmer over low for 20-30 minutes, until the sauce thickens (to your liking). Use immediately or refrigerate for up to 1 week.

Mark's Primal BBQ Sauce

This recipe was featured on Mark's Daily Apple. It sounds yummy! We....or should I say, my husband, uses the BBQ all the time. Three and a half seasons around here! A new sauce is always a welcome change.

Mark's Primal BBQ Sauce

1/3 cup (about 3 ounces) tomato paste
2 tablespoons melted butter
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
2 teaspoons tamari
1/2 teaspoon mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder

In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, tamari, mustard and water.

In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder.

Mix the spices in with the wet ingredients.

Brush on meat before grilling or dip cooked meat into the sauce.

Healthy Homemade Mayo

This is from Wellness Mama. I love her blog!

Healthy Homemade Mayo

4 egg yolks, room temperture
1 Tbsp lemon juice or ACV
1 tsp mustard or 1/2 tsp dry mustard
salt and pepper
2/3 cup olive oil
2/3 cup coconut or macadamia oil

Put egg yolks into blender and blend till smooth.

Add lemon juice or ACV, mustard and spices. Blend.

SLOWLY drizzle in olive oil, while blending on slow speed. Start with just a drop at a time..Be SLOW! Add remaining oil. Store in refrigerator for up to a week.

Bacon Fat Mayonnaise

This sounds heavenly!

Bacon Fat Mayonnaise

5 egg yolks
1 tablespoon mustard
7 teaspoons freshly squeezed lemon juice
1 1/4 cups rendered bacon fat
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste

Put the egg yolks, mustard and 1 1/2 teaspoons of the lemon juice into a blender or mixing bowl. Beat on high for 2 minutes, until well blended. Add the bacon fat gradually, continuing to beat until the mixture is thick. Slowly blend in the remaining lemon juice, sea salt and pepper, blending it continuously throughout. Adjust the seasoning to taste.

Zucchini Hummus

This is sure to appear on my table often throughout the summer. I found it at The Culinary Life.

Zucchini Hummus

2 zucchini, peeled and chopped
1/2 cup raw tahini
1/3 cup fresh lime or lemon juice
1/4 cup cold pressed olive oil or flax seed oil
4 cloves garlic, minced
1 teaspoon celtic sea salt
1/2 tablespoon ground cumin

Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like.

Sour Pickles

Another pickle possibility. I found this one at Everyday Finesse.

Sour Pickles

Wash cucumbers and put them in a gallon or larger jar, barrel or another container.

To make the brine:
2 1/4 cups white vinegar
1/2 cup salt
8 1/2 cups water
6 teaspoons dill seed
3 cloves of garlic
3 teaspoons mustard seed

Put garlic into jar with the cucumbers. Put all other ingredients in a large saucepan and bring to a boil. Pour over cucumbers until jar is full. Weight down the pickles (you can use a plate). Let set in cool, dark place for up to six weeks.

To can: Put cucumbers in wide mouth quart jars and pour over the brine until full. Cap and process in a boiling water bath for 15 minutes.

Canned Dill Pickle Relish

Found on Life123.com

Canning Garlic Dill Pickle Relish

Ingredients You Will Need:
5 pounds pickling cucumbers (about 14 cups chopped)
2 cups red bell pepper, chopped
5 ½ cups cider vinegar
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling salt

Prepare jars by sterilizing them. Jars should be kept hot until filled and processed. Lids and rings should also be sterilized.

Wash vegetables, discard stems and chop. Measure the vegetables and place them into a large bowl. Set aside. In a large, heavy-bottomed kettle, combine the remaining ingredients, stirring until the salt dissolves.

Add the vegetables to the vinegar mix and bring to a boil. Reduce the heat and simmer for ten minutes.

Using a canning funnel, fill the sterilized pint jars, leaving a ½ inch of headspace. Remove any air bubbles with the sterilized handle of a wooden spoon. Adjust hot lids and rings and process the jars in a hot water bath for 15 minutes. A hot water bath means the jars will be covered with water by one to two inches and that the water will be at a full rolling boil for the entire 15 minutes.

Remove the jars from the heat and place them on a rack to cool. Leave the relish undisturbed for about 12 hours. Jars that did not seal must be refrigerated.

Claussen Kosher Dill Pickle Clone

These are excellent! I've made several gallons of them, even saving the brine in the cupboard for weeks, until pickling cukes came back into season. I found the recipe at Recipezaar.

Claussen Kosher Dill Pickle Clone

• 1 gallon cucumber
• 1/3 cup instant minced onion
• 6 garlic cloves, minced
• 1/2 tablespoon mustard seeds
• 6 heads fresh dill (or 6 tbsp dill seeds)
• 2 quarts water
• 1 1/2 cups cider vinegar
• 1/2 cup canning salt

1. Slice cucumbers lengthwise into quarters, or slice into rounds, and add to jars along with the dill.
2. Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days turning them occasionally, then refrigerate for up to a year.
   
3. Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.