Crispy Crunchy fresh fall air, tangy fall preserves and warm comforting dessert!
[youtube width=”300″ height=”300″]http://www.youtube.com/watch?v=GA1VM9sC7rQ[/youtube]
Preserves
Sugar Free Bread and Butter Pickles
10 cups pickling cucumbers, sliced thin
4 Onions, sliced into thin half moons
1 Yellow pepper, diced
1/2 Cup sea salt
4 Cups of water
3 Cups of apple cider vinegar
2 Cups apple juice concentrate
2 Tbsp mustard seeds
1 Tsp celery seed
1 Tsp turmeric
1 Tsp ground cloves
Mix together in a large bowl, water,cucumbers, onions and sea salt and let sit for 2 hours.
Combine vinegar, juice concentrate and spices in a large pot and bring to a boil.
Drain vegetables, rinse and drain again. Add to other ingredients and bring back to a boil.
Pack and seal into sterilized hot jars and put in a water bath for 5-10 minutes
Gluten Free Sugar Free Mustard Pickles
1 large cauliflower
4 Onions
11/2-2 Cups brown rice syrup
1/2 Cup arrowroot flour
1 1/2 Tsp turmeric
3 Tbsp dry mustard
1 Tsp ginger
2 1/2 Cups vinegar
Make a brine to cover vegetables of 1/2 cup sea salt to 1 quart water.
Let stand for 6-8 hours or overnight.Drain and rinse vegetables.
In a bowl mix sauce dry ingredients together until there are no lumps except arrowroot. Dissolve arrowroot in a little water before adding to the pot.
Pumpkin Pie
Don’t forget this favorite! Click here for a past post and a fun video!