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Having A FALL!

Crispy Crunchy fresh fall air, tangy fall preserves and warm comforting dessert!


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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

8 Cucumbers
1 large cauliflower
4 Onions
2 Red peppers
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
Dice all vegetables into small pieces.

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.

In a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring constantly.
Fill sterilized jars and water bath for 15 minutes.

Pumpkin Pie

Don’t forget this favorite! Click here for  a past post and a fun video!


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