Tag Archives: recipe

Mexican Homestyle Soup

Being from California, we are graced with stellar Mexican food. Over the years I’ve taken advantage of this, and taken cooking classes, and sampled as many Taco Trucks as I could, you know, in the name of science and stuff! Actually I have this deep seated fear that when I move to Tennessee someday, I won’t have access to the same quality of Mexican food. I want to make sure I can re-create all my favorites, just in case. This is one of my favorites, something about potato with meat in a spicy broth just makes me happy. This is perfect for a cold day, it’s deeply comforting with a nice little kick.

Like a hug for your belly.

Like a hug for your belly.

Mexican Homestyle Soup

  • 4 Roma tomatoes
  • 2 serrano chiles, stems removed
  • 1 poblano pepper, stem and seeds removed
  • 1 white onion, sliced
  • Half of a head of garlic, paper left on
  • 1 pound carne asada, cut into bite sized pieces
  • 1 Tablespoon oil
  • 2 large potatoes, peeled and diced
  • 3.5 cups beef broth
  • 1 can black beans, rinsed
  • 2 cups frozen sweet corn
  • 3 bay leaves
  • Cilantro
  • Salt and pepper
  • Cumin
Blistered peppers make me a very happy girl!

Blistered peppers make my taste buds pay attention!

Place the tomatoes, Serrano chiles, poblano pepper, onion and garlic in a 375 degree oven. For about about 20 minutes. Remove the garlic after 15 minutes and turn the other ingredients halfway through cooking time. Let cool. Remove the blistered skin from the poblano and paper from garlic. Add all the roasted ingredients to a food processor and process until smooth.

Meat and potatoes make this cattle rancher happy.

Meat and potatoes make this cattle rancher happy.

Season the beef with salt, pepper and cumin. Preheat the oil in a large pot. Cook the beef until nicely browned. Add the potatoes and cook for 3 more minutes, stirring once. Add the broth and bay leaves. Bring to a boil.
Add the pureed mixture to the boiling beef and potatoes. Simmer for 25 minutes. Add beans, corn, cilantro to taste and cook for another 5-10 minutes. Serve with tortillas, avocado, limes and sour cream.

img_0131

3 Comments

Filed under Ag, agriculture, food, Know a California Farmer, meat, photos, Ranch life, Recipe, Uncategorized

Spring Sausage Breakfast Casserole

A major part of growing up on the ranch was food. I guess it is because we work so hard. We need to replace those calories! It was safe to say that whenever we had a big work day or a super busy time, my Mom would fire up her oven and keep everyone fat, dumb and happy.

I’m pretty  much the same way. Whenever I know I am going to have a crew of people out here, I start planning a menu. I recently had the crew from FarmHer come out to the ranch for their show. Needless to say, I was 30 kinds of excited.

When I travel, I have a tendency to eat poorly. So a few days in, I crave fruit, fresh veggies, I was anticipating the FarmHer crew might be feeling the same way. So I told them I would have a breakfast ready for them when they came out. I planned on lots of fruit, nuts, this casserole, since I raised the eggs, pork, leek and asparagus and cookies, because cookies.

Fresh squeezed oj, fresh fruit, cookies and casserole is a typical "big work breakfast" here.

Fresh squeezed oj, fresh fruit, cookies and casserole is a typical “big work breakfast” here.

 

Every time I make this casserole, it is met with rave reviews. So I am sharing it in hopes your family will enjoy it too! It’s super easy to toss together the night before and seems like more work than it actually is, perfect for a crowd!

Spring Sausage Breakfast Casserole

  • 1 pound Brown Ranch pork sausage
  • 1 leek, thinly sliced
  • 1 pound asparagus, cut into bite sizes
  • 9 eggs
  • 3 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground mustard
  • 7 slices sourdough bread, cut into bite sizes
  • 1 cup shredded cheese (I prefer a nice melty cheese like an Asadero Or Oaxaca)
  • 1 cup parmesan cheese
Fresh ranch eggs, leftover bread and spring asparagus!

Fresh ranch eggs, leftover bread and spring asparagus!

 

Liberally grease a 9×13 baking dish. Layer the sourdough bread in the dish.

In a large cast iron skillet, crumble and brown your sausage. When the sausage is no longer pink, layer it on top of the bread cubes. Use any leftover grease to caramelize your leek, then layer those on top of the sausage. Do the same thing with the shredded cheese and asparagus.

I love a good melty cheese!

I love a good melty cheese!

Meanwhile, add the eggs, milk, salt, pepper, and mustard in a large bowl and beat until well  mixed.

Add the egg mixture to the baking dish. Top with parmesan cheese. Cover and refrigerate overnight.

Caramelized leek in pork fat is amazing.

Caramelized leek in pork fat is amazing.

 

The following morning, remove casserole from the refrigerator 30 minutes before baking.

Preheat your oven to 350 degrees. Bake i until a knife inserted near the center comes out clean, about 45 minutes.

This actually makes me happy to be awake early in the morning.

This actually makes me happy to be awake early in the morning.

This is great topped with some hot sauce, or even better, California avocado!!! Also you could add jalapenos, regular onion, or a variety of other veggies! This recipe is easily adaptable to your taste.

1 Comment

Filed under Ag, agriculture, food, Garden, Know a California Farmer, meat, photos, Ranch life, Recipe, Uncategorized

Herbed Fig Lemon Jam

The figs are ripe here at the ranch again. I hate it. But I love it. Why? Because I don’t like figs. I don’t like to eat them, I don’t like to pick them and I don’t like to waste them. So I force myself out to the fig trees, battling star thistles and rattlesnakes, and pick until I am covered in itchy fig sap and bleeding from thistle pokes, just for the sake of jam.

Garden fresh!

Garden fresh!

When jam and jelly get involved, I love it! Figs make awesome preserves, jam and pickles and they are free!!!! I usually make 3 or 4 different fig recipes a year. My friends love figs, so I know what everyone is getting for Christmas! I needed to expand my recipe collection this year and since I still had meyer lemons, this was the perfect recipe to try! I actually ate this jam and *gasp* kinda liked it even with the figs! The thyme adds something different, which I liked a great deal.

Herbed Fig Lemon Jam

3 pounds figs
1 meyer lemon
4 cups sugar
¼ lemon juice
2 cups water
Thyme springs

Boiling jam. It smells so good!

Boiling jam. It smells so good!

Cut figs into chunks. I like a good variety of big and little, I think it gives it a nice consistency. Carefully cut the lemon into quarters, removing seeds and proceed to cut the quarters crosswise. Mix the figs, lemon and sugar into a large saucepan. Add lemon juice and water. Bring to a boil without stirring. (It’s so hard!!! I know.)

Let cool to room temperature, place a lid on your pan and chill overnight to 12 hours. Bring mixture back to a boil until the lemon is translucent and the mixture has thickened. Add thyme sprigs to mixture and continue boiling until the mixture can pass the frozen plate test. When it does skim foam and discard thyme sprigs.

Fill sterilized jars until 1/4 inch headspace and process in a boiling water for 10 minutes.

A very nice snack!

A very nice snack!

Also try:

Balsamic Figs

Fig Jam 

Fig Preserves 

Leave a Comment

Filed under Ag, agriculture, arts & crafts, food, Garden, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

Pickled Mission Figs


We have several mission fig trees growing wild on the ranch. As a little kid, I spent a massive amount of time climbing and hanging out in the huge, cool fig tree canopies. I have lovely memories of my cousins coming over and playing with me as well, so figs always remind me of that. And pig enemas, but that is for a different post.img_5199

Around the first of August, when the main crop of missions ripen, I get to picking and canning. I’m not a fan of eating figs because of the pig thing I mentioned above, but I enjoy picking them because it reminds me of being a kid. Plus anything I can grow or glean needs to be canned or pickled, because it does.

Last summer I tried this recipe and everyone loved it. I was told these figs were great as a snack, with charcuterie, on salads, etc. I made them again this year just to compliment my charcuterie plates and so I could blog the recipe for you.

 Pickled Mission Figs *

  • 4 quarts firm, ripe figs
  • 5 cups sugar, divided
  • 2 quarts water
  • 3 cups cider vinegar
  • 2 cinnamon sticks
  • 1 tablespoon whole allspice
  • 1 tablespoon whole cloves
  • 1 star anise (optional)
  • 1 vanilla bean (optional)
Figs soaking in their hot water bath.

Figs soaking in their hot water bath.

Boil water and pour over figs, let stand until cool. Combine 3 cups of sugar and 2 quarts of water and heat until the sugar dissolves. And the figs and gently cook for 30 minutes.  Add 2 cups sugar and vinegar. Tie spices (except for the vanilla bean just thrown that right in with the figs after you slice it open) in a spice bag and add to the figs. Simmer for about an hour.

Despite the hot vinegar, this does smell good.

Despite the hot vinegar, this does smell good.

Cover the figs and let stand in a cool place for 12-24 hours.  Bring back up to a simmer. Pack the figs into sterilized pint or quart jars. leaving 1/4 inch headspace. Process 15 minutes in boiling-water canner.

Pickled figs

Pickled figs

 

You might also want to try:

Homemade Balsamic Figs

Pickled Figs 

Mrs. Little’s Pickled Figs

*based on the Ball Blue Canning Book recipe

Comments Off on Pickled Mission Figs

Filed under Ag, agriculture, arts & crafts, food, Garden, Know a California Farmer, Ranch life, Recipe, Uncategorized

Pickled Blueberries

‘I can pickle that’ has become my mantra. I know I say that every year and every year I say this is the final year, but who am I kidding? I have a canning addiction. I’ve really gotten into pickling fruit because it compliments my charcuterie plates well. I love being able to make a whole plate of amazing cured fruit and meat, it’s a simple pleasure.

This is what a blueberry bush looks like.

This is what a blueberry bush looks like.

One of my friends recently told me she had pickled blueberries with a fancy meal she ate. Of course the ‘I can pickle’ that voice went off in my head and I had a new mission in life, pickled blueberries.

I finally made and ate some and I was not disappointed. They are tart, but sweet, with spiced warm undertones. I think they’d be delicious on ice cream! Or in a salad! Here is the recipe I used. Enjoy!

Pickled Blueberries

  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1 1/2 cups red wine vinegar
  • 2 quarts fresh blueberries, washed and picked over
  • 1 cup white sugar
  • 1 cup brown sugar
The start of pickles.

The start of pickles.

Place the first 3 ingredients into a cheesecloth square, to make a spice sachet. Put into a large saucepan with the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.

Ready for their bath.

Ready for their bath.

Stir blueberries into the saucepan, and cook until heated through, about 5 minutes. Gently shake the pot. Do not stir or you will break the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.

Strain berries from the liquid and remove the spice sachet. Place berries to hot, sterilized canning jars. Return vinegar to the saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 5 minutes.

Ladle hot syrup over berries, leaving 1/2 inch headspace. Process for 15 minutes in a boiling water canner. I like to give them a week to really pickle before I eat them. 

Yum.

Yum.

Also try:

Blueberry Meyer-Lemon Jam 

Spiced Blueberry Jammin’

Blueberry Jam Sugar Scrub 

1 Comment

Filed under Ag, agriculture, food, Know a California Farmer, Ranch life, Recipe, Uncategorized

Blueberry-Meyer Lemon Jam

Recently, our local blueberry farm opened their gates to the U-pick crowd. Well, being the foodie I am, I had to go. My friend and I loaded up and spent a scant hour picking a bucket of blueberries. I was then faced with the daunting task of making several pounds of blueberries into stuff before they went bad. I succeeded. I ate a whole bunch, then I pickled a whole bunch, then I made this wonderful jam, and the rest I froze for pancakes.

This is what a blueberry farm in Northern California looks like.

This is what a blueberry farm in Northern California looks like.

I think this is now my third favorite jam I make. Which is really saying something since I think I make close to 30 different kinds (I don’t have a problem). I used Meyer Lemons because we have several trees here on the ranch, so they are free in addition to being delicious.

The spoils of my picking! Glorious!

The spoils of my picking! Glorious!

Blueberry Meyer Lemon Jam*

  • 3 cups blueberries, mashed to make about 2 1/2 cups
  • 3 1/2 cups sugar
  • 1.5 tsps. Meyer Lemon zest, grated
  • 1 Tbsp. Meyer Lemon juice
  • A whisper of butter (to prevent foaming)
  • 1 package (3 oz) liquid pectin
Blueberries, lemon zest and juice ready to be made into jammy goodness.

Blueberries, lemon zest and juice ready to be made into jammy goodness.

Add blueberries, sugar, lemon zest, butter and juice in a jam pot. Bring to a roiling boil, stirring to prevent sticking. Add pectin and boil hard for one minute.  Remove from heat. Add to sterilized jars and process in a boiling water canner for 10 minutes.

This jam would be breathtaking on a scone, cheesecake or even on toast. It’s light, crisp with a hint of tart. It’s lovely and I ended up making two batches because it’s going to make great gifts.

IMG_3666

*based on Southern Living’s recipe

You also might wanna try:

Blueberry Jam with Mint

Blueberry Mojito Jam 

 

1 Comment

Filed under Ag, agriculture, arts & crafts, Field Trip, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

White Bean and Collards Soup 

img_0821

Remember a few months back when I posted the collards recipe? Well since then I’ve become even more obsessed with Southern Food and have made collards like 10 times as part of my “practicing”. It’s great though! Collards freeze so well, I always have a stash of leftovers in my freezer for soups and easy meals!

This soup is one of my current favorites. It’s hearty, flavorful and and deeply comforting. It’s also one of those soups that I can toss together fairly effortlessly since I tend to usually have all the ingredients in my freezer or pantry. It’s also great for tossing leftover things into. I had some extra parmesan cheese rind and some tortellini that I used the first time I made this and I cannot imagine not using those again!

See that big white thing? It's the rind from some parmesan cheese I used. Never through that away. Freeze it and add to soup bases. Just remember to fish it out before you serve your soup.

See that big white thing? It’s the rind from some parmesan cheese I used. Never throw that away. Freeze it and add to soup bases. Just remember to fish it out before you serve your soup.

It also freezes really well. Since I do live alone I always have a crapton of leftovers. It’s great though because I ALWAYS have a selection of soup frozen in our deep freezer. If you ever got a cold and need some TLC in the form of soup, call your friendly neighborhood rancher and I’ll take care of you.

White Bean and Collards Soup

1 package of white beans
1 onion, chopped
5 carrots, sliced
2 cloves garlic, minced
1 quart chicken or beef broth (I usually use chicken and it usually has hunks of chicken in it because that’s how I use up my chicken carcasses)
Leftover collards (including the sweet, sweet pot likker)
Salt and pepper to taste
¼ teaspoon thyme
1 bay leaf (remember to fish that sucker out before you serve)
1 package tortellini (optional)

This step adds more flavor!

This step adds more flavor!

Soak the beans overnight in water. Rinse and discard any sub-par beans. Saute your onion and carrots in oil until they start to soften. Add garlic and stir. Add beans, leftover collards, broth and spices. Add water to cover all the ingredients if needed. Cover and simmer for one hour. Add tortellini and serve with some good crusty bread.

Leave a Comment

Filed under Ag, agriculture, food, Know a California Farmer, meat, photos, Ranch life, Uncategorized

Guest Post: Collards Greens Recipe

I met John a few weeks ago and we immediately bonded over our mutual love of food. He impressed me with his knowledge of heritage pork and all things gravy (a great mix, FYI). Since then, he’s been gracious enough to teach me more about Southern food and culture.

I was 30 kinds of excited when he taught me how to make these collards. I absolutely loved them. I have some in my fridge right now! I cannot believe this isn’t a “thing” out here. Seriously. I feel like it is important to share this magical concoction with as many people as I can, so I  asked John to author a post for this blog, you know, in the interest of education. Make these. Promise me? You need to try them, they are delicious.


 

Let’s Talk About Collards, Y’all…

Food is a huge part of southern culture, and the magical ways in which true southern country dishes, or soul food, are prepared are varied and complex. Recipes usually aren’t written down or gathered in great collections. This sacred knowledge is often times only accessible through the family cooking cult’s supreme leader; in my family, this is Granny. Granny is the culinary queen of Coosa County, Alabama and the patron saint of Rockford; the nearest town to our family farm. If she’s not on the front porch reading the Good Book and talking to her hummingbirds, then she’s in the kitchen rattling every pan she can get her hands on. If she’s not in the kitchen, then she’s probably at church because those are the only places this lady goes.

In our house, food is love. You know your Granny loves you because she makes an effort to see you smile every time you eat. Your Granny knows you love her because you eat the mound of savory beauty she piles on your plate. You eat all of it. You say thank you. Then you get some more.

One of my all time favorite loves that my Granny makes is collard greens. They grow very well in that area of the country, and because collards don’t mind being frozen or canned, they are a regular appearance on many a plate in the south throughout the year.

Greens.

Greens.

It has come to my attention, since moving to Northern California back in May, that the mighty collard is underutilized in this particular region of the country, and drastically under appreciated by everyone except the health nazis who think that greens should just be eaten raw, or even more appalling, juiced! Blasphemy, I say! Blasphemy! I feel obligated to share a true southern recipe for preparing collard greens. This is Granny’s way. She’d be so pissed if she knew I was doing this…

As I mentioned earlier, southern dishes like collard greens are prepared in many different ways, whether it be from region to region, family to family, or generation to generation. This is how I learned, and even though I am very much biased I’ve had them all, and I believe this is by far the best way to prepare the greens. If you don’t like what you get, try something else. Collards are magic food that can take on a bunch of different flavors, so don’t be afraid to mess around with flavors and spices you are more drawn to or comfortable with.

When I met Megan a few weeks ago we quickly found that we share a passion for eating, drinking, and cooking, and she has been kind enough to be my Chico culinary tour guide since then, showing me the best food and drink the area has to offer. Last Saturday, we went to the Saturday Market in Chico to peruse the goodies and plan a good meal for a beautiful but chilly day. As we were walking the rows of the market we came upon a stack of fresh kelly green collards sitting on a table and Megan turned around and informed me that she’d NEVER EATEN COLLARD GREENS!!! Her excitement and joy from learning that I know the way of the greens was enough to melt my cold dark heart and dishonor my family by giving away my Granny’s trade secret. We bought two bundles and decided to do the damn thing. We had a blast cooking up all kinds of stuff that day, but Megan was really impressed with the greens and asked me to share how to do these things right with all of you. So, here’s how you make Granny’s Collard Greens. Share them with somebody special!

Granny’s Collard Greens

Warm a medium to large pot to low-med heat. You can also use a big cast iron skillet if your heart so desires. Add some fat –
fatty thick cut bacon, bacon ends, bacon grease, smoked neck bones, butter, something…don’t be scared to get greasy. I prefer bacon ends or thick cuts of bacon, cut into small pieces. You want this to cook slowly and to maintain a soft texture so that you release the fat and smokiness. Low and slow is the way to go.
Let your choice of fat cook for about 10 – 15 minutes, stirring regularly

Mmmm, Table Mountain Ranch Pork bacon ends..

Mmmm, Table Mountain Ranch Pork bacon ends.

Add some garlic. 4 – 6 whole cloves should do the trick. Let your garlic sweat until it starts to soften. You don’t want it to fall apart just yet, so don’t let it go too long.
Add some broth. 2 to 3 cups of chicken broth is my go to. You can use beef or pork broths as well.
Heat on medium and let all that get aquatinted together for about 10 minutes.
Add some flavor:
go heavy on the smoked paprika
go heavy on the fresh ground black pepper
add half an onion. Just cut it in half and drop it in there. I prefer reds or vidalias.
add 1/4 to 1/2 cup apple cider vinegar. If you like tanginess use 1/2 cup, if not use 1/4. If you’re timid, just roll the dice and trust the southerner. I mean you no harm.
Stir and simmer for another 10 minutes.

Green prepping

Green prepping

Prep your greens:
Remove the leafy greens from the central stem. You can use a knife or scissors to cut them away, or you can go old school and simply tear them away by hand. Wash your damn greens. Even if they look clean, collards are a very porous plant that grows near the ground, so the leaves can absorb a lot of soil and grit. The best way to ensure they are clean is to fill your sink with cool water and then add your greens and a half cup of coarse salt. Gently bath the greens in the salty water then drain the sink and rinse the greens with fresh water. I’d even go so far as to spin them as well. Gritty greens are no good.
Add your greens:
Slowly add your washed greens in small handfuls at a time. Stir each handful into your broth and add more as they cook down. When all of your greens are in the pot you want it to look sorta soupy. There should be an ample amount of liquid allowing the greens to not be clumped together or weighing heavy on the bottom of the pan. Add some water or more broth if you think you need to. Continue gently stirring until all the greens begin to darken in color, usually about 5 minutes. Put a lid on it.
Come back and stir it in 20 minutes. Put the lid back on.
Come back and stir it in 20 minutes. Taste your broth. By this time, you should be able to get an idea of what your working with. You should have some tang, some spice, and some smoky fatty goodness going on in there. I usually add more paprika right here. Bring your heat back down to low-med, put the lid back on, and let the magic happen.
Continue checking and stirring every 20-30 minutes until all the green are very dark in color and soft in texture. When you taste them they should not be chewy or crispy or fibrous, but soft and savory. They should be ready to eat after about two hours of cooking.

Adding your greens, slowly.

Adding your greens, slowly.

Serving your greens:
I just slap em on the plate and go to town, but some people do prefer to add pepper sauce or hot sauce to theirs’. Do as you so please. I usually add some more pepper just because pepper is amazing, and a little salt can go a long way if you have undercooked or unevenly cooked your greens and are getting some bitter flavors in there.
Saving your greens:
Collard greens are amazing left over, so don’t throw them out if you don’t eat them all. In most cases, they will continue to ferment in that heavenly broth and continue to taste better and better over the next few days. They also can be frozen and stored away for entire seasons without losing anything with the time.
When you’ve had your fill of the greens be sure to keep the broth. The broth is called pot likker, and is the best soup base you could ever ask for. Some old country folks even drink it straight, you know, for vitality and what not.

A pot of green love.

A pot of green love.

1 Comment

Filed under Ag, agriculture, food, Guest Post, Humor, photos, Ranch life, Recipe, Uncategorized

Individual No-Bake Ginger Nutella Cheesecake

A couple summers ago, I was obsessed with these. I made them every week, all the neighbors were gifted them, it was slightly ridiculous.  Then I burned out on them, I stopped making them, and honestly, I kinda forgot about them. Until a few days ago, when THE CRAVING came back. I’m posting them here because hopefully I can practice some moderation, not burn myself out on them and remember to make them more often.

Get in my belly!

Get in my belly!

Individual No-Bake Ginger Nutella Cheesecakes

Crust
Gingersnap Cookies (about half of an 10 ounce package)
1.5 tablespoons melted butter

Filling
1 package room temperature cream cheese
1 cup nutella
½ teaspoon running over vanilla extract
1 cup fresh whipped cream (I guess you could use that frozen stuff, but man, really?)

Ginger snaps are better as a crust anyway.

Ginger snaps are better as a crust anyway.

Use your cuisinart to pulverize the ginger snaps. Mix with butter (you might have to use more or less butter) until you get some cohesiveness with your crust. Add about 2 teaspoons of crust into the jar and use the back of a spoon or the mortar from your pestle to tamp it down firmly.

Tamping the crust, this is important! No one likes a loose crust.

Tamping the crust, this is important! No one likes a loose crust.

Meanwhile place the cream cheese, the Nutella and vanilla extract in your stand mixture and mix until blended. Gently fold in the whipped cream. Place the mixture in your jars and garnish with more whipped cream.

I could eat the creamcheese - nutella mixture with a spoon, as is, with no shame.

I could eat the cream cheese – nutella mixture with a spoon, as is, with no shame.

Serve immediately or put a lid on it, hide it under some vegetables in your refrigerator and eat it when no one else is home and won’t judge you.

Leave a Comment

Filed under food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

Pickled Garlic

Neighbor Pete brought me a big box of freshly harvested garlic a few weeks ago. I love garlic and use it in most meals when I can. One of my favorite things ever is to roast it in the oven or on the BBQ and eat it on good french bread. However, neighbor Pete brought me more garlic than I could use in a reasonable amount of time. So I had to get creative – I had to can it.

My huge ass box of delicious fresh garlic.

My huge ass box of delicious fresh garlic.

This is a super easy recipe! And so so so good! I could probably eat a jar of this myself without a problem.

Pickled Garlic 

6 cups peeled garlic cloves (do yourself a favor and buy the pre-peeled ones at Costco)
1 cup sugar
1 teaspoon canning salt
3 cups 5% vinegar
bay leaves

Peeled garlic. By hand. Such a pain. But so worth it in the end!

Peeled garlic. By hand. Such a pain. But so worth it in the end!

Peeling this much fresh garlic is not fun. I tried all the tricks, shaking it in the bowl, using that special garlic tube – nothing worked as well as peeling it by hand. After peeling 6 cups of garlic cloves by hand, I was not amused and my nails hurt!!! Just buy the pre-peeled stuff, trust me.

Yum.

Yum.

Mix the sugar, salt and vinegar in a saucepan and bring it to a boil. Once you have your cloves peeled blanch them in boiling water for 1 minute. Pack your hot garlic into your sterilized, hot half pint jars with a bay leaf. Ladle the hot vinegar mixture over the garlic and leave ¼ inch headspace. Adjust your lids and process in a water canner for 10 minutes.

I almost ate this whole jar in one sitting. It's so mild and sweet! One of my favorite things!

I almost ate this whole jar in one sitting. It’s so mild and sweet! One of my favorite things!

Give it about two weeks to cure. And that is it! So easy and so good.

 

Leave a Comment

Filed under Ag, agriculture, food, Garden, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized