Recipes from the VegHeadz Open House

We had many requests for recipes for the samples we furnished at the open house on Saturday. We are glad to share.

PEPPER JELLY

This super easy hot pepper jelly recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. Source: The View from Great Island. https://search.app/vECJLVzM3G1Cm2Fy5

8 Jalapeño peppers
12 oz. assorted colorful, bell peppers, weighed after trimming
2 cups white or cider vinegar
3 cups sugar
1.75 oz. Box no sugar needed pectin

Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.

Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don’t crowd the bowl. Add the bell peppers to the pot with the jalapenos.

Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute. Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating. If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly. When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill. Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.

NOTES

This recipe has not been formulated or tested for water bath canning. It will last up to 2 weeks in the refrigerator. For longer storage it can be frozen.  


DILLY BEANS

This easy recipe for refrigerator pickled beans involves zero canning and will help you "put up" the summer bounty in a delicious and snackable way. From Sustainable Cooks.com with a few alterations. https://www.sustainablecooks.com/refrigerated-dilly-beans/

2 pounds green beans, washed and trimmed.  
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/4 cup sugar
4 cloves garlic, peeled and halved

1 Tbsp. pickling spices
1 1/2 tsp. Kosher salt
1/2 cup minced onion
4 sprigs fresh dill (dried dill or dill weed will not work)
1/2 tsp black peppercorns
1/2 tsp dried red pepper flakes
2 small chilies {optional}

MAKE THE BRINE:  In a saucepan, bring water, vinegars, salt, sugar, pickling spices, and garlic to a boil. Once the mixture has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.

BLANCH THE GREEN BEANS:  Bring 2 quarts of water to a boil in a medium saucepan.
Add the green beans and allow them to cook for 1 minute.  Drain green beans and immediately put in a bowl of ice water for 5 minutes. Drain the beans again and set aside.

ASSEMBLE THE DILLY BEANS:  Equally divide onions, peppercorns, red pepper flakes, and optional chilies in the bottom of clean jars (2 quart jars or 4 pint jars). Add beans to the jars. Tuck some of the dill amongst the beans.  Pour the brine over the beans, put a lid on the jars and keep them on the counter for 12 hours.  After 12 hours, transfer the jars to the fridge. Allow them to sit in the fridge for 2 days before consuming.

NOTES:  Use the freshest beans you can find.  The fresher the beans, the crispier the finished product.
Beans no bigger than a pencil are best, but not tiny haricot vert.  This recipe is not safe for canning,  but they will keep in the refrigerator for 3 to 6 months.

ROSELLE TEA AND OTHER ROSELLE RECIPES

Find recipes for Roselle tea, Roselle jelly, Roselle sauce, etc., here::

https://northfloridavegheadz.blogspot.com/2019/10/more-about-roselle-and-couple-of-great.html

ZUCCHINI  BREAD

This easy zucchini bread recipe is moist, perfectly sweet, and lightly scented with cinnamon. It is a quick and convenient grab-and-go morning treat or afternoon snack. Plus, it's freezer-friendly!  https://preppykitchen.com/maple-walnut-zucchini-bread/

3 cups all purpose flour (360 g)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3 large eggs

1 cup packed dark brown sugar (220g)

1/2 cup granulated sugar (100g)

1 cup vegetable oil

4 tsp. vanilla extract

3 cups grated zucchini (390g)

1 1/2 cups chopped walnuts ((180g)

Sprinkle of turbinado sugar (optional)

Preheat oven to 350°F. Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray.  In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon.

In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.  Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.

Divide the batter evenly between the two loaf pans and spread it into an even layer. Sprinkle the top of each with turbinado sugar for added sparkle if you wish.  Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.  Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.