Monday, November 11, 2013

Sunbonnet Strawberry Basket

Lately I've been part of a vegetable share group and so I have been up to my eyeballs in things I normaly don't eat... like green stuff and fresh fruits!  Sometimes I can be creative in making something good, like ginger pear jam, and other times my cooking is less than desirable, like the soggy apple strudel.  LOL  Anyway, my husband can get quite resourceful too, when he wants to, and one of his favorite canning recipes are "Fibblesnork™ Über-Garlic Pickles."  What are those?  And what does it have to do with strawberries?  You'll find out... just keep reading...


The image I used on this project is Sunbonnet Strawberry Basket from Little Miss Muffet Stamps and I also used the Party Banner Metal Die, also from LMMS.  I thought this image was the closet thing I could get to for pickles, and I'm sure if I wanted to I could have colored them green.  But I liked the strawberries, so I kept them as such.  :D


Now on to the recipe for some strange pickles!  This is a creation from one of my husband's friend, Todd Lehman, and used to be posted online but it's hard to find now days.  We didn't want to loose it and so where sharing it here.  You should try it one of these days... it's totally worth it!  Enjoy.  :D

Fibblesnork™ Über-Garlic Pickle

Stolen from without permission, because he let fibblesnork.com lapse, and the recipe needs to be preserved.

Ingredients

  • 1 (one) 32-oz. jar Claussen® half-spears
    For top quality, use only Claussen pickles, found in the refrigerator section. Do not use any other brand unless they are uncooked and refrigerated. Cooked pickles are limp and soggy. Uncooked pickles (like Claussen) are firm and crunchy. If you know of any other uncooked refrigerated brands, I'd like to hear about them.
  • 2-3 Habenero peppers, sliced
  • 4-5 Serrano peppers, sliced
  • 2-3 Jalapeño peppers, sliced
  • 24 cloves garlic, pressed or finely chopped
    That's not 2-4, as in 2-to-4, that's twenty-four cloves — a whole head of garlic.
  • 1 tbsp. crushed red pepper flakes

Procedure

First day

  1. Drain and discard 1 oz. picklewater from jar.
  2. Remove pickles from jar, cut into ¾″ slices, and return pickles to jar.
  3. Add garlic and peppers to jar.
  4. Cover jar (close lid tightly) and shake vigorously for 2 minutes.
  5. Refrigerate.
  6. Scrub hands thoroughly.

Subsequent days

  1. Shake for 5 seconds every 24 hours.
  2. Taste becomes fuller with each passing day.

3 comments:

  1. I just wrote a lonnnng comment and it disappeared when I clicked publish. Oh wee, know I love your card and I'm going to try the pickles soon, lol.

    ReplyDelete
  2. Gorgeous card Barbara, love the adorable image and scrummy colours.

    Donna x

    ReplyDelete

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