My hubby loves food!
When he finds something that he likes, he eats lots of it (and he doesn't gain a pound!). This is great unless I am trying to keep something on the shelves, of course. I have been known to hide food (don't tell Craig!) in order to make it last and I have also found that making LOADS of something is a good way to keep something around for a while.
My hubby loves California Mix and he can often be found in the kitchen after work just snacking from the jar. Last night we made 30 jars of it and he has been informed that it needs to last a while---like until springtime! Of course, if I find that they are flying off the shelves too quickly I can always hide some!
Here is the recipe:
***I have previously posted this recipe on my old blog, but since it is a favorite I though I would do it again. My grandma is the one who made this recipe up!
You will need:
1 large head of cauliflower, separated into florets
1-2 handfuls of baby carrots
1 white onion, chopped into large pieces
1 sweet red pepper, chopped into large pieces
1/2 to 1 sliced jalapeno per jar
3-4 cloves of garlic per jar
1 dried red chile per jar
1/2 to 1 tsp. dill seed per jar
1 bay leaf per jar
Brine mixture (see below)Boil the cauliflower and carrots in water for 3 minutes and then drain.
Place the dill, jalapeno, red chile, garlic and bay leaf in each jar, and then arrange the veggies on top.
Bring the brine mixture to a boil:
6 cups water
2 cups white vinegar
3 TB saltPour the brine over the veggies in the jars and place lids on tight. This is best when it sits for a few days or weeks. Store in the refridgerator.
Enjoy!
