This week has flown by thus far!  In a way it is good as the weekend is approaching but on the other side of the coin another week is gone and the house is not completed.  We are still shooting for early December but some people are looking at me funny when I mention that.

Remember back on Tuesday I shared with you a simple cranberry preserve?  Today I wanted to talk about another one of my favorite yet classic preserve – MUSTARD PICKLES.  These pickles are drop dead amazing if you like mustard pickles at all.  The tartness of the vinegar combined with the crunch of the cucumbers and the silkiness of the sauce = YUM.

This can be a  little bit of chopping project, however the cooking process is very quick and simple.  For me, mustard pickles are such an awesome addition to a meal.  Whether it is on the side or a roast chicken dinner, or in the bread of a nice hearty beef sandwich – I chalk this up as a must have preserve.

Ingredients

• 20 Cups Cucumbers
• 3 lbs. Onions
• 1 Cauliflower
• 1 Red pepper
• 1 Green pepper
• 7 Cups white sugar
• 2 Tbsp. tumeric
• 4 Tbsp. coarse salt
• 1 1/2 Cups flour
• 2 Tbsp. dry mustard
• 2 Tbsp. mustard seed
• 4 Cups vinegar

Method

1. In a large pot peel and cut up fine, cucumbers, onions, peppers and cauliflower.











2. Mix all dry ingredients together; add vinegar slowly, mix well.
3. Pour over vegetables and bring to a full boil.
4. Boil two minutes.
5. Pour into hot, sterilized jars and seal immediately.
6. ENJOY!

Zesty Tip: The pickles will thicken slightly after the cooking process is completed so do not be concerned if you think the mixture is too thin when you go to bottle.

Well I hope you enjoyed another preserve recipe.  It really is a big party of fall cooking.  This is such a popular preserve down here especially when the pickling cucumbers are out in full force – late summer, early fall.

Question of the day

Do you have a favorite pickle?

Have an awesome Thursday, before you know it the weekend will be here.

Take care

zesty

Welcome to Tuesday!  I hope you had a great start to your week.  Today I want to share with you some exciting news and a super simple recipe for a fall preserve. Before we get started, I want to say thank you for all the nice comments in yesterday’s post regarding the marathon.

On to the Food

If you are like me, then you love cranberry sauce, jelly or for that matter cranberry anything.  One of the main reasons why I love Turkey Day is because of the cranberry.  For today’s recipe it doesn’t get any easier than Cranberry Jelly.  Three ingredients, one pot, a sieve and some jars. That’s it.

This yummy side treat takes all of 20 minutes to make so next time cranberries are on sale give this a try.

Ingredients

• 4 Cups Cranberries
• 2 Cups Water
• 2 Cups Sugar

Method

1. Boil Cranberries in water until berries are soft.
2. Put through a sieve.
3. Add sugar and return to heat.
4. Let boil until thick (about 10 minutes).
5. Pour into Jars and let cool.
6. ENJOY!!

Zesty Tip: Be sure to sterilize your jars before using them.  You can re-use your jars  but I suggest purchasing new lids especially if you are using mason jars to ensure a tight seal.

On with the News

Zesty Opens a New Store

About 6 weeks ago, I was contacted by the folks at OpenSky Project.  They had shown interest in myself and zestycook.com to be a part of the Open Sky Project as a store keeper.   The company’s concept is “expert-powered e-commerce, connecting consumers to experts and the products they love and use.”

The ultimate idea is a space where blog readers can go to learn more about an item and purchase it on the same page, if they so choose. Open Sky has all the customer service you’d find at any other online store – everything is guaranteed.   Their goal and mission is to connect consumers to experts and the products they love and use.

So with that said, I would like to officially announce the opening of the zestycook store!  In the upcoming days, I will be adding more products, pictures and videos but for now browse around and tell me what you think.

Have a great Tuesday and contact me if you have an questions or concerns.

Take care

zesty