1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.
• ¼ cup kosher salt
• 2 tablespoons freshly ground black pepper
• 2 teaspoons granulated garlic or 1 teaspoon garlic powder
1. In a small bowl, combine the salt, pepper, and granulated garlic. The blend will keep in an airtight container for at least 1 year.
2. Use with beef, poultry, pork, and vegetables.
Robyn Stone | Add a Pinch
4 cups mini portabella or crimini mushrooms, sliced
½ yellow onion, chopped
8 oz heavy cream
1 cup milk
3 teaspoons cornstarch
2 tablespoons oil
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme
3 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely chopped parsley
Kosher salt and black pepper, to taste
Melt butter and olive oil in a large skillet on medium-high heat.
Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.