Bloody Mary Beans

Bloody Mary Beans ... oh yes! These are so delicious in Bloody Mary's, but equally good right out of the jar to nibble on.

I picked up a half-bushel of Blue Lake green beans from a local farm to put up, but I also knew I wanted to make some of them into these Bloody Mary Beans.

Wading my way through all those green beans was a 2 day job, but in the end, I'm always happy to put up my own.

These Bloody Mary Beans are bursting with flavor from the garlic and dill weed to the hot sauce. The recipe is identical to my Pickled Asparagus with the exception of the added hot sauce.

Bloody Mary Beans are crisp tender, tangy and a little spicy. Want more spice? Add more red pepper flakes and hot sauce. If you'd rather them be mild, you can add less or leave it out completely.

You may also like these other pickled vegetable recipes:
Pickled Cabbage Slaw
Pickled Cauliflower and Carrots
Frog Balls {Pickled Brussels Sprouts}

RECIPE
Ingredients
5 lbs fresh green beans, ends trimmed
2 cups white vinegar
2 cups water
2 tbsp pickling salt
1/2 tsp. dill weed or dill seed
1/2 tsp. black peppercorns
1/2 tsp. mustard seeds
1/2 tsp. dried minced garlic (or fresh minced garlic)
1/2 tsp. red pepper flakes
1/2 tsp. hot sauce (or more to taste)

Method
Combine the vinegar, water and salt in a saucepan and bring to a boil. 

Add the dill weed, peppercorns, mustard seeds, garlic, red pepper flakes, and hot sauce to each jar.

Pack the green beans into the jars over the spices, leaving 1/2-inch head-space.

Pour the liquid over the green beans, and tap the jars to remove any air bubbles. Wipe rims with a damp cloth, apply the lids and rings, and process in a boiling water bath or steam canner for 10 minutes.

Remove from jars from water onto a towel, and allow to cool completely. Once cool, remove the rings and check the seals. Sealed jars can be stored in a cool, dark place for up to one year.

How to use:  Add to Bloody Mary's, or serve on an assorted pickle tray.

Yield: 5-6 pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Garlic Butter Rice with Kale

Garlic Butter Rice with Kale is my new favorite side dish. Think beyond the normal kale salad and make this amazing side dish full of nutritious kale.

Considered to be a "super food" kale is so very good for you. Here are just some of the health benefits of kale:

• exceptionally high amount of Vitamins A, C and K
• high in antioxidants
• help lower cholesterol which can reduce the risk of heart disease
• it has cancer fighting substances
• an excellent source of minerals that many people don’t get enough of, including calcium, potassium and magnesium
• So this kale recipe is an excellent delicious way to get more nutrition into your diet!

This Garlic Butter Rice with Kale is so good my husband even ate it, and liked it, and he is not a veggie fan. That was a win-win to me!

You may also like:
Kale and Strawberry Salad with Strawberry Vinaigrette

RECIPE
Ingredients
4-5 cups chopped fresh kale
1 tablespoon olive oil
salt and pepper to taste
1 cup uncooked rice
2 cups chicken bone broth
3 tablespoons butter, reserving 1 tablespoon
2 tsp garlic powder

Method
Remove kale from stems, roll leaves up cigar style and slice thin ribbons then chop. Place the kale in a large bowl and rub with the olive oil, salt and pepper. Set aside.

Cook rice in a rice steamer (or on your stove top) with the chicken bone broth, 2 tablespoons butter and garlic powder.

Once rice is fully cooked, fluff with a fork. Add kale, remaining 1 tablespoon of butter and stir to combine. Cover steamer and let sit on "keep warm" for approx. 15 minutes. Alternately, if you cooked the rice on your stove top, remove from heat, add kale and let sit covered 15 minutes.

Serve as a side dish with most any roasted or grilled meats. We loved it with fried chicken breasts and garlic cheese biscuits.

Yield: 4 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cinnamon Whiskey Apple Butter Barbecue Sauce

When my blogging friend, Brenda, from What's Cooking America shared her recipe with me for this crazy good barbecue sauce, I knew I was going to make it.

What's Cooking America was the very first website I followed long before I was a blogger myself. Their recipes are tried and true, so please do yourself a favor and check them out. You won't be disappointed.

When making this Cinnamon Whiskey Apple Butter Barbecue Sauce, I had a few things I wanted to tweak and add to make it more my own. I used homemade Apple Butter and Spicy Brown Mustard, and I also opted out of using Worcestershire sauce (because I was out of it) and instead added a tiny bit of soy sauce, lemon juice and hot sauce.

Oh my word! This Cinnamon Whiskey Apple Butter Barbecue Sauce is amazing. Hints of Fireball and apple butter hit first, then a bit of tang from the apple cider vinegar and spicy brown mustard comes in. It's a delicious blend of sweet and tart. I can't wait to slather it on some ribs, or grilled poultry.

RECIPE
Ingredients
1/2 onion, diced
2 heaping tablespoons minced garlic (I used minced garlic in a jar)
1/2 cup Cinnamon Whiskey (I used Fireball)
2 cups apple butter
1/2 cup ketchup
1/3 cup apple cider vinegar
4 tsp soy sauce
1 tsp lemon juice
1 tsp hot sauce
1/2 cup brown sugar
2 heaping tsp spicy brown mustard (or grainy mustard)
1 tsp salt
1 tsp black pepper

Method
Combine all ingredients in a large sauce pan. Bring to a low, steady boil over medium heat stirring often. Reduce heat and allow barbecue sauce to simmer 30 minutes to one hour depending on desired thickness (I simmered mine for one hour).

Remove from heat and adjust seasonings as needed; carefully blend until smooth if you want a smoother consistency.

Baste or slather on grilled pork or poultry and enjoy!

For Canning: 

Add Cinnamon Whiskey Apple Butter Barbecue Sauce to 8 oz mason jars leaving 1/2-inch head-space. Cover jars with lids and rings and process 20 minutes in a water bath or steam canner. 

Remove jars and allow them to sit 24 hours undisturbed on your kitchen counter-top. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Store in pantry up to one year. Open jars must be refrigerated.

Yield: 3 - 8 oz jars

Recipe adapted from What's Cooking America

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

Dijon Mustard

I just love Dijon Mustard and have wanted to make my own for a long time. Finally I had the time and ingredients and couldn't wait to get started.

Loaded with great garlic flavor this classic white wine Dijon mustard will be your go-to for sandwiches and roasts. Trust me, it's damn delicious and has become a new favorite at our house.

RECIPE
Ingredients
2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig (1/3 tsp dry)
1 cup yellow mustard seeds
1⁄3 cup dry mustard
Water to thin, about 1 1/2 cups or slightly more

Method
Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids.

Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.

Process mustard mixture in a food processor then transfer to a blender adding water, a little at a time (I used about 1 1/2 cups) until consistency of cooked oatmeal. Mixture should be thick but smooth.

Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes.

Ladle hot mustard into a hot jar, leaving 1⁄4-inch head-space. Remove air bubbles. Wipe jar rim, top with lids and apply band to fingertip-tight. Place jars in boiling water bath or steam canner.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool 24 hours undisturbed on your kitchen counter-top. Store in pantry up to one year.

Cook's note - for best results, let mustard sit 2-4 weeks before trying for flavors to blend and mellow

Yield: 6 or 7 - 4 oz jars

Recipe excerpted from The All New Ball Book of Canning and Preserving, 2016.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Rack of Lamb

Growing up in New England, we had lamb quite often, from leg of lamb and lamb chops, to rack of lamb. It's a nice alternative to beef, and has a wonderful taste. Some people believe lamb has a "gamey" taste, and that is not true at all if you buy a good piece of lamb. It should not smell or have any gamey taste.

I personally really like supporting our local farms and buy our lamb often from them. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.

If buying lamb from a local farm is not available to you, finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.

LAMB NUTRITION FACTS

• Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.
• A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat:  fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.
• Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.
• No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying.

RECIPE
Ingredients

1 Rack of Lamb

1 tsp fresh minced rosemary

1 tsp minced garlic

salt and pepper

Method

In a small bowl, mix herbs and spices. Rub all over rack of lamb and place rack on a pre-heated grill over indirect medium heat.

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving. Slice rack into individual chops, or 2 chops each and serve while hot.

Mmmm mmmm finger licking good!!

Lamb safe cooking temperatures

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Maple Bacon Potato Salad

Warm potato salads are a fantastic option, and pair perfectly with grilled or roasted meats of all kinds. They add a whole new dimension to any backyard barbecue, and because they are served warm (room temperature is fine), and contain no mayonnaise, they are easily portable and make a great pot luck dish.

The vinegar and maple syrup in this dish combine with chopped onions, garlic, BACON and thyme to make a delicious vinaigrette poured over the warm potatoes. Anything with bacon is better, right?

Just like my Bavarian Potato Salad, the warm potatoes absorb some of the vinaigrette, making it a delicious, tasty side dish.

RECIPE
Ingredients
1 1/2-2 lbs small red or Yukon Gold potatoes (peeling optional)
2 tbls olive oil
6 slices bacon, chopped
1/2 medium onion chopped
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1/4 - 1/2 tsp garlic, minced
1/2 tsp fresh thyme removed from stem and chopped (or use dried thyme leaves)
Salt and pepper to taste

Method
Preheat oven to 400 degrees. Peel (if desired) and quarter potatoes (or cut into slightly smaller pieces) and place in a large bowl. Drizzle with olive oil and sprinkle evenly with salt and pepper, tossing to coat potatoes. Spoon potatoes onto a rimmed baking sheet, and bake for 25 minutes or until tender, turning potatoes half way through baking time to ensure even roasting.

While potatoes are baking, make the vinaigrette. In a medium pan, cook the bacon on medium-high heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towel. Drain all but 1 tbls grease from the pan.

In the remaining bacon grease, sauté the onion until soft. Add the vinegar, maple syrup, garlic, thyme and half of the bacon and simmer over medium heat for 5-10 minutes, until slightly reduced. Set aside until potatoes are cooked.

When potatoes are cooked, toss with vinaigrette and garnish with remaining bacon and additional thyme if desired. Serve warm.

Yield: 4 servings

Recipe adapted from The Recipe Rebel

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Tomato Bruschetta in a Jar

Our little raised bed kitchen garden has been exploding with some small Roma (plum) tomatoes, and I needed something to do with them besides eating them.

I'd already made Pico de Gallo Salsa, and Petite Diced Tomatoes, but then I ran across this recipe for Tomato Bruschetta ... ohhhhhh that would be awesome to just grab a jar out and use, and so began this next canning project, which really went quickly!

Next time I want some bruschetta, it's going to be a cinch to assemble. It would also be great as an accompaniment on a cheese board with a variety of cheeses and crackers.

Quick Pickled Broccoli

"Cool, briny pickles straight from the fridge are one of the simplest pleasures of summer. Quick pickling is also a brilliant solution for preserving a plethora of vegetables from the market or your garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure." (source: The Kitchn)

And so I set out to make Quick Picked Broccoli! I was amazed when I tried them a few hours after they'd been refrigerated; crisp, tart, tangy and delicious.

Homemade Condensed Cream of Mushroom Soup

Who knew making your own Condensed Cream of Mushroom Soup could be so easy? Why has it taken me this long to realize this? So easy, it's crazy easy and so few ingredients you too will wonder why you never made it ... seriously ... you will!

I've always wanted to do this, then my local produce market had fresh organic button (white) mushrooms, and I had center-cut pork chops from a local farm just begging for me to make stuffed pork chops with, so I set out to figure out how to make my own. Of course I poured over every recipe on the Internet and finally settled on one from the Pioneer Woman, which this is slightly adapted from.

RECIPE
Ingredients
1/4 cup butter
3/4 cup (6 oz) fresh button mushroom, finely diced
1/4 cup onion, finely diced
1 clove garlic, minced
salt and pepper to taste
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chicken or beef bone broth (I used beef bone broth)

Method
Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper (I like to use course-ground pepper)

Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed; you want it to be saltier than normal, since it is condensed.

Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.

To reconstitute, add 1 1/2 cups of liquid, such as chicken or beef bone broth, milk, water, or a combination.

Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes about 1 1/2-2 cups of condensed soup.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Spicy Slow Cooker Rump Roast

I love a good beef roast for Sunday dinner, but I don't always want a Prime Rib Roast or any of the more pricey cuts of beef. A rump roast is a good choice because it is economical and a great cut of beef for the slow cooker.

I always buy our beef from a small local farm, where the animals are grass-fed and humanely raised. I typically buy beef in bulk, such as purchasing a side of beef with friends because it's more economical. See my post about the Benefits of Buying a Whole Side of Beef.

What is a rump roast? A rump roast (called silverside in the UK) is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it usually tastes best when roasted slowly until tender. Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes, rice or roasted potatoes and carrots. It's also the perfect type of meat to cook in a crock pot or slow cooker.

Veggie Cream Cheese {100 Days of Real Food: Fast and Fabulous Cookbook Review}

It's a great honor for me to be a "Cookbook Ambassador" for Lisa Leake of 100 Days of Real Food because I support, applaud and embrace her passion for real food ... it's what I try to live by too! Learning about "real food" is the very reason why I support local farms and markets, buy grass-fed pastured meats, avoid processed foods, cook from scratch, and use other wholesome ingredients in my recipes.

When I first found out Lisa was looking for cookbook ambassadors for the launch of her new cookbook, 100 Days of Real Food: Fast and Fabulous, I was eager to apply ... yes, apply! I had to submit my information, and my blog for review, before being chosen. You can only imagine how excited I was when I received this email which in part said: "Thank you so much for your interest in being one of my Cookbook Ambassadors! I've reviewed everyone's applications and would love for you to be part of the group. Words cannot express how much I appreciate your excitement around my book - this whole process wouldn't be nearly as much fun if I didn't have others to share it with!" Whoo Hoo!!!  I was doing the happy dance all around the house.

And so began the days waiting to receive my signed copy of her cookbook 100 Days of Real Food: Fast and Fabulous and once again reviewing (because I had already read this numerous times) the about section on her website and her eye-opening journey which was not always easy.

"Whether you’re brand new to cutting out processed food or you’re a real food veteran, I hope you’ll find some value in the resources on this blog. In the beginning of 2010 I had never before read an ingredient label, never bought anything that was organic (at least not on purpose), nor had I ever stepped foot in a farmers’ market. I am certainly not proud of those things, but that was reality for the first 32 or so years of my life and the most disturbing part is that I had no idea I was doing anything wrong.

After reading In Defense of Food by Michael Pollan I got the wake up call of my life and felt like our eating habits needed a serious overhaul. Making such drastic changes was not easy at first (it has thankfully become our “new normal” since then), and at the time I struggled to find resources to help me understand exactly how I could apply Pollan’s principles to our everyday lives."

But what exactly is "Real Food?" 

And what will you get in her cookbook?  

100 Days of Real Food: Fast & Fabulous gives Lisa's devoted fans and newcomers exactly what they want, quick and tasty favorites for breakfast, lunch, dinner, dessert, and even snacks that are a snap to make. Inside you ll find recipes sure to please everyone, from Cinnamon Raisin Scones, Couscous and Tomato Salad, and Corn Muffins to Citrus Salad With Crispy Quinoa, Honeydew Green Smoothie, and Slow Cooker Black Bean Soup to Easy Fish Tacos, Parmesan Crusted Chicken, and Chocolate Banana Pops. While some dishes are blog favorites, seventy-five percent are brand new.

Cinnamon Glazed Bananas

Along with these family-friendly recipes, 100 Days of Real Food: Fast & Fabulous incorporates ideas for adult, big-kid, and little-kid packed lunches and new seasonal meal plans and shopping lists everything you need for accessible, quick, and real home cooking. Lisa also includes a CliffsNotes -style resource section packed with easy guidelines on how to buy real food, supermarket staples (including her Top 10 Shopping Lists by Store), the truth behind more than a dozen grocery store myths, and other handy kitchen tips (such as food prep guides and storage cheat sheets).

Asian Noodle Salad

Making and enjoying healthy meals the whole family will love doesn't have to be difficult, boring, or expensive. With this essential cookbook, illustrated with color photos for every single recipe, you ll see just how fast and fabulous good home-cooked meals can be.

But now let's get to the recipe! I deliberately chose one very easy to do and extremely versatile. Use as a sandwich spread, make cute little appetizer bites, serve as a dip with fresh veggies or crackers, or top on toasted bagels. So darn good, and easy ... really easy to make. Naturally I purchased the products I used from one of my favorite local produce markets, Camden City Market, who always has the best local veggies, and the 9 grain bread is baked fresh daily at Mulberry Market Bake Shop.

RECIPE
Ingredients
1 carrot, peeled and cut into large chunks
1/4 cucumber, skin on, cut into large chunks
2 garlic cloves, smashed
1 green onion, white and green parts, roughly chopped
1 tablespoon chopped fresh dill
1/2 teaspoon salt
One 8-ounce package cream cheese, at room temperature

Method
In the food processor, combine everything but the cream cheese and pulse until finely chopped.

Drop the cream cheese into the veggie mix and pulse until well combined.

Serve or store in the fridge for up to 4 days.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Balsamic Glazed Chicken

I originally saw this recipe on Delish and thought I wanted to try it, BUT I wanted to use bone in chicken breasts from a local farm, and raw local honey. I also used fresh cut rosemary from our garden. Oh my goodness, it is so good!

This is the BEST Balsamic Glazed Chicken I  have ever made. It's a great Sunday dinner, full of robust flavor from the balsamic vinegar and grainy mustard, with a touch of sweet from the honey.

All ready to roast

I used pasture raised bone-in chicken breasts from Thames Farm in this recipe. They always provide a superior product, and pasture raised chicken from a small family farm is so much better than a commercially produced chicken. No added saline solution here ... just all natural, flavorful chicken. Do yourself a favor, and buy your chicken from a local farm (if possible) ... there is just no comparison.

Pickled Russian Heirloom Tomatoes {солёные помидоры}

I originally found this recipe via Peters Food Adventures and it looked so good to me I knew I wanted to try it, but adapt it to USDA canning standards.  These Pickled Tomatoes originated in Russia and are a staple in every Russian home, traditionally served with a cheeseboard or with *Plov or Palava!

"Palava, or Plov is traditionally cooked by the man of the house, and is popular for weddings. But we eat it all the time for dinner, usually with dill pickles or with my Salted Pickled Tomatoes which go perfectly with Plov. Cumin, coriander and spices are quite common, but my mum never liked heavy spices and stuck to basics. We grew up calling this dish Palava, which comes from the word Palav (Палав), a Tajikistan word and alternative to Plov – which is the Russian name. It is all just a version of Pilaf, but also known as pilav, pilau, pelau, pulao, pulaav, palaw, palace, palava, plov, palov, polov, polo, polu, kurysh. No one culture really owns this word as there are many names and subcultures to the recipe. My parents were born in North West China, right beside Tajikistan, which is where the influence of the word Palava came from. Plov is the common Russian way to call this dish." (source: Peter's Food Adventures)

I just love these colorful little pickled tomatoes! They are so different from anything I've pickled before and the flavor is amazing. The next time you have some farm fresh heirloom cherry and pear, or yellow tomatoes, do yourself a favor and pickle some. They are delicious.

RECIPE
Ingredients
Heirloom cherry and pear tomatoes
2 tsp.dill weed; divided
2 tsp. cilantro leaves or whole coriander; divided
2 tsp. minced garlic; divided
10 peppercorns; divided
4 whole cloves; divided
2 bay leaves; divided
1 jalapeno pepper sliced in circle pieces; divided

Brine
1 cups water
2 tsp. pickling/canning salt
2 tsp. sugar
1 cup white vinegar

Method
Wash tomatoes and remove the stems and prepare sterilized pint jars. Pierce each tomato with a toothpick in 2 places to help prevent the skins from splitting.  Divide the dill, cilantro or coriander, garlic, bay leaves, cloves and peppercorns equally into the bottom of each jar.

Place the tomatoes on top of the herb/spices until the jar is full. As you layer the tomatoes, stuff equal amounts of the pepper slices in between the tomatoes, filling the gaps that are available.

In a medium pot, over high heat, add the water, vinegar, salt and sugar and bring to a rolling boil. Slowly add the hot brine into the tomato jar, covering the tomatoes, leaving 1/2-inch head-space. Add rings and seals and tighten to just finger tight (do not over-tighten).

Process pint jars 10 minutes in boiling water bath or steam canner. Remove jars and place on a kitchen towel on your counter-top and let sit 24 hours undisturbed. Jars are sealed when button top on lid is fully depressed and will not move up or down.

Store in pantry up to one year. Open jars must be refrigerated.

Yield - 2 pint jars

Cooks note - recipe is easily doubled. If using quart jars double the amount of spices placed in each jar and increase amount of brine. Quart jars need to be processed 15 minutes.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.