"Jam-Off" at the Bloomsbury Inn

Jam-Off? What exactly is a "jam off?" It's a friendly, fun j-petitor competition hosted by the Bloomsbury Inn, located in Camden, South Carolina. I entered when my friend, Robin Willoughby, who originally mentioned it to me last year, reminded me when it was coming up this year. I'm so glad I did because I won 3rd place!! I also roped a couple of my friends to enter too, and one of them won 2nd place ... and she thought she was a "jam failure" because she sometimes has problems with them setting up. Well, as you will see, she's now a "jam winner!"

Steeped in history, the construction of Bloomsbury was completed in 1849-1854 by Colonel James Chesnut, Sr and Mary Cox Chesnut. At that time, Colonel Chesnut was the third wealthiest man in South Carolina. He owned Mulberry Plantation (seven and one-half square miles in size today), Sandy Hill, Hermitage, Town Creek, Pine Tree, and Belmont. The home was built for their daughter, Sally Chesnut. Bloomsbury is named for Mary Cox Chesnut’s childhood home, Bloomsbury Court in Trenton, NJ.

In 2004 Bruce and Katherine Brown, both retired Air Force Colonels, purchased Bloomsbury and began an extensive renovation that continues today, including the ole’ kitchen house, the three-bay garage and grounds. In September of 2005, they opened Bloomsbury Inn as a bed and breakfast. The Browns have continued to update and restore Bloomsbury since opening.

Begun in 2013, and now in its fourth year, the Bloomsbury Inn Jam-Off was held Sunday, September 11, 2016. It's an amateur competition and a panel of jam-loving judges select the top three entries in the entire universe over all those entered. The top three entries are awarded a Jam-Off Certificate and Prize.

"In the beginning we had a Bloomsbury anniversary party each year. Four years ago in 2013 I had grown tired of that idea, so I came up with Jam-Off with J-petitors. Now in its 4th year, anyone from anywhere can compete and we have had entries from Washington state, Florida, Georgia, North Carolina, and all over South Carolina," explained Katherine Brown.

This year the event saw entries from Tennessee, Ohio, Missouri, Arkansas, and South Carolina. There were 38 total entries featuring everything from Strawberry Jam to Carrot Cake Jam, to Champagne Jam.

The judges Margaret Lawhorn, Kirk Mays, and John Moncure scored every entry on flavor, color and texture. They do not know who entered what jar. After they finish scoring, they compare scores and notes, re-taste as necessary, and determine winners. They taste each jam on a tiny square of artisan white bread and have nothing but ice water to clear the flavor. Everyone who enters a jam, all past judges and local friends are invited. 

Each year a turkey is provided by Cooper Farms in Ohio by Cheryl Cooper, to allow all guests to taste or eat jams. The turkey is carved into small pieces and presented on a platter along with a variety of culinary delights. All the food is prepared by Katherine Brown, Bloomsbury Inn owner/host and friends Cheryl Cooper and Dody Phillips. Bruce Brown, Bloomsbury Inn owner/host, and a friend, Steve Brunson from Tennessee, handled all drinks.

And the winners were:

• 1st place went to Joy Parrot, of Camden, SC with an old-fashioned Strawberry Jam
• 2nd place to Claudia (Nikki) Carriere of Columbia, SC with a Cherry-Peach Jam
• 3rd place was Mary Marshall of Wedgefield, SC and her Caramel Apple Jam 
• Most Unique was Rachel Jellenik of Columbia, SC and Carrot Cake Jam 

This event was a fun and wonderful first-class evening for everyone who attended. The food was exquisite, and the jams ... oh my goodness, the jams! So many varieties and flavor profiles. I'm sure glad I wasn't a judge, every single one I sampled was amazing. Just take a look:

Be sure to check out my winning Caramel Apple Jam entry, the single most popular post on my website with more than 37,644 shares, and make it yourself for your family and friends. It's delish!

For more about the Bloomsbury Inn:
Visit their Website
Like them on Facebook
Check them out on Tripadvisor
See their listing on Select Registry

Enjoy,

Mary

Apple Pepper Jelly #2

This Apple Pepper Jelly has just the right amount of sweet to heat. The apples add the sweet, the apple cider vinegar adds some tart, and the peppers add a kick. If you like pepper jelly, you will like this Apple Pepper Jelly. It's not overly hot; on a scale 1-10 with 10 being the hottest, I would rank it a 5.

Serve over cream cheese on crackers, or baste on grilled chicken or pork. It also makes the perfect little package for holiday gift giving.

Recipe
Ingredients
2 lbs Honeycrisp, Granny Smith or any crunchy apple, quartered (do not peel or core) (2 lbs = approx. 6-8 apples)
1 1⁄2 cups water
2 Poblano peppers, seeded and cut into 1-inch pieces
6 jalapeno peppers, seeded and cut into 1-inch pieces
5 cups sugar
1 cup cider vinegar
1 package Sure-Jell (powdered pectin)
1 tsp. dried red pepper flakes

Method
Bring apples and water to boil in heavy large saucepan. Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes. Remove from heat and cool 30 minutes.

Press apple mixture through fine strainer or food mill into a heavy large saucepan (at this point you should have about 5-6 cups of applesauce). You can skip this step and simply use 6 cups fresh, homemade applesauce if preferred.

Puree green peppers and jalapenos with 2 cups sugar in a food processor; add to strained apples. Mix in vinegar and Sure-Jell. Boil over medium heat 10 minutes to blend flavors, stirring often to prevent sticking.

Add remaining 3 cups sugar and dried red pepper flakes. Bring to a rolling boil and cook hard 1 minute.

Remove from heat and fill 1/2-pint canning jars leaving 1/4-inch head-space. Wipe rims and seal with lids and bands. Process 10 minutes in boiling water bath.

Remove jars from boiling water bath and let cool on a kitchen towel on your counter-top 24 hours undisturbed. Jars are sealed when button on lid is fully depressed and won't move.

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

*Cooks note - Pepper jelly can take up to 24 hours or longer to jell.

Yield: 9 - eight-ounce jelly jars

Enjoy,
Mary

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Pineapple Chipotle Grilling Sauce

This is a great grilling sauce, but if don't like a lot of heat, this recipe is not for you. The sweet of the pineapple is the first thing you taste, followed by the heat from the chipotle peppers. It is awesome basted on grilled chicken, pork or lamb. Shrimp or Scallop kabobs, threaded on a skewer with more fresh pineapple is also excellent.

Recipe
Ingredients
1 tsp olive oil
1 cup diced onion
3 cloves garlic, chopped
2 tbls chopped chipotle chilies in adobo (I used about 1/2 of a small 7 oz. can)
5 cups fresh or canned pineapple (if using canned, buy pineapple chunks) reserve about 1/3 cup diced pineapple to add to sauce after blending
1/2 cup pineapple juice
3/4 cups balsamic vinegar (I used dark, next time I will use white balsamic)
1/2-3/4 cups sugar
1 tsp salt

Method
Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly.

Add pineapple chunks, pineapple juice, vinegar, sugar and salt, stir well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2-2 cups.

Remove from heat. Pour into blender or food processor and puree until smooth. Stir in 1/3 cup reserved diced pineapple, and return to heat and reduce for another 10 minutes or until glaze is desired thickness. Glaze should be pretty thick, and will continue to thicken up in the canning process. Mine was thick enough before canning to coat a basting brush and not drip off.

Ladle glaze into 4 half-pint sterilized jars leaving 1/4 head-space. Wipe rims and add hot lids/rings. Process in boiling water bath for 15 minutes.

Remove jars from water bath and let sit undisturbed on a kitchen towel on our counter-top 24 hours undisturbed. Jars are sealed when button in the middle of the lid is fully depressed and won't move up and down.

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

Yield: 4 - 8 oz jelly jars

Enjoy,
Mary

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content.

Loaded Potato Chip Dip

I wish I had more pictures of this one to share with you, but I don't! It was devoured so fast the only picture I ever got of it is this one before it was served.

This is the BEST dip I have ever made hands down! Saw this gem on Tasty late last year and had to try it. We made up a batch for a New Years Eve Party at Wateree Recreation Area, where my husband is the manager, to rave reviews. We could have easily made 3 or 4 times the amount we did, and still have had none leftover, it was that popular.

It is the perfect dip for tailgate parties, football watching, get together's, back yard cookouts, pot lucks and more. Trust me, everyone will be happy you made it to serve, or brought it with you to share. You will be the hit of the party!

RECIPE
Ingredients
1 - 8 oz Sour Cream
1 - 8 oz Cream Cheese
1 packet Ranch Seasoning
1 cup Shredded Cheddar Cheese (plus extra for topping)
1/2 cup Crumbled Bacon (plus extra for topping)
1/4 cup Chopped Green Onions  (plus extra for topping)

Method
Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth. Then, add in the cheddar cheese and stir until well-blended. Lastly, add in the crumbled bacon and the green onions and stir.

Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!

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.

Beef and Mushrooms in Wine

Delicious one dish meal that's so easy to do! You only need to plan ahead by an hour to allow the stew beef to marinate. I used 100% grass-fed Angus beef, but any stew beef of good quality will work.

Slow cooking in a Dutch oven makes the meat tender, and the sauce is rich, smooth and flavorful. No condensed cream of soup here!

Cook's notes -

• Yes, you absolutely can make this in a slow cooker!
• Yes, you can marinate the night before and add it to your slow cooker in the morning.
• Grass-fed beef is best, but if not available, any good stew beef works.
• Red grape juice with a splash (about 1 tbsp) of balsamic vinegar is a good substitute for the Merlot wine.

RECIPE
Ingredients
1 cup Merlot wine
2 strips bacon, chopped
1/2 medium onion, diced
1 lb. grass-fed beef stew meat 
1/3 cup flour
2 tsp dried minced garlic
2 tsp. thyme leaves
1 tsp. course-ground black pepper
1 tsp. salt
2 cups beef bone broth
6-8 button mushrooms, sliced length-wise, reserved

Method
Trim stew beef into medium to small pieces and marinate in the refrigerator one hour in 1 cup Merlot wine.

Preheat oven to 325 degrees. In a Dutch oven, cook bacon over medium heat until almost cooked through, add onions and saute' 3-4 minutes or until just becoming translucent.

Stir in marinated beef and Merlot wine and cook until beef is browned. Sprinkle flour evenly over beef; add garlic, thyme leaves, pepper and salt. Pour in beef bone broth and stir well to combine.

Cover Dutch oven and cook 2 1/2 hours or until beef is tender. During the last 30 minutes, stir in the sliced mushrooms.

Serve over your choice of rice, egg noodles or mashed potatoes.

Cook's note - this recipe could be easily cooked in a slow cooker set to low heat for 6-8 hours.

Enjoy,
Mary

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Savory Roasted White Polenta

On a farm day outing in May I was finally able to meet and talk to the fine folks from The Congaree Milling Company. I had followed their progress and Facebook page for awhile, had messaged and talked to them, but this was the first chance to actually meet them and score some of their polenta and grits! I was excited to try it.

Well, as sometimes happens in life, things in my world quickly got busy and my Roasted White Polenta was patiently chilling out in my freezer waiting for me to make some deliciousness with it. Finally that moment came and I am thrilled to share the results with you.

So who is The Congaree Milling Company? 
They are Ken DuBard, and business partner, Lawrence Burwell. It is their goal to provide the best organic maize products that can be bought on the market today. Organic corn is all we currently mill on our stone burr mill. We use a separate mill for processing our organic oats  Our freshly milled, unenriched, organic, whole-grain stone-ground products are processed in ways that are both ancient and modern, ways that utilize the inherent nutrition in maize while simultaneously enhancing flavor. This untapped potential makes The Congaree Milling Company unique in its vision.

We specialize in New and Old World milling techniques that date back to when corn was grown to be consumed by people.

What is Polenta?
Polenta, in short, is a cornmeal porridge that is a common dish in Northern Italy (so much so that one derogatory word for Northern Italians is polentoni—the big polentas). It's frequently eaten with meats and ragù, cheese like gorgonzola, or condiments like mostarda d'uva, a grape-and-nut jam from Piedmont. It can either be eaten freshly cooked, much like a thick porridge, or it can be cooled and then sliced and fried, grilled, or baked. See more from Serious Eats

RECIPE
Savory Polenta
Ingredients
2 tbls olive oil, plus extra for grilling or frying
3/4 cup finely chopped onion
2 cloves garlic, finely minced
1 quart chicken stock or broth (make your own)
1 cup roasted white polenta (I used polenta from The Congaree Milling Company)
3 tbls unsalted butter
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup Parmesan, grated

Method
Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Pour the polenta into 9-inch round cake pan lined with aluminum foil or parchment paper. Place in the refrigerator to cool completely, about 2-3 hours.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and fry in a nonstick skillet over medium heat, or grill.

Serve polenta topped with an Onion Marsala Wine Sauce for an added treat. In a medium saucepan, saute' 1/2 cup chopped onions in 1 tbls olive oil; sprinkle in 2-3 tbls. flour and quickly whisk in about 1 cup Marsala wine; stir until smooth and slightly thickened.


Enjoy,
Mary

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Bacon and Cheddar Biscuits

As a northern gal, now living in the south, I didn't grow up with a mother or grandmother who made biscuits for me to learn from. Oh they cooked and baked, but made many different things from cakes, cookies and pies, to bread and more. In fact, I was well into my adulthood before I even attempted to make them, and even then my first biscuits were "hockey pucks" as my husband called them. Wasn't funny to me then, but it is now after all these years.

Today I'm happy to say I've successfully made biscuits for many years, but it wasn't until just a couple of years ago, when I was reviewing a cookbook my friend, Jackie Garvin, of Syrup and Biscuits, I learned the secret of folding the dough over on itself and rolling it out again lightly that gives you those great buttery flaky layers.

Buttery flaky biscuits, with cooked and crumbled crispy smoked bacon and shredded cheddar cheese. It's a match made in heaven and oh so good, I promise you can't eat just one!

Recipe
Ingredients
2 cups self-rising flour (make your own with all-purpose flour + 3 tsp. baking powder and 1 tsp salt)
1/2 cup unsalted butter, cubed and chilled
4 strips bacon, cooked crisp and crumbled
1 cup sharp cheddar cheese, shredded
3/4 cup buttermilk (make your own with regular milk + 1 tsp lemon juice)

Method
Preheat oven to 450 degrees. In a large mixing bowl, add the flour and butter. Using your hands gently mix and crumble the butter with your fingers and thumb into the flour until it resembles course meal. With a wooden spoon, stir in the crumbled bacon and shredded cheddar cheese. Mix in the buttermilk; the dough will be wet and sticky.

Lay out a dish cloth on your counter-top and scoop out the biscuit dough. Dust top of dough with more flour and gently knead until the dough holds together, adding a bit more flour if necessary.

Roll or pat dough out until 1/4" thick. Now fold the dough over from the right third of the dough toward the center, repeat with the left overlapping in the middle, then fold over the top and bottom. You should end up with a nice little envelope of layered goodness (see above photo).

Pat dough out to 1"-inch thick and cut out as many biscuits as you can. Gather up the scraps, stack them and gently push together and finish cutting the biscuits.

Brush tops with melted butter and bake 15 minutes or until tops are golden brown.


Enjoy,
Mary

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Fresh Salad with Homemade Creamy Blue Cheese Dressing

Ingredients
1 small bunch Red Oakleaf lettuce, torn into pieces ( I used lettuce from Freshly Grown Farms)
5 fresh button mushrooms, sliced
1/2 small red onion, sliced
2-3 slices bacon, cooked and crumbled
Croutons of your choice

Creamy Blue Cheese Dressing
1 cup crumbled blue cheese
1 cup mayonnaise
2/3 cup buttermilk
2 tsp. lemon juice
1 tsp. dried minced garlic
1 tsp. dried minced onion
1/2 tsp. salt
1 tsp. course ground black pepper
(original recipe adapted from ChinDeep)

Method
Place lettuce in a large bowl and top with remaining ingredients. Mix all dressing ingredients in a blender using the pulse button (don't over mix because you want some blue cheese chunks). Add more blue cheese crumbles after blending if desired, or crumble on salad. 

Top salad with dressing when serving.

Refrigerate any unused dressing.

Enjoy,
Mary

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Zucchini Coffee Cake with Streusel Topping

When zucchini is in abundance during the summer time, you must make this coffee cake! Moist, tender, and delicious full of brown sugar and cinnamony goodness.

Of course you can also shred some zucchini in the summer, then freeze it in food saver bags, or other system allowing the air to be removed to prevent freezer burn. Then in the middle of winter, you could still enjoy this delicious coffee cake. Sounds like a plan to me!

Recipe
Ingredients
2 cups grated zucchini (about 3 medium zucchinis)
3 large farm fresh eggs
1 cup oil
1 cup brown sugar - packed
1 tsp vanilla
2 cups all-purpose flour
3 tsp cinnamon
1 and 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup pecans or walnuts - chopped

For The Topping:
1/2 cup additional all-purpose flour
1/2 cup additional brown sugar - packed
1/4 cup additional pecans or walnuts - chopped
1/4 cup butter (1/2 stick)

Preheat oven to 350 degrees. Prepare a 9 x 2-inch round baking dish by coating generously with cooking spray. In a small bowl, prepare the topping by simply combining the topping ingredients together. Set aside.

In a large bowl, beat the eggs. Add the oil and 1 cup brown sugar and mix well. Stir in the vanilla.

In a separate bowl, sift together the the flour, cinnamon, baking powder, baking soda and salt.

Add the dry ingredients to the wet ingredients and stir until just mixed and moistened. Fold in the grated zucchini and nuts.

Pour batter into prepared baking dish. Sprinkle with the topping mixture. Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool.

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.

Freshly Grown Farms and Motor Supply Company Bistro

On one of the hottest days of the summer ... well maybe not the hottest, but it was HOT, we were off again to visit another small local family farm, Freshly Grown Farms, Columbia's Premier Hydroponic Farm, and enjoy lunch at Motor Supply Company Bistro, one of the most popular local innovative restaurants, who source their food from local farms and markets.

A quick drive across Hwy 378 to meet up with another friend, and then play "follow the leader" on some back roads, we suddenly found ourselves in downtown Columbia, in one of the most popular little areas called The Congaree Vista. Here local restaurants, shops and nightclubs abound, with something for everyone.

We pulled into the Motor Supply Company Bistro parking lot and were met with complimentary valet parking! Wow, how nice. We gathered our things and left our cars, handed over the keys and headed inside. Since we had reservations, we were greeted and quickly lead to the table all set up for our group on the large enclosed patio! Completely weatherized and climate controlled, it has a brick floor, high open-beamed ceilings and large ceiling fans softly twirling.

Chef Wesley Fulmer is the creative talent behind the scenes at this great restaurant, and the culinary delights he turns out are delicious. Just take a look:

Seared Bavetta Steak over Yukon mash and short beans
with a Crimini Mushroom Bordelaise 

Oven Roasted Creamy Chicken Salad, Applewood Smoked
 Bacon, Lettuce and Tomato on Ciabatta Bread 

Carolina Heritage Farms pastured raised pork with Blackberry Barbecue,
over Sweet Potato Puree and Short Beans 

Pound Cake topped with fresh Whipped Cream and drizzled with Blueberry Sauce

What a treat and a few of us even enjoyed a cold local brew from River Rat Brewery, the Twisted Lemon Wheat Ale!

From the moment we were greeted and seated, and served by our great server, Kyle, it was outstanding and we will definitely be back. Thank you Motor Supply Company Bistro!

Now we were off to visit Paul and see his hydroponic farm, Freshly Grown Farms. As their lettuce products are sold to many local area restaurants, and featured at Soda City farmers market, we couldn't wait to check it all out.

Roasted Corn Salad

When fresh corn on the cob is in season and abundant, try this Roasted Corn Salad! It goes great with a variety of grilled meats and is the perfect summertime side dish. 

Sweet and tangy with just a hint of heat and the Dijon Lemon Vinaigrette is light and refreshing, adding the perfect zing.

RECIPE
Ingredients:
8 Ears of Corn Husks on
1/3 cup diced jalapeño peppers (no seeds)
1/3 cup finely chopped chives or parsley flakes
4 strips cooked bacon, chopped

Vinaigrette:
1 tbs Dijon mustard
¼ cup freshly squeezed lemon juice
2 tsp sugar
1 ½ tsp salt
¾ tsp ground pepper
½ cup olive oil

Method
Grill corn or roast in the oven. If grilling, turn gas grill to medium high and place corn with the husk onto the grill. Cook for approximately 10 minutes and then turn. Grill for long enough so the corn kernels get some nice roasted color. For roasting in the oven, place in a preheated 350 oven and roast 15 minutes turning from time to time. Corn will not get any roasted color, but will still taste great.

In the meantime mix together the vinaigrette ingredients and set aside.

Cut corn off the cob and place in a large mixing bowl. Add jalapeños, chives or parsley and bacon. Drizzle vinaigrette on top and mix thoroughly. Serve!

Cooks note - the seeded and diced jalapenos are very mild, and not spicy. If you want more "kick" from the jalapenos, leave the seeds in.

Enjoy,
Mary

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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.