Rhubarb quick refrigerator pickles

Rhubarb refrigerator pickles

Ingredients: 

• 2 1/2 pounds rhubarb stalks
• 1 1/4 cups sugar
• 1 3/4 cups cider vinegar
• 2 1/2 tablespoons coarse sea salt
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 4 small dried chiles, such as chile de árbol
• 4 bay leaves

Method: 

·         Have 4 pint (16-ounce) jars with lids ready. Split rhubarb stalks lengthwise and use a vegetable peeler to remove the tough stringy skin. Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.

Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each. Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.

·         Nutritional Info: 

·         Per Serving:Serving size: about 2 pickles, 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 0g protein

Cast iron skillet cornbread recipe

IMPORTANT:

While prepping ingredients, preheat oven to 425 F and heat the skillet. 

1. Combine dry ingredients in first bowl

1  1/4 cups of cornmeal
3/4 cup flour
1/4 cup sugar ( I always put less sugar in all of my recipes)
1 tspoon of salt
2 tspoons of baking powder
1/2 tspoon of baking soda

2. Combine moist ingredients in 2nd bowl

1/3 cup of milk
1 cup of buttermilk ( I just add 1 tablespoon to regular milk)
2 eggs
*8 tablespoons of melted about (about 1/2 cup) BUT RESERVE 1 TABLESPOON FOR THE SKILLET.

 3. Combine all ingredients except for the 1 tablespoon of melted butter into the first bowl.

4. Reduce heat to 375F

5. Coat the bottom of the skillet with butter.

6. Pour the ingredients into the skillet and bake between 20 and 25 minutes.

Enjoy warm or cooled with jam or jelly!!