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admin | Herbal Remedies For Bv | 12.01.2015
From cucumbers and zucchinis to two pickles and three relishes: bread and butter pickles, garlic dill pickles, Indian-style relish, Spicy Garlic Dill Relish, and in front, Zucchini BBQ Relish, all for July's Tigress Can Jam! So, let me be clear here—I am not trying to be an overachiever by doing five recipes.
It’s not a long, complicated process like making jam, where you really need to pay attention to one thing at a time. The prepared veg for pickles and relishes: Indian-style relish, Spicy Dill relish, cucumbers for bread n butter and garlic dill pickle slices, and zucchini bbq relish. The next day, I rinsed and drained all my veg, prepped all the brines in different bowls, so I could quickly wash out a pot and throw the next one in, and went to town, starting with two brines on the stove at once. In the end, it really didn’t take me all that much longer to do five recipes than to do one. My bread and butter pickle slices, a classic sweet and sour pickle that tastes great on it's own. The sad part is, I can’t touch these bad boys for an entire month while they cure and get yummy. Take the hot, sterilized canning jars, and pack the vegetables tightly without the liquid into the jars. Take the hot, sterilized jars and place at least one or more smashed cloves of garlic (I like at least two cloves for a half pint jar. Place sugar, spices, and vinegar in a stainless steel or enamel pan, and bring to a boil over high heat. Remove hot, sterilized jars and fill with vegetable and liquid, with ? inch headspace at the top. Place vinegar, 1 cup of water, minced garlic, red pepper flakes and 1 tbsp of salt in a large stainless steel or enamel pot.
Unbelievably drool-worthy, scrumptious, "scary good" recipes for people who love food!
Cool, refreshing and just sweet enough, a fresh strawberry lassi is good for whatever ails you, as my mother used to say.

But so we don’t scare anyone off with a toasted cumin drink, let’s do an easy strawberry version. Put all ingredients except agave in a blender, put the lid on and blend on high speed until smooth and light pink. I saw your post on Strawberry Lassi the other and held on looking at the recipe as I was making some at home the very same day. New idea: How about whirling in 1 tablespoon of ground flax seed as well, since you are making this a regular meal.
So, being the motivated lazy person that I am, I spent one night chopping, and letting my veg soak in salt to release liquid. I basically combined the Indian relish recipe with the garlic dill pickle recipe, and added some hot pepper.
This is a tried and true relish of mine--tastes like your basic sweet pickle relish, but it uses zucchini, which there is always a surplus of in the summer.
Place cucumbers, onions and peppers in a nonreactive bowl with the salt, and let stand for at least 3 hours or up to overnight.
Bring the pot to a boil over high heat, then add the vegetables and return to boil for 30 seconds, so the cucumbers lose their bright green color. Place cucumbers, and onions in a nonreactive bowl with the salt, and let stand for at least 3 hours or up to overnight. The bigger the jar, the more garlic and dill you want to use) and several heads of dill in the bottom. Clean the top of the jar, place lid on and process in a hot water bath—10 minutes half pints and 4 oz jelly jars, 15 minutes for pint jars.
Bring liquid to a boil, then add in vegetables, return to a boil for 30 seconds or until the bright green color fades. It takes a lot of dill to really get the flavor in there, so don’t be shy with how much you use. Whether you are afflicted with a touch of the vapors, or a chronic case of cranky-pants, this will cure it.

Taste and add agave as needed; some strawberries are sweeter than others, so adjust sweetener to your taste. I'm supposed to be able to use it as a relish, or mix it with yogurt to create a classic Indian raita, a cooling condiment served with spicy dishes.
Thanks to Gloria and Tigress to reminded of the plant I had a secret love affair with, the cucurbit!
When the jar is heated in the canning pot, the vegetables will shrink a bit, leaving a space, so the more you can fit in, the better.
Let stand for one hour, then drain liquid, pressing out extra moisture, and saving the vegetables.
Bring pot back to a boil, then lower heat to simmer gently, with no lid until the micture has thickened, for up to 45 minutes. Pack the vegetables tightly on top of the garlic and dill without the liquid into the jars. Keep in mind the OJ adds a little sweetness, too, so add some agave or whatever sweetener you use if you leave out the OJ and find it isn’t sweet enough for you. Samosa House over by me puts freshly ground cardamom in theirs so you can actually bite into the tiny bits.
Simmer a quick brine (either a syrup for sweet pickles or a salt brine for savory pickles), layer veg, brine in jar and can. Pour the remaining liquid in the jars, leaving ? inch headspace at the top.Clean the top of the jar, place lid on and process in a hot water bath—10 minutes half pints and 4 oz jelly jars, 15 minutes for pint jars.

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