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Use the finest ingredients for the best results. Follow directions to prepare jars for canning.
Honey Jalapenos with Garlic
Canned Sweet Pickles
5 cups small, shallots
3 Tbsp Salt
2 1/4 cups malt vinegar
1/3 to 2/3 cup Da Buzz Raw Honey
Prepare sterilized jars. Get the shallots ready by placing the onions in a large heatproof bowl and pour boiling water over to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onion, stir and leave overnight. The next day rinse the onions well and dry with a towel. Place vinegar and honey into a large pan and gently heat just till the honey dissolves. DO NOT BOIL.
Pack the onions into prepared sterilized jars then pour over the hot vinegar mixture to fill the jars, leaving 1/2" headspace. Seal jars and leave to cool. The onions will be ready to eat after about 1 month or better 2 months. Refrigerate once opened.
Honey Refrigerated Pickles
Canned Pickled Onions
Whole Peppercorns Prepare sterilized jars. Cut, de-seed and slice
3# fresh garlic cloves the jalapenos into rings. In a stainless steel or
5# fresh jalapenos, (green, red or mix) enamel pan add vinegar, honey and salt and
3 quarts cider vinegar bring to boil. Place all "Mixed Pickling
1/2 cup Da Buzz Raw Honey Spices" in a spice bag or cheesecloth. Add to
2 Tbsp. pickling or kosher salt steep. Once boiling add the jalapeno rings and
1/2 cup mixed pickling spice (recipe follows) bring to simmer. Reduce heat to keep at a
simmer for 2 minutes. Place 1/4 tsp whole
Mixed Pickling Spices black peppercorns and 1/2 to 3.4 cup garlic
1- 4 inch cinnamon stick, broken into sm. pieces cloves to each prepared jars. Remove spice
4 whole bay leaves, torn into pieces bag and divide jalapeno rings evenly among
1 Tbsp. whole yellow mustard seeds pint jars. Add hot pickling solution to each jar
1 Tbsp. whole allspice berries leaving about 1/2" head space. Close and seal
2 tsp. whole cloves with lids. Process 10 minutes. Store jars in a
2 tsp. whole coriander seeds cool, dry and preferably dark place for 3 weeks
for the pickling process to finish. After
opening, store in refrigerator and use within
3 large cucumbers, thinly sliced
1 medium onion, thinly sliced
2 teas. sea salt
1 teas. celery seed
1/4 to 1/2 cup Da Buzz Raw Honey
1/2 cup apple cider vinegar
Prepare the sterilized jars,Place cucumbers, onion, sea salt and celery seed in a bowl and let stand at room temperature for 1 hour. Stir honey and vinegar in a small bowl until honey
is dissolved. Pour over cucumber
mixture and mix well. Cover and refrigerate 24 hours. Pickles will keep 3 weeks or more in refrigerator.
Add garlic or dill for extra flavor
4 qts. (about 6 lbs) pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves, diced
1/3 cup kosher or pickling salt
2 qts. ice cubes or crushed ice
2 cups Da Buzz Raw Honey
1 1/2 tes. turmeric
1 1/2 t celery seeds
3 cups white vinegar
Prepare the sterilized jars. Wash and scrub cucumbers thoroughly with a brush/ Slice unpeeled cucumbers 1/8" to 1/4" thickness; discard ends. Add onion, garlic and salt, mix thoroughly. Cover with ice and let stand 3 hours. Drain and remove garlic. Place turmeric, and celery seed in a spice bag or cheesecloth. Combine honey, bag and vinegar and heat just until boiling. Add cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL. Pack hot pickles and juice loosely in prepared sterilized half pint jars, leaving a 1/2 inch headspace. Process for 10 minutes.