Sunday, July 7, 2013

Aunt Virginia Been's Jalapeños

3½ c water
5 c white vinegar
2 c white wine
3 tbls salt
¼ c sugar
5 lbs jalapeños
garlic cloves
onion wedges
Non-laytex gloves

Slice the jalapeños. Thickness is a matter of preference. I wanted to use my food processor to slice, plus i knew my jalapeños were hot so I wanted a smaller bite size slice.
Bring to boil the water, vinegar, wine, salt and sugar to make brine.
Tightly pack jalapeños into pint or half pint jars, with one clove of garlic and one onion. 
Pour brine over jalapeños.
Seal with hot lids and bath for 2 minutes.
Let them sit for 3 weeks to pickle before opening.

Saturday, July 6, 2013

Jacquie's Baked Beans

This recipe was passed from one friend to another, which I am so glad I was able to be on the receiving end of this recipe. We made these to go with our 4th o' July ribs and they were super simple AND delicious! They were gone before I thought to take a picture.

2 large cans Bush Home Style beans, drained
1-2 tbls of KC Masterpiece BBQ sauce
1-2 tbls of Sweet Baby Rays BBQ sauce
½ c diced onions
1 tsp season salt
3 pieces of bacon chopped with grease
½ c coffee
½ c chopped jalapeños (I used my home canned Jalapeños)

Add all ingredients to crock pot and warm on high for 1 hour or low for 2 hours.