Friday, August 11, 2017

We Moved!

After some serious debating, I've decided to leave Blogger for Wordpress.  It wasn't an easy decision, but I found that Blogger wasn't supporting the creative freedom that I was looking to grow into.
Alas, my content will be the same; simple, approachable tutorials that are current and useful. I will have more posts on my beloved gardening and canning and sometimes a thoughtful post on life. As a nurse, inately, I find myself wanting to care for you all; to help you in some way, whether to enjoy this life with a little more joy, find an inexpensive way to decorate like those who don't need to be inexpensive, or solve a little problem with a practically crafted solution. I write this blog for you and with you in mind. You are my inspiration and I hope you will follow me on this new adventure!
Instagram: @craftybridge
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With love,
Bridget
XOXO

Tuesday, September 27, 2016

Pickled Garlic Jalapenos



I started making pickled jalapenos a couple of years ago out of necessity more than anything. It was our first year with a garden and we planted a couple jalapeƱo plants thinking we'd get maybe a dozen peppers. Wrong. We ended up with several pounds. Hmmm. We realized pretty quickly that there was no way we could eat all of these peppers fresh and though we have a lot of friends, even they couldn't help us make a significant dent. Alas, pickling.


Pickled Garlic Jalapenos

makes 4 500mL jars

3.5 cups white vinegar
4 tablespoons pickling salt
2 lbs jalapenos
4 tablespoons minced garlic

1. Combine vinegar and salt in saucepan until boiling
1. Place jar lids (the actual top, not the twist on part) in separate saucepan to simmer and sterilize.
2. Cut and pack jalapenos into clean jars [I like to boil the jars as I'm starting to boil water for the processing]. Leave seeds and ribs if you like the kick, remove them if you don't.  Top each jar of peppers with 1 tablespoon minced garlic.
3. Fill each jar with brine, leaving 1/2 inch head space. Wipe rim of each jar and place jar lid on top. Twist on top holder until finger tight.
4. Process jars in boiling water for 10 minutes, right side up. Make sure all jars are covered by at least an inch of water. Remove to towel lined counter. You should hear tops pop sealed shortly after jars start to cool.

Wait 2 weeks to eat - these babies need to marinate.
These keep 1-2 years but always use your smarts - if the jars are looking cloudy or funky, toss them.

Enjoy these beauties on chili, in tacos or burritos, on nachos, or right out of the jar. I like to give them as gifts too!


Thanks for stopping by!
Cheers,
Bridget
XOXO