Spoke to a couple people since writing the recipe and the following two step twists were offered:Cooking the rice in the stock after the stewing process Browning the meat after seasoning/marinading.
Hot and Sweet
Looking for a recipe for canning or refrigerated canning hot and sweet mixed vegetables. My first experiment was OK for the hot part but no sweetness.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
sbtech maybe the recipe that is used to make cowboy candy will provide the sweetness
sbtech This is the recipe I use:
5 cups apple cider vinegar
1 tablespoons crushed mustard seeds
1/2 cup pickling salt
5 cups pure cane sugar
4 tablespoons celery seeds
1/2 teaspoons whole cloves
1/2 teaspoon ground turmeric
then in each jar I add 2 to 5 Tabasco peppers to get a range of heat. I like the 5 tabasco heat, others like only the 2 tabasco peppers.
I usually than can in boiling water 5 minutes for pints and 12 minutes for quarts.
YooperDog I think that would be way to sweet.
Chef How many quart or pint jars does your recipe make?
sbtech I’m going to guess about 5 quarts. I rarely do a small volume like that, so I’m typically making about 5 times as much and canning about 25 quarts. I hate to run out of the solution once I have the process going.
I use this recipe when I make Giardiniera which I make very often, adding it to my crushed olives for olive salad to go on my muffulettas.
Chef So do you think I could get close to your end product by taking 1/5 of everything for I quart for a test.
sbtech I would think it would work just fine. Let me know how it turns out.
Chef Will give it a try and let you know Thanks