Sunday, May 31, 2009

It must be summer!

Summer has arrived with it's gardeny goodness! We picked tons of blackberries this year, which Joe requested be converted into a cobbler. Here's a quick and easy cobbler recipe you can use with any type of berry. I've also included a recipe for pickled peppers. If you don't want to bother with a hot water bath, just store the jars in your refrigerator and treat them like regular pickles. They should be good and tasty after two weeks.

Blackberry Cobbler Yum!
2 1/2 cups blackberries
1 cup sugar
1 cup flour
2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup melted butter

Combine berries and sugar and let them hang out for 15 or so minutes. Meanwhile, heat over to 375 and combine remaining ingredients. Try not to over-sir the batter. Pour batter into greased 8x8 inch pan and spoon berry mixture over. Bake for 45-50 minutes, or until golden brown.

Pickled Pepper Mix (makes 1 pint)
2 cups vinegar
1 cup water
1/8 tsp alum (per 1/2 pint jar)
1/2 tsp salt (per 1/2 pint jar)
pinch of dill and mustard seed
Sliced peppers or whole jalapeno or banana peppers*

Sterilize your jars and lids. Bring vinegar and water to a boil, meanwhile fill jars with peppers, salt, alum and seasoning. Pour boiling vinegar mixture over peppers to 1/4 inch from the mouth. Seal jars in a boiling water bath for 7-10 minutes. Make sure lids are properly sealed. If a lid doesn't seal, simply keep the jar in the fridge.
*Note- If using whole peppers, be sure to slit them in several places

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