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Wasabi - Jalapeno Sauce
Pantry Asian

Wasabi - Jalapeno Sauce

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

4-Ingredient Strawberry Vinaigrette
Pantry American

4-Ingredient Strawberry Vinaigrette

4.9

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine strawberry purée, vinegar, and honey in a mini blender; blend until smooth. Pour into a glass container; stir in poppy seeds.
  2. 2 Set aside at room temperature for flavors to meld, about 1 hour, then refrigerate.

By Bren

Japanese Pickled Watermelon Rind
Pantry Japanese

Japanese Pickled Watermelon Rind

4.9

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
  2. 2 Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

By Diana71

Summertime Sweet Pickles
Pantry American

Summertime Sweet Pickles

4.6

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
  4. 4 Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

By LIZ1888

Sweet and Sour Pickled Beets
Pantry American

Sweet and Sour Pickled Beets

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine beet liquid, vinegar, sugar, cloves, cinnamon, and salt in a medium saucepan; stir to dissolve sugar, then bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add beets; simmer 5 minutes more.
  2. 2 Transfer beets to a clean jar using tongs; pour cooking liquid over beets to cover. Seal the jar; cool to room temperature. Refrigerate until ready to serve.

By RunnerGirl76

Best Gluten-Free Pie Crust
Pantry American

Best Gluten-Free Pie Crust

4.5

Prep
25 min
Cook
Total
70 min

Instructions

  1. 1 Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
  2. 2 Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
  3. 3 Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
  4. 4 Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
  5. 5 Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
  6. 6 Fill and bake as directed in your pie recipe.

By Buckwheat Queen

Hot Pepper Jelly
Pantry American

Hot Pepper Jelly

4.7

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
  3. 3 Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.
  4. 4 Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
  5. 5 Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
  6. 6 Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
  7. 7 Serve and enjoy!

By Wendy

Raspberry Jalapeño Jelly
Pantry American

Raspberry Jalapeño Jelly

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
  2. 2 Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
  3. 3 Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

By glimmer

Reduced Sugar Spiced Apple Butter
Pantry American

Reduced Sugar Spiced Apple Butter

4.9

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
  2. 2 Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
  3. 3 Puree apple mixture with an immersion blender until smooth.
  4. 4 Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

By Kameran

Spicy Pickled Green Beans
Pantry American

Spicy Pickled Green Beans

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
  2. 2 Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
  3. 3 Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
  4. 4 Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
  5. 5 Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.

By Marisa McClellan

Jalapeño Jelly
Pantry American

Jalapeño Jelly

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
  3. 3 Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
  4. 4 Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  5. 5 Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
  6. 6 Stir in remaining finely chopped jalapeño peppers.
  7. 7 Ladle into sterile jars leaving 1/4-inch headspace.
  8. 8 Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.
  9. 9 Store in a cool place. Refrigerate jelly after the seal is broken.

By Sue Delgrego

Sweet and Spicy Pepper Relish
Pantry American

Sweet and Spicy Pepper Relish

4.7

Prep
25 min
Cook
25 min
Total
110 min

Instructions

  1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Eastern North Carolina Barbecue Sauce with a West Coast Twist
Pantry American

Eastern North Carolina Barbecue Sauce with a West Coast Twist

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
  3. 3 Serve and enjoy!

By John Mitzewich

Homemade Worcestershire Sauce
Pantry European

Homemade Worcestershire Sauce

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds.
  2. 2 Cool to room temperature before serving.

By mlally

Pickled Pepper and Onion Relish
Pantry American

Pickled Pepper and Onion Relish

4.2

Prep
30 min
Cook
40 min
Total
310 min

Instructions

  1. 1 Inspect 6 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine bell peppers, onions, sugar, vinegar, jalapeños, pickling spice, and salt in a large saucepan over high heat: bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
  3. 3 Pack hot pepper mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, reduce heat to medium, and process at a simmer for 30 minutes.
  5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool, about 4 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate after opening.

By Diva Dawn

Carolina BBQ Sauce
Pantry American

Carolina BBQ Sauce

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Instant Pot Bone Broth with Turmeric and Ginger
Pantry American

Instant Pot Bone Broth with Turmeric and Ginger

4.6

Prep
10 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa

Habanero Pineapple Jam
Pantry American

Habanero Pineapple Jam

5.0

Prep
20 min
Cook
25 min
Total
765 min

Instructions

  1. 1 Drain pineapple well, reserving 1/2 cup pineapple juice.
  2. 2 Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on a kitchen towel or wooden board.
  3. 3 Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
  4. 4 Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
  5. 5 Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.

By bsmizzel

Hot Pepper Mustard
Pantry American

Hot Pepper Mustard

4.9

Prep
35 min
Cook
20 min
Total
775 min

Instructions

  1. 1 Inspect nine 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mustard is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Remove and discard seeds from banana peppers. Place peppers in a blender or the bowl of a food processor; blend until smooth. Transfer banana pepper purée to a large nonreactive pot.
  3. 3 Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.
  4. 4 Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
  5. 5 Pour pepper mustard into sterilized pint jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from stockpot; set aside to rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings. Store in a cool, dark area.

By sunnie

Peaches and Tequila Sunrise Sauce
Pantry American

Peaches and Tequila Sunrise Sauce

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.

By MAGIRITARZ

Fresh Tomato Chili Sauce
Pantry American

Fresh Tomato Chili Sauce

4.6

Prep
60 min
Cook
255 min
Total
1035 min

Instructions

  1. 1 Place tomatoes in a large pot over medium heat; simmer for 1 hour, skimming off any excess liquid or foam as necessary.
  2. 2 Stir bell peppers, vinegar, onion, white sugar, brown sugar, lime juice, chile peppers, and salt into tomatoes. Reduce heat to low; simmer until liquid reduces and sauce thickens, 3 to 5 hours more. Taste; adjust seasonings.
  3. 3 Meanwhile, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm, soapy water.
  4. 4 Off heat, skim off any foam from sauce. Pack into the hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove jars from the stockpot; rest, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Janet Larsen

Pineapple Sweet and Sour Sauce
Pantry Chinese

Pineapple Sweet and Sour Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
  2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart