In addition to creating a tasty treat, making cowboy candy is a fantastic way to preserve fresh jalapeños from the garden. Our candied jalapeños recipe is great for canning and long-term storage, or simply stick them in the refrigerator to enjoy over several months. Our jalapeno plants are so prolific this summer, we‘ve been able to make several batches to share with family and friends! A jar of cowboy candy makes the perfect little DIY holiday gift. 

Looking for other ways to preserve peppers? Try our sweet and spicy fermented hot sauce, homemade chili powder, or easy refrigerator pickled peppers! Get tips on growing your own peppers here.

What is cowboy candy?

Cowboy candy is a fun name for candied jalapeños, also sometimes called sweet pickled jalapeños. Fresh jalapeños are cut into rings and preserved in a tangy syrup made of vinegar, sugar, and spices. Our cowboy candy recipe is made with apple cider vinegar and part brown sugar, giving it wonderful depth and more complex flavors than white vinegar and white sugar alone. Plus, we always love a recipe where we can use our homegrown turmeric powder and garlic powder! The result is a mildly spicy and sweet pepper creation, with flavors akin to pepper jelly. 

Is cowboy candy spicy hot?

Yes, cowboy candy can be moderately spicy. Even though candied jalapeños are “pickled” in a sweet syrup, the heat from the peppers does shine through! However, I don’t find cowboy candy to be unpleasantly or uncomfortably hot at all. Especially when paired with other food (helloooo cream cheese!) candied jalapeños offer the perfect little kick of heat. Truth be told, I’m not usually a fan of spicy things… but I absolutely love this cowboy candy recipe. 

Also, you can make cowboy candy less spicy by coring the peppers to remove the inner membrane and seeds. (The majority of the heat resides in the inner white membrane or ribs of jalapeños peppers, not the seeds). I usually core at least some of our peppers when we make candied jalapeños. Simply cut off the top stem, run a small knife around the upper inside portion of the pepper, and pop/tap the innards out. 

Another way to tone down the heat is to add some mild or sweeter peppers to your cowboy candy, such as banana peppers or small bell peppers. 

Can I use other peppers to make cowboy candy?

Jalapeños are honestly the best peppers for this cowboy candy recipe. They offer the absolute perfect combination of thick flesh and medium-warm heat. You can even use green AND red jalapeños to make extra colorful, flavorful cowboy candy! Or, add a few hotter varieties of peppers into the mix to make it extra spicy. 

However, it is possible to make cowboy candy with other types of peppers, such as banana peppers, Hungarian wax peppers, or serrano peppers that are equally thick-walled. To achieve a similar flavor as candied jalapeños, you may want to add ½ to 1 tsp of chili powder and/or a few spicy peppers when using milder varieties. 

Ingredients for Candied Jalapeños

This cowboy candy recipe makes approximately 2 pint jars or 4 half pints. 

• 2 pounds of fresh jalapeños (about 20-25 large jalapeño peppers)
• 2 cups white sugar
• 1 cup light brown sugar
• 1.5 cups apple cider vinegar (5% acidity, especially if canning)
• 1 tsp garlic powder (or 2 tsp granulated garlic)
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• ½ tsp sea salt or pickling salt (not iodized table salt)
• ¼ tsp ground ginger powder
• Optional: up to 1 tsp red chili flakes (or up to 1/2 tsp of chili powder) if you like your cowboy candy extra spicy! I don’t usually add any however.

TIP: For the best results, use the freshest, firmest jalapeños possible.

Here’s a quick video tutorial on making candied jalapeños

Instructions

IMPORTANT: Use caution when working with jalapeños! I recommend to wear gloves during prep, and be very careful not to touch your face or eyes.

If you intend to can your cowboy candy, get all your canning supplies ready in advance, including heating up your hot bath canning pot. There is no need to sterilize the canning jars first since they’ll be processed for over 10 minutes, but it’s still best to heat the jars before adding hot contents.

1. Start by washing the fresh jalapeños, and trim off the stem end.
   
   
2. Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds
   
   
3. Cut the jalapeños into ¼” round slices. I find this easiest to do with a small serrated knife, though you could also use a mandolin slicer if available.
   
   
4. On the stovetop, combine the apple cider vinegar, sugars, and seasonings in a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about 5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up and rise.
   
   
5. Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.
   

Instructions continued

6. Using a slotted spoon or tongs, transfer the cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed. A canning funnel helps make the job much easier!
   
   
7. Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes.
   
   
8. Ladle the hot cowboy candy syrup into the jars over the jalapeno rings, leaving ½ inch to ¼ inch of head room in the jar. You may have some leftover syrup – see ideas of how to use it below!
   
   
9. See instructions below for canning, or to continue without canning. 
   
   
10.  For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning. The resting time allows the jalapeños to soak up that delicious syrup and spices! If the seasonings settle to the bottom of the jar, shake the jar lightly before use.

Instructions for Canning Cowboy Candy

To can cowboy candy, process as follows:

• After filling the jars with candied jalapeños and syrup (leaving ½ inch to ¼” of head space), remove air bubbles from the packed jars with a canning bubble tool, chopstick, or clean butter knife.
  

• Wipe the rim of the jars with a damp paper towel or clean cloth. A clean rim is essential for a good seal!
  

• Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the jar rings to fingertip-tight.
  
  
• Using a jar lifter or canning tongs, carefully transfer the jars of candied jalapeños into a ready and boiling hot bath canner. The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot)
  
  
• Return to a boil, and then process cowboy candy for 10 minutes for half pints or 15 minutes for pints. See chart below to adjust for elevation.
  
  
• Remove the jars from the canning pot onto a cooling rack, and allow to sit undisturbed for 12 to 24 hours before checking the seals. Do not press down on the lids or tighten the rings after removing from the water bath.
  
  
• Store canned cowboy candy at room temperature in a cool dark place (e.g. pantry, cupboard, basement or root cellar). Refrigerate after opening and use within 3 months. See notes below for more shelf life information. 

How to make cowboy candy without canning

To make candied jalapeños without canning, simply follow the recipe above but refrigerate the jars instead of canning them. After adding hot syrup to the jars of peppers, allow everything to cool slightly. Then add lids and move the jars to the refrigerator for storage. For optimum flavor, let the cowboy candy sit for at least a week to soak up the syrup and seasonings before trying it! (Though I can never resist…) Maintain refrigerated at all times.

How long does cowboy candy last? 

When canned and stored properly (in a cool dark location), cowboy candy will stay good for a year or longer when sealed and stored at room temperature. Technically, it should be good for a couple years, though the quality will start to decline with time. Consume within one year for the best results. Once the jar is open, store canned cowboy candy in the refrigerator and use within 2 to 3 months. 

If you choose not to can your cowboy candy, store unprocessed jars of candied jalapeños in the refrigerator at all times. Thanks to the acidity of the vinegar and sugar, cowboy candy should stay good for 2 to 3 months in the fridge without canning (maybe longer). You can also freeze candied jalapeños for up to 6 months as long as you store them in freezer-safe containers!

Discard if mold or off odors develop. 

Best Ways to Eat Cowboy Candy (Candied Jalapeños) 

One of the best flavor combinations is cowboy candy with cream cheese. Together, they offer a drool-worthy balance of spicy, sweet, creamy and cool. (Think jalapeño poppers.) However, there are SO many delicious ways to enjoy your homemade cowboy candy. Here are some of the best ways to use candied jalapeños:

• With cream cheese on crackers
• On a slice of sourdough toast or bagel with cream cheese
• On salads, sandwiches, burgers, or veggies burgers – including tucked inside a grilled cheese sandwich with a side of homemade roasted tomato soup. YUM!
• As a condiment with Mexican dishes such as tacos, nachos, tostados, burritos or enchiladas 
• As a pizza topping, or on top of sourdough focaccia (especially paired with cheese!) 
• Chopped up and mixed into egg salad, tuna salad, potato salad, or pasta salad
• On top of a twice-baked potato, 7 layer drip, or bowl of chili
• With scrambled eggs, frittata, quiche, or deviled eggs
• Added to cornbread batter, including our popular sourdough cornbread recipe
• Spooned over brie or other soft cheeses, much like you’d enjoy pepper jelly 

What to do with the leftover syrup from candied jalapeños?

If you have leftover cowboy candy syrup, don’t let it go to waste! Store extra syrup in the fridge in a sealed container for up to two months. Like candied jalapeños, the syrup is versatile and pairs quite well with a wide variety of tasty treats:

• Add a drizzle to spice up bloody mary’s, other cocktails, mocktails, or even in sparkling water. 
• Use as brine to quick pickle other vegetables, such as sliced carrots or fresh green beans. 
• Mix leftover cowboy candy syrup with olive oil and optional herbs to make sweet and spicy homemade salad dressing.
• Add a splash to egg salad, coleslaw, deviled eggs, potato salad, pasta salad, or dishes that would welcome a zesty tang.
• Mix a little leftover syrup into mayonnaise for sandwiches, or into ketchup to enjoy with burgers, french fries, or other potatoes. Heck, you can even mix it into barbeque sauce!
• In marinades for meat, fish, or vegetables.

And that’s how to make cowboy candy.

I really hope you love this candied jalapeños recipe just as much as we do. I’ve been eating them daily and am about to make another batch this week! Please leave a review or rating below, and spread the spicy sweet love by sharing this post. Also feel free to ask any questions you may have in the comments. Otherwise, have fun making sweet pickled jalapeños! Thank you for tuning in today.

You may also enjoy:

• Sweet & Spicy Pepper Fermented Hot Sauce Recipe
• Quick & Easy Refrigerator Pickled Peppers Recipe
• Easy Low Sugar Peach Jam Without Pectin (Canning or Freeze)
• Quick Pickled Dilly Green Beans (Refrigerator or Canning)
• Fermented Pickles Recipe: How to Make Crunchy Brined Cucumber Pickles
• How to Make Homemade Chili Powder in 4 Simple Steps (Dried Chili Peppers)

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Best Cowboy Candy Recipe (Candied Jalapeños) Canning or Refrigerator

Come learn how to make candied jalapeños aka cowboy candy. They're spicy, sweet, tangy and delicious! This easy cowboy candy recipe is perfect for canning or refrigerator storage.

Course Appetizer, Condiment, Party Food, Preserved Food, Preserves, Side Dish, Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Processing time (half pints) 10 minutes minutes

Servings 4 half pint jars

Ingredients

• 2 pounds fresh jalapeños (about 20-25 large jalapeño peppers)
• 2 cups white sugar
• 1 cup brown sugar
• 1.5 cups apple cider vinegar (5% acidity for canning)
• 1 tsp garlic powder (2 tsp granulated garlic)
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 1/2 tsp sea salt or pickling salt (not iodized table salt)
• 1/4 tsp ground ginger powder
• Optional: up to 1 tsp red chili flakes (or up to 1/2 tsp of chili powder) if you like your cowboy candy extra spicy! I don’t usually add any however.

Instructions

• IMPORTANT: Use caution when working with jalapeños! I recommend to wear gloves during prep, and be very careful not to touch your face or eyes.
• Wash the jalapeños, and trim off the stem end. Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds
• Cut the jalapeños into ¼” round slices.
• On the stovetop, combine the apple cider vinegar, sugars, and seasonings in a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about 5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up.
• Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.
• Using a slotted spoon or tongs, transfer the cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed.
• Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes.
• Ladle the hot cowboy candy syrup into the jars over the jalapeno rings, leaving ½ inch to ¼ inch of head room in the jar.
• See instructions below for canning, or simply refrigerate the jars once cooled and use within 3 months.
• For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning.

Canning Instructions

• After filling, remove air bubbles from the packed jars.
• Wipe the rim of the jars with a damp paper towel or clean cloth.
• Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the jar rings to fingertip-tight.
• Carefully transfer the jars of candied jalapeños into a ready and boiling hot bath canner. The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot).
• Return to a boil, and then process cowboy candy for 10 minutes for half pints or 15 minutes for pints. Add 5 more minutes if between 1000-6000 ft elevation, and 10 minutes if over 6000 ft.
• Store canned cowboy candy at room temperature in a cool dark place (e.g. pantry, cupboard, basement or root cellar). Refrigerate after opening and use within 3 months.

The post Best Cowboy Candy Recipe (Candied Jalapeños) Canning or Refrigerator  appeared first on Homestead and Chill.

I love eating fermented pickles with sandwiches, veggie burgers, a cheese board, or just as a tasty snack. If you’re looking for more ways to use or preserve fresh cucumbers, check out our classic vinegar refrigerator pickles recipe or our easy garden tzatziki sauce recipe. Learn how to grow and trellis cucumbers here.

What are fermented pickles? 

You may be wondering: what’s the difference between fermented pickles and regular pickles? Well, fermented pickles are quite similar to classic pickles: they’re tangy, crunchy, preserved cucumbers with dill, garlic, and other pickling spices. You can also make fermented pickles from a wide variety of vegetables, and make them spicy if you wish! On the other hand, naturally fermented pickles are quite different than classic pickles in many ways.

First, fermented pickles are made through a lacto-fermentation process using a salt water brine rather than vinegar. Instead of relying on acidic vinegar to preserve the cucumbers, the salt water encourages the growth of beneficial bacteria naturally present on the cucumbers (lactobacillus) to create lactic acid and lower the pH and safely preserve the pickles instead. 

The flavor of fermented pickles is also distinct – they’re more mellow, spunky, and less sharp than vinegar pickles, but still full of good tang, garlic, and dill flavors. Finally, it’s best to store fermented pickles in the refrigerator rather than canning them.  

Are fermented pickles good for you? 

Heck yes! There are a number of health benefits from eating fermented pickles. First and foremost: the probiotics. Because this fermented pickles recipe uses a natural fermentation process and salt water brine, it is FULL of gut-healthy probiotics. In contrast, classic pickles made with vinegar stops all bacterial growth – including the good guys. A steady intake of probiotics improves gut health and digestion, and our gut microbiome is directly tied to health outcomes in every single organ and system in our body! It’s true.

Thanks to the cucumbers and herbs, this fermented pickles recipe is also naturally low-carb, low-calorie, vegan, high in fiber, and offers a healthy dose of vitamin C, K, potassium, manganese, and magnesium. As a type 1 diabetic, pickles and cheese is one of my favorite low carb snacks.

Learn more about the health benefits of lacto-fermented foods here.

How to make fermented pickles stay crunchy and crisp?

In general, fermented pickle recipes should stay more crunchy than their canned counterparts – since they’re not heated or cooked! But here are a number of tips and way to keep fermented cucumbers extra crisp:

• Use the freshest cucumbers possible. If using homegrown cucumbers, refrigerate the cukes immediately after harvest.
  
• Choose small cucumbers that have more skin and flesh, but less seeds inside. The seedy parts are the most prone to getting soft. Small blunt pickling cucumbers or Persian varieties will stay especially crisp, though you can successfully make crunchy fermented pickles with classic slicers or English cucumbers too.
  
• Always trim off the ends of the cucumber before fermenting. If left on, the blossom end especially will make the cucumbers degrade and get soft faster.
  
• After washing and trimming, soak the prepared cucumbers in a bowl of ice water for several hours (or even overnight) before making fermented pickles.
  
• Add 1 to 2 fresh grape leaves, oak leaves, bay leaves, blackberry leaves, horseradish leaves, or other high-tannin edible leaves to the bottom of each jar. OR, use 1 teabag (1 tsp) of plain black tea. The natural tannins help to keep fermented pickles extra crunchy!

Fermentation Safety Notes

Unlike canning, there’s no need to sterilize fermentation equipment or supplies before starting. Yet it is important to practice good hygiene and to avoid introducing unwanted bacteria or mold into your fermenting environment (which is pretty darn rare, honestly). 

To be on the safe side, I recommend to wash all your supplies with very hot soapy water. Make sure to rinse everything well to remove all soap residue after. You could also add a little vinegar to the washing mix. Also be sure to wash your hands well, and thoroughly rinse the veggies and herbs with water before starting. 

Fermented Pickles Recipe

Supplies Needed

• Glass jar or other fermentation vessel (plastic not recommended)
• An airlock fermentation lid that fits your jar or vessel like this one, or this other option
• Fermenting weight, such as these glass weights

Note: A separate weight isn’t needed if your fermentation lid comes with a weight or springs, like our Kraut Source lid or this Ball all-in-one ferment lid with spring.

Ingredients

Fermented pickle brine recipe: 2 cups of chlorine-free water and 1 Tbsp sea salt, kosher salt or pickling salt (not iodized table salt). This will make enough salt water brine for about 1 quart jar.

Seasonings per quart jar (scale up or down as needed):

• 4 to 6 sprigs of fresh dill, 1 to 2 dill heads, or 1 Tbsp of dried dill
• 2 cloves of garlic, peeled and lightly crushed
• 1 tsp mustard seeds
• 1/2 tsp black peppercorns 
• Up to 1/2 tsp red chili pepper flakes and/or one fresh hot chili pepper (sliding scale depending how spicy you want them)
• Instead of mustard seed, peppercorns and chili flakes, you could use 1 Tbsp of pre-mixed “pickling spices”
• Optional: 1 or 2 grape leaves, oak leaves, bay leaves, horseradish leaves or 1 tsp (bag) of black tea

Instructions

1. First, create the salt water brine by dissolving 1 Tbsp of salt in 2 cups of water and set aside. Either use warm water or lightly heat the brine on the stovetop until the salt dissolves. Yet there is no need to boil it – it’s best if the brine has cooled to lukewarm or room temperature before adding to the cucumbers.
   
   
2. Prepare the cucumbers: wash, trim off the ends, and cut into your desired shape (e.g. halves, spears, or slices). You can leave small pickling cucumbers whole, but DO trim off the ends still. The cucumbers should be at least 1 to 2 inches shorter than the jar, allowing enough headroom for your chosen fermentation weight.
   

3. Optional: for maximum crunch, soak the cut cucumber slices in an ice bath for 30 minutes to a few hours before proceeding.
   
   
4. In the bottom of a clean jar, add the other seasonings: the dill, garlic, pickling spices, optional chili pepper and grape leaves or other high-tannin leaves.
   
   
5. Neatly pack the jar full of cucumbers, fitting as many as possible in.
   
   
6. Pour the saltwater brine into the jar until the cucumbers are completely submerged and covered with at least 1 inch of brine.
   
   
7. You may have leftover brine, which is fine. If you happen to not have enough, mix a mini batch of brine by dissolving 1 tsp of salt in ½ cup of water and then top off the jar of cucumbers.
   

Instructions continued…

8. Next, add a fermentation weight to keep the cucumbers submerged below the brine. This part is essential, as any “floaters” will be more prone to mold! If your fermentation lid includes a weight or spring, you don’t need an additional weight. Finally, add the airlock fermentation lid to the jar.
   
   
9. Set the jar of cucumbers in a cool place (60-70F is ideal) for 3 to 5 days, up to two weeks or longer. Fermenting pickles in cool temperatures yields the best flavor and texture! Plan to taste-test one after 3 or 4 days, and see notes below for more information on how to tell when fermented pickles are ready.
   
   
10.  During the fermentation time, you should start to notice bubbles in the jar within the first 48 hours. Also, the brine in your fermented pickles will turn cloudy after a few days – this is normal and good! Depending on your fermentation lid, it may overflow and leak from the jar, so we often set ours on top of a plate to catch any runoff. 
    
    
11. Once they’re fermented to your liking, remove the airlock lid and weight and replace with a standard jar lid. Store your finished lacto-fermented pickles in the refrigerator. 

When are fermented pickles done and ready?

Some brined pickles recipes say to ferment for as little as 3 or 4 days, while others say up to a month! The shorter the ferment time (considered “lightly brined”), the more crunch and color the fermented cucumber pickles will retain. Yet a longer fermentation time produces more gut-healthy bacteria and tangier flavors. So, it’s up to you. Taste test your fermented pickles after 3 or 4 days and decide if you’d like to let them continue to ferment longer or not. 

*Note: Fermenting cucumber pickles in warm conditions (over 73F) for an extended period of time may lead to the growth of kahm yeast, which appears as a white film that settles on top of the cucumbers in the jar. Kahm yeast isn’t bad or dangerous. However, it can be extra aromatic and flavorful – and not in a good way. So I generally opt for shorter fermentation times when it’s hot out.

How long do fermented pickles stay good in the fridge?

Naturally fermented pickles can stay good in the refrigerator for up to a year. However, the quality, texture, and flavor will be best if consumed within 3 to 6 months. While the cool fridge temperature slows it down, lacto-fermented pickles will continue to ferment (and degrade) in the refrigerator over time. Again, it’s normal for the brine to be cloudy and the flavor and aroma should be sour. Discard if mold or rotten odors develop.

Can fermented pickles be canned? 

Technically, yes – naturally fermented pickles can be canned. But unfortunately, the process of heating them in a hot bath or pressure canner kills all the probiotics and beneficial bacteria. That defeats the purpose if you ask me! Canning fermented pickles without vinegar also needs to be done very carefully, ensuring that the salt water brine has reached a low enough pH to safety preserve them. Therefore, I’m not providing instructions on canning fermented pickles in this post.

And that’s how to make fermented dill pickles.

All in all, naturally fermented pickles are an easy and rewarding garden goodie to make. I hope this tutorial makes you feel excited and prepared to make your own too! Please let us know if you have any questions in the comments below. Also be sure to stop back by to leave a review once you give them a try. Thank you so much for tuning in today. Happy fermenting!

You may also enjoy:

• Sweet & Spicy Pepper Fermented Hot Sauce Recipe
• Quick Pickled Dilly Green Beans (Refrigerator or Canning)
• Simple Fermented “Pickled” Beets Recipe with Garlic & Dill
• How to Make Kombucha 101: Brewing Basics for the Best Booch Ever
• 13 Ways to Preserve Tomatoes: Recipes to Freeze, Can, and More

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Fermented Pickles Recipe: Easy Crunchy Brined Cucumber Dill Pickles

Let's make a delicious gut-healthy snack with this fermented pickles recipe.This easy step-by-step tutorial will teach you how to make crunchy naturally fermented dill pickles – a great way to preserve cucumbers from the garden!

Course Fermented Foods, Preserved Food, Side Dish, Snack

Keyword Crunchy fermented pickles, Fermented, Fermented Pickles, Lactofermentation, Naturally brined pickles

Prep Time 20 minutes minutes

Fermentation Time (varies) 5 days days

Servings 1 quart

Equipment

• Fermenting vessel, such as a mason jar (pint, quart, or half-gallon)
• An all-in-one fermentation lid, or other fermentation weights and an air lock device 

Ingredients

• fresh cucumbers, small cucumbers or pickling cucumbers preferred

Fermented pickles salt water brine

• 2 cups filtered water, non-chlorinated water (per quart jar)
• 1 tbsp kosher or pickling sea salt (not iodized table salt) per 2 cups of water used

In-Jar Seasonings (per quart)

• 4-6 sprigs of fresh dill, 1-2 dill heads, or 1 Tbsp dried dill
• 2 cloves fresh garlic, peeled and lightly crushed
• 1 tsp mustard seeds
• 1/2 tsp black peppercorns
• 1/2 tsp red chili flakes OR a fresh hot chili pepper (optional, adjust per flavor preference)
• 1 Tbsp pre-mixed pickling spices – use instead of mustard seeds, peppercorns and chili flakes
• Optional: 1 or 2 grape leaves, oak leaves, bay leaves, horseradish leaves or 1 tsp (bag) of black tea for tannins and extra crunch

Instructions

• Create the salt water brine: dissolve 1 Tbsp of salt in 2 cups of water and set aside. Either use warm water or lightly heat the brine on the stovetop until the salt dissolves (no need to boil)
• Wash the cucumbers, trim off the ends, and cut as desired (halves, spears, slices, etc). The cucumbers should be at least 1 to 2 inches shorter than the jar, allowing enough headroom for your chosen fermentation weight.
• Optional: for maximum crunch, soak the cut cucumber slices in an ice bath for 30 minutes to a few hours before proceeding.
• In the bottom of a clean jar or ferment vessel, add all other in-jar seasonings.
• Next, pack the cucumbers into the container until completely full. Stuff as many as you can close together, minimizing empty air space as you go.
• Pour the cooled brine (room temp to lukewarm is ideal) into the ferment vessel or jar until the cucumbers are fully submerged and covered by at least 1 inch.
• Next, add a fermentation weight to keep the cucumbers submerged below the brine. If your fermentation lid includes a weight or spring, you don’t need an additional weight. Finally, add the airlock fermentation lid to the jar.
• Set the jar of cucumbers in a cool place (60-70F is ideal) for 3 to 5 days, up to two weeks or longer. Taste-test after 3 or 4 days to gauge if they're fermented to your liking, or continue to ferment longer. Keep the container on a plate to catch overflowing brine.
• When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented pickles in the refrigerator.
• Enjoy the fermented dill pickles for several months, or possibly up to a year. As long as they aren't moldy or obviously putrid, they're still good!

Notes

Note: If you happen to run out of brine, mix a mini batch by dissolving 1 tsp of salt in ½ cup of water and then top off the jar.

The post Fermented Pickles Recipe: How to Make Crunchy Brined Cucumber Pickles appeared first on Homestead and Chill.

Years ago, I also shared our lacto-fermented dilly green beans recipe. I love that they’re full of gut-healthy probiotics! Yet I know not everyone is a fan of fermented foods, or feels comfortable making them at home… so this easy vinegar pickled green bean recipe is just for you! You can also learn how to freeze fresh green beans here.

Now, let’s get picklin’!

Ingredients

Pickling Brine

• 3/4 cup white distilled vinegar
• 1/4 cup apple cider vinegar
• 1 cup water
• 1 Tbsp fine sea salt, kosher, canning or pickling salt – not iodized table salt
• 1 Tbsp sugar (optional)

This will make enough brine to fill about 1 quart jar or 2 pint jars. Scale up or down as needed depending on how many beans you intend to pickle. We often make just one or two quart jars at a time. When it doubt, make a little extra!

Feel free to use all distilled white vinegar if that’s what you have or prefer. I happen to like the slightly more sweet and complex flavor that a dash of apple cider vinegar adds to the mix. However, I don’t recommend making these with apple cider vinegar alone – unless you really like your pickles on the sweet side. 

Jar Seasonings

When canning pickled green beans, you should use pint jars (as the National Center for Food Preservation doesn’t have an approved pickled green bean recipe for canning quart jars). However, I usually like to use quart jars to make quick refrigerator pickled beans since I can fit more in one jar and don’t have to trim them as much. So, here are the seasonings for both sizes:

Can you use dried dill to make pickled dilly beans?

Sure, you can replace the fresh dill for dried dill. Yet since dried herbs are more concentrated and have a stronger flavor than fresh herbs, you’ll want to use less – about 1 tablespoon of dried dill per quart jar is good (or half a Tbsp per pint).

Tips for Canning Pickled Green Beans 

• To use this pickled green beans recipe for canning, be sure to maintain the vinegar to water ratio at least 1:1 (equal parts vinegar and water) to keep the brine acidic enough and safe for canning. It’s perfectly fine to slightly increase the amount of vinegar (e.g. add an extra half a cup just to be safe) but do not decrease the vinegar or add more water.
  
  
• Also, be sure that the vinegar you’re using is at least 5% acidity. This is very important (especially if boiling water bath canning) since green beans are naturally a low-acid food. 
  

• Before starting, I recommend setting up all your canning supplies (including hot bath water) before prepping the beans, so the water bath is boiling and ready when they are. Sterilize your canning jars in boiling water before adding any ingredients to the jar. 
  

• Otherwise, follow the same process to prepare and pack the jars as outlined below. This will be considered a “raw pack” or “cold pack” pickled green beans recipe for canning – where you don’t cook the beans before canning them.
  
  
• If you’re new to canning, learn more of the basics here. See notes below for canned pickled green beans processing time.

How do you make pickled green beans stay crisp and crunchy?

Use the most fresh, firm beans possible to make pickled green beans. Just-harvested from the garden or farmer’s market is ideal! Also keep them stored in the refrigerator immediately post-harvest. In general, green beans tend to naturally stay more crunchy than other vegetables like pickled cucumbers or pickled peppers. Since they’re not cooked or heated, making quick refrigerator pickled dilly beans will also keep them more crisp compared to canned green beans. Pickled beans made via boiling water bath canning will be more crunchy than those pressure canned.

*For additional crunch: add 1 to 2 fresh grape leaves, oak leaves, black tea leaves, blackberry leaves, or other high-tannin edible leaves to the bottom of each jar. Some folks also like to use pickle crisp. 

Instructions (Refrigerator and Canning)

1. Begin by washing your fresh green beans, and then cut off the stem ends. If needed, further trim the green beans so they’ll fit in the jar – at least ½ inch shorter than the jar itself. You can also cut them into smaller bite-size pieces if you prefer.
   
   
2. On the stovetop, make the pickling brine by combining vinegars, water, salt, and sugar in a pot. For the refrigerator method, heat the brine just enough to dissolve the salt and sugar. If canning, bring the brine solution to a boil.
   
   
3. In the bottom of each clean jar, add all of the other ingredients and spices: fresh dill, peeled garlic, black peppercorns, mustard seeds, red chili pepper flakes, and/or pickling spices. Also add the optional grape leaf (or other high-tannin leaves) now.
   
   
4.  Pack the jars as full as possible with green beans. Tip: I find it easiest to lay the jars on their side to stack them in there tight!
   
   
5. To make quick refrigerator pickled green beans, I like to let the brine cool slightly before adding it to the jars of beans – which helps prevent the beans from cooking and keeps them extra crunchy!
   
   
6. When canning pickled green beans, carefully ladle hot brine into the jars, leaving ½ inch of headspace. 
   

Quick Refrigerator Pickled Green Beans

After adding brine to the jars, simply add a lid and put the jars in the refrigerator. Let them marinate for a few days – 5 days recommended for maximum flavor – and then your homemade quick pickled green beans are ready to enjoy!  Keep quick pickled green beans stored in the refrigerator. They should stay good for up to a year, but are best enjoyed within the first few months for maximum crunch and flavor.

Canning Pickled Green Beans

After adding the hot brine to the jars of green beans, wipe the rim of each jar before adding clean, new canning lids. A clean rim is essential for a good seal. Add canning jar rings, but only screw them down to barely finger-tight. Use a jar lifter to carefully transfer the packed jars of beans into the canning boiling water bath. Be sure to use a wire rack inside the canning pot, so the jars aren’t sitting directly on the bottom of the pot. The water in the hot bath canner should cover the jars by at least an inch or two. Add more boiling water if necessary (e.g. heated from a tea kettle). 

Once the water returns to a boil, add a lid and process canned pickled green beans as follows: 

Carefully transfer the hot jars from the canner to a cooling rack, and allow to sit undisturbed for 24 hours, then check seals. You can also remove the rings for storage if desired. For the best shelf life, store canned pickled green beans in a cool dark place, such as the pantry, basement, or root cellar and consume within one year.

How long do pickled green beans last?

About a year. Unopened, canned pickled green beans are shelf-stable and last about a year stored at room temperature. Once opened, store canned beans in the refrigerator and plan to use them within a few weeks, or up to a couple months. Quick refrigerator pickled green beans are best used within 3 months for optimum quality and texture, though they’ll technically stay good stored in the refrigerator for up to a year. Discard if mold or off odors develop. 

Ways to Eat Pickled Green Beans

Pickled dilly beans are delicious to snack on – right out of the jar! I love to add them to an hors d’oeuvre plate or charcuterie board with cheese, crackers, nuts, veggies, dips, and other tasty appetizers. They’re also fantastic on the side with a sandwich, veggie burger or tacos, much like a classic cucumber pickle. You could even dice them up into small pieces to add into potato salad, egg salad, or other similar dishes that would welcome a tangy crunch. Pickled dilly beans are always an excellent addition to Bloody Marys too!

And that’s how to make quick pickled dilly green beans!

Well folks, I sure hope you enjoy this pickled green beans recipe as much as we do. If so, please spread the love by leaving and review below or sharing this post. Also please let us know if you have any questions in the comments. Otherwise, have fun and happy pickling!

You may also enjoy:

• Simple and Delicious Roasted Tomato Sauce Recipe (Can or Freeze)
• Crunchy Cucumber Dill Pickles: Easy Refrigerator Recipe
• How to Grow Bushels of Beans from Seed (Bush Beans & Pole Beans)
• How to Make Chive Blossom Vinegar + 8 Ways to Use it
• Roasted Beets with Fresh Orange and Balsamic Vinegar Marinade

Print

Quick Pickled Dilly Green Beans (Canning or Refrigerator)

Come learn how to make quick pickled dilly green beans. They’re crunchy, tangy, and straight-out-of-the-jar snackable. Our recipe is safe for canning OR easy refrigerator pickles!

Course Appetizer, Party Food, Preserved Food, Side Dish, Snack

Keyword canning pickled green beans, Dilly Green beans, Pickled Green beans, quick pickled beans, refrigerator pickled green beans

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Servings 1 quart jar

Equipment

• pint jars and canning lids (if canning) or other glass container with lid (refrigerator)

Ingredients

• Fresh green beans, washed and trimmed

Brine (per quart jar or 2 pints)

• 1 cup Water
• 3/4 cup Distilled white vinegar (5% acidity)
• 1/4 cup Apple cider vinegar (5% acidity)
• 1 Tbsp Fine sea salt, kosher or pickling salt
• 1 Tbsp Sugar (optional)

In-Jar Seasonings (per quart jar, halve for pints/canning)

• 6 sprigs Fresh dill (a small handful), 2-3 dill heads, or 1 Tbsp dry dill
• 3 cloves Fresh garlic cloves, peeled and lightly crushed
• 1 tsp Peppercorns, or less to taste
• 1 tsp Mustard seed, or less to taste
• 1/2 tsp Red chili pepper flakes (or less, to taste) or 1 fresh hot chili pepper
• 1 Tbsp pickling spice blend (use instead of peppercorns, mustard seed and red chili flakes)
• 2 whole Grape leaves – substitute with horseradish, oak, blackberry, or black tea leaves (optional, for maximum crispness)

Instructions

• If canning, prep your canning supplies first – fill and heat the hot bath canning water, sanitize jars and lids, etc.
• Wash the green beans, and then cut off the stem ends. If needed, further trim the green beans so they’ll fit in the jar – at least ½ inch shorter than the jar itself. You can also cut them into smaller bite-size pieces if you prefer.
• On the stovetop, make the pickling brine by combining vinegars, water, salt, and sugar in a pot. For the refrigerator method, heat the brine just enough to dissolve the salt and sugar. If canning, bring the brine solution to a boil.
• In the bottom of each clean jar, add all of the other ingredients and spices: fresh dill, peeled garlic, black peppercorns, mustard seeds, red chili flakes, and/or pickling spices. Also add the optional grape leaf (or other high-tannin leaves) now.
• Pack the jars as full as possible with green beans. Tip: I find it easiest to lay the jars on their side to stack them in there tight!
• To make quick refrigerator pickled green beans, I like to let the brine cool slightly before adding it to the jars of beans – which helps prevent the beans from cooking and keeps them extra crunchy!
• When canning pickled green beans, carefully ladle hot brine into the jars, leaving ½ inch of headspace. 
• Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.

Refrigerator

• Place an air-tight lid on the jar, and then move to the refrigerator. For optimum flavor, allow the beans to marinate in the refrigerator for at least 5 days before consuming.
• Use within 3 months for the best quality and texture, though pickled green beans will technically stay good in the refrigerator for up to a year. Discard if mold or off odors develop. 

Canning

• After adding the hot brine to the jars of green beans, wipe the rim of each jar before adding clean, new canning lids. Add canning jar rings, tightened to only barely finger-tight.
• Use a jar lifter to carefully transfer the packed jars of pickled green beans into the canning pot of boiling water. Use a wire rack so the jars aren’t sitting directly on the bottom of the pot.
• The water in the hot bath canner should cover the jars by at least an inch or two. Add more boiling water if necessary (e.g. heated from a tea kettle). 
• Once the water returns to a boil, process the pint jars in hot water canner for 5 minutes (10 minutes if at 1000-6000 feet, 15 mins if over 6000 ft elevation)
• Carefully transfer the hot jars from the canner to a cooling rack, and allow to sit undisturbed for 24 hours, then check seals.
• For the best shelf life, store canned pickled green beans in a cool dark place, such as the pantry, basement, or root cellar. Unopened, canned pickled green beans are good for about a year. 
• Once opened, store them in the refrigerator and plan to use them within a few weeks, or up to a couple months. Discard if mold or off odors develop

The post Quick Pickled Dilly Green Beans (Refrigerator or Canning) appeared first on Homestead and Chill.

If you don’t want to can your low-sugar peach jam, you can freeze it instead. Note that our recipe calls for a passive overnight maceration process (not required but highly recommended) so please plan accordingly!

Can you add other fruit to low sugar peach jam?

Yes! Since they’re quite similar in texture, acid, natural pectin and moisture content, you can also use any combination of peaches (yellow only), apricots, and/or yellow nectarines in this low sugar peach jam recipe. This is perfect if you’re growing your own mix of stone fruit like we are! In fact, we added a few apricots to this particular batch of peach jam.

NOTE: If you’d like to make jam with white peaches, it needs to be frozen rather than canned. White peaches are less acidic and therefore NOT recommended for safe canning.

Can you use frozen peaches to make jam?

Yes, frozen peaches can be successfully used to make low sugar peach jam too! In fact, frozen peaches are even easier to peel (once they’re partially thawed). However, if the peaches were wet or very overripe at the time of freezing, it could result in a more loose, runny finished jam. Therefore, you may need to cook and simmer the jam a tad longer to thicken it compared to working with fresh fruit.

3 Ingredients for Low Sugar Peach Jam

Fresh Peaches

It’s best to make low sugar peach jam with fresh ripe yellow peaches. Recently-picked from the garden or farmer’s market is even better! Peaches that are sweet, juicy, and ripe but still slightly firm will be the easiest to peel. Freestone peaches like O’Henry, Elegant Lady, August Pride, Elberta, and Eva’s Pride (among others) will be easier to remove the pits compared to clingstone varieties. 

You can also use soft overripe peaches, which will offer an extra sweet flavor. However, firm peaches that are slightly under ripe are higher in natural pectins, which helps the jam thicken nicely! So feel free to use a combination of both. Really, you can’t go wrong. 

Sugar

Though this recipe is considered a low sugar peach jam, it does use some sugar – but far less than other jam recipes! Even other “low sugar” jam recipes call for at least 1 part sugar for every 2 parts fruit by weight (e.g. 1 pound of sugar to 2 pounds fruit). With only 8 ounces of sugar per 2 pounds of fruit, our recipe uses half of that (1:4)! Yet I find it to be the perfect balance of sweet to tart, especially after adding lemon juice. We prefer to use unrefined organic cane sugar to make jam because it offers a more complex, less sharp flavor.

Lemon Juice (instead of pectin)

Since our low sugar peach jam is made without pectin, lemon juice is the key preservative instead. That said, if you are canning your peach jam, please follow the recipe exactly (with the exception of adding more sugar if you desire, explained below). The called-for lemon juice-to-fruit ratio follows the National Center for Food Preservation recommendations for safe canning standards. I also suggest using organic bottled lemon juice since fresh-squeezed lemons can have a varying pH or acid content.

What is the shelf life of low sugar jam?

Sugar plays an important role in extending the shelf life of jam (in terms of quality, flavor, and color retention) while the acidic lemon juice and canning/boiling process is what preserves the jam in terms of food safety (e.g. preventing mold and bacterial growth). Most traditional jam recipes call for nearly equal parts fruit and sugar by weight (SO much sugar!) in order to make the jam shelf-stable and retain good eating quality for many, many years. Therefore, you can reduce the sugar content in a jam recipe without jeopardizing safety, though it may reduce the overall shelf life of the jam.

Because our low sugar peach jam recipe has significantly less sugar than most, it may have a shorter shelf life to be considered “prime quality” – about one year instead of several years. Therefore, if you want to extend the shelf life even further, are working with firm or slightly underripe fruit, or if you simply prefer sweeter jam, you can increase the amount of sugar if you desire. Up to double the called-for sugar in our recipe would still be considered “low sugar” in the jam world.

You can read more about sugar and shelf life in jam recipes here and here.

How lemon juice vs pectin affects jam thickness

Making low sugar peach jam without pectin keeps the finished jam as simple and natural as possible. It really lets those fresh fruit flavors shine! Yet without added pectin (and because peaches aren’t particularly high in natural pectin), peach jam made with lemon juice instead isn’t intensely thick or gelatinous – but it’s NOT runny by any means. Plus, the overnight sugar maceration process helps to naturally thicken it (explained more to follow) as does blending the fruit once it’s on the stovetop. The end result is plenty thick for my liking!

How to thicken the jam further

To make your peach jam even thicker, you can increase the cooking time to further reduce it, though keep in mind that can also detract from the flavor and color. Overcooked jam will have a more toasted, caramelized flavor. The fruit will also become more oxidized, resulting in a darker (more brown) appearance. We prefer to sacrifice some of the thickness in order to retain the brightest fresh fruit flavor and color possible!

Macerating fruit for jam

Maceration is the act of tossing fruit in sugar and letting it sit awhile, from several hours to overnight. This is the best way to reduce cooking time for jams, which helps to maximize and retain the fresh fruit flavor. When the peaches are combined with sugar and left to rest, osmosis causes the fruit to break down, soften, and release juices – similar to cooking, but without the heat! This is especially helpful if your peaches aren’t already super soft and juicy. The maceration process also gives the sugar more time to interact with the natural pectin in the fruit, thereby helping to thicken jam before it hits the stovetop. 

Low Sugar Peach Jam Recipe

Supplies Needed

• Large mixing bowl
• Optional: potato masher
• Immersion blender or regular blender
• Large stock pot
• Canning supplies (if canning) – pot, canning rack, jar lifter, funnel, etc. 
• Glass canning jars, lids and rings
• For freezing: Wide-mouth half pint and pint jars are also freezer-safe (not regular mouth or larger sizes). Also consider these reusable, durable BPA-free freezer containers. 

Ingredients

• 4 pounds of ripe yellow peaches (pitted and peeled)
• 2 cups organic cane sugar (1 part sugar to 4 parts fruit by weight)
• ¼ cup bottled organic lemon juice 

Yields: approximately half a gallon of jam (around 64 ounces, or 8 half-pint jars). Scale up or down as needed in the printable recipe below.

How to Peel Peaches

This low sugar peach jam recipe is best made with peeled peaches. Our ripe homegrown peach skins peel off pretty easily by hand. We simply washed the peaches well, cut them in half or quarters, peeled off the skins, and then removed the pits. However, depending on the age and variety of peach, it may be necessary to quickly blanch your peaches first to more easily peel them. Get easy step-by-step instructions to blanch and peel peaches here.

Instructions

1. Once your peaches are washed, peeled and pitted, cut them into small pieces. When working with extra-ripe peaches, I don’t bother cutting each one individually. Instead, I lay several halved peaches on the cutting board together and roughly chop the whole pile, then repeat with the next handful. The exact size of the pieces doesn’t matter too much because we’re going to further crush and/or blend the peaches later.
   
   
2. Add the chopped peaches to a large mixing bowl, weigh them (tare or take note of the weight of the bowl first), and then stir in the sugar. Mix thoroughly to combine.
   
   
3. Optional: If you happen to have a potato masher, use it to crush the peaches after mixing in the sugar. If not, that’s okay – but you’ll likely want to blend some of the jam later (see step 8).
   
   
4. Allow the fruit and sugar to sit for several hours, overnight, or up to 24 hours for the best results. We usually put the bowl in the refrigerator overnight, and then pull it out to sit on the counter at room temperature for several hours the next morning – allowing the fruit and sugar mixture to warm up slightly before putting it on the stovetop. 

Instructions continued:

5. If you’re canning the low sugar peach jam, I suggest getting all your canning supplies ready (canning pot, sterilized jars, lids, etc) before proceeding. If you’re new to canning, please read up on the basics here.
   
   
6. In a large non-reactive pot, combine the macerated peaches with the called-for lemon juice.
   
   
7. Turn the heat on high to bring the jam to a bubbling boil for a couple minutes, and then reduce the heat and simmer for 10 to 15 minutes. Stir frequently, including the bottom and sides of the pot to prevent sticking or burning.
   
   
8. Observe the consistency. If your jam has too many large chunks for your liking, consider blending a portion of it – which also helps thicken it! We gave our low sugar peach jam a few whizzes with our trusty immersion blender – just to break up a few larger firm pieces and make it more homogenous, but not to make it silky smooth. I like it with fruit clumps! You could also take out a few scoops to blend in a regular blender if needed, and then return it to the pot.
   
   
9. Remove from heat, and transfer the hot jam into hot sterilized canning jars with the assistance of a clean canning funnel. (See notes for freezing below)
   
   
10. Fill jars nearly full, leaving ¼ inch headroom if canning and 1/2 to 3/4 inch if freezing. Use a clean damp paper towel to wipe the rims of the jars before adding lids.
    
    
11. Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
    
    
12. Use a jar lifter to carefully transfer the jars to your pre-heated (boiling) canning pot, cover with a lid, and vigorously boil. See chart below for processing times.

Storage (Canned)

Store the canned, sealed jam jars in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. You can also store canned jars of low-sugar jam in the fridge to further extend their shelf life and quality, if desired and space allows.

After opening, store open, unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoiled jam include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.

How to Freeze Low Sugar Peach Jam

If you don’t feel like canning, freeze your low sugar peach jam instead! Once the jam is done cooking, allow it to cool slightly before transferring it into clean jars *wide mouth* pint jars, half-pint jars, or other freezer-safe food storage containers. Leave at least a half-inch to an inch of head space. (Look for the “fill line” on glass jars.) Allow the jam to fully cool before freezing. For best results, rapidly cool the jars of jam in the refrigerator and then transfer them to the freezer once they’re cold. Use within 6 months for best quality.

*Note: Wide-mouth jars are considered safe for freezing. Regular mouth jars or quart-size jars are not, as the bend in the “shoulder” makes them prone to cracking in the freezer.

Ways to Use Low Sugar Peach Jam

• On bread or toast. Learn how to make homemade sourdough bread here.
• We love to have a spoonful of jam on top of plain yogurt and granola, hemp hearts, nuts and/or seeds for breakfast.
• On sourdough pancakes, which are particularly tasty with pumpkin seeds, almonds, pecans or walnuts on top!
• As a glaze, topping, or filling for baked goods. Hellooo thumbprint cookies!
• With sweet-and-savory snacks, like with cheese on crackers or sliced baguette. I’ve even seen a few recipes for grilled cheese sandwiches with peach jam!
• On top of vanilla or coconut ice cream.
• Straight out of the jar with a spoon. Ha!

Print

Easy Low Sugar Peach Jam Without Pectin (Can or Freeze)

Please enjoy our low sugar peach jam – made with lemon juice, not pectin. It's bright, fresh, and absolutely delicious. Even better, it only requires three ingredients, and a very short cooking and processing time – great for canning or freezing!

Course Breakfast, Jam, Preserved Food, Preserves

Keyword easy peach jam recipe, low sugar peach jam, low sugar peach jam lemon juice, low sugar peach jam without pectin, peach preserves

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Maceration (Resting) Time 12 hours hours

Servings 8 half-pint jars

Equipment

• Large mixing bowl
• Large non-reactive pot
• Canning pot (water bath)
• Sterilized canning jars and lids
• Jar lifter, canning funnel, etc
• OR freezer-safe storage containers
• Immersion blender (or blender)
• Optional: potato masher

Ingredients

• 4 pounds fresh ripe yellow peaches (peeled and pitted)
• 2 cups organic cane sugar
• 1/4 cup organic bottled lemon juice

Instructions

• Wash, peel, pit and chop the peaches into small peices. (It may be necessary to quickly blanch the peaches to make peeling easier – see instructions in body of post).
• In a large mixing bowl, weigh the prepped peaches and then mix in sugar.
• If you have a potato masher, use it to crush the peaches further.
• Allow the fruit and sugar to sit (macerate) for several hours or overnight. Move to fridge if overnight.
• Prepare and sanitize all necessary canning equipment.
• Combine macerated fruit with lemon juice in a large non-reactive pot.
• Bring to a boil for several minutes, then reduce to a simmer for 10-15 minutes. Stir frequently. Remove from heat.
• Recommended: blend a portion of the jam to increase thickness. We like to keep it fairly chunky still though!
• Transfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).
• Process in boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet – for pints or half pints)
• Store sealed jars in a cool dark location (e.g. pantry or cellar) and use within one year for best quality. Once open, store unsealed jars in the refrigerator and use within one to two months.

Notes

Freezing instructions: Once the jam has finished cooking, allow it to cool slightly and then transfer it into clean jars *wide mouth* pint or half-pint jars, or other freezer-safe food storage containers. Leave at least a half-inch to an inch of head space. (Look for the “fill line” on glass jars.) Allow the jam to fully cool before freezing. For best results, rapidly cool the jars of jam in the refrigerator and then transfer them to the freezer once they’re cold. Use within 6 months for best quality.

And that’s how to make fresh, delicious low sugar apricot jam without pectin!

I hope you love this bright flavorful jam as much as we do. Please let us know by leaving a comment or review below. Also feel free to ask any questions you may have. Otherwise, it’s time for me to go eat breakfast… and I know what’s on the menu! Keep on jammin’ y’all.

You may also like:

• Simple Low Sugar Apricot Jam Recipe without Pectin
• Preserving Apples: How to Make Homemade Apple Cider Vinegar
• How to Make Dehydrated Lemon Powder + 13 Ways to Use It
• How to Dry Orange Slices for Holiday Decor, Two Ways
• How to Make Easy Dried Persimmons (Oven or Dehydrator)

The post Easy Low Sugar Peach Jam Without Pectin (Canning or Freeze) appeared first on Homestead and Chill.

In this tutorial, you’ll learn how to freeze whole or cut green beans with and without blanching, including tips on how to prepare, pack, and cook frozen green beans for the best quality, texture, and long term storage. We often steam blanch our garden green beans before freezing, though you can use a classic water bath blanch (or skip blanching entirely).

Freezing green beans is a wonderful, easy way to preserve them. We love to freeze green beans from the garden to toss in homemade soup all winter long. Looking for other ways to preserve green beans? Try our quick pickled green beans recipe (canning or refrigerator pickles) or this lacto-fermented dilly green beans recipe.  

Freezing green beans from the garden

The tips in this post apply to freezing all types of green beans – including classic string beans, pole beans, French haricots, snap beans, and more. We mostly grow flat Romano-style pole beans these days. No matter the type, fresh is best! Older beans have already started to naturally degrade, so they won’t hold up quite as well once frozen. That said, homegrown green beans are ideal to freeze compared to grocery store beans, which were likely picked many many weeks before they hit the store. If you don’t have a garden, snag super fresh beans at your local farmer’s market instead!

To freeze green beans from the garden, try do so soon after harvesting them (within a couple of days). Store harvested beans in the fridge in a plastic bag to keep them firm and fresh in the meantime. Also try to choose the most tender, crisp beans from the garden to freeze – not overgrown, tough, stringy ones.

Can you freeze green beans without blanching?

Sure! To save time and a few steps, you can freeze green beans without blanching them first.  Simply wash, dry, trim, and pack the green beans into freezer containers, leaving as little air in the container as possible (explained in more detail below). 

It is perfectly safe to freeze green beans without blanching. However, food preservation experts do recommend blanching green beans first for the best results and texture – especially for long term storage. Therefore, freezing green beans raw is ideal for a small volume of beans that you plan to use within a couple months.

What happens if you freeze green beans without blanching?

If you freeze green beans without blanching them first, the texture, color, and taste won’t be quite as fresh when you defrost and eat them after long-term storage. They’ll be good for a couple of months in the freezer, but quickly go downhill thereafter. So, if you want your frozen green beans to last to their fullest potential (up to a year) in the freezer, you probably want to blanch them first.

Here is the science behind it: when fruits and vegetables are frozen, natural enzymes cause them to deteriorate over time. Freezing slows down the enzyme activity and spoilage, but doesn’t stop it entirely. This is especially true for vegetables (more so than fruit) and is why frozen vegetables are sometimes mushy. 

Yet by quickly blanching green beans (partially cooking) in boiling water or steam before freezing, those pesky enzymes are deactivated and halted. Meaning, green beans that are blanched before freezing will retain better texture, flavor, nutrients, and more vibrant color in long term storage (several months or longer) compared to those that were frozen fresh raw. 

How to Prepare Green Beans for Freezing: Step-by-Step

1) Wash & Trim 

You can leave green beans whole to freeze, or cut them into smaller pieces. I do a little of both! We sometimes add whole frozen green beans into meals (e.g. stir fry or as a side), but especially love freezing bite-size beans that are ready to toss into soups, stews, or chili. 

• Start by washing the green beans by rinsing them under cool water.
• Trim off the woody stem end, but there’s no need to cut off the other tender pointed tip.
• Cut or snap into pieces, or leave whole. 

Note: Cut green beans are more prone to getting water-logged from the blanching and ice bath process than whole beans, but steam blanching and/or thoroughly drying before freezing after can help reduce that.

If you’re not going to blanch your beans, you can skip the next two steps and go straight to drying and packing. 

Step 2) Blanching Green Beans

To blanch green beans before freezing, you can either use the boiling water method or a steam blanch. 

• Bring a large pot of water with a pinch of salt to a rolling boil, OR use a pot with a steamer basket insert and lid. If using a steamer, add enough water so that it covers the bottom of the pot but not so deep that it touches the steamer insert. Either way, ensure the pot is fully heated and steamy before adding the beans.
  
• Once the water is boiling (or the pot is filled with steam), add the green beans. When steam blanching, don’t overfill the pot – leave some room to toss them. Cover the pot with a lid and set a timer right away. Don’t overcook them!
  
• Blanch green beans for 2 to 3 minutes maximum. I’ve seen recommendations for 2 minutes for smaller beans or cut pieces, and 3 minutes for larger whole beans. If using a steamer, stop and toss the green beans with tongs halfway through to promote even cooking. When boiling, start counting once the water returns to a boil after adding the beans.
  
• If blanching several batches, return the pot to a boil/steam before processing the next batch.

Step 3) Ice Bath

It’s important to quickly transfer blanched green beans to an ice bath to stop the cooking process. So, set up an ice bath (a large bowl of water and ice) and have it ready before you blanch the beans.

• Immediately after blanching, carefully transfer the green beans to the ice water. Use tongs or a wire skimmer to fish them out of the boiling water, or just lift and dump out the basket if using a steamer. 
• Allow the green beans to soak and cool in the ice bath for 3 to 4 minutes. 
• Add more ice between batches as needed to keep the water icy cold. 

Step 4) Dry

Whether you’re freezing blanched or raw green beans, drying the beans as much as possible before freezing is key to retaining a decent texture! 

• Transfer the green beans from the ice bath into a colander or strainer to drip dry, gently shaking to remove excess water. 
• Then lay them out in a single layer on a large baking sheet lined with a lint-free towel to air dry further. If you’re processing a lot of green beans, it may be necessary to use several towel-lined pans. Allow them to sit for 30 to 60 minutes until they’re decently dry.
• Turning on a fan nearby and/or patting dry with another towel can help expedite the drying process.  

Step 5) How to store fresh green beans in the freezer: two ways

Now it’s time to pack the cooled dry green beans into freezer containers of choice. 

Resealable freezer bags are one popular option, including ziplock bags or reusable silicone freezer bags like these. Pack the bags full, partially seal the bag, and then press down to remove as much air as possible while sealing it closed. Less air inside the container = less freezer burn! 

Optional “flash freeze”: Before packing freezer bags, lay the beans out in a single layer on a baking tray, freeze the whole tray for a few hours, and then pack the beans into bags once frozen. Flash freezing prevents the beans from sticking together in one big clump. This can be helpful when freezing a large amount of beans together in one bag, making it easy to take out just a small portion to use when needed.

You can also freeze green beans in reusable freezer containers like these durable BPA-free pint containers, or this smaller half-pint option. Similar to bags, I pack them as full as possible (carefully stacking the beans in, not tossing them in willy-nilly) and then press down on the lid while sealing it, reducing the amount of air in the container as much as possible. 

Finally, don’t forget to date and label your freezer containers.

How long do frozen green beans last (stay good)?

Frozen green beans will last in the freezer for up to a year, though quality (texture and flavor) decreases with time. Blanched green beans will be good for at least 8 to 10 months in the freezer, while unblanched green beans are best to use within 3 or 4 months.  

How to cook and use frozen green beans

Frozen green beans, blanched or unblanched, will never be super crunchy like fresh green beans once were. That’s just the reality of frozen foods! The key to preventing mushy frozen green beans largely depends on how you cook them. In fact, you should hardly cook them at all! Especially blanched green beans, since they’ve already been “cooked” for a few minutes before freezing. The goal is to simply reheat them, but as briefly as possible. 

Frozen green beans are perfect to toss straight into stir fry, casseroles, soups, stews, or enjoy on their own as a side. Frozen green beans can be used straight out of the freezer, so it’s not necessary to defrost them first! If desired, thaw them in the refrigerator overnight, or by soaking them (inside their freezer container) in a bowl of cool water. 

To add frozen green beans to a dish (e.g. soup or stir fry), add them to the pot or pan at the very end, once the rest of the dish is essentially done cooking. To reheat green beans to enjoy on their own, I suggest quickly heating them in a skillet with a little butter or oil, salt, and pepper (or other seasonings of choice) – but not cooking them in water. For example, we love to add frozen green beans to homemade tomato basil soup, hearty lentil and kale soup, no-chicken noodle soup – or even into our vegan roasted sugar pie pumpkin 3-bean chili!

And that concludes this lesson.

Have you tried freezing green beans with or without blanching before? What way do you like best? I hope this tutorial helped answer your curiosities and questions about how to freeze green beans from the garden – plus plenty of tips on the best way to store and use them! Please let us know if you have any questions in the comments below. If you found this post useful, please consider leaving a review, star rating, or sharing this post!

You may also enjoy:

• Probiotic-Packed “Pickled” Fermented Dilly Green Beans
• How to Grow Bushels of Beans from Seed (Bush Beans & Pole Beans)
• How to Freeze Zucchini (Summer Squash) Two Ways
• How to Freeze Tomatoes (Defrost & Use)
• The “Besto Pesto”: Lemon Walnut Basil Pesto Recipe (freezer friendly)
• Preserving Onions: Oven-Roasted Onions for the Freezer

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How to Freeze Green Beans – With or Without Blanching

Learn how to freeze fresh green beans – with and without blanching first. Tips on how to best prepare, store, and cook frozen green beans included. Freezing is a great way to preserve fresh green beans from the garden!

Course Preserved Food, Preserves, Side Dish

Keyword freeze green beans blanching, freeze green beans without blanching, freezing green beans, how to freeze green beans

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Drying 30 minutes minutes

Equipment

• Large pot or steamer pot (if blanching)
• Large bowl for ice bath (if blanching)
• Lint-free towels
• Freezer containers of choice

Ingredients

• fresh green beans

Instructions

Prep

• Wash the green beans, and trim off the woody stem end.
• Cut or snap into pieces, or leave whole. 
• If you're NOT blanching, skip to drying and packing the freezer containers.

Blanching

• Bring a large pot of water with a pinch of salt to a rolling boil, OR use a pot with a steamer basket insert and lid.
• Once the water is boiling (or the pot is filled with steam), add the green beans. When steam blanching, don’t overfill the pot – leave some room to toss them.
• Cover the pot with a lid and set a timer right away. Don’t overcook them!
• Blanch green beans for 2 to 3 minutes maximum. If using a steamer, stop and toss the green beans with tongs halfway through to promote even cooking. When boiling, start counting once the water returns to a boil after adding the beans.
• If blanching several batches, return the pot to a boil/steam before processing the next batch.

Ice Bath

• Immediately after blanching, carefully transfer the green beans to the ice water. Use tongs or a wire skimmer to fish them out of the boiling water, or simply lift and dump out the basket if using a steamer. 
• Allow the green beans to soak and cool in the ice bath for 3 to 4 minutes. 
• Add more ice between batches as needed to keep the water icy cold. 

Dry

• Transfer the green beans from the ice bath into a colander or strainer to drip dry, gently shaking to remove excess water. 
• Then lay them out in a single layer on a large baking sheet lined with a lint-free towel to dry further. If you’re processing a lot of green beans, it may be necessary to use several towel-lined pans. Allow them to sit for 30 to 60 minutes until they’re decently dry.
• Turning on a fan nearby and/or patting dry with another towel can help expedite the drying process.  

Pack & Freeze

• Pack cooled, dry green beans into freezer containers of choice – such as resealable freezer bags, reusable silicone bags, or other freezer-safe containers.
• Optional “flash freeze”: Before packing freezer bags, lay the beans out in a single layer on a baking tray, freeze the whole tray for a few hours, and then pack the beans into bags once frozen. Flash freezing prevents the beans from sticking together in one big clump.
• Try to pack the containers as full as possible, and press out as much air as possible when sealing. Less air inside = less freezer burn and fresher beans.
• Date and label your freezer containers.
• Frozen green beans will last in the freezer for up to a year, though quality (texture and flavor) decreases with time. Blanched green beans will be good for at least 8 to 10 months in the freezer, while unblanched green beans are best to use within 3 or 4 months. 

Reheating and Using Frozen Green Beans

• Frozen green beans can be used straight from the freezer – no need to thaw or defrost first.
• For the best results and texture, try to reheat them quickly but cook for as little time possible.
• To add frozen green beans to a dish (e.g. soups or stir fry) add them at the very end, once the rest of the dish is almost finished cooking.
• To reheat green beans to enjoy on their own, quickly heat them in a skillet with a little butter or oil, salt, and pepper (or other seasonings of choice) – not by cooking them in water.

The post How to Freeze Green Beans (With or Without Blanching) appeared first on Homestead and Chill.

What is chive blossom vinegar?

Chive blossom vinegar is an herbal infusion made by soaking fresh chive flowers in vinegar – much like pickling. As the pretty lavender flowers soak, their flavor, color, and nutrients seep into the vinegar. Chive blossoms are especially high in vitamins K, C, and A. After steeping, the blossoms are strained away and the result is an absolutely gorgeous, bright pink infused vinegar.

So, what does chive blossom vinegar taste like, you ask? Well, like vinegar… with a hint of chives! Edible chive blossoms taste a bit like green onions, but have a more mild, delicate flavor than the green chives themselves. The flavor also depends on the type of vinegar you use to make it. 

Ingredients

• Fresh chive blossoms 
• Vinegar, such as white wine vinegar (used here) or apple cider vinegar
• A jar or other container with a lid

Exact measurements aren’t important. I use about 1 heaping cup of chive blossoms and 2 cups of vinegar. 

What kind of vinegar should I use?

You can make chive blossom vinegar with any kind of culinary vinegar. White wine vinegar, rice vinegar, and apple cider vinegar are all popular choices. We use white wine vinegar in this recipe, which creates a really nice balance of sweet, tangy, and mild onion flavors. I also love to use homemade apple cider vinegar when we have it on hand. Red wine vinegar can also be used, but white wine vinegar really lets the beautiful natural color of the chives shine! Some recipes call for plain white vinegar, though I think the flavor is a little too harsh for my taste.

How to Make Chive Blossom Vinegar

1. Start by harvesting chive blossoms. For the best results, choose young fresh flowers that are fully open but haven’t yet begun to fade or dry out on the plant.
   
   
2. Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.
   
   
3. Add the chive blossoms to a clean jar, or other suitable container with a lid.  Fill the jar at least two-thirds full with flowers.
   
   
4. Next, pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.
   
   
5. Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks.* (See quick heat method option below.) During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.
   
   
6. When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers. (I like to use the bottom of an empty jar to gently press out any remaining liquid from the flowers, shown below.)
   
   
7. Finally, add your beautiful finished vinegar to a bottle or jar, and enjoy! See a list of ideas and ways to use chive blossom vinegar below.
   
   
8. Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life even further. See storage and expiration notes below. 

Quick heat method to make chive blossom vinegar

Looking to make chive blossom vinegar more quickly? Lightly heat the vinegar on the stovetop first, then pour warm-hot vinegar over the flowers instead. The heat will speed up the infusion process and the vinegar will be ready for use in just three days. (This method works, but the result isn’t quite as rich or high-quality as a slow, gentle infusion – so it’s worth the wait! Keep in mind that heating apple cider vinegar will reduce its health benefits.)

How long does chive blossom vinegar last?

Chive blossom vinegar should stay good for many, many months. After all, you’ve essentially preserved the chive blossoms by pickling them! It is shelf-stable and can be stored at room temperature for up to 2 to 3 months. When stored in the refrigerator, it can last for up to a year.  Putrid, off odors or cloudiness are signs that the vinegar has gone bad and should be discarded. 

How to Use Chive Blossom Vinegar

One of the most common ways to use chive blossom vinegar is as a salad dressing on green salads, though it can be used in many other ways! Use it in any recipe that calls for vinegar where you’d also enjoy a hint of mild onion flavor.

1. Salad dressing. Drizzle the vinegar right over salad with a bit of olive oil, or use it as an ingredient in other homemade salad dressing recipes. It’s especially awesome for vinegar-forward salads like greek salad!
   
   
2. In potato salad or pasta salad, corn salads, rice salads, or other similar dishes that call for acid (vinegar or lemon juice).
   
   
3. Dips and sauces. A little splash will bring a welcome oniony-zing to homemade tzatziki sauce, hummus, salsa, guacamole, pesto, artichoke or caramelized onion dip, baba ganoush and more.
   
   
4. Pickles. Chive blossom vinegar makes a flavorful pickling brine that can be used to pickle other vegetables, such as in this quick refrigerator dill pickles recipe or to make pickled peppers. You can use 100% chive blossom vinegar to make pickles, or just a portion mixed with other vinegar.
   
   
5. Egg dishes. I love adding a sprinkle of apple cider vinegar and fresh chives to egg salad and deviled eggs, so why not chive blossom vinegar?
   
   
6. As part of a marinade, such as for roasted vegetables or meats. I bet it would even be tasty with fish and chips, like malt vinegar!
   
   
7. Brighten soups. Many soup, stew, and chili recipes call for a little splash of vinegar or lemon juice at the end – including our favorite kale lentil soup! The acid really helps to brighten and bring together all the savory flavors.
   
   
8. Burger or sandwich drizzle. I love a good loaded veggie sandwich or burger with a drizzle of oil and vinegar! You could also use chive blossom vinegar in lieu of balsamic in an oil-and-vinegar bread dipping plate, which pairs especially well with a rustic chewy loaf of homemade sourdough. 

And that is how you make and use chive blossom vinegar.

So stinkin’ easy, right? I hope you enjoyed learning how to make this beautiful herbal vinegar. Perhaps it will become one of your new favorite spring rituals as well! Please let me know if you have any questions in the comments below, or if you come up with any more tasty ways to use it. Also please consider leaving a star rating below and/or sharing this post if you found it useful. Thank you so much for tuning in today, and enjoy!

You may also enjoy:

• How to Make Quick Pickled Onions
• Homemade Onion Powder Recipe
• How to Make Homemade Calendula Salve
• Homemade Lavender Oil Recipe + Ways to Use It
• How to Safely Make Herbal Sun Tea with Fresh or Dry Herbs

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Chive Blossom Vinegar Recipe (Ways to Use It)

Come learn how to make chive blossom vinegar – a gorgeous and delicious bright pink herbal infused vinegar. It's incredibly easy to make, and adds a bright zing of flavor to a wide variety of meals!

Course Dressing, Preserves, Salad Dressing, Sauce, Seasoning

Keyword chive blossom vinegar

Prep Time 10 minutes minutes

Infusion Time 10 days days

Servings 2 cups

Equipment

• 16 ounce jar or similar container with lid
• strainer and/or cheesecloth
• storage bottle or jar

Ingredients

• 1 cup fresh chive blossoms (exact measurements not necessary)
• 2 cups vinegar of choice – white wine vinegar recommended (apple cider vinegar or rice vinegar are also good options)

Instructions

• Harvest fresh chive blossoms. For the best results, choose flowers that are fully open but haven’t yet begun to fade or dry out on the plant.
• Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.
• Add the chive blossoms to a clean jar, or other suitable container with a lid.  Fill the jar at least two-thirds full with flowers. 
• Pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.
• Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks. * (See quick heat method notes below). During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.
• When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers.
• Finally, add your beautiful finished chive blossom vinegar to a bottle or jar, and enjoy!
• Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life for up to a year. Discard if it develops off/putrid odor or becomes cloudy.

Notes

Looking to make chive blossom vinegar more quickly? Lightly heat the vinegar on the stovetop first, then pour warm-hot vinegar over the flowers instead. The heat will speed up the infusion process and the vinegar will be ready for use in just three days. (This method works, but the result isn’t quite as rich or high-quality as a slow, gentle infusion – so it’s worth the wait! Keep in mind that heating apple cider vinegar will reduce its health benefits.)

The post How to Make Chive Blossom Vinegar + 8 Ways to Use it appeared first on Homestead and Chill.

How to make homemade vegetable broth

Homemade vegetable broth is made by combining a myriad of vegetables in a pot with water, and simmering it for about an hour to extract the vitamins, minerals, and flavors of the vegetables. Then, the liquid broth is strained and reserved while the leftover vegetables can go in the compost pile. 

Common vegetable broth ingredients include onion, carrots, celery, garlic, tomato, and herbs, among others. You can use fresh vegetables to make homemade broth, or like we do, keep veggie scraps and trimmings in the freezer until you save up enough to make a fantastic zero waste homemade vegetable broth! 

Learn how to make homemade vegetable broth using saved scraps here.

How to prevent bitter vegetable broth

To prevent bitter-tasting vegetable broth, create a well-balanced flavor profile by adding plenty of sweet, savory, acidic, and mild-flavored ingredients to the pot upfront.

Great additions to broth include:

• Sweet onion
• Carrots. Shred, grate, or finely chop the carrots to increase their surface area and infuse the most sweet flavor into the broth.
• Mushrooms
• Garlic
• Red bell peppers
• Tomatoes – fresh, canned, frozen or tomato paste
• Salt 

What makes broth bitter?

A number of ingredients may make vegetable broth taste bitter. Therefore, it’s best to avoid these ingredients – or use them in moderation. 

• Onion skins
• Peppercorns
• Bitter greens, such as dandelion greens or mustard greens.
• Tough or woody herb stems, such as rosemary stems, thyme stems, oregano stems, or even hard basil stems. Fresh tender stems from young herbs shouldn’t be as bitter.
• Bay leaves add a nice subtle earthiness or even sweet flavor to soups, stews, and stock when used in moderation (just one or two leaves). However, bay leaves can also make stock bitter if used in excess. 
• Celery leaves are often suspected to cause bitterness, but we use them in broth and soup all the time. Just go light on them. Also, the tender greens within the center/heart of a bunch of celery are far less bitter than the darker green leaves from the large outer celery stalks.
• Brassica or cabbage family trimmings (e.g. broccoli or cauliflower stems and leaves) are also rumored to make vegetable broth taste bitter. However, we use small amounts of them in broth quite often and don’t think they cause any issues – especially compared to the other “bitter ingredients” on this list! If anything, peel and discard the outer skin of the stem and only use the tender inner portion in your broth. Broccoli stems are sweet in my experience!

Tips while cooking broth

• For an even deeper, richer, sweeter broth flavor: roast or saute the vegetables in olive oil or butter before they go into the pot with water.
  
  
• Bone broth or meat-based stocks are often simmered for several hours, up to 24 hours or longer. However, it’s not necessary to cook vegetable broth nearly as long! In fact, overcooking vegetable broth may make it bitter. Therefore, 45 minutes to an hour is plenty long. 

• Be sure to stop and taste test your homemade vegetable broth after it’s been simmering for about 25 to 30 minutes. Then, if you need to make any adjustments or “fixes” – you have plenty of time to do so!

How to Fix Bitter Broth: 5 ways to reduce or get rid of bitterness

The best way to reduce or get rid of bitter flavor in broth is to add sugar and acid to offset the bitterness. Adding sugar and acid doesn’t just mask the bitter flavor; it actually changes the chemistry within the broth!

Do one or a combination of the following: 

1. Add apples! Grate and add one sweet apple (e.g. Gala, Pink Lady, Fuji, Golden Delicious) for every 2-3 quarts of bitter broth in the pot. After adding grated apple, continue to simmer for an additional 30 to 45 minutes to sweeten up. Don’t worry! It may sound odd, but we even add apples to soup sometimes – like our creamy roasted butternut squash and sage soup. 
   
   
2. If you don’t have any apples on hand, add a little sugar instead. Start with a small amount (no more than ½ tsp per quart of broth) and then taste and adjust as needed.
   
   
3. Tomato paste is both sweet and acidic, and will help reduce bitterness in vegetable broth too.
   
   
4. Enhance umami flavors with a sprinkle of nutritional yeast or dollop of creamy miso paste. I recommend mixing miso paste with a small amount of hot water to fully dissolve it before adding it to the broth.
   
   
5. Turn up the acid with a splash of red wine vinegar, apple cider vinegar, or lemon juice – about ½ tsp per 2 quarts of broth – but after the broth is done cooking and removed from the heat. The tanginess brightens the broth and enhances all the other good flavors, including umami.

And that’s how to fix bitter vegetable broth!

Pretty easy, huh? I hope these tips help you make the best homemade broth ever. After making a large batch of broth (and allowing it to rapidly cool) we portion it out into these durable, reusable BPA-free quart containers to freeze. Then, we can use our own broth in recipes like no-chicken noodle soup, hearty kale lentil soup, creamy roasted tomato basil soup, vegan pumpkin 3-bean chili, and more. Yum!

Finally, let us know if you have any questions in the comments below. Please also consider leaving a review if you found this useful!

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Prevent or Fix Bitter Vegetable Broth

Learn ingredients to use (or avoid) to make the best-tasting homemade vegetable broth, plus easy ways to fix or save bitter broth to reduce bitterness!

Keyword fix bitter broth, homemade vegetable broth, reduce bitterness broth

Ingredients

DO use earthy, sweet, flavorful ingredients like:

• sweet onion
• carrots (grated/shredded carrot is especially good at adding sweet flavors)
• mushrooms
• red bell pepper
• tomatoes
• herbs
• garlic
• salt

AVOID these bitter ingredients (or use minimally)

• onion skins
• peppercorns
• bitter leafy greens
• tough or woody herb stems
• tough celery greens
• more than 2 bay leaves
• brassica/cabbage family trimmings

Instructions

Tips While Cooking Broth

• Grate or shred sweet ingredients (like carrot) to increase surface area and sweet flavors.
• For an even deeper, richer, sweeter broth flavor: roast or saute the vegetables in olive oil or butter before they go into the pot with water.
• Do not overcook the vegetable broth. Simmering for 45 minutes to an hour is plenty.
• Stop and taste test the broth after it’s been simmering for about 25 to 30 minutes. Then, if you need to make any adjustments or “fixes” – you have plenty of time to do so!

How to Fix Bitter Broth (Reduce or Get Rid of Bitterness)

• Add apples! Grate and add one sweet apple (e.g. gala, pink lady, fuji, golden delicious) for every 2-3 quarts of bitter broth in the pot. After adding grated apple, allow the broth to simmer for an additional 30 to 45 minutes to sweeten up.
• If you don’t have any apples on hand, add a little sugar instead. Start with a small amount (no more than ½ tsp per quart of broth) and then taste and adjust as needed.
• Tomato paste is sweet and acidic, and will also help reduce bitterness in vegetable broth.
• Enhance umami flavors with a sprinkle of nutritional yeast or dollop of creamy miso paste. I recommend mixing miso paste with a small amount of hot water to fully dissolve it before adding it to the broth.
• Add a splash of red wine vinegar, apple cider vinegar, or lemon juice – about ½ tsp per 2 quarts of broth – but after the broth is done cooking and removed from the heat.

The post Bitter Broth? How to Prevent or Fix Bitter Vegetable Broth (Stock) appeared first on Homestead and Chill.

Follow along with this quick and easy step-by-step guide on how to make dried persimmons. We’ll discuss the two types of persimmons you can use (Fuyu vs Hachiya), how to dry them in either a food dehydrator (preferred) or the oven, storage tips, and briefly touch on drying persimmons whole (the not-so-easy way).

Different types of persimmons

The two main types of persimmons are Hachiya and Fuyu. Hachiya, also known as baking persimmons, are perhaps the most common. Fuyu are my personal favorites, and are actually remarkably different from Hachiyas! The easiest way to tell them apart is their shape. Hachiya fruit are oblong with a pointed end, while Fuyu persimmons are round and squatty with a flat bottom (like a tomato). Yet the most notable difference between the two is their mouthfeel and how you eat them.

Hachiya persimmons tend to be very astringent and offer an unpleasant “fuzzy” feeling in your mouth when consumed raw or slightly underripe. Therefore, Hachiya persimmons to need to fully ripen (nearly overripe) and become very, very soft before enjoying them fresh. Then, the pulp can be enjoyed like custard, spooned into yogurt or smoothies, or other ooey-gooey applications. Otherwise, they’re usually reserved for baking or preserves. 

On the other hand, Fuyu persimmons can be eaten fresh while they’re still crisp and firm like an apple – skin and all! Even when firm they’re plenty sweet, though their maple-cinnamon sweet persimmon flavor intensified as they soften too. Fuyu persimmons are delicious on their own, added to salads, in oatmeal or yogurt, desserts, and more. Like Hachiya, Fuyu’s can also be used in baked goods or preserves. 

What kind of persimmons should I use to make dried persimmons?

Both Hachiya and Fuyu make delicious dried persimmon slices! However, keep in mind that the fruit needs to be firm enough to cut into thin slices. So if you’re using Hachiya persimmons, use ones that are fully orange but not yet soft (less ripe than you’d choose for eating fresh).  I prefer Fuyu persimmons, which is what we used for this tutorial.

Supplies Needed

You can make dried persimmons in either a food dehydrator or the oven. I like using a food dehydrator because it requires less oversight and is impossible to accidentally burn them. We use our favorite Excalibur food dehydrator. Between it’s timer, precise temperature settings, and fan in the back of the machine (rather than top or bottom), we just set it and forget it! I don’t even have to rotate the trays.

• Ripe but firm persimmons
• A food dehydrator or oven 
• A wire baking rack and baking sheets (if using the oven)
• A mandolin slicer (recommended but not required)
• Air tight storage containers
• Optional: cinnamon for sprinkling on top

HOW TO DRY PERSIMMONS

Step 1: Wash and Slice the Persimmons

First, wash the persimmons with warm water. Next, cut them into thin even slices – about 1/8 to 1/4 inch thick. The thinner you cut them, the faster and easier they’ll dry. Thinner slices may result in more brittle or chip-like dried persimmons. Slightly thicker slices will take longer to dry, but will be more reminiscent of chewy fruit leather. Either way, try to keep all the slices about the same thickness so they dry evenly.

A mandolin slicer makes this task exceptionally easy! I like to cut the tops off first and then slice them across their “equator”, revealing a beautiful sunburst shape inside. I set my mandolin to 3/16 inch (halfway between 1/8″ and 1/4″, or about 4.5 mm). Always be very careful and use the provided hand guard when working with mandolins – they’re sharp!

Step 2: Dehydrate

Spread out the cut persimmon slices in a single layer on food dehydrator trays, OR on oven-safe wire baking racks set on top of baking sheets. Using wire racks helps persimmons dry best in the oven, allowing airflow around the entire slice. If you don’t have wire baking racks, you can put them directly on a baking sheet lined with parchment paper instead. However, you’ll need to turn and flip the slices every hour this way, and it will take longer to dry.

In a food dehydrator, dry the persimmons on 135°F (medium heat or fruit setting) for approximately 7 to 8 hours.

In the oven, use the lowest temperature setting possible (170-200°F) until the centers are fully dry – about 3 to 6 hours. Start routinely checking on the dried persimmons after the first 1.5 hours. If you’re drying more than one tray, rotate them every couple of hours.

See more notes about assessing doneness below.

When are dried persimmons done?

The persimmons are done drying once they’re no longer sticky, have become leathery, and the edges start to curl. You can dry them extra long to get crispy dry persimmon “chips”, or stop them sooner for softer chewy dried persimmons.

However, keep in mind that the more moisture that remains, the shorter their shelf life will be. Too much leftover moisture can lead to mold growth in storage. I like to dry mine until they’re no longer wet, but still have a slight bend and chewiness to them.

The time it takes to dry persimmons will vary depending on your machine, method, fruit slices and moisture content – and your personal preference! Expect it to take anywhere from 6 to 12 hours in a decent food dehydrator, and 3 to 8 hours in the oven.

Storing dried persimmons

Once the dried persimmons have cooled completely, transfer them to an airtight storage container of choice. Good examples include zip lock bags or a large glass container with tight-fitting lid. Store the dried persimmons in a cool, dark, dry location. If properly dried, persimmon slices should stay good in dry storage for several months or longer. Storing them in the refrigerator will help prevent mold and extend their lifespan even further (though not required).

Ways to use dried persimmons

Dried persimmons are fantastic to eat on their own as a snack or healthy dessert. You can also add dried persimmons to salads, homemade granola or trail mix, on top of plain yogurt, in oatmeal, or paired with cheese and crackers or bread. You may want to cut the dried persimmon slices into smaller bite-size pieces, depending on what you’re using them for. I love mixing dried persimmons with a handful of walnuts or almonds for a well-balanced snack. Dried persimmons pair really well with chocolate too. Consider dipping some in melted chocolate, or adding chocolate chips to your homemade trail mix as an extra decadent treat!

Can you dry persimmons whole?

Yes! Have you ever seen images of whole persimmons hanging to dry? It’s really quite beautiful. A traditional Japanese method called Hoshigaki (or gotham in Korea) involves skinning and thoroughly massaging whole persimmons before hanging them to dry in the sun. It takes about a month for them to dry, during which the fruit shrivels, develops a white sugar bloom coating on the outside, and becomes thick and gooey on the inside – reminiscent of a fudgey date. But did I mention you have to massage the persimmons daily as they hang? They’re a true labor of love.

Hachiya persimmons are traditionally used for Hoshigaki, serving a dual purpose: to preserve the fruit, as well as make the otherwise astringent Hachiya persimmons more sweet and enjoyable to eat. Fuyu persimmons are already delicious to consume as-is, so they don’t require special treatment to enjoy. Though it’s possible, Fuyu persimmons can be more tricky to use in Hoshigaki. Their higher sugar content easily attracts fruit flies and mold. 

We considered drying some of our persimmon abundance Hoshigaki-style, but after chatting with our good friend who routinely makes Hoshigaki persimmons with her homegrown Fuyu’s, we decided it wasn’t the best option with this batch of ripe Fuyus. She explained the key is to use firm, barely-ripe fruit for Hoshigaki – for both Fuyu or Hachiya alike. Otherwise, they easily mold and turn to mush. Our friend Nicole enjoys her Hoshigaki fuyu persimmons, but also makes them out of necessity. As her fruit ripens on the tree, the raccoons eat it all! So she’s forced to harvest them very early (before they’re sweet enough to enjoy raw) and preserve them with Hoshigaki instead. Thanks for the tips Nicole! 

And that’s how to make easy dried persimmon slices!

I hope you enjoy your new snack! Please consider sharing this post and/or leave a review if you found it useful.

I truly love persimmons. They’re absolutely delicious, and remind me of a very special time in my life too. You see, Aaron introduced me to Fuyu persimmons on our very first date, back when I was just 19. I thought I knew a lot about fruit and veggies, so I was really impressed… like, who is this healthy, happy, produce-savvy guy?! (Especially boys that age, ya know). So our little inside joke has always been: you had me at persimmons.

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Easy Dried Persimmon Slices (Oven or Dehydrator)

Dried persimmons are delicious, nutritious, and easy to make! Learn how to dry persimmon slices (Fuyu or Hachiya) in the oven or food dehydrator with this step-by-step guide.

Course Dessert, Preserved Food, Snack

Keyword dehydrated persimmons, dried persimmons, dry persimmon slices, preserved persimmons

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Equipment

• A food dehydrator or oven
• Wire baking racks and baking sheets (if using the oven)
• A mandolin slicer (recommended but not required)
• Air tight storage containers

Ingredients

• Ripe but firm persimmons

Instructions

• Wash the persimmons well.
• Cut them into thin even slices – about 1/8 to 1/4 inch thick. I used the 3/16" or 4.5mm setting on my mandolin slicer.
• Spread out the cut persimmon slices in a single layer on food dehydrator trays, OR on wire baking racks set on top of baking sheets. (See notes below)
• In a food dehydrator, dry the persimmons on 135°F (medium heat or fruit setting) for approximately 7 to 8 hours.
• In the oven, use the lowest temperature setting possible (170-200°F) until the centers are fully dry – about 3 to 6 hours. Start routinely checking on the dried persimmons after the first 1.5 hours. If you’re drying more than one tray, rotate them every couple of hours.
• The persimmons are done drying once they’re no longer sticky, have become leathery, and the edges start to curl. You can dry them extra long to get crispy dry persimmon “chips”, or stop them sooner for softer chewy dried persimmons. The more dry they are, the longer they'll last in storage.
• Once the dried persimmons have cooled completely, transfer them to an airtight storage container (e.g. zip lock bags or a large glass container with tight-fitting lid). Store the dried persimmons in a cool, dark, dry location.
• If properly dried, persimmon slices should stay good in dry storage for several months or longer. Storing them in the refrigerator will help prevent mold and extend their lifespan even further (though not required).
• Enjoy dried persimmons as-is, in trail mix or granola, with oatmeal, yogurt, cheese, chocolate and more!

Notes

Using wire racks helps persimmons dry best in the oven, allowing airflow around the entire slice. If you don’t have wire baking racks, you can put them directly on a baking sheet lined with parchment paper instead. However, you’ll need to turn and flip the slices every hour this way, and it will take longer to dry.

The post How to Make Easy Dried Persimmons (Oven or Dehydrator) appeared first on Homestead and Chill.