Pantry Staples
we adore these scratch staples kept in our pantry
strawberry preserves
Ingredients
1 pound fresh strawberries, hulled & sliced
1 1/2 cup granulated white sugar
2 tablespoons lemon juice
½ teaspoons lemon zest
Directions
Add strawberries to a saucepan, and mix in the sugar.
Stir continually over medium heat, and bring the strawberries to boil.
Once boiling, add the lemon juice and zest.
Boil for about 15 minutes, or until the jam reaches 220F, stirring often.
Pour into a jar and allow to cool. Refrigerate.
bread & butter pickles
Ingredients
5 ½ cups thinly sliced pickling cucumbers
1 cup thinly sliced sweet onion
1 cup white sugar
1 cup vinegar
½ cup apple cider vinegar
¼ cup packed brown sugar
1 ½ tsp mustard seeds
½ tsp celery seeds
⅛ tsp ground turmeric
Directions
Using a mandolin, slice cucumbers and onions to desired thickness.
Add to mason jars, pushing down to pack in tight. Set aside.
Bring sugar, vinegar and apple cider vinegar to a medium sized pot to a boil. Stirring often.
Carefully pour over filled mason jars. Seal lid tightly.
Allow to cool before storing in pantry.
taco spice mix
Ingredients
5 teaspoons Paprika
1 1/4 teaspoons Garlic Powder
1 1/4 teaspoons Ground Cumin
1 1/4 teaspoons Onion Powder
1 teaspoon Chili Powder
1 teaspoon Oregano Leaves
1 1/2 teaspoons sea salt from Sea Salt
Directions
Mix all ingredients together with a fork or whisk.
Use 2 tbsp per pound of meat.
Store in mason jar.
pickled jalapeños
Ingredients
1/3 cup (77 g) granulated sugar
1/3 cup (69 g) light brown sugar
1/4 teaspoon salt
1/2 cup (113 g) salted butter, melted and cooled slightly
1 1/2 (193 g) cups all-purpose flour
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together and form large crumbs when squeezed.
Form into crumbs and spread on the prepared baking sheet.
Bake for 10 – 15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool.
Allow the topping to cool completely, then break apart and package in an airtight container.
blender salsa
Ingredients
14 oz can diced tomatoes drained
10 oz can original Rotel can, drained
2 - 3 Roma tomatoes, sliced twice
1 tsp onion powder
1 tsp minced garlic
1 - 2 TB diced jalapenos
1 tsp garlic salt
1/4 tsp ground cumin
Handful of cilantro, washed
1 tsp lime juice
Directions
Add all ingredients to a blender, blend until desired consistency.
Add to mason jar, refrigerate.