Easy Chicken Gyro Recipe – The Best Ever
We liked the No. 5 so remade it–again without the garlic. This was with two heads of cabbage that, based on past work, I expected to fill two 1/2 gallon jars. We let it sit with the salt and seasoning for about 2 hours and beat it down with the meat mallet several times. Surprisingly, it fit into a 1/2-gallon and a quart jar.
We were also surprised that for the first time ever, after sitting in the salt and seasoning and being pounded, it made enough brine to fill the jars. We did not need to make up some to top it off as we have always had to do.
| Grams | |
| Cabbage | 1730.0 |
| Dried dill at 1 gm per 400 gm cabbage | 4.3 |
| 1.7% salt | 29.4 |
| Lemon juice – 1 tbsp per 900 gms cabbage. Mary squeezed 3 small lemons that made 1/4-cup of juice. | 3.8 |
9/9/2019 – Mary made this gumbo somewhat following the recipe here. The New Orleans, Chopped Champion, chef there has a great intro about what does and does not go into New Orleans gumbo. This dish was very good and worth making again–although we have several very good chicken and sausage gumbo recipes.
Continue reading9/10/2019 – Stuffed a half-gallon jar with okra and added one level tablespoon of crushed peppers and 1/4 teaspoon of cayenne. Half of the spices were poured in when the jar was half full and the rest when it was packed to about 3/4″ of the top.
I mixed 5% brine and filled the jar. Screwed on one of the fermenting lids. All the glass weighs are in use or we would have used one so the peppers in the top were packed in very tightly so they stay down below the brine … hopefully.
9/22/2019 – This pesto was inspired by the recipe here. I made it late this afternoon with fresh basil from the garden–using only smooth young leaves–and our pecans from last year that had been vacuum packed and frozen. We ate it on Audry’s butter crackers and Mary loved it.
Continue reading9/5/2019 – This recipe was inspired by the one here. But, this is a lot different and surely much better. The chops and the sauce were very good and could become a favorite family dish.
Continue reading9/2/2019 – Following the advice found at canning forums, as extracted here, I prepared two pints of fresh okra per the following. One of the jars did not seal so it was put into the refrigerator. On 10/28/2019 we opened the second jar whose lid was still indented–it had maintained its vacuum. The okra was crispy and the garlic was crunchy. This is definitely one to try again.
Continue reading9/1/2019 – We made two different ferments with Sweet Banana peppers and Hot Hungarian Wax peppers from our garden. They should have been based on our first pepper ferment, done in a hurry while pickling peppers but we did not record what we did. So, we do not know the salt percent of the brine. As past ferments with jalapenos were not crunchy until the brine was 6%, we made both these with a 6% brine.
Continue readingIngredients
- 1.5 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 Medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup cane syrup
- 3/4 cup brewed coffee
Directions
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned about 20 minutes.
- With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent about 6 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.
- Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
- Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
8/20/2019 – This recipe was inspired by the one here. It made 5 pints. on 9/1/2019 we opened one and found the peppers were: a little too soft; strong vinegar tone; spice level could be ok. This remains posted for purposes of lessons learned with suggestions in italics..
Continue reading