Boil red potatoes until tender. Remove skins and cut into eighths.
While potatoes are boiling, remove corn kernels from the cob and place in a bowl. Then, rub the back of your knife against the cob to extract any remaining juice; add potatoes and onion.
Mix sugar, salt, pepper, and greek yogurt. Add to potato mixture.
2 lbs peaches and apricots (the ratio is up to you; you can skin them if you like, but I prefer to leave the skins on)
2 lbs sugar
1 tbsp lemon juice
directions
Quarter peaches and apricots and place in a large heavy-bottomed, stainless steel saucepan with 2 lbs sugar and lemon juice; let sit overnight (8-12 hours).
Over medium heat, bring peach mixture to a boil.
Cook until gelled.*
Let sit for 5-10 minutes; then move to jar of your choice.
*You have a couple of options when trying to figure out whether your jam has gelled. If you have a candy thermometer, you can cook until mixture reaches 220F.
If not, put a plate in the freezer (for at least 10 minutes); when you want to check for the gel stage, drop a bit onto the plate. This method is demonstrated here: Plating Method
If you turn the plate and the jam doesn’t drip down the plate, you’re good. There’s also the “sheeting” method: using a wooden spoon, dip into the mixture, then pull it out so that it’s parallel to the floor. When two drops join to make one drop before dropping, you’re good to go.
5 lb cucumbers, ends removed, sliced into 1/4″ coins
1 lb large onions, roughly chopped
1/2 cup plus 1 tbsp kosher salt (just make sure not to use salt with added iodine)
2 cups ice cubes
4 cups white, distilled vinegar (if you plan on canning, never reduce the amount of vinegar or use a different kind of vinegar than called for in a recipe as the acid in vinegar helps keep your canned food shelf-stable)
2 cups water (again, if canning, use distilled or un-chlorinated water–Chicago’s tap water uses chlorine to sterilize, but this will mess up your cheese and pickle making)
1 cup sugar
2 tbsp mustard seed
1 tbsp black peppercorns
1 tbsp celery seed
1 tbsp turmeric
directions
Layer the cukes and onions with 1/2 cup of salt in a (very) large bowl and cover with a layer of ice cubes. Set aside for 2 hours. Drain and rinse in a colander.
Combine the vinegar, water, sugar, mustard seed, peppercorns, celery seed, tumeric, and the remaining 1 tbsp salt in a large, nonreactive saucepan (no aluminum!) and bring to a boil. Add the drained vegetables and return to a boil, stirring to ensure that all of the vegetables are heated through. Remove from heat.
Refrigerate: ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Maggie Eats 