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189
yields 3 pounds
yields 1 quart
kimchi, kombucha the brine will have become cloudy. pickles are ready, the brine and pickles should taste sour, and warm weather.) Check daily and skim off any scum. When the pickling jar, and set in a cool place. more water if necessary.) Cover with a towel, or the lid of the pickles making sure they are all submerged in the brine. (Add act as a weight on top of the pickles). Place the bag over the tightly. Pour the brine over the cucumbers to completely cover. especially for pickling. Add the cuc
& more

yields 3 cups yields 1½ cups
JALAPENO PEPPER RINGS HOMEMADE KETCHUP
Add these peppers to sandwiches, salads, and salsas, or use as a garnish to add a punch 2 beef tomatoes 1. In a blender, blend all the ingredients well for 5 full minutes.
of flavor to fish and meats. Adding the grape stem will prevent the peppers from turning 1/8 of an onion 2. Transfer the mixture to a saucepan and bring to a low boil.
soft and keep them nice and crisp.
1 teaspoon sea salt Simmer for 10 minutes or until the mixture thickens. Let cool.
8 ounces (8–10) jalapeno peppers 1. Wash the peppers and remove the stems and seeds. Slice 1 tablespoon honey
8 ounces (8–10) red chili peppers into ¼-inch rings. ¼ teaspoon cinnamon
1 teaspoon unrefined sea salt 2. Fill a 1-quart, very clean glass jar with the sliced peppers, salt, ½ teaspoon garlic powder
4 cloves garlic, peeled garlic, and grape stem. Add filtered water until it is filled just ½ tablespoon paprika
Stem of 1 bunch grapes to the shoulder. 1 tablespoon arrowroot powder
(grapes removed), rinsed 3. Cover the jar tightly and leave on the counter at room tem- Dash of ground black pepper
perature for 7 days. The water will foam and turn cloudy, a
sign that fermentation is in process. The peppers will keep yields 2 cups
fresh in the refrigerator for several months while they con- RAW RED PEPPER KETCHUP
tinue fermenting, and stronger flavors will develop. 2 red bell peppers, chopped 2/3 cup olive oil
¼ red onion, chopped 2 tablespoons fresh lemon juice
¼ red beet 1 tablespoon Celery Salt (p. 107)
2 tablespoons paprika Dash of stevia or 2 tablespoons
2 tablespoons ground flaxseeds raw honey
VARIATIONS or ground almonds ½ teaspoon salt (optional)
• For jalapeno dip, blend 1 cup of fer- 1 tablespoon garlic powder
mented jalapeno rings with 2 cloves
garlic in a blender. Add 1 chopped In a blender, blend all the ingredients until well combined.
tomato and ¼ cup olive oil and blend
well. Taste and add salt if needed.
• Blend jalapeno pepper rings and freeze FRUIT KETCHUP yields 3 cups
in an ice cube tray. Add 1 or more
cubes to soups, stews, or sauces and For those who need to avoid tomatoes (especially those with arthritis), this recipe can be
dips to add a sharp, zesty flavor. used anywhere instead of conventional ketchup without the sugar, color, or preservatives.
3–4 stalks rhubarb, sliced 1. In a saucepan, combine the rhubarb, water, onion, honey or
1 cup water rice syrup, and lemon juice.
¼ cup chopped onion 2. Simmer over medium heat, uncovered, until the water evapo-
½ cup honey or rice syrup rates and the mixture thickens a bit.
¼ cup lemon juice 3. Add the salt and cinnamon. Let cool and blend in a food pro-
½ teaspoon salt cessor or with an immersion blender until smooth.
¼ teaspoon cinnamon

192 HEALTHY EVER AFTER 181