We Be Jammin'... Cherry Marmalade

Cherry Marmalade

Found on Canning Craze

Ingredients: 

2/3 cup chopped seeded orange (peeled) 

4 cups pitted sweet cherries 

4 Tbsp lemon juice 

3.5 cups granulated sugar 

Here’s how we made it: In a large pot combine the cherries, orange and lemon juice. Bring the mixture to a boil over medium high, then reduce the heat, cover and maintain a boil, stirring often. Boil for 20 minutes or so until the peels are softening and the cherries are breaking down a bit. After 20 minutes add the sugar, maintaining a boil. Continue to boil hard, stirring frequently for about 30 minutes, until gel stage is reached. 

Bring to a full rolling boil and process for 15 minutes.

Top It Off... Blueberry Topping

Blueberry Topping

Found on Pinterest

NOTE: You can use pretty much any fruit - Raspberrys, Peaches, Etc.

NOTE: Use to top ice cream, cheesecakes, or even as a pancake syrup. 

Makes 16 pints 

3 qt water or flavor juice of what your canning 

2-1/2 c sugar 

1-1/2 c perma flo (is a cornstarch used by the Amish or you can use Clear Jel) 

5 qt smashed blueberries

1 tsp canning salt 

3 tbsps of lemon juice 

Heat sugar, in 2 qts of juice until boiling. Meanwhile, mix perma-flo or Clear Jel and 1 qt of juice in a separate bowl. Add perma-flo or Clear Jel to boiled water or juice and last add 1 tsp salt and 3 tbsps of lemon juice and stir till the thickness you like. Add the thickened sauce to 5 qts of smashed blueberries.

Put into jars to 1/4 inch headspace and put in water bath canner and bring to boil and process for 10 mins

We Be Jammin'... Cherry Key Lime Marmalade

Cherry Key Lime Marmalade 

Found on localkitchenblog

INGREDIENTS

2 lbs sweet cherries, stemmed & pitted (can use frozen)

2 ½ lbs sugar

8 oz key limes, halved, seeded and thinly sliced

8 oz (about 3 medium) regular limes, quartered, seeded and thinly sliced

water

3 to 4 stems fresh lemon verbena - if you can't find any lemon verbena it can be omitted.

large pinch sea salt

Day 1. Combine cherries and sugar in a large pot. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, then cool to room temperature, transfer to a bowl, cover tightly and refrigerate overnight.
Measure sliced limes into a measuring cup. In a large saucepan or deep skillet, combine lime slices with an equal volume of water. Add lemon verbena stems. Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 10 minutes. Cool to room temperature, transfer to a bowl (separate from the cherries), cover tightly and refrigerate overnight.

Day 2. Prepare canner, jars and lids. Combine macerated cherries and lime mixture in a large pot. Remove lemon verbena stems. Add pinch of salt. Bring to a boil over high heat. Continue to boil, stirring only minimally, until marmalade reaches the set point: 220 degrees F on an instant thermometer, or a small dollop wrinkles on the frozen plate test. Turn off heat. Ladle hot marmalade into hot jars to ¼-inch headspace. Remove air bubbles jars, wipe rims, put on lids and process in a boiling water bath for 10 minutes. Yields 10 cups or 10 half pints.

Top It Off... Blackberry Cordial with Brandy

Blackberry Cordial with Brandy 

Found on pinterest

Select large ripe blackberries. 

Mash and strain through coarse cheesecloth without heating them. 

To every quart of juice add 

2 cup sugar. 

Tie in thick muslin bag 

4-1/2 tsp grated nutmeg or use ground, 

1 tbsp whole cinnamon or 1 cinnamon stick, 

1 tbsp of allspice, 

1 tbsp whole clove. 

Boil juice and spices slowly for 25 minutes. 

Remove from heat and remove spice bag and stir in one pint of brandy. 

Cool completely and pour into sterilized jars. 

The brandy is the preservative so this does not need to be processed. 

Store in a cool dark place. Ready to drink.

We Be Jammin'... Carrot, Onion, and Dill Marmalade

Carrot, Onion and Dill Marmalade 

Found on food52

Makes 4 half pints 

2 pounds carrots, peeled and grated 

1/2 cup packed combined fresh thyme, dill and zest of 1 lemon 

4 cups sugar 

1 pound Vidalia onion, Walla Walla or Texas Sweet, coarsely chopped 

2 tablespoons of bottled lemon juice 

Juice of 2 oranges 

2 tablespoons minced crystallized ginger 

In a large non aluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil. Reduce to low and simmer for 20 minutes. Drain and return carrots to saucepan. 

Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger. Bring mixture to a boil over medium heat. 

Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth. 

Ladle marmalade into jars leaving 1/4 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes. 

Note: For those afraid that there isn't enough acid to water bath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.

Top It Off... Blackberry and Apple Syrup

Blackberry And Apple Syrup

Found on Vicki's Canning World

3-1/2 quarts blackberries - (about 4 lbs.) (or loganberries or Marion berries) 

2-1/3 cups apple juice 

Granulated sugar -- see * Note 

1/2 cup lemon juice 

* Note: Measure the juice. For each 2-1/3 cups juice, measure out 1 cup sugar. 

Combine the berries and apple juice in a large nonaluminum saucepan. Bring to a boil and simmer over very low heat for 20 minutes or until the fruit is soft. Mash with a potato masher. Line a sieve with several layers of damp cheesecloth. Strain the juice into a nonaluminum bowl. 

Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible. Pour the juice back into the saucepan, add the sugar and stir over low heat until the sugar has completely dissolved. Stir in the lemon juice.

Bring the mixture to a boil and simmer for 5 minutes. Cool for at least 5 minutes, then pour into clean hot jars or bottles. Or pour the syrup into ice cube trays, leaving enough room for expansion. When frozen, turn the cubes out into plastic bags and keep in the freezer. 

For longer storage: Ladle the hot syrup into 1 hot, clean canning jar at a time (for this recipe, you will probably use either four half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce jar on hand in case it's needed), leaving 1/2- inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.

We Be Jammin'... Carrot Pineapple Marmalade

Carrot Pineapple Marmalade 

Found at misadventuresinselfreliance.wordpress

Makes 5 half pints 

4 cups carrots (ground fine) 

4 tbsps lemon juice 

1-1/2 tsps grated lemon rind 

1 cup orange juice 

3 tsps grated orange rind 

1 tsp ground ginger 

3-1/2 cups sugar 

1 cup diced pineapple 

1 cup pineapple juice 

Cook carrots, grated rind of lemons and oranges, orange juice, and pulp in a small amount of water (abt 5 cups) until tender (40-45 mins). Add the ginger, sugar, pineapple, and pineapple juice. Cook until thick and clear (about 1 hour). Add lemon juice and cook 5 mins. 

Pour into sterilized jars to within 1/2 inch headspace. Put on cap, screw band firmly tight. Process in a Boiling Water Bath 10 mins

Top It Off... Berried Dessert Topping

Berried Dessert Topping

Found on Vicki's Canning World

This recipe yields about 3 pints

1 quart sliced strawberries 

2 cups granulated sugar 

1 cup brown sugar 

1/4 cup lemon juice 

1 tablespoon grated lemon peel 

1/4 teaspoon coriander 

2 cups raspberries 

1/2 cup sliced almonds

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat.

Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

We Be Jammin'... Carrot Marmalade

Carrot Marmalade

Found on Food

This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!

YIELDS 3 250 ml jars

INGREDIENTS 

* 1 lemon 

* 1 seville oranges 

* 2 cups water 

* 2 cups grated carrots 

* 2 1⁄2 cups sugar

DIRECTIONS

* Wash the lemon and orange and shred them finely.

* Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.

* Put the canning jars in a large kettle with enough water to come to an inch above the rims.

* Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.

* Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.

* Wash, peel and grate the carrots.

* Add the carrots and sugar to the peels.

* Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.

* Fish out the seeds, draining them well.

* Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

Top it Off... Banana Split Sauce in Jars

Banana Split Sauce in Jars

Yield 10 half pint jars

10 nice ripe bananas - no bruises

2 - 20 oz. cans crushed pineapple including juice

1/2 cup coconut

6 Tbs. lemon juice

1/2 tsp. almond extract (optional)

4 cups sugar (you can add another cup. I reserve this cup depending on how ripe and sweet the bananas are. You may or may not want to add it)

1 - 13 oz. jar maraschino cherries - juice reserved, cherries rinsed and cut in half

Prepare your jars and lids following proper canning procedures.

-Put all ingredients EXCEPT CHERRIES in a pot. Mash with potato masher while bringing to a boil. Reduce heat and simmer at a low boil for about 30- 40 minutes stirring frequently.

-While topping is cooking, reserve the cherry juice, rinse the cherries and cut them in half. Divide them equally among your jars. Add 2 Tbs of the reserved cherry juice to the bottom of each jar.

- Fill hot jars with hot banana split sauce leaving 1/2" headspace. Top with one more Tbs. of the cherry juice.

-Wipe rims and threads of your jars with a clean paper towel dipped in sterile water.

-Waterbath 15 minutes. Remove jars to a dry towel and let sit undisturbed for 24 hours before checking seals and removing rings for storage

We Be Jammin'... Blueberry Marmalade

Blueberry Marmalade

Found on Food

YIELDS 6 half pint jars

INGREDIENTS 

* 1 medium orange 

* 1 medium lemon 

* 1 cup water 

* 1⁄4 teaspoon baking soda 

* 3 cups blueberries, washed and drained 

* 5 cups sugar

* 1 (6 ounce) bottle liquid pectin

DIRECTIONS

* Remove peel in quarters from orange and lemon.

* Lay quarters flat and remove about half of white part.

* With scissors, cut remaining peel into fine shreds.

* Put in kettle; add water and soda.

* Bring to boil and simmer, covered, for 10 minutes.

* Remove pulp from membrane; add with juice to peel.

* Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.

* Remove from heat and stir in liquid pectin.

* Stir and skim by turns for 5 minutes.

* Pour into hot sterilized jars, and seal.

* Makes about six 1/2 pint jars.

In A Pickle... Claussen Knockoff Pickles

Claussen Knock­off Pickles 

by Linda Fredrickson

35­-40 small to medium pickling cukes,

1 gal. cold water,

1 c CIDER vinegar,

2 TBSP. mixed picking spices,

2/3 c. canning salt,

4 cloves garlic,

4 fresh dill heads or 4 TBSP dried dill seed (not weed)

Wash, not scrub, cukes. Trim 1/8 inch from blossom ends and slice in half or quarters lengthwise, depending on size you want.

In a gallon jar or large wide­mouth food­safe container layer dill heads, garlic, and cuke slices.

In a separate container stir remaining ingredients together until salt is dissolved. Pour brine over cukes, making sure all are fully submerged. If needed, place a plate or mug or other non­reactive heavy item on the cukes to weigh them down under brine.

Cover lightly with a lid just perched o top or cheesecloth to keep fruit flies away.

Leave out of direct sunlight on your counter 2­4 days until cukes taste like pickles throughout. Fix your lid onto your jar or container and chill. These can be stored in the fridge for up to 6 months provided you keep them COVERED with the brine. If fuzz or foam develops on top of the brine, use a spoon to remove it. If any fuzz it attached to a pickle, remove it also.

We Be Jammin'... Bourbon Bacon Marmalade

Bourbon Bacon Marmalade 

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 40 minutes Yield: 2.5 pints of marmalade

Ingredients:

•2 lbs smoked bacon, cut into 1 inch pieces 

•2 medium yellow onions, chopped 

•3 cloves garlic, chopped 

•1/2 cup bourbon (I used cheap Gibson's Whiskey, turned out delicious!) 

•6 tablespoons brown sugar

•1/2 cup apple cider vinegar 

•1/2 cup maple syrup (Can substitute fake maple syrup if cash is tight!) 

•2 cups freshly brewed coffee 

•6 dashes Tabasco chipotle pepper sauce (optional, or toss in a few chili flakes) 

•6 grinds of fresh black pepper

Preparation:

1. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.

2. Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.

3. Add all of the remaining ingredients to pot except Tabasco and pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.

4. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.

5. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add Tabasco chipotle sauce and pepper. Stir to incorporate.

6. Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.

Saucy... Teriyaki Sauce

Teriyaki Sauce

Found on Canning Craze

2 cups soy sauce 

2 cups light brown sugar 

1 cup white vinegar 

4 T. fresh ginger, chopped finely or grated 

2 T. bottled lemon or lime juice 

2 T. Clear Jel 

Cooking: 

In a stainless steel or enameled dutch oven combine soy, brown sugar, lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and add the Clear jel and mix till it’s incorporated. 

Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat. 

Filling the jars: 

Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight." 

Processing: 

Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.

We Be Jammin'... Blood Orange Strawberry Marmalade

Blood Orange Strawberry Marmalade 

Found on sbcanning

2-1/2 cups blood oranges (5 small blood oranges) 

Rind from 5 small blood oranges

4 cups of strawberries, hulled and diced 

3 cups sugar 

With a vegetable peeler remove the rind from the blood oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside. 

Cut the white part of the orange or pith away from the flesh of the orange. Cut the blood orange into a small dice and set aside with the rind. 

In a dutch oven or stainless steel pot add strawberries and cook on low for one hour, stirring occasionally. 

After the hour put the mixture through a fine mesh strainer retaining the juice and press through about half of the strawberry pulp. Set aside. 

Combine the oranges and rind. Heat on medium until mixture is simmering. 

Cook at a simmer for 5 more minutes to soften the rind. Add the strawberry juice and pulp and continue cooking for 10 minutes. 

Add the sugar into the pot and bring to a boil for about 5 minutes, stirring constantly. 

Begin testing for the gel point. Once you have reach the gel point turn off the heat. 

Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. 

Process in a waterbath for 10 minutes at a full boil.

In A Pickle... Sweet Dill Pickles

Sweet Dill Pickles

Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 6 pints 

3 pounds 4-inch pickling cucumbers* 

4 cups water 

4 cups white vinegar 

3 cups sugar 

1/3 cup pickling salt 

6 tablespoons dill seeds 

Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters. 

In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar. 

Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. 

Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes. Let stand at room temperature for 1 week before serving. 

*Tip: If small pickling cucumbers are not available, cut regular garden cucumbers into 4-inch spears. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process.

We Be Jammin'... Blood Orange and Vanilla Marmalade

Blood Orange & Vanilla Marmalade 

Found on sbcanning

Ingredients: 

2 medium juice oranges 

2 large blood oranges 

2 lemons 

1/8 teaspoon baking soda 

1 vanilla bean 

One 1.75-ounce package powdered pectin 

6-1/2 cups granulated sugar 

Procedures: 

1. Wash the oranges and lemons. Remove the rinds in quarters and thinly slice them lengthwise. When all the rinds are sliced, roughly chop them crosswise into slightly smaller pieces. Put the rinds in a large pot and add 2 1/2 cups of water and the baking soda. 

2. With a sharp knife, split the vanilla bean open lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot and bring it to a boil. Reduce the heat, cover, and simmer for 15 minutes. 

3. Meanwhile, roughly chop the oranges and lemons and remove the seeds. Transfer the fruit to a food processor and pulse until it is evenly chopped but still a bit coarse. Add the fruit to the pot with the rinds and return to a boil. Cover and boil for 15 minutes. 

4. Measure out 4 1/2 cups of the fruit mixture. Make sure to get a good mixture of rind, fruit, and juice. Discard remaining fruit mixture and vanilla bean. 

5. Return the reserved 4 1/2 cups of fruit mixture to the pot. Stir in the pectin and return to a boil. Boil vigorously for one minute. 

6. Add the sugar all at once and stir until combined. Return to a rapid boil, stirring frequently, and boil hard for one minute.

7. Ladle hot marmalade into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Process in a water bath canner for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot. 

NOTE: Marmalade may take several days up to a week to completely gel.

Saucy... Lemon Dill Sauce

Lemon Dill Sauce

Found on freshpreserving

Great, easy way to add a little spice to your fresh fish or veggies. 

Prep Time: 15 minutes

Makes about 2 cups sauce or 9 Herb Starter Cubes

YOU WILL NEED:

* 2 sticks salted butter

* 1/4 cup olive oil

* 3/4 cup finely chopped shallot

* 3/4 cup dry white wine

* 1/4 cup Dijon mustard

* 1/4 cup lemon juice

* 1/4 cup chopped fresh dill 

* Ball® Frozen Herb Starters

DIRECTIONS:

1. MELT butter with olive oil in large skillet and sauté shallot until softened. Add wine and simmer on low heat until reduced by half. Stir in mustard and lemon juice and simmer 2 minutes or until slightly thickened. Remove from heat and stir in dill.

2. POUR sauce into the Ball Frozen Herb Starter tray, cover until ready to use. Serve with salmon, potatoes, asparagus and/or your favorite seafood and veggies.

Quick Tip: To thaw cubes, remove from tray and defrost in refrigerator or at room temperature. To quickly thaw, place in a microwave-safe measuring cup and microwave on HIGH 15-20 seconds until softened.

We Be Jammin'... Beet Marmalade

Beet Marmalade

Found at lemonsandlavender

NOTE: This marmalade is reminiscent of cranberry sauce, but it has an unmistakable earthiness from the beets. It's a hit every time I make it. I love it with roasted chicken, but it is a wonderful as an appetizer along with mild, creamy cheeses and crackers. 

Makes 2 pints 

4 medium-large red beets, roasted and peeled 

1-1/2 cups sugar 

1 large lemon 

2 tablespoons chopped fresh ginger 

1 Tbsp of lemon juice 

To roast the beets, trim down the stalks leaving about a half inch intact and remove the thin root end. Wrap each beet with foil and place on baking sheet in a 375 degree F oven for about 45 minutes to an hour. Beets are done when they yield to pressure. Cool and peel.

Put the beets in a food processor and pulse until coarsely chopped, or mash the beets by hand. Transfer the beets to a heavy bottomed saucepan and stir in the sugar. Cut the lemon, skin and all, into large chunks (remove any visible seeds) and place in food processor along with the chopped ginger and pulse until finely chopped, or chop finely by hand. Add the chopped lemon, lemon juice, and ginger to the beets and sugar and stir to blend. If you see any seeds, remove them. 

Cook over medium-low heat, stirring often, until the marmalade has thickened a little. That should take about 2 minutes and the marmalade will get thicker when it cools. If using within a month, place the hot marmalade into clean jars, cover and refrigerate.

For longer preserving, pour or spoon into hot, sterilized jars leaving 1/4-inch headspace, and seal. Process in boiling-water bath for 15 minutes

In A Pickle... Wicked Pickles

Wicked Pickles

Found on gardenoflife

NOTE: This is a freezer pickle 

6 - ½ pint jars or other freezer containers for the freezer 

2 pounds cucumbers (small pickling cucumbers) 

1 cup fresh cilantro 

5-6 dried habanero or red chile peppers (more if you like things hotter!) 

2 Tbsps Chia Seed 

1 large Vidalia or other sweet onion 

5 garlic cloves 

1 Tbsp pickling spice 

1/3 cup sugar 

3 cups white vinegar (use 5% acidity vinegar) 

2 Tbsp canning salt 

Slice cucumbers ¼” thick and place in a glass bowl with sliced sweet onion, cilantro, peppers, and thinly sliced garlic cloves. 

Combine vinegar, sugar, pickling salt, and pickling spice with one cup of water in a small bowl. 

Cook over stove on high heat until sugar completely dissolves. Pour hot mixture over cucumber mixture in the bowl and stir to combine. Cover the bowl with foil and chill for two days in the refrigerator. 

After fermenting 48 hours, drain cucumber mixture and save the liquid. 

Place one habanero or red chile pepper in the bottom of each jar. Place cucumber and onions into clean jars or freezer containers, leaving 1” of space at the top. Pour liquid over the mixture, leaving 1” of space at the top. (Do not fill completely to the top) 

If using canning jars, seal and place a ring on the top. Freeze standing upright for six months. 

To eat pickles, thaw and refrigerate after opening.