Sweet Vinegar Peppers

How is everyone's summer so far?  Our home has officially ended the baseball season and started football!  That coincidentally means that gardens are big and full.  If you don't have a garden yet (ahem...me!)  Then hit up the bountiful farmers market and take advantage of the fresh, local produce.  The first time I heard of Sweet Vinegar Peppers was on the cooking show Kitchen Boss, I knew right then I had to find them.  After failing to spot any in store...I decided to make my own.  This is naturally a wonderful 'traditional', lacto-fermented food full of enzymes, vitamins and good bacteria for your tummy.  Perfect way to use up a lot of peppers from your garden.  Easy to do and good for you in many ways. 
You are able to Can Preserve these too, otherwise just relocate the jars to your refrigerator until ready to use.  If your garden is still full try making this versatile "Italian Salsa" called Giardiniera that I made last year, which is a husband favorite! 
Recipe to use these wonderful little guys coming soon!

Sweet Vinegar Peppers

Print recipe here

2 lbs sweet red, orange and yellow bell peppers (I used the cute mini ones)

1 TB garlic, minced

1 TB dried oregano

3 TB celtic sea salt or kosher salt

3 C water

3 C vinegar

1 small dried chili pepper pod for each jar (optional for heat)

1. Slice peppers into rings, throw away the center core but don't worry about removing seeds. Jam pack into glass jars.

 

2. Add garlic, oregano, salt, water, vinegar to a beverage pitcher. Stir until all salt has dissolved.

3.  Pour the liquid into each jars until peppers are fully covered.  If adding a hot pepper, add now.  Cover and let sit in your dark pantry or cupboard for 3 days, remembering to shake each jar- each day. This is when they ferment, flavor and pickle.

4. After 3rd day, move to refrigerator. Will keep for many months. Use for topping sandwiches, spaghetti, pizza, salads. * If your my daughter you will just consume a whole jar like candy!

Today's recipes where brought to you by, inspired or adapted from:  Seasonal Chef and Kitchen Boss

Linked up at:  33 Shades of Green, Whole.New.Mom., Healthy Home Economist and Real Food Whole Health

Loose Meat on Toasted Sourdough

Happy belated 4th of July everyone!  Has it really been 2 weeks since I have posted another recipe?!?!  Summer has been very good to us, but in turn not good to the recipe blog.  I am still cooking and creating in my new kitchen!  This summer we have also been busy landscaping, digging perennial and tree holes.  By the time I am done and continuously picking the dirt out of my nails, I have been just too plum-tuckered-out to type when I have a moment.
What have you been up to this summer???  Planting or gardening?  Watching evening baseball games?  Biking to the farmer's market?  Swimming at the lake?  Grilling?  That is just a few of my favorite summer things in MN....and happily taking up our time.

This meal is fast, filling, savory and healthy.  This recipe is a mix of loose meat, Sloppy Joe's and S.O.S.    Not using any flavor packets, preservatives or cheaply filled jars of over priced food here!  Real food, real healthy and real good.  We served ours over toasted Sourdough bread with a slice of pepper jack cheese under the meat.  Making for awesome and easy leftovers for lunch the next day.  Nothing super fancy, just good, nutritious food. 

Loose Meat on Toasted Sourdough
Print recipe here
2 pounds grass fed ground beef
6 cloves garlic, minced
1 tsp celtic sea salt or to taste
½ tsp fresh ground back pepper
1 (about 1 C) red onion, chopped
1 (about 1 C) bell pepper, chopped
4 stalks (about 1 C) celery, chopped
1 15 oz can Muir Glen Tomato Sauce
2 C low sodium beef broth
¼ C raw honey
¼ C apple cider vinegar (with mother aka unfiltered or raw)
1 tsp chili powder
1 tsp ground mustard powder

1. Brown ground beef, garlic, salt and pepper in large skillet over medium high heat for 10 minutes, until almost cooked through. Add onion, peppers and celery. Saute another 5-10 minutes until beef is fully cooked and onions are slightly translucent.

2. Stir in the tomato sauce, broth, honey, vinegar, chili and mustard powder. Let come to a boil then turn the heat down to low and let simmer 30 minutes.

3. Serve over toasted Sourdough bread or buns. We serve ours S.O.S. style with a little pepper jack cheese under the meat.
 

Today's recipes where brought to you by, inspired or adapted from:  A Little Bit of Spain in Iowa

Linked up at:  33 Shades of Green, Lady Behind the Curtain, The Healthy Home Economist