Chunky Apple-Rhubarb Compote

CHUNKY APPLE=RHUBARB COMPOTE

Makes: About 2 cups

Active Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS

• 1 large green apple, such as Granny Smith, peeled and diced
• 2 cups diced rhubarb, (2-3 stalks)
• 1/4 cup diced red onion
• 1/2 cup unsweetened apple juice
• 2 tablespoons dried cranberries
• 1 tablespoon honey
• 1 1/4-inch-thick slice ginger, peeled
• 1 teaspoon balsamic vinegar, or to taste

PREPARATION

1. Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

NUTRITION

Per 1/2-cup serving: 76 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrates; 1 gprotein; 2 g fiber; 5 mg sodium; 273 mg potassium.

Grandmother Hickman's Mustard Pickles

(via Helen Mar, via JoAnn, via Anne)

75 small pickling cucumbers (1 peck)
1 large cauliflower
2 lbs. pearl onions (or to taste)

Brine for cucumbers and cauliflower 
1 cup canning salt
1 gallon cold water (water for brining must be soft water or distilled)

 Brine for onions
1/4 cup canning salt
1 quart water

2 quarts mild vinegar
1 cup water
 4 cups sugar
1/4 cup pickling spice
1 cup flour
1/4 cup Coleman’s dry mustard (no substitute)
2 Tbs turmeric
2 tsp curry powder
2 tsp celery seed
2 Tbs mustard seed
1 tsp canning salt (optional)
2 cups water

Day 1 :Wash and cut the cucumbers into about 3/4 inch pieces. Cut up the cauliflower into bite size pieces (not too small). Put the cucumbers and cauliflower into a large container and cover with solution of salt and water. Weight with a plate and soak overnight. Blanch and peel onions and cover with salt solution (about 1/4 cup salt and 1 quart water). Soak the onions overnight.

Day 2 : drain the cucumbers and cauliflower and soak in clear cold water for one hour. Drain the onions and soak in clear cold water for one hour.

While vegetables are soaking make the dressing in a large pot. Combine vinegar, water, and sugar. Put the pickling spice in a new clean nylon and hang over the edge of the pan making sure it is submerged in the dressing. Boil for 20 minutes with the lid on.

After soaking, boil the onions for 5 minutes, drain and set aside.

Mix the flour and spices into the 2 cups water Mix until smooth and creamy, no lumps. After the dressing has finished boiling remove the spice bag and stir the flour and spice mixture into the boiling dressing. Cook until the sauce coats a spoon. Add cucumbers and cauliflower and simmer 15 minutes, then add the onions. At this point you can add a “gob” of butter (this is optional) Pack hot pickles and liquid into jars leaving a 1/4 inch head space. Process 10 minutes in a boiling water canner (for sea level) 20 minutes in Utah (this is the method I used in 2014)

(try this method next year) Variation :While the dressing is boiling mix the flour and spices into the 2 cups water Mix until smooth and creamy, no lumps. Remove the spice bag from the dressing and add cucumbers and cauliflower to the dressing. Simmer for 15 minutes. (doing this gives the pickles a chance to soak up the sugar and vinegar flavor instead of tasting so salty) Pour off most of the dressing into another pot and bring to a boil then add the flour and spice mixture. Cook until the sauce is thick and coats a spoon. Return sauce back to the cucumbers and cauliflower and simmer another 5 minutes. Add the onions. At this point you can add a “gob” of butter (this is optional) Pack hot pickles and liquid into jars leaving a 1/4 inch head space. Process 10 minutes in a boiling water canner (for sea level) 20 minutes in Utah

 Both instructions are a compilation of Grandmother's and the Ball canning book and my own interpretation .