Spicy Mock Apple Rings Food

JIM BAILEY

Steps:

• 1 Slice apples into 1/4­-inch thick slices, leaving peel intact. Core and set aside. 2 Bring the remainder of ingredients to a bowl in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute. 3 Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight-fitting lid 4 Strain liquid into container and make sure all apples are covered with liquid and cover tightly. 5 Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool. 6 Continue to store apple rings in a covered container in refrigerator until ready to serve.
• 1 The easiest way to core a sliced apple is to find a plastic, twist top from a soda bottle and firmly press it around the core of each slice.
• 1 If desired, omit the red food coloring and add 1/2 cup red hot cinnamon candies to the liquid when beginning the recipe. Make sure they are completely melted before adding apples. Heck, throw a handful in the above recipe for a little more spice.

CANDIED CUCUMBER RINGS

Steps:

• Combine cucumber and lime with 2 gallons water; let stand for 24 hours. Drain then rinse in clear water. Place cucumbers, ice and red food coloring, 1 cup of vinegar and just enough water to cover the cucumbers, let stand for 3 hours, then drain. Combine 3 cups vinegar, 2 cups water, sugar, red hot candies and cinnamon sticks. Bring to a boil, stirring until sugar is dissolved. Pour over cucumbers. Let stand for 24 hours. Repeat process for 1 more day then heat syrup and cucumbers. Pack into hot sterilized jars, covering cucumbers with syrup. Cover with sterilized lids and bands, screwing bands tight.

SPICED APPLE RINGS

Steps:

• Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2" slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring.
• In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using).
• Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes.
• Drain apples and add to hot syrup, and cook for 5 minutes.
• Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2" headspace.
• Check for air bubbles and add more liquid if needed to maintain the 1/2" headspace.
• Process pint or quart size jars in a boiling water bath for 20 minutes .
• Adjust time according to your altitude.
• NOTE: This can also be pressure canned. Pressure Canner - Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.

CUCUMBER SPICE RINGS

Steps:

• 1. Wash and peel the cucumbers. Take an apple corer and remove the seeds from center of cucumbers. Cut into 1/2-inch slices. You will have circles that resemble doughnuts.
• 2. Mix lime and 8 1/2 qts. water, then pour over cucumbers and soak 24 hours. Drain and wash well with clean water.
• 3. Cover cucumbers in clean, cool water and soak 3 hours, then drain off water. In large pot combine the cucumbers, vinegar, food coloring, alum and enough water to cover cucumbers. Bring to a boil, then reduce heat and simmer for 2 hours. Drain and discard water.
• 4. Mix cinnamon sticks, 5 cups water, sugar and candy and bring to a boil. Pour mixture over cucumbers. Bring this mixture to a boil. Remove from heat and soak overnight.
• 5. Remove rings and put in jars with 4 clove sticks in each clean jar. Bring syrup mixture to a boil and cover rings in jars with it leaving 1/2 inch head space. Make sure top of jar rim is clean and dry. Put lids and rings on and tighten slightly.
• 6. Place jars in water bath and bring to a boil. Boil for 10 minutes. Careflly remove jars from water and tighten rings on lids. Cool. Store in a cool dark place.
• 7. Makes 16 pints.

SPICY MOCK APPLE RINGS

Steps:

• Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
• Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
• Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICY BRISKET RUB RECIPE

Steps:

• Place the peeled garlic cloves into the bowl of a food processor. Pulse the cloves until they are finely chopped. Place the chopped garlic into a small bowl. Keep the food processor aside for use again.
• Heat the oil in a large pan over medium heat. Add the sliced onions to the oil and toss to coat the onions. Cook the onions, stirring occasionally for about 8 minutes. They will be soft and starting to turn golden brown.
• Add the chopped garlic to the softened onions and stir them in with the onions. Lower the heat slightly and cook the garlic with the onions for about 3 minutes.
• Add in the Urfa chili flakes, adobo, Sichuan pepper and chipotle pepper and stir them into the onions. Cook the mixture for another two minutes.
• Pour in the cider vinegar and increase the heat to medium-high. Bring everything to a simmer and cook for about 5 minutes, until the liquid is reduced a bit and the mixture is thickened.
• Let the mixture cool a bit and then transfer to the bowl of the food processor. Blend the mixture until it is smooth. Stir in the oregano leaves.
• Transfer the mixture to a heat-proof bowl and allow it to cool. It can be stored in the fridge, covered for up to 3 days.
• Trim and prepare the brisket or meat you are using, and place it in on a large, foil-lined pan. Spread the rub over the entire surface of the meat, turning it to coat all sides. Rub the rub in well.
• Cover the meat and allow it to marinate overnight. Prepare the meat according to your recipe.

SPICY MOCK APPLE RINGS

Steps:

• Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
• Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
• Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICED APPLE RINGS- GRANDMA'S

Steps:

• 1. In 12 inch skillet heat all ingredients except apples to boiling. Reduce heat, cover, and let simmer 5 minutes to blend flavors. Red food coloring is optional, but makes these very pretty.
• 2. Meanwhile, core apples (but leave peel on) and slice into 1/4 inch thick rings. Cook half of rings at a time in liquid. Simmer until tender but FIRM, about 3-5 minutes. Dip out first half of apples rings and cook second half in same liquid.
• 3. Discard lemon slices. Place all apple rings in a serving bowl and pour liquid over all. Cover and refrigerate for up to one week. Serve cold as a side dish or appetizer. Great with poultry or pork. Can also be used as a topping for ice cream.
• 4. TO USE AS A GIFT: Arrange apple slices in a half-pint jar. Pour liquid over apples and place a lid on jar. Give with a card indicating that apples must be refrigerated and should be used within one week.

CINNAMON CUCUMBER RINGS

Steps:

• Prepare cucumbers.
• add lime and 8 1/2 qts water.
• let stand 24 hrs.
• drain, rinse, soak 3 hrs in cold water.
• drain again.
• simmer for 2 hrs in vinegar, red color, alum and enough water to cover.
• drain.
• Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots).
• Pour over the cucumbers.
• let stand overnight or 8 hrs.
• Drain and reheat syrup and pour over again letting stand for another 8 hours.
• Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.