Fire & Ice Pickles

Adapted pic from foodie

 2 32-oz jars hamburger dill slices

4 cups sugar

2 Tbsp  Hot sauce

1 teaspoon cayeanne pepper

½ tsp crushed red pepper flakes

8 small cloves of garlic, peeled and lightly smashed

1/2 cup finely chopped onions

Drain pickles (discard the juice) and place in a large bowl.

Add the sugar, cayenne pepper,hot sauce,onions, red pepper flakes & garlic. Mix gently to combine.

Cover and let sit for 4 hours at room temperature, stirring occasionally.

Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar.

 Cover and let rest in the refrigerator for one week before eating.

Snap Beans And Field Peas

Field peas cooked with green beans wow how good.. Your guest will smell them all over the house cooking up a storm. These peas are similar to black-eyed peas but has a reddish color and taste deeply than black-eyed peas and more firmer.

1 bag of dry field peas

1 cup raw green beans cut in half

1 medium onion, chopped

1 T. minced garlic

4 T. bacon dripping

Salt sand pepper to taste

Place peas into pot and cover with about 2 inches of water for 2 hours
Add rest of ingredients.
Cook over medium heat until peas are tender. ADD GREEN SNAP BEANS.. Taste for seasoning.
Add more water if peas are not done and water cooks down too low.



Camellia Field Peas 1 LB