A perfect gift for the man in your life that likes to grill or anyone who loves to cook. Honey plus garlic is a perfect combination, and can be used to add flavor to meat dishes, pizza, marinates and even salad dressings. When you ferment the two the flavor is more intense. There are even studies that the combination may prevent sickness and help with the common cold.

Although you do not have to cook, you do need time for the fermentation process. So get started on this project a few weeks before giving it away. It's best after 14 days, but can be used after a week.

Supplies Needed: Glass jar with a lid

Recipe:

• 1 cup peeled organic garlic cloves**
  
• 1 cup raw, unpasteurized honey
• **  the ratio is approximately 1 cup of cloves to 1 cup of honey

Directions:

1. Peel and slightly crush the garlic cloves
2. Add them to the clean jar
3. Cover the garlic cloves with the honey leaving about 1/2 inch space from the top of the jar.
4. Put the lid on the jar and place it on a plate in a dark place away from direct sunlight.
5. The cloves will float to the top, but every day or so invert the jar so the honey covers the garlic cloves.
6. The honey will start to foam and the garlic will turn dark.
7. The honey will be ready in 14 days but you can ferment it for a year. Store the jar at room temperature in your pantry.

Note:
If you have never fermented anything don't worry about botulism The good bacteria dominates and keeps pathogens out. Botulism can only occur when you heat a food and can or remove the oxygen. Heating the foods kills all the bacteria and then only botulism can survive the high heat. You never do this with cultured foods which makes them one of the safest foods to make and eat. Good bacteria dominates!

Just a reminder that babies shouldn't have honey until they're a year old.

Carrots make great additions to salads, but if they are pickled with a hint of smoky flavor just think what you could do with them. I have added them to egg salad, potato salad, and on sandwiches of all types. I also love them as toppings on all kinds of lettuce salads and of course just eaten out of the jar as a snack. This is a quick easy recipe to put up just a couple of pints of pickles, but you can double it if you like

Yields 2 pints (easily doubled)

Ingredients
1/2 tsp. whole yellow Mustard seed
1/2 tsp. fennel seed
1/2 tsp. celery seed
1/2 tsp. smoked paprika
1/2 tsp crushed red pepper
1 pound carrots, peeled and cut into 1/4 inch coins (cut on bias)
2 1/2 c. apple cider vinegar
1/2 c. sugar
1/2 tsp salt

Directions:

1. Place 1/4 teaspoon each if whole yellow mustard seed, fennel seed, celery seed, smoked paprika, and crushed red pepper in each sterilize  prepared pint jar.
2. Divide the peeled and sliced carrots between the 2 jars. Shake them to get the carrots to settle down in to the jars.
3. Bring the apple cider vinegar, sugar and salt to a boil over high heat, stirring to dissolve the sugar and salt.
4. Pour over the carrots into the prepared pint jars, leaving 1/1 inch head space. Wipe the rims and place the lids on the jars and screw on the bands until they're fingertip tight.
5. Process in a water-bath canner for 15 minutes, adjust for altitude if needed.
6. Turn off the heat source and let the jars sit for 5 minutes in the canner.
7. Remove and cool, after 24 hours check to seals. Store out of direct sunlight without the bands for up to a year.
   

Recipe from Beyond Canning by Autumn Giles

Squash is in season, and this is the time to take advantage of all the varieties at the peak of freshness. This recipe comes from HGL Farmers, they are at the Farmer's Market in Baxter County on Saturdays and Wednesdays across the street from the health food store. They have the best produce in the area! Join the Co-Op and get a great value on spices check out the Co-Op ...prices

Ingredients
1 1/2 c. white vinegar (357 g)
1 1/2 c. water (356 g)
1/3 c. sliced shallots
1 T. kosher salt
1 T. sugar
1 T. black peppercorns
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. crushed red pepper
3 garlic cloves, crushed
1 bay leaf

2 1/2 c. baby patty pan squash , divided
4 tarragon sprigs
4 green onions (green Parts only), halved lengthwise
1 lemon wedge

Directions

• Combine the liquids with the first 12 ingredients in a medium saucepan.
• Bring to a boil, stirring until sugar dissolves
• Place half the squash (1 1/4 c.) in a 1-quart canning jar
• Add the tarragon, onions and lemon
• Add the remaining squash to the jar
• Top with the hot vinegar herb mixture.
• Cover and seal
• Refrigerate 2 days

Kefir, is wonderful and if you make it fresh like we do you are always looking for ways to use if. This recipe comes from Nourished Kitchens which is a great web site for all things healthy.
Ingredients

• 1 cup mayonnaise, preferably homemade (recipe)
• 1/2 cup milk kefir or buttermilk
• 3 tablespoons extra virgin olive oil
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon finely ground sea salt
• 2 teaspoons dried chives
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried dill
• 1/4 teaspoon finely ground black pepper

Instructions

1. Spoon the mayonnaise into a mixing bowl, and then whisk in the kefir or buttermilk and olive oil. When the oil and kefir are completely integrated into the mayonnaise, whisk in the onion and garlic powders, salt, herbs and dried parsley. Taste it, and adjust seasoning as necessary to suit your preferences.
   

This is an easy recipe with good results. I don't do much canning but it's nice to put away a few jars of pickles for the season. This recipe comes from Cooking Light, August 2014.

Time: about 40 minutes
Quantity: 6 (1 pint jars)

Ingredients:
8 cups water
1/2 cup pickling salt
1 1/2 cups thinly vertically sliced yellow onion
5 pounds pickling cucumbers , cut onto 1/4 inch thick slices
4 1/2 cups white vinegar
3 cups sugar
2 1/2 T. mustard seeds
1 1/2 tsp. celery seeds
1 1/2 tsp. turmeric

Directions:

1. Combine 8 cups water and salt in a large container, stirring with a whisk. Add onion and cucumber. Let stand at room temperature for 3 hours. Drain and rinse with cold water, then drain.
2. Combine vinegar and remaining ingredients in a large pan or Dutch oven. Bring to a boil, and add the cucumber mixture and return just to a boil.
3. Using a slotted spoon, divide the hot cucumber mixture among 6 one pint hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2 inch from the top. remove any air bubbles and whip the jar rims. cover with metal lids; screw on bands.
4. Process in boiling-water bath for 15 minutes. Remove jars from the water bath. Cool completely and check for proper seal. For best flavor, allow 2 week before eating. Store in a cool, dark place for up to one year.