This dish from Northern Florida is a delicious and easy way to taste the Spanish influence on Southern cooking.

Pickles can be classified into four main types, depending on the ingredients and the pickling method used. They are naturally fermented pickles (dill pickles, sauerkraut); fresh-pack pickles (quick-process bread and butter, beet pickles); fruit pickles (pickled peaches, pears); and relishes, such as chutney, and salsa.

10 pounds peaches 5 pounds white sugar or 4 1⁄2 pounds of brown sugar 5 cups of best cider vinegar 6 sticks of cinnamon 12 whole cloves 1 teaspoon allspice Skin the peaches by scalding them for 40 seconds with boiling water. Drain and dash them into cold water. Cook the sugar, vinegar and spices for […]

4 quarts pickling cucumbers, thinly sliced 8 medium white onions, peeled, thinly sliced 1/2 cup pickling salt 5 cups sugar 1 1/2 teaspoon turmeric 1 teaspoon celery seed 2 tablespoons mustard seed 5 cups apple cider vinegar Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let stand, covered […]

One of the best things about early fall is being able to can the fruits and vegetables from your garden so you can enjoy them all winter long.

The basic principal is simple: during the canning process, food is heated to a high enough temperature to stop the decaying action of enzymes and/or bacteria and other critters in the food. The food is then stored in sterile, airtight containers to keep it from spoiling.

Robert E. Lee Cake

Robert E. Lee cake (also referred to as Lee Cake, General Lee Cake, R.E. Lee Cake and General Robert E. Lee Cake in early recipes) existed by other names long before Robert E. Lee became the South’s most beloved icon.

This citrus-flavored sponge cake is very labor-intensive, but the results are well worth the effort. This recipe is based on several written between 1977 and 1891.

Nothing seems more perfect to me on a summer day than a tomato sandwich on fresh white bread, slathered with mayonnaise and loaded down with lots of pepper and a little salt and an ear of Silver Queen corn,

Every summer when I was growing up, my grandmother and mother would get a couple hundred ears of sweet corn and spend hours shucking them and cutting the corn off the ears to freeze. We’d have that good summer corn with Sunday dinners all winter long.

This is a simple but delicious version of the Lowcountry classic Shrimp and Grits. The shrimp are sauteed in a butter sauce and served over stone-ground grits.

My grandfather ate rice for breakfast nearly every day. Cooking the rice in milk gives it the texture of a creamy porridge. Yield: 4 servings 2 cups whole milk 1/2 teaspoon salt 2 tablespoon butter 1 cup rice In a 2-quart saucepan with a tight fiitting lid, combine milk, butter, salt and rice; stir once […]