Yields 4 Pint Jars
What you need:
2 pounds of peppers (we used yellow hot peppers)
1/2 cup of coarse sea salt
4 cups of water
1 cup of distilled vinegar
Red pepper flakes to taste or garlic
4 pint canning jars with lids and seals.
Slice peppers in rings leaving seeds. If you like your peppers less hot, take the seeds out, if using hot peppers. BUT remember to wear gloves and not to rub your skin, eyes or any other part of your body as the oils will sting!
Pour in water, salt, and vinegar into a sauce pan. … Read More
By Jennifer Rubenstein
“Bees do have a smell, you know, and if they don’t they should, for their fee are dusted with spices from a million flowers” – Ray Bradbury, Dandelion Wine
The gentle buzzing of the honey bee is all around during the season. Flying from one flower to a stalk of lavender and back to another flower and then onward to their bee colony where they will greet the Queen Bee. Honey bees are fascinating creates who provide us with one of the most ancient super foods and they are considered a symbol of sacred femininity. But did you also know:
Bees have been producing honey for at least 150 million years.… Read More
Summer Cooper has paired up in this CookIN’Gone Wild video to show us how to forage stinging nettle and oyster mushrooms. Michelle Cain then prepares these foraged edibles in a stinging nettle pesto with oyster mushrooms and burdock- You can’t get more wild and native than this dish!
The Indiana Division of Fish and Wildlife is a proud partner of Edible Indy and we are thrilled with the expertise they bring to our publication.… Read More