Southern Style

No.1 Find The Next Great Swimming Hole

No. 2 Visit A New Water Park

Being from Florida or basically anywhere in the south made this one hard to stomach. I just picture huge alligators swimming wildly around me. I know, I know most of them are scared of humans, but still! Even though I have a fear of the prehistoric beast circling me in a swimming hole, I’ve got guts, and I’ve done it before.

I have been to a few springs in Florida and have really enjoyed myself, but it’s been many years and I think it’s time to try it again!

I found this website from Southern Living (www.floridasprings.org) and decided to check out a possible spring to visit.

I decided I will be going to Weeki Wachee Springs State Park. They have it all! Not only do they have swimming but they also have mermaid shows! That’s right they park has a fully functional underwater theater featuring mermaids!

Going to this park will also check off number 2 on the list. The park also has a seasonal water park called Buccaneer Bay. Oh why does it only have to Monday. I should be able to get a group out there in a few weeks! I’ll post some pic!

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Ingredients

• 2 cups water
• 2 cups sugar $
• 2 cups apple cider vinegar
• 1/4 cup gin $
• 2 tablespoons salt
• 1 tablespoon mustard seeds
• 1 teaspoon celery salt
• 1/2 teaspoon dried crushed red pepper
• 4 bay leaves, crushed
• 3 pounds Vidalia onions, finely chopped
• 3 pounds fresh peaches, peeled and chopped $
• 4 garlic cloves, thinly sliced

Preparation

1. 1. Bring canner half-full with water to a boil; simmer. Meanwhile, place 10 (8-oz.) jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.
2. 2. Bring water, sugar, vinegar, gin, salt, mustard seeds, celery salt, dried crushed red pepper, and crushed bay leaves to a boil in a Dutch oven over medium-high heat. Add Vidalia onions, peaches, and garlic; boil, stirring occasionally, 15 minutes.
3. 3. Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes. Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year.
4. Vidalia Onion & Peach Refrigerator Relish: Omit Steps 1 and 3. Prepare recipe as directed in Step 2. Let mixture cool completely (about 2 hours). Store in airtight containers in refrigerator up to 2 weeks. Hands-on time: 1 hr., 10 min.; Total time: 1 hr., 35 min.

Southern Living
MAY 2012 

In the May issue of Southern Living there a recipe for Vidalia Onion and Peach Relish Recipe. It didn’t look to complicated so I decided to give it a shot.

The recipe calls for canning equipment(which I do not own). I know, I know what southern lady doesn’t own canning equipment. Well, lucky for me they do give you an option that doesn’t involve the canning process.

The recipe is listed is designed to make 10-8oz servings (as needed for gifts) Since I am not giving this to anyone but simply trying it out for future gifts I cut the quantity down to 2-8 oz servings. I also substituted the gin for rum.

The process is quite simple except for peeling the peaches. Tip: the riper the peach the easier it is to peel. I only peeled four peaches. I could not imagine having to peel 3lbs! Also, the recipe calls for fresh garlic. It’s funny how no one ever mentions that garlic has the same effect on the tear ducts as yellow onions! Now I understand the fear vampires have of garlic! Tip: Make sure the garlic and onions are finely chopped. A food processor or blender will do the job.

I paired the relish with fresh brie cheese and some garlic crackers to eat. Yum! I was also thinking it may taste yummy with a sweet sausage or bratwurst on a bun.

Final Taste: B+ I really enjoyed this relish! It was sweet and had an unexpected spicy kick to it from the crushed red pepper! Very easy to make and would make a great summer gift for teachers, co-workers, family or friends!

(Source: myrecipes.com)

Hello, my name is Emily I am 26 years old and I live in a small town smack dab in the middle of Florida (or very far down south). This blog is a tribute to the bible of the south. Southern Living Magazine. For anyone who has flipped through a copy of the magazine you know it is chocked full of food, travel, fashion, decorating, gardening, and crafting ideas. The basic idea behind this blog is to try as many ideas in the magazine each month as I can and share my experiences in my Blog. So kick back on the porch, enjoy a nice glass of cold ice tea, andya’ll enjoy!