Vintage Kitchen Vixen

Fermented Jalapeño Pickles (better than store-bought!)

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These vibrant jalapeño pickles are rich in probiotics, easy to make and pack a mean spicy punch. 

fermented jalapeno pickles

FERMENTED JALAPENO PICKLES: THE PERFECT SPICY CONDIMENT

Are you one of those folks who can’t get enough spice in their life?

Or maybe you’re looking for a homemade edible gift idea for someone who NEEDS hot sauce on EVERYTHING?

I’ll tell you one thing: these fermented jalapeño pickles will not disappoint!

Unlike the sodium-heavy pickles that can be found beside the salsa at the grocery store, these are actually good for you.

Pull them out for Taco Tuesday.

Dress up your breakfast eggs.

Add a spicy twist to savoury baked goods, and stick them in sandwiches.

You will want these in your burgers for a little kick that burns oh, so good.

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Hate Grocery Shopping? Stock up the Pantry this Fall!

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Do you hate grocery shopping as much as I do these days? Here’s how to preserve the summer harvest this fall. Let’s fill up that larder!

stocking up the pantry with homemade salsa

STOCKING UP THE PANTRY THE OLD-FASHIONED WAY

Once upon a time, grocery stores weren’t the primary destination to put a meal on the table.

Soup didn’t come out of a can, a helper didn’t come out of a box, and fast food had to be caught.

Families worked long and hard together to store up enough food to last them through the winter, and the majority of that supply was produced on their own land.

Before the dawn of modern refrigeration, almost every home had a root cellar or some sort of cold room to store their goods.

Potatoes, carrots, cabbages, and other hardy vegetables were carefully packed away.

There were bushels of apples, large crocks of homemade sauerkraut, and cured meats.

In the attic, there might be braids of onions and garlic and herbs hanging to dry for both culinary and medicinal purposes.

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Pickled Fried Green Tomatoes (with Old Bay)

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Pickled fried green tomatoes are the perfect way to use an early or late tomato harvest. Pull out your trusty cast-iron skillet and get ready to make this super simple (and flavourful) recipe.

pickled fried green tomatoes with sriracha mayo dip

MAKING PICKLED FRIED GREEN TOMATOES

Maybe you have an abundance of green tomatoes in your garden that need to get used up, or maybe you just have a hankering for this classic Southern side.

In any case, pickling the tomatoes before frying them really gives them an extra punch and imparts them with incredible flavour.

Here’s what we’ll need.

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Cast-Iron Skillet Turkey Burgers With Feta and Cranberries

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These skillet turkey burgers are lean and juicy with a sweet and salty twist that comes from dried cranberries and crumbly feta cheese.

cranberry feta turkey burger on a kaiser roll

If you’re here to make cranberry feta turkey burgers and you DON’T have a cast-iron skillet, don’t sweat it.

These burgers can be cooked however you like (grilled, baked, or fried up in a pan of your choice), but I encourage you to learn about the benefits of cooking with cast-iron!

It’s an easy way to sneak more iron into your everyday diet, eliminate unnecessary toxins, and invite a kitchen item that can last DECADES if cared for properly.

Anyhow, here’s what we’ll need for these beautiful turkey burgers.

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Kaiser Rolls Recipe for Burgers and Sandwiches

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Soft and crusty bakery-style kaiser rolls are everything you could ask for when making a deli sandwich or fixing hamburger.

homemade kaiser rolls

MAKING KAISER ROLLS FROM SCRATCH

We don’t need very much when making kaiser rolls from scratch because the ingredients are simple and the tools are minimal.

For one, we will need a kitchen scale to weigh the ingredients.

As convenient as cup measurements are, they aren’t precise, and precision is key for bakery-style kaiser rolls.

The other tool you might want, apart from a couple of baking sheets, is a stand mixer with a dough hook attachment.

While you could work this dough by hand, it is quite sticky, so a stand mixer is ideal if you want to keep everything as neat and tidy as possible.

If you plan on baking these rolls a lot, you might want to consider investing in a kaiser roll stamp, or you can do as I do and knot the buns.

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A Vintage Lemonade Recipe (and a modern one, too)

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This simple vintage lemonade recipe will quench any thirst, and so will the modern recipe for a frosty and frothy blended basil lemonade! 

a tumbler of vintage lemonade

THE INSPIRATION FOR A VINTAGE LEMONADE RECIPE

A few years ago, my mother came across a well-loved copy of Canada’s Favourite Cook Book in an antique shop.

It’s aged and ragged with faded sauce stains and bonus recipe cards that were cut out of cereal boxes.

This book dates back to 1910 and is a compilation of recipes sent by ladies from both Canada and the United States who were eager to share their best recipes.

The only problem?

Well, if you’re the least bit familiar with vintage recipes, you’ll know that they can be a bit vague…

Canada's Favorite Cook Book antique copy

Lemonade should be made in the proportion of one lemon to each large goblet. Squeeze the lemons and take out any seeds. If you do not like the pulp strain the juice. Sweeten the drink well though that is a matter of taste. The pleasant tart taste should be preserved. Add water to the juice and when serving put cracked ice and a thin slice of lemon to each glass.

E. J. C. (a contributor to Canada’s Favorite Cook Book)
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