boracho cranberries

Author Notes

rum soaked cranberries
Serving suggestion, place your canned cranberry sauce in a suitable serving dish, cut it half vertically then slice appropriately horizontally.
place these down the vertical cut. see which one goes first.

I have been "recanning" for years with no canning equipment. i love bread and butter pickles, but the store bought seamed to to lacking something. i'm a spicy guy but not lazy. i work smarter not harder. so i came up with this idea with modern technology. i went to the dollar store and bought 4 jars of pickles. i had a jar green piquans and jar of minced garlic. i took out 3 pickles of each jar (you know i at them). i added half teaspoon of garlic and 6 or 7 of the peppers, i poured the pepper juice to adjust headroom. i placed them one by on in the microwave until they were almost too hot to handle. i put the lid on real tight , put it in the fridge. by the 3rd jar the 1st one had already popped. i found that flipping them and lying them down helps a lot. i tried them at various stages but i found out at after 4 weeks they're getting good. i opened a jar that i "juiced" 4 years ago, my mother came over. she doesn't like spicy anything. i practically had to force eat one, wait for it, wait for it, she asked me for another. she ate 7 or 8 and she took the rest of the jar home. if you want something different and add it to it and use my microwave recanning method. if you do send me note in the remarks and remember that it take a while for the flavors to meld. i think i'm gonna try some chow chow next. the possibilities are only limited by your imagination. bon appite! —Billy Davis