My New Obsession - Homemade Soda

Yes you read that right. Homemade soda

I love to make homemade anything, so when I saw this pin on pinterest how to make Homemade Ginger Ale, I had to try it. It was as easy as the post said it was. I added all the ingredients to a 2 liter bottle, and in two days (and it was pretty cool) the soda was fermented and bubbly. So bubbly in fact that I had to keep opening the bottle a teeny bit to let the air out and re-close until it settled a little.

I loved it, but I think there is a bit too much lemon, and I'm sure there is too much sugar. So I searched websites and found lots of great recipes. There was also too many ginger chunks that had to be strained after. I didn't like that.

Alton Brown's Recipe is similar, but eliminating the chunks by simmering the Ginger, straining and adding the Ginger flavored Syrup. Alton Brown Ginger Ale This recipe will go in my next bottle. I'll let you know how it goes. I also want to try lime instead of lemon. And you can use powdered ginger too.

I started thinking, that if it's that easy to make Ginger Ale, what other soda's can I make. I searched and this was the best resource I found. Thank you Mother Earth News. I think the real trick is, very clean utensils, the right amount of sugar and the right amount of yeast.

I've purchased Root Beer extract. It's on the way. And I must try Grape Soda too. I'm going to try other things, like teas and herbs. How about Lime and Mint. Mojito soda. Awesome! I've also ordered champagne yeast. See if that makes a difference.

There are a few other tips I read if you want to try this at home. Although you CAN ferment in bottles, it's recommended that you first try plastic bottles. Two liter soda or gallon milk/water bottles. The fermentation can cause the bottles to explode if it goes too far, so better broken plastic, than broken glass, and the plastic does give a bit. Another tip was to feel the bottle when you first add all the ingredients. It should give a little. The process is finished when the bottle is firm and does not give. Remember to put in the fridge immediately to stop the fermentation process.

I'm so very excited about this. Hey, if I'm ever snowbound and out of soda, I can whip up a batch in 2 days. Cool. The best thing about this, is that it's supposed to be healthier. That is except for the sugar. But the thought is that you can maybe use less sugar and maybe stevia, or honey, or even agave syrup. I'm wondering how molasses or honey would taste with the Ginger Ale? I'll be trying everything and posting my best recipes for you. Keep watching :)

Worth Repeating - Zucchini Pickles

I posted this recipe originally in July of 2011. This week, I've been hitting the jars of pickles I made last month and I thought I'd like to temp you again. They are remarkably crisp and just the perfect combination of sweet, sour and a touch of hot. I make mine with the hot peppers. If you have an abundance of zucchini, and have run out of freezer room for bread, or can't get the extra's to me, you might want to try this great recipe.

You can also find the original recipe in my recipe pull down, along with other great recipes.

Zucchini Pickles                                

9 qt thinly sliced zucchini
10 small onions sliced
6 ½ c sugar
6 c cider vinegar
¼ c pickling spice in cheesecloth
6 T salt

Optional 4 or 5 hot peppers halved seeded and sliced

In a large bowl or non aluminum kettle, sprinkle salt over all vegetables. Let stand for 4 hours. This will draw out excess moisture. Put into colander and drain.

Combine vinegar and sugar in a large kettle, add spices. Stir over high heat, cover and boil for 5 minutes. Add vegetables and bring to boil. Boil one minute. Remove spices.

Place in hot clean jars, apply lids according to manufacturers instructions. Process for 10 minutes with water one inch above tops of jars. Cool completely. Check seals the next day. Makes 5 quarts.

These sweet Zucchini pickles are absolutely wonderful on top of a slice of cheddar on a Ritz.

Garlic Dill Refrigerator Pickles

I am trying to reduce sodium so I make a lot of my own foods. I make bread with very little sodium, I make barbecue sauce out of no sodium ketchup, and I make fresh refrigerator pickles.  I cut and pack my own jalapeños by filling a jar with sliced jalapeños and half vinegar, half boiling water. They last at least 6 months that way.

If you get good pickling cukes, these Garlic Dill pickles will not last that long. Not because they aren't prepared to last, but because they are so good you won't be able to stop eating them. The last half gallon batch I made lasted a little over one week. And they are healthy, so go ahead and enjoy.

You will need a Half Gallon Glass or crockery Jar. You can get the fancy latching lid kind, but I just reuse an old pickle jar from the store. We eat a lot of mild pepper rings in our house.

Garlic Dill Refrigerator Pickles

10-12 pickling cucumber
6 cloves garlic peeled
1 small onion halved and thin sliced
2 Tablespoons Dry Dill Weed
1 Tablespoon Coriander Seed
1/4 cup sugar
Cider Vinegar
Boiling Water
Optional - 2 Teaspoons Chili Powder


Wash your jar and lid. If you use a dishwasher, take out while still hot. If washing by hand, rinse with boiling hot water.

Wash the cucumbers well. You will not be boiling these so you should make sure they are clean.

Slice cucumbers, I use a mandolin so the slices are uniform thickness, but you can easily do by hand. Mix with sliced onions and garlic cloves, and place all in the warm jar. Add dill, coriander and if you like them spicy, chili powder.

Pour Vinegar over the cucumber packed jar up to 1/3 full. Mix 1/4 cup sugar with 1 cup boiling water until dissolved. Pour the hot syrup over the cucumber mix. Fill the jar with boiling water, making sure cucumbers are covered. Put the lid on very tightly and turn the jar over a few times to mix the liquids and spices.
Refrigerate. I leave sit for at least 24 hours, 48 is better. But sometimes we can't wait.

I've had them in the refrigerator for several months and they are still fresh, but usually they don't last that long.

French Baguette Recipe

How can I give you the Recipe for my Tapanade without sharing my recipe for French Baguettes. I made mine with scant salt to reduce my sodium and a little more sugar for flavor. This recipe is also wonderful for a full sized loaf and as Pizza Dough. I must also add that my Grandson, the Dink, developed this recipe with me and if I didn't give him credit, I would never hear the end of it.

French Baguette

4 Cups White Flour
1 1/2 Cup Water
1/2 teaspoon Salt
4 Tablespoons Sugar
2 teaspoons rapid rise yeast

I put all of my ingredient in a bread machine on dough setting and let it do it's thing, but if you feel the need to knead (ha ha) feel free to mix and knead and rise and knead and rise again. Up to you.

When the dough is ready, divide into three sections. You will make three loaves.

I use this awesome perforated baguette pan. I love it, but you can form your loaf on a baking sheet too.

Make three loaves about 16" long. Let rise again and bake in a 350 degree oven until golden brown. These are crusty loaves and are perfect cut into thin slices and covered with your favorite topping, from jams to well, tapenade and goat cheese.

Bon Appétit