The Southern Belle Blogs

life as a semi-crunchy mom

Tag: homemade (page 2 of 3)

DIY Lavender Linen Spray

I’ve mentioned in a few of my recent pregnancy updates that I’ve been having trouble sleeping. While I have been sleeping better lately, I still haven’t been sleeping like I’m used to. Some nights I just can’t get to sleep (either sleep has escaped me or I start thinking about all the baby-related things I need to accomplish), other nights I wake up sweating or I’ll wake up and have to pee and simply can’t get back to sleep.

I need my sleep. When I don’t get enough sleep, the next day drags by and I find it tough to focus or get anything completed. It feels as if I’m having to mentally, and psychically, trudge through quicksand.

So I ended up throwing together a quick spray with lavender essential oil to use on my bed linens. I sprayed it on my mattress/mattress pad, sheets, and comforter but avoided spraying it on my pillows just because I didn’t want to overwhelm my sensitive pregnancy nose.

Lavender is a great essential oil to use to help you sleep and its calming scent also helps to relieve stress and reduce anxious feelings. It’s one of the oils that I keep on hand almost all of the time, not only for personal use, but for use in the products that I create for The Southern Belle’s Garden.

– For example, my Lavender and Calendula Hand Salve –

It’s commonly believed that some essential oils are safe to use (in moderation) during the second and third trimester but make sure to ask your doctor before using. Lavender is considered to be one of the more acceptable essential oils because of its gentle nature, but many avoid it during the first trimester. Also, avoid using essential oils in areas where pets are – cats especially can have adverse effects to some oils. Do your research!

Ready to give it a shot?

DIY Lavender Linen Spray

makes about 4 ounces

  • 1 ounce witch hazel
  • 10-15 drops lavender essential oil (I tend to lean a little more to the 15 drops but for a lighter scent, use closer to 10 drops.)
  • 3 ounces distilled water

Combine all of the ingredients into a small spray bottle and shake well before using.

Spray on your pillows, sheets, towels – I’ve even sprayed this on our couch cushions when I thought that they needed a pick me up. This spray will keep indefinitely and I store mine in a small glass spray bottle either in the medicine cabinet or on my headboard for quick access.

Cowboy Candy – Sweet Pickled Jalapenos [Recipe]

Even though I can, I’m not quite at the production level of a lot of homesteaders. Our garden is on the smaller side because of our location so what we don’t eat fresh typically only equates to a couple of quart jars or freezer bags. One vegetable that I always seem to wind up with an excess of is jalapenos. We’ll use the peppers in salsa (canned and fresh), pico de gallo, and just mixed in with dinner but somehow we always end up with way too many peppers.

I hate seeing them wasted so enter “Cowboy Candy”. Basically Cowboy Candy is sweet pickled jalapenos sliced into rings. They are delicious and addictive with a nice sweet heat that stays with you but doesn’t overwhelm you.

The recipe is super easy. First you start off with chopping your jalapenos peppers. Honestly, this is the hardest part of this whole recipe. I have to make my sweet pickled jalapenos in small batches as slicing the jalapenos is tedious and tends to take my breath away from the fumes. I usually wear a pair of gloves when I chop any sort of hot peppers for my safety. I learned the hard way that taking out your contacts at night after chopping peppers is not fun.

Once your jalapenos are all chopped and you take a little break for some fresh air, you’ll get your pickling liquid together. My pickling liquid is pretty basic – apple cider vinegar, water, sugar, salt, and garlic cloves. You bring it all to a boil on the stove, stirring gently to dissolve the sugar and salt. Again – key word is to stir gently. The liquid is hot and it will not pleasant if you get it on yourself.

Once everything is nice and dissolved, you’ll add your sliced jalapenos. Make sure that they are submerged under the liquid. They won’t cook long so I usually stand at the stove, stirring them until they darken in color.

After cooking in the pickling liquid, you’ll add the jalapeno rings (AND the garlic) into your sterilized jars. I had a couple of red jalapenos that I tossed in as well which ended up looking really pretty mixed in among the green.

Your pickling liquid will cook a few more minutes and then you’ll add it to your jars. I ended up with almost a perfect amount of everything. The jar on the right is a little low but I think that if I hadn’t been lazy and had chopped just one or two more jalapenos, it would have been perfect.

These two quart jars will last us until about December as we love to eat them with pretty much everything. I ‘m planning to do another few jars once I get out to the garden to pick some peppers.

My method for canning is a little more old school (think a la your grandmother’s era) which is why I didn’t include canning instructions below. If you are wanting to store these for long term, I suggest searching for water bath canning so that you have the most accurate safety information.

Print Recipe
Cowboy Candy - Sweet Pickled Jalapenos
Course Canning
Servings
2 Quart Jars
Ingredients
  • 30 medium to large jalapenos sliced into rings
  • 4 garlic cloves smashed & peeled
  • 2 c. apple cider vinegar
  • 2 c. water
  • 16 tbsp. sugar
  • 3 tbsp. kosher salt
Course Canning
Servings
2 Quart Jars
Ingredients
  • 30 medium to large jalapenos sliced into rings
  • 4 garlic cloves smashed & peeled
  • 2 c. apple cider vinegar
  • 2 c. water
  • 16 tbsp. sugar
  • 3 tbsp. kosher salt
Instructions
  1. In a medium saucepan, combine garlic, water, vinegar, sugar, and salt. Bring the ingredients to a boil, stirring carefully to dissolve the salt and sugar.
  2. Add the sliced jalapenos, making sure that they are submerged. Let the jalapenos cook for 4 minutes and then use tongs to transfer the jalapeno rings to a clean - sterilized - jar.
  3. Reduce heat and let your liquid simmer for an additional 10 minutes before ladling the liquid over the top of the jar, leaving about 1/2" head space or so (you'll probably end up with just enough liquid to cover your jalapenos).
  4. Pop on your sealing lid/band and let the jars cool before sticking them into your refrigerator. Be patient and let them sit for a few weeks before digging in to them.
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