Today was a productive day of harvesting of fresh veggies from the garden. I picked four green bell peppers which after washing, removing the seeds & slicing ended up filling a quart size bag for the freezer.
Another prolific plant is the cucumber plants. These Cucino hybrids produce the perfect size cukes for pickling. This morning I picked 10 of these yummy fruits so I knew I needed an easy recipe and quick. I found this recipe at www.cooks.com :
3 cups sugar
2 1/2 cups of vinegar
1/3 cup of pickling salt
1 tsp. turmeric (powdered or seeds)
1 tsp. mustard seed
1 tsp celery seed
Mix all together and pour over sliced cucumbers. Let stand in refrigerator for 2 weeks before ready to eat. Makes 3-4 quarts. I did one jar of spears per #2 son’s request. He can’t wait to try these out, lol.
I also made this homemade salsa with some ingredients from my garden. Sorry no recipe this time, just played it by ear. Here’s what I threw in this time: 2 yellow tomatoes (Lemon Boy), 4 jalapenos (one happened to be red), a small pinch of basil from Opal & a green unknown variety, one white onion, a tsp of minced garlic and 1 tbsp of lime juice. All those jalapenos gave it a real kick according to hubby. Next time I could probably get away with 1 or 2 according to #2 son. 🙂