Bread and Butter Refridgerator Pickles

 

Refrigerator Bread and Butter Pickles

• 5.5 cups sliced pickling cucumbers (about 1 1/2 pounds)
• 1.5 tablespoons kosher or pickling salt
• 1 cup thinly sliced sweet onion (I used regular)
• 1 cup granulated white sugar
• 1/4 cup packed light brown sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1.5 teaspoons mustard seeds
• 1/2 teaspoon celery seeds (or 1/8 teaspoon celery salt, in a pinch)
• 1/8 teaspoon ground turmeric

Combine cucumbers and salt in a bowl. Cover with a thin tea towel and chill 1.5 hours. Or, if you are like me, get busy doing other things and just leave them in the fridge overnight.  Rinse cucumbers well in a colander, to remove salt. Drain well. Return cucumbers to the bowl along with sliced onion.

Combine sugars, vinegars, seeds and turmeric in a medium saucepan. Bring to a simmer, stirring until sugar dissolves. Pour over cucumbers and onions. Let sit at room temperature for one hour. Cover and refrigerate for 24 hours and up to 2 weeks.

Makes approximately 4 cups of DELISH pickles

You will die.  They are SO good!

 Salting them helps withdraw the water from the cucumbers so they have a nice "crunch" to them.

 Drain well....

 Vinegar on the stove - this goes so quick.  I love that it's not a huge project but you still get a great finished product from your garden!

 Mixing in the vinegars..and then let it all soak together!

If you try this out, let me know what you think!

Homemade Summer Salsa

Mindy's Summer Salsa

1/2 bushel tomatoes, peeled and quartered 

(about 30#, I like to use a variety of toms for a better tasting salsa, Cherokee Purples, Big Boy, Romas, Early Girls, etc)

2 red peppers

2 green peppers

6-8 anaheim peppers

 4-6 jalapenos (or less if you would like it mild)

2 med onions (I mix 1 yellow and 1 red)

6 cloves of garlic.

Grind all of the veggies in the food processor and add to tomatoes. 

1/2 to 3/4 cup salt

1 T oregano

4 T cumin

 1/2 cup sugar

1 1/2 cup cider vinegar

2 (12oz) cans tomato paste.

Simmer 3 to 4 hours (to the consistency of your liking) some yummy add ins..... I always use.. 4-5 tomatillos, lime juice (about 1/4 cup) and 1/2 cup chopped cilantro. 

I'll have to write a separate post on how to actually can this - it's fairly time consuming but well worth the work involved!

Cucumber Tea Sandwiches

I made these for our little Royal Wedding Celebration and they were so yummy!  Perfect for summer parties and bridal showers!

 

Cucumber Tea Sandwiches Recipe

 

Photo by: Taste of Home Cucumber Tea Sandwiches Re

IngredientsCucumber Tea Sandwiche

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup mayonnaise
• 1 tablespoon snipped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 2 large cucumbers, seeded and chopped
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1/4 cup pimiento-stuffed olives, chopped
• 1/4 cup minced fresh parsley
• 12 slices whole wheat bread
• Cucumber slices and fresh dill sprigs, optional

Directions

• In a small bowl, combine the first eight ingredients; beat until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Cover and refrigerate for up to 2 hours.
• Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired. Yield: 4 dozen.

Fresh Garden Salsa

I made this delicious salsa from a recipe I got from my friend Kari.  After sampling hers, I knew it was going to be a big hit!

Here is the full recipe, although I made a 1/2 batch to test it out and learn the ropes.

28-30 tomatoes, peeled and chopped

(I used a mixture of Romas, Big Boys and Celebrity.  Using a mixture will give you better flavor.  If you aren't sure how to peel a tomato, go here. ) 

4 green peppers, chopped

4 onions, chopped

12-15 Anaheim peppers, seeded and chopped

2 jalapenos, seeded and chopped

4 big cloves garlic, minced

1 tsp salt

2 tsp dry mustard

1 can chopped and sliced green chilies

1/2 cup sugar

4 cans tomato paste

I chopped everything in my Cuisinart instead of by hand.  I hate chunky salsa...so if you want a chunkier consistency, I suggest you chop some things if not all by hand.  

Put all together in a large stock pot  and mix together well.  Let stew on low heat for 21/2 hours.  

You will need a canning pot with metal rack and lid as well as canning jars, lids and rims.

While salsa is stewing, make sure jars are washed well.  Place on a cookie sheet in an oven at 225 degrees for at least an hour until you are ready to use them.  Do not let them cool down before filling.

In a separate pan on the stove, boil water and place lids and rims in to sterilize for about 15 minutes.  Take out and dry off.  Set aside. 

Fill canning pot full of water and start to boil.  Once boiling, reduce heat.

Taking one jar out of the oven at a time, fill with salsa leaving about 1/4-1/2 inch head space.  Place lid on and then tighten rim.  Place in wire rack in hot canning water.  Repeat until rack is full.  

Lowering rack full of salsa jars into the canning pot, make sure there is at least 2-3 inches of water covering the top of the jars.  Cover pot with lid and let gently boil - process time is 15-20 minutes.

When done, take jars out and set aside.  Repeat process until all jars have been filled and processed.

Half recipe makes about 7 pint jars of salsa. 

Full recipe makes about 14 - 15.

Blueberry Salsa

I found this fabulous recipe for Blueberry Salsa in Southern Living Magazine and gave it a try for book club tonight.  It's so pretty, how could I resist?  You can also never go wrong with their recipes.  They are fool proof!

It's fairly easy to make, even better if you have a killer Cuisinart like Dan gave me this last Christmas.  Otherwise, get to choppin'.

Ingredients

• 2 cups chopped fresh blueberries (I pulsed it several times in the food processor)
• 1 cup whole fresh blueberries
• 1/4 cup fresh lemon juice
• 3  tablespoons chopped fresh cilantro
• 2 seeded and minced jalapeño peppers
• 1/3 cup diced red bell pepper
• 1/4 cup chopped white onion
• 1/2 teaspoon course sea salt

Preparation

Aren't these gorgeous? 

Coarsely chop fresh blueberries. Stir together chopped fresh blueberries & whole blueberries.

 Looking not so pretty yet.

Add fresh lemon juice, chopped fresh cilantro, jalapeño peppers, red bell pepper, onion, and salt in a large bowl. 

 Ohhh...looking better!

Gently stir together. Cover and chill until ready to serve.

 I know you're thinking I missed my calling as a food stylist.  Everyone thought it was going to taste sweet and then POW!  

The salsa has a great bite to it.  This is my new go to recipe this summer - delish!

Enjoy!

Linking to:

It's A Hodgepodge Life

Fingerprints on the Fridge 
HOH
Somewhat Simple

Seven Layer Mexican Dip

Here's what you'll need:
1 small can refried beans or bean dip
1 (8 oz) sour cream
1 pkg taco seasoning mix
1/2 cup mayonnaise
3 -4 mashed avocados 1 tsp lemon juice
1/2 cup mayonnaise
1 T. Worcestershire sauce
1 small can sliced olives
green onions
1 tomato diced (I just used canned and drain them really well)
1 pkg Mexican blend shredded cheese

Spread the beans into the bottom of a round or square serving dish with 2 inch sides, I used an 8 x 8 glass pyrex dish.
Mix the sour cream, taco seasoning and 1/2 c mayonnaise together and spread on top of the bean dip. Refrigerate in between adding each layer.

(I couldn't show a picture of the refried beans - I think they are GROSS!!! I had to skip that part for you. Hey, I never said I worked for the Food Network, you aren't getting perfection here!)

Mix the avocados, lemon juice, 1/2 c mayonnaise and Worcestershire sauce together and then spread on top of the sour cream mixture.

I use a glass dish because I think the layers look fun from the side.

Sprinkle cheese all over top until well coated. Add olives, chopped green onions, tomatoes. Serve with tortilla chips.

Now you are going to think I'm crazy for making this if I a) hate refried beans, or beans of any sort for that matter and b) don't care much for avocados. But this is the YUMMIEST dip and I'm willing to deal with a few beans to make this for my husband, Dan. I make this a lot for family gatherings, pot lucks or for when Dan has his game night with his friends.