I know. I know. There is a lot of repetition this summer. But you know what, summer is all about repetition. Every year, we face the same dilemmas. What to do with all the gorgeous produce that we are bombarded with. It’s a produce feast or famine. We feast in the summer and famine in the winter. So, I spend most of my summer trying to find ways to preserve the harvest so that in the winter, I can sit in my dining room, look out at the cold, dark winter sky, and transport myself back to now. Well, now, minus the 96 degree heat. That I can do without.
So, yes, I know I’ve posted these before, but some of you weren’t reading my blog then, and some of you may have forgotten, and some of you might not have paid any attention anyway! So, pay attention. Because these are good. Real good. Sometime in the middle of winter, just take a jar of these out of the freezer, pop them in the fridge to defrost, and then come back here and thank me.
- 7 c. thinly sliced cucumbers
- 3 med. onions, sliced
- 1 green pepper, chopped (I omitted)
- 2 c. sugar
- 1 c. vinegar
- 1/2 tsp. celery seed
- 1 tbsp. salt
Mix all the ingredients in a large bowl. Refrigerate for 24 hours. Put in containers and freeze. Great side dish in the middle of winter…just defrost and serve! (Mine made about 3 1/2 pint jars).
This will be my entry for Two For Tuesdays! Read all about it here at girlichef.