With our Fall garden growing and the weather cooling off, I am having so much fun letting the little old lady in me come take over! Yes I am still in my twenties but I love getting dirty in the garden, canning, and baking up a storm. 🙂
Our green beans and pickling cucumbers have really taken off this year! While I have enjoyed eating fresh green beans and cucumbers nearly everyday I have to say that there are more cucumbers than even this prego can eat! So, I am canning them. I chose to plant pickling cucumbers this year because:
- in FL these plants are very susceptible to disease and bug infestations. Since the pickling cucumbers are smaller in size they are easier to harvest before anything can get to the plant
- we can enjoy these little guys as cucumbers or can them to eat later as pickles.Yum!
Remember that you don’t have to have a garden to can these little pickling cucumbers. Click HERE for the recipe. They are very inexpensive right now at any veggie market.
Also, with zucchini selling for .69 a lb at Save a lot I figured it was a good time to can some delicious Sweet Zucchini Relish again. Yum!
- Grind first 3 ingredients (I use a meat grinder you can also finely shred or chop)
- Sprinkle with salt
- Let it stand overnight in the refrigerator (or prep in the morning and leave it in your fridge for @least 10 hours)
- In the morning:
- drain your overnight mix, rinse, drain again
- Pour your mix from overnight into a large pot
- Add the next 4 ingredients
- Bring to a boil – stirring constantly
- boil for 15-20 minutes – stirring constantly
- thicken with cornstarch
- cook a few minutes longer
My family loves using this relish in dips, egg salad, chicken salad, or even on brats.
Last week I even enjoyed making some delicious pumpkin puree from our mickey mouse and batman halloween pumpkins. My daughter and I baked some delicious pumpkin chocolate chip muffins. The rest of the puree I froze- for later use. 🙂
For more recipes that I love visit my DIY Foodie Page.