A couple of years ago, we had the opportunity to experience Summer Jo’s in Grant’s Pass, Oregon. Everything was fresh, flavorful, and home grown.  Continuing to provide healthy food has helped the business grow and succeed. Summer Jo’s is a stop worth making.

Pickles!

Save Summer Veggies
With summer drawing to an end, what is to be done with all those great veggies still lying around? Well over here at Summer Jo’s we like to preserve them so that we can enjoy in the middle of winter. Here is a great and simple pickling recipe for all those garden veggies you might have lying around.

Ingredients:

2 cup cucumbers, sliced
2 cup sweet peppers, chopped
2 cup cabbage, chopped
2 cup sliced onions
2 cup green tomatoes, chopped
2 cup carrots, peeled & chopped
2 cup green beans, cut into 1 inch pieces
1/4 cup mustard seed
2 Tbs celery seed
4 cup apple cider vinegar
4 cup sugar
2 cups water
1/4 cup turmeric
4 cloves Garlic chopped
1 gallon water
1 cup pickling salt


Method:

Soak all the vegetables (not the garlic) in the brine over night. Next, drain the brined vegetables and put in pan, add all other ingredients, except garlic and boil for 10 minutes. Add garlic and mix well (it has more flavor if processed less). Finally, pack into sterilized jars and seal.

This recipe will yield about 100 servings or eight to ten pints.

(541) 476-6882
ebee@summerjos.com

2315 Upper River Rd Loop
Grants Pass, Oregon

NoraLyn
Member: Society of Professional Journalists

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.