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.