Fresh From the Garden Recipes

By Sherril Steele-Carlin

Spring is the time for planting and fall is the time for reaping.  If you have an over abundance of veggies from your summer garden, here are some great recipes to help you save some of that fresh garden fare when you want it most – on a cold winter day!

 If you've never canned before, please follow the directions you'll find in the links below.  Canning isn't difficult, but there are some health and safety concerns you need to know before you can your first batch of fresh summer veggies.

Refrigerator Cucumbers

  • 7 cups unpeeled, sliced cucumbers
  • 1 green pepper, chopped
  • 1 cup onion slices

Mix together the following and pour over cucumber mixture:

  • 2 Tbsp. celery seed
  • 2 cup sugar
  • 1 cup cider vinegar
  • 1 Tbsp. canning salt

Pack in jars and store in refrigerator.  Eat immediately.  Keep refrigerated.

Herbed Tomatoes

  • 6 ripe tomatoes, peeled and sliced
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. dried thyme or marjoram, crushed
  • 1/4 cup finely snipped parsley
  • 1/4 cup snipped chives
  • 2/3 cup salad oil
  • 1/4 cup tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs.  Combine oil and vinegar; pour over.  Cover; chill 3 hours, spooning dressing over a few times.  Drain off dressing and pass with tomatoes.

Fresh Cucumber

  • 6 cups sliced cucumbers
  • 1 cup onions, sliced
  • 1 cup green pepper, chopped
  • 1 1/2 cup sugar
  • 1 cup vinegar
  • 1/8 cup salt

Boil sugar, vinegar and salt.  Pour over vegetables.  Cover and store in refrigerator.  Will keep indefinitely.

Canned Zucchini

Wash zucchini but do not peel.  Cut into 1-inch cubes.  In large saucepan steam, covered, in small amount of water for 2 minutes.  Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart.  Fill to 1/2-inch of top with boiling water (using juices from cooking as part).  Adjust jar lids.  Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts.

Sun Dried Tomatoes

Wash and stem ripened tomatoes.  Slice horizontally, about 1/4-inch thick.  Salt on both sides and let sit for 30 minutes.  Rinse.  Lay on foil covered baking sheets.  Cover lightly with cheese cloth.  Place in sun for several hours, turning occasionally until desired dryness is achieved.  Store in jars in a cool pantry.  Or make marinated sun dried tomatoes by placing tomatoes in jars with olive oil, garlic and basil and 3 tablespoons vinegar per quart.  Intensely flavorful, dried tomatoes add snap to salads and breads.

Other Links of Interest: