Best Refrigerator Dill Pickles

 

Best Refrigerator Pickles (Garlic Dill Pickles)

Ingredients

·         6 pickling cucumbers 4-4 1/2 inches long, but no longer

·         3 sprigs fresh dill or 1 tablespoon dried dill per quart jar

·         1 cup white vinegar

·         1 cup water

·         4 cloves garlic crushed

·         3 teaspoons sea salt or kosher salt

·         1/2 teaspoon sugar

·         1 teaspoon mustard seeds whole

·         1/2 teaspoon black peppercorns whole

Instructions

Make the Brine

1.            Add water, vinegar, sugar, and salt to a large heavy-bottomed stockpot.

2.            Turn heat to medium-low and stir until salt and sugar dissolve.

3.            Turn off heat and allow brine to cool completely.

Wash & Prep Cucumbers

1.            While the brine is cooling, rinse your cucumbers and cut off each end.

2.            Slice cucumbers into spears, sandwich slices or coins.

Fill Jars

1.            Place garlic, dill, mustard seeds, and peppercorns into the bottom of each jar.

2.            Fill jar with cucumber spears or slices.

3.            Pour the cooled brine into the jar, covering the cucumbers completely. If there's not enough brine, fill the rest of the jar up with water.

4.            Close the jar and refrigerate for a minimum of seven days.

Notes

·         To speed up the process for this recipe, you can make the brine ahead of time, or place the brine in the refrigerator to cool more quickly. 

·         Technically pickles are ready to eat after 24-48 hours in the refrigerator, but the flavor will continue to develop for 7-14 days. If you can wait that long!

From HomesteadingFamily.com

Creamy Vegetable Soup

I think this would be yummy with or without the chicken. I added it so that my picky eaters might be more likely to eat some of it. And, of course, you can adjust the add-in vegetables to your liking.

Creamy Vegetable Soup (With or Without Chicken)

Broth:

1 lb zucchini, peeled and cut into chunks

1/2 large onion, roughly chopped

2 garlic cloves (can be left whole)

2 c. chicken broth (or vegetable)

2 c. water

1/2 tsp each garlic and onion powder

1/4 tsp black pepper

1 c. milk

salt, to taste

Soup Add-ins:

1 T. butter or oil

2 garlic cloves, minced

1/2 large onion, diced

1.5 c. carrots, sliced

1.5 c. celery, sliced

1 small bell pepper, diced

1.5 c. cooked chicken, diced (optional)

3/4 c. frozen peas

Combine all the broth ingredients except the milk in a pot, cover with a lid and bring to a good simmer. Lower heat and simmer about 15 minutes until the zucchini is very soft.

Remove from heat and add the milk. Blend with an immersion blender until smooth. Add salt to taste.

For the remaining add-ins, melt butter in a large saucepan over medium heat. Add all the vegetables except pepper and cook for 3 minutes, then add pepper and cook 2 more minutes or until the vegetables are cooked to your liking. Add the broth, chicken and peas. Bring to a gentle simmer for 2-3 minutes until the peas are cooked. Taste and adjust salt and pepper as needed.

From Recipetineats.com

Fried Pattypan Squash

Fried Pattypan Squash

Pattypan squash

Butter

Basil, dried

Salt

Pepper

 

In skillet, melt butter (eyeball amount, based on how much squash you have). Slice squash into bite sized pieces. Sautee in butter until brown around edges. Season with salt, pepper and dried basil.

Roasted Cherry Tomato Sauce

 This is a yummy way to use up a ton of cherry tomatoes.

Roasted Cherry Tomato Sauce

 

Ingredients

2–3 lbs cherry tomatoes, stems removed

1/4 cup good-quality olive oil, plus more for roasting

1 large yellow onion, diced

1 tbsp fresh garlic, minced

small handful, fresh basil leaves or 1 tsp dried basil

½ tsp dried thyme

½ tsp kosher salt

¼ tsp freshly-ground black pepper

 

Instructions

Preheat the oven to 400 degrees F.

Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.

Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.

Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.

Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.

Remove the pot from the heat, and let cool for 10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion blender), and blend until the sauce reaches your desired consistency.

Pour the sauce into pint-size canning jars or other air-tight containers.

Will keep for up to a week in the refrigerator, or 3 months in the freezer.

 

https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/print/17256/

Wild Rice Dish

This is a perfect fall dish and it is delicious! When I had it, it wasn't straight wild rice, but a mix of wild and white. I got the recipe from Suzette and I have no idea where she got it.

Wild Rice Dish

1 cup dry wild rice

4 cup water

1 tsp kosher salt, divided

1/4 tsp pepper

1 medium butternut* squash (7 cups)

2 Tbsp olive oil

2 Tbsp unsalted butter

1 lg shallot diced (or exchange for Garlic)

1 tsp chopped fresh thyme (or sub 1/4 tsp dried)

1/2 cup toasted pecans

1/4 cup chopped parsley, optional

2/3 cup dried cranberries

Heat oven to 425•

Rinse rice in cold water. Put rice in pan with water and 1/2 tsp kosher salt. Cover and bring to boil; turn down to simmer for 40-45 minutes. Drain when done cooking.

Meanwhile, peel and dice squash into 1 inch or bite sized squares.

Lay out squash on baking sheet in a single layer. Drizzle olive oil on squash and sprinkle with remaining ½ tsp kosher salt and pepper, tossing to combine. Bake in 425• oven for 25-30 minutes.

Place cranberries in a bowl and cover with hot water. Set aside for 5 minutes, then drain.

Return saucepan to stove. Add butter, thyme, and shallot and sauté until soft and translucent. Remove from heat. Gently add all ingredients and keep warm until serving.

*You can use any winter squash here - pumpkin, acorn, etc. I'm sure it would also be delicious with sweet potatoes, too.

Refrigerator Pickled Beets

I really like pickled beets, and with this recipe you can just make a small batch that doesn't require canning. You can also make more (the original recipe called for 6 beets). I like to put these on a green salad with feta cheese and use the brine as dressing.

Refrigerator Pickled Beets
2 beets, all but 1 inch of tops removed
1/2 onion, frenched or sliced in rings
1/3 c. vinegar (can do a flavored one if you'd like)
1/3 c. water
1 1/2 tsp kosher salt
2-3 T. sugar

Heat oven to 400. Wrap the beets tightly in a piece of foil and put on the rack in the oven, cooking for about 40 minutes, or until fork-tender. Open the foil and let the beets cool enough to handle. Under running water, rub and peel the skin off.

Slice the beets thinly. Layer the beets and the onions in a mason jar or plastic container. Bring the rest of the ingredients to a boil in a small saucepan, and then pour over the beets and onions. Tightly lid the container and let sit in the fridge for 3-7 days before serving.

Recipe adapted from Alton Brown

Dilly Beans

These are spicy pickled beans. A fun way to use some of your beans from the garden.

Dilly Beans
Yield: about 4 pints or 2 quarts
2 pounds green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
1 tsp. cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar, and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp. cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. (Double the amounts for each jar if using quart size.) Ladel hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process in a boiling water canner for 10 minutes. (Adding time for higher elevation. Where I live is about 4,000 some feet so I add 10 minutes, for a total of 20 minutes. Here's a handy dandy chart to reference.)
Turn burner off and remove canner lid. Let jars rest in water for 5 minutes, remove and cool.

From the Ball Blue Book of Preserving

Strawberry Salad with Cinnamon Vinaigrette

Remember a few years ago when I made a cinnamon vinaigrette for a salad at Thanksgiving or Christmas? And it was really bad? Well, just forget about that, because this is the one that I was thinking of and I just saw the recipe and realized I never posted it! This vinaigrette has a much more subtle cinnamon taste and is really delicious.

Strawberry Salad with Cinnamon Vinaigrette

1/3 c. olive oil
1/3 c. raspberry or current vinegar (I think red wine or apple cider vinegar would work too)
3 T. sugar
1/8 tsp. Tobasco
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
2 heads romaine lettuce, torn into bite size pieces
1 11-oz can mandarin oranges, drained
1 pint strawberries, stemmed and quartered
1 small red onion, peeled and thinly sliced (or chop some green onions)
1/2 c. coarsely chopped pecans, toasted
1 avocado, peeled, seeded and sliced

Mix the dressing ingredients - the oil through the cinnamon; shake well, and chill at least 2 hours.

In a large bowl, combine the remaining salad ingredients. Add half of the dressing and toss to coat. Serve with extra dressing on the side.

6-8 servings

From an old Colorado Cookbook

Roasted Veggie Soup

This is so yummy, especially because I really love roasted veggies! You can sub out different veggies depending on what you have and what sounds good to you. This also freezes well, which is good because it makes more than we can eat! It's delicious served with some cornbread or biscuits, or cheese quesadillas.

Roasted Veggie Soup
Veggies:
1 each: red and green bell pepper, chopped into 1-inch pieces
1 large onion, chopped
1 c. fresh or frozen corn
3 c. of your choice of veggies: cubed summer or winter squash, cubed eggplant, green beans (fresh or frozen), etc.
2 T. olive oil
3-4 garlic cloves, minced

Soup base:
4 cans or about 7-8 c. chicken broth
1 can  tomatoes either stewed, diced, or with chiles
1 can tomato puree or tomato sauce (2 small or 1 large)
2 T. lime juice
1/8-1/4 tsp. chipotle or cayenne pepper (to taste)
1-1 1/2 tsp. salt
2-3 tsp chili powder
1/2 tsp cumin

1/4 c. butter
1/4 c. flour
1 can white beans
1 can black beans
cilantro, optional

Heat the oven to 425.

In a large soup pot, combine the broth, tomatoes and spices. Bring to a boil; reduce heat and simmer for 30 minutes.

Meanwhile, mix the chopped veggies with the oil and garlic. Place on a large cookie sheet and roast for 30 minutes, stirring after 15 minutes.

After the 30 minutes, melt the butter in a small pan. Add the flour and whisk for a couple minutes until smooth, bubbly and browning. Slowly whisk into the tomato mixture. Add the vegetables, beans, and cilantro, if using.

Yield: 8-10 servings

Summer Squash Patties

This is a recipe I've had for years and finally tried. They were so good and easy!  You can use any kind of summer squash for this recipe. The bread/flour part is flexible too. I used wheat flour and 1 tsp of seasoned salt. You could totally do other spices too if something else sounds good, like Cajun for a spicier version!

Summer Squash Patties
6 c. coarsely grated unpeeled summer squash
1-2 eggs (depending on size)
1/4 c. + 2 T. wheat flour or bread crumbs OR 1/2 tube of crushed saltine crackers
seasoned salt, to taste
pepper, to taste
shredded cheese, optional

Lightly beat eggs. Mix the flour/crumbs and spices together and then add to the eggs along with the squash. Mix it all together.

Heat a griddle over medium to medium-high heat. If it's non-stick you can just brush it with olive oil. If it's not, you'll probably need to add more oil. Scoop out about 1/4 c. (I did a little less) squash onto the griddle and use the back of the measuring cup to flatten it.  Cook for 3-4 minutes, or until nicely browned. Flip and cook the second side. Top with a little cheese, if desired.

Keep in a warm oven or serve immediately.

Makes 10-12 patties, depending on how big you make them.

Bacon-Wrapped Cheesy Stuffed Jalapeños

Mmm...these are great.   Mia liked the bigger jalapenos.  The smaller ones seemed to be spicier.  I definitely recommend the smoked paprika because it's so much better than regular paprika anyway, and I also found it helpful to move the oven rack up one level - it helped to crisp the bacon.  I also love her suggestion to use the little bell peppers instead of jalapenos if you don't like spicy.  I'll have to try that next!

Bacon-Wrapped Cheesy Stuffed Jalapeños

yield: 24 STUFFED JALAPEÑO HALVES

total time: 45 MINUTES

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

Ingredients:

• 12 fresh jalapeño peppers¹
• 8 ounces cream cheese, softened to room temperature
• 1 cup shredded cheddar cheese²
• 1 clove garlic, chopped
• 1/2 teaspoon smoked paprika
• 12 slices bacon, cut in half
• 24 toothpicks

Directions:

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
2. Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
5. Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Recipe Notes:

1. Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don't like super spicy.
2. Mexican style or pepper jack shredded cheese is also tasty.

Recipe originally found here: https://sallysbakingaddiction.com/2014/09/25/bacon-wrapped-cheesy-stuffed-jalapenos/print/

Cold Slaw and Hot Slaw

Becky and I were discussing how we both like cabbage so I thought I'd share an easy old pioneer recipe. It's originally from The Skillful Housewife's Book, 1846, but it's updated here by The Old Sturbridge Village Cookbook. :) I think it's good both ways, cold or hot.

Cold Slaw and Hot Slaw
1 head (2 pounds) cabbage
1/2 c. butter
1/2 c. cider vinegar
1 tsp. salt
1 - 1 1/2 tsp. pepper

Slice or shave cabbage very thin, cutting out the core.
In a large pot, scald together butter, vinegar, salt and pepper.

For hot slaw: Add cabbage to hot mixture and cook over moderate heat, stirring frequently until just tender, about 10-15 minutes.

For cold slaw: Pour warmed dressing over cabbage and toss to mix.

Summer Veggie Rice Bowl

This is an easy, light summer dinner and it's healthy to boot! The pine nuts give it just the right touch. Yum!

I didn't have Parmesan to shave so we just used shredded and instead of grape tomatoes we chopped up fresh tomatoes from the garden. Lastly, the original recipe serves this at room temperature but since I didn't have the rice cooked ahead of time we ate it warm and decided that's the best way to do it. :)



Summer Veggie Rice Bowl

1 1/3 C brown rice
1 C frozen shelled edamame, thawed
1 C grape tomatoes, halved
1/2 C torn fresh basil (or 1/2 tsp dried)
1/4 C pine nuts, toasted
3 Tbsp fresh lemon juice
1 tsp kosher salt
1/4 tsp freshly ground black pepper
3 Tbsp olive oil, divided
2 C chopped zucchini
1/2 ounce fresh Parmesan cheese, shaved

Cook rice as directed on package.  Combine first 9 ingredients in large bowl and toss until well blended.  Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Add zucchini; saute 4 minutes, stirring occasionally.  Add zucchini and remaining olive oil to rice mixture; toss.  Top with Parmesan.



Altered slightly from Cooking Light.

Hearty Barley Bake

I have occasionally tried branching out by using grains other than the typical rice or pasta in a few dishes. This one is a favorite of mine. I really like the chewiness of barley. You can use quick barley, but I think the texture of regular barley is better (just like it is with regular rice vs. minute rice). You can also prep this all in the morning by cooking the barley and chopping vegetables, and then heat it up for dinner. If you don't want to heat up the oven in the summer, I imagine you can probably heat it all together just fine in a skillet, but you may need to add a little more broth.

Hearty Barley Bake
2 c. fresh sliced mushrooms (or 1 can)
1 c. thinly slice carrots
1/2 c. chopped onion
2 tsp. vegetable oil
1 garlic clove, minced
1/2 pound ground beef or pork sausage
1 1/2 c. cooked barley
1 1/2 c. corn (or 1 can)
1 c. frozen chopped spinach
3 green onions, sliced
1 tsp. dried thyme
1/2 tsp. dried marjoram
1/8 tsp. pepper
1/2 tsp. salt
1/2 c. beef broth (or more if needed)
1/2 c. parmesan
shredded mozzarella, optional

In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a bowl.

In the same skillet, cook the beef or sausage until no longer pink; drain. Mix in the remaining ingredients, other than the mozzarella. Transfer to an 11x7 dish. Cover and bake at 350 for 40 minutes. Sprinkle with mozzarella, if desired. Bake, uncovered, an additional 5 minutes or until cheese melts.

Adapted from Taste of Home

Peach Salsa

This is so good! I could seriously just eat it with a spoon.

Peach Salsa

Ingredients

• 1½ cups ripe peaches, diced (4-6 depending on size)
• 1 cup tomato, diced (about 2 medium)
• 1 tablespoon jalapeño, finely minced (about ½)
• 1/4 cup bell pepper, dice small
• 1/4 cup red onion, finely diced (or whatever kind you want)
• 1 tablespoon cilantro, chopped, optional
• juice of 1 lime
• 1/8 - 1/4 teaspoon ancho chili powder or other chili powder ( I used chipotle)
• 1 tablespoon brown sugar, packed
• salt and pepper to taste
• for spicier version add more jalapeño or cayenne powder or other ground pepper to taste

Instructions

1. Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.

From shewearsmanyhats.com

Double Spaghetti Squash

Back in the days of fast metabolisms, Becky and I really liked to cook a spaghetti squash with lots of butter and each eat half of it for a meal. Yum! This recipe is so good it was tempting me to eat that much again, but now my waistline isn't so forgiving so I used some self-control. And then I got to have the leftovers the next day!
I really like spaghetti squash that isn't cooked to mushiness. I prefer cooking it uncovered with a little butter, salt and pepper. If you like it softer, you can cover it while it cooks and probably get away without the butter in the first step.

Double Spaghetti Squash
1 medium spaghetti squash (about 3 lbs)
butter to taste, optional
4 oz uncooked spaghetti, broken in half
1/4 c. chopped fresh parsley (or some dried)
2 T. grated Parmesan
1 T. butter, melted
1 T. chopped fresh oregano or 1 tsp. dried -( fresh is WAY better)
1/2 tsp garlic salt

Heat oven to 350. Cut squash in half and remove the seeds (you can roast them if you want). Put about an inch or two of water in the pan you are going to use to cook the squash. Put the squash in the pan, cut side up. Sprinkle with salt and pepper to taste. Put some butter in the squash. Cook about 45 minutes or until the squash is as tender as you like it. Reserve one half for dinner tomorrow night.
Cook and drain the spaghetti.
With a fork, scrape the squash strands out and add to the spaghetti noodles, along with the remaining ingredients; toss to combine. Return spaghetti mixture to the shell if desired and serve.

Recipe altered slightly from Betty Crocker. I think. I'm pretty sure.

Roasted Cauliflower

This recipe is really simple but soooo yummy!

Roasted Cauliflower

1 head cauliflower 1 tsp salt (taste) 4 tbsps olive oil

	Preheat oven to 425 degrees.
	Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
	In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
	Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 30 minutes to 40 minutes, turning half way through, until most of each piece has golden to dark brown spots (even nearly burned looking spots are okay and tasty).
	Serve immediately and enjoy!

Two-Bean Soup with Kale

We tried Bountiful Baskets last week and the basket had kale in it.  I've never tried kale before so I just googled some recipes and we ended up liking this one a lot.

Two-Bean Soup with Kale

Ingredients

• 3 tablespoons olive oil  
• 1 cup chopped onion
• ¼ - ½ cup chopped carrot
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 4 cups chicken broth, divided
  

• 7 cups chopped kale (about 1 bunch)
• 2 (15-ounce) cans kidney beans, rinsed, drained, and divided
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon black pepper

Preparation

1. Heat a large pot oven over medium heat. Add olive oil to pan; swirl to coat. Add onion and carrot and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of kidney beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining kidney beans, black beans, remaining salt and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes.

Dilly Cucumber Salad

I love this salad. It's even better if you have all the stuff from your garden. You know, if you can get things like onions to grow...

Dilly Cucumber Salad
3 c. thinly sliced cucumbers
1 small bell pepper, julienned
1/2 c. very thinly sliced onion (I like sweet onions)
1/3 c. sugar
1/4 c. vinegar
1/2 tsp. dried dill weed (or just chop some fresh stuff until you think it's enough)

Combine all ingredients in a large bowl. Mix well. Cover and refrigerate at least 1 hour, stirring occasionally (or flipping back and forth if it's got a tight lid).

Recipe altered from Quick Cooking

Butternut Squash Soup

I used the one butternut squash that grew in our garden this year :( for this soup.  It was worth it though because it's really yummy.  And I got to try out my slick new immersion blender!  I'm sure you could probably use other winter squash with this soup too, like sugar pumpkin or acorn. 
Cameron really loved it.  Even though it doesn't look like it in these pictures, I think he ate about 3 bowls.  I'm pretty sure some of it got into his mouth too.

Butternut Squash Soup

6 T. onion, chopped
4 T. butter

6 c. peeled and cubed butternut squash

3 c. water

4 tsp. chicken bouillon

1/2 tsp. marjoram

1/4. tsp. pepper

1/8 tsp. cayenne pepper, optional

1 (8 oz) pkg. cream cheese

In a large saucepan, saute onions in butter until tender.  Add the remaining ingredients, except the cream cheese.  Bring to a boil; cook 15-20 minutes, or until the squash is tender.

Puree the soup and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan and heat through.  (Or add the cream cheese and blend with an immersion blender).  Do not allow to boil.

Adapted from allrecipes.com