Thursday, June 11, 2015

{soups-salads-and-salad-dressings} Scrappy Pickles


Today is volunteer day at the Senior Center, then rushing to the Farmer’s Market (before all the goodies are gone……………they open at noon, I can’t get there before 1)

Then Sam’s Club for the store, a return/exchange at Menard’s and after a couple more errands in this blazing heat, home, sweet home.  It’s supposed to hit at least 92º here today with a UV index of 9.  Hubby is playing golf.  He’ll come home wrung out like a wet rag! 
Remember a month or two ago when I was lamenting spring never getting here?  Well, I think we might have just jumped right over it into summer.  After tomorrow it’s supposed to rain for 6 days AGAIN!!  Sigh.  You all have a fantastic Thursday.  See you tomorrow.



Scrappy Pickles / 

From the June 2015 Rachael Ray Magazine


2 cups bite-size mixed vegetable pieces (such as bell pepper bottoms, zucchini tips, cabbage cores and asparagus ends) Just think of the combo’s you could come up with!

1/2 cup cider vinegar

1 tablespoon kosher salt

1 1/2 teaspoons pickling spices

1/4 teaspoon sugar

1 clove garlic

1 bay leaf



1. In a pint jar, combine 2 cups bite-size mixed vegetable pieces . In a small saucepan, combine cider vinegar, 1/2 cup water, kosher salt, pickling spices, sugar, garlic and bay leaf. Bring to a simmer; cook, whisking occasionally, until sugar and salt dissolve, about 4 minutes. Pour brine over vegetables in jar to cover. Let cool; cover and chill for at least one day but preferably one week before eating.






God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)



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