CUCUMBER SALAD IN A JAR. 4 thinly sliced cucumbers 1 lg sliced red onion 1 lg sliced bell pepper 1-tbsp salt 2 C. white vinegar 1 1/2 C. sugar 1-tsp celery flakes 1-tsp red pepper flakes Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 qts or 1/2 gal jar) Pour mixture over cucumbers, store in refrigerator. Keeps up to 2 months (Makes 2 qt jars)
I get asked all the time about lunch ideas. It seems that most of us grownups do okay with breakfast and dinner, but lunch kinda makes us pause. The truth is, lunch is a difficult meal. It’s easy to grab something from a cafeteria or local restaurant. But what inevitably ends up happening is you...Read More »
"Esquites (Mexican Corn Salad) with Avocado." A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder. Pure summer in a bowl.