Fresh Tomato Salsa
4 medium tomatoes, seeded, chopped (2 cups)
1 medium onion, chopped ( 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon lime juice
1 large jalapeno chile, seeded, finely chopped (2 tablespoons)
Tortilla chips
Mix all ingredients except tortilla chips. Cover; refrigerate l to 2 hours to blend flavors.
Serve with tortilla chips. Cover and refrigerate any remaining salsa up to 5 days.
12 servings, 10 calories per serving.
Crispy Lunch Pickles
25-30 medium cucumbers
5 cups sugar
8 large white onions
2 teaspoons mustard seed
2 large sweet peppers
1 teaspoon turmeric
1/2 cup salt
1/2 teaspoon cloves
5 cups cider vinegar
Wash cucumbers; slice thin as possible. Chop onions and peppers; combine with cucumbers and salt. Let set 3 hours; drain. Combine vinegar, sugar, and spices in a large preserving kettle; bring to a boil. Add drained cucumbers; heat thoroughly, but do not boil. Pack while hot into sterilized jars; seal at once.
Yield: 5 quarts.
Sweet and Sour Zucchini Pickles
11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4 1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1 1/2 teaspoons ground turmeric
Place zucchini and onions in a large bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly.
In a large stock pot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Add zucchini mixture; return to a boil, stirring occasionally, Reduce heat; simmer uncovered.
Carefully ladle hot mixture into six hot l-pint jars, leaving 1/2 inch headspace. Remove air bubbles and if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water; ensuring they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
