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Machine Shed Blog

Cucumbers & Tomatoes & Onions, OH MY!

Cucumbers & Tomatoes & Onions, OH MY!

It’s that time of year when summer is coming to an end and you have to harvest the remaining produce in your garden. You might be asking yourself though, what should I do with all of what is left? Well, we are here to give you a few recipes along with some tips & tricks. For canning techniques, make sure to check out our Canning 101 E-Book!

 

MACHINE SHED CANNED PICKLES

Delicious on a sandwich or straight out of the jar, Machine Shed pickles are the perfect use for your fresh cucumbers right from your garden! The best time to pick your cucumbers is when they are between 5 to 8 inches long and about 2 inches in diameter.

INGREDIENTS:

  • 8-10 cucumbers
  • 5 cups water
  • 1 cup salt
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 1 tablespoon red pepper flakes
  • ½ cup garlic
  • 1 tablespoon mustard seed
  • 1 tablespoon dry dill seed
  • 2 cups fresh dill
  • ½ teaspoon alum

DIRECTIONS:
1. Cut cucumbers into desired form and add to mason jars.
2. Bring water, salt and vinegars to a boil.
3. Remove from heat and add all other ingredients.
4. Pour over pickles, seal and let them set in fridge for 5-7 days.

 

 

CANNED SALSA

This recipe is a tried and true favorite of our fellow Shed heads! Utilize your fresh garden produce to can your favorite flavors to be enjoyed all year round!

INGREDIENTS:

  • 8 cups chopped tomatoes
  • 2 ½ cups chopped onions
  • 1 ½ cups chopped green peppers
  • 1 cup white vinegar
  • 2 teaspoons cumin
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 6 garlic cloves, minced
  • ¼ cup chopped cilantro
  • 2 (15 oz.) cans tomato sauce

DIRECTIONS:
1. Combine chopped vegetables, garlic, spices, vinegar and tomato sauce together in a large pot.
2. Simmer for 10-15 minutes
3. Ladle salsa into jars, leaving a ½ inch of headspace.
4. Wipe the rims, apply lids and process in hot water bath for 15 minutes.

 

 

FRESH SALSA

This recipe is another one of our favorites but is served fresh instead of canned. This recipe can be stored in the fridge for up to a week when in a sealed container. 

INGREDIENTS:

  • 1 1/4 ripe Roma tomatoes (about 5 – 6)
  • 1 can (14.5 oz.) petite diced tomatoes
  • 2 green onions (trim the ends, then chopped into thirds)
  • 1/3 cup chopped red onion
  • 1 jalapeño  pepper (seeded and roughly chopped)
  • 1/3 cup fresh cilantro
  • 1 large garlic clove (roughly chopped)
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste

TIPS & TRICKS:

  • Leave the seeds in the jalapeño if you want more spice
  • You can add 1/4 teaspoon of ground cumin and 1/2 teaspoon of chili powder if you have them handy
  • Add 1/2 teaspoon of granulated sugar to balance out the acidity of the tomatoes
  • Use the food processor as much or as little as you would like, depending on the texture that you are going for

DIRECTIONS:

  1. Combine all ingredients into a food processor (or blender) and do 1-2 second pulses at a time.
  2. Once the ingredients are chopped finely, store them in the refrigerator for at least a few hours before serving so that the flavors can marinate.
  3. Serve with your favorite tortilla chips.