Spicy Refrigerator Pickles

Squash isn't the only thing you'll find in most southern gardens. Another big garden staple seems to be cucumbers. And pretty much the only two things cucumbers are good for are those yummy cucumber sandwiches at baby showers and pickles.

I started with my mom's recipe for refrigerator pickles, and realized I didn't want sweet pickles. I wanted tart and tangy. So, I made up my own. As long as you use equal parts vinegar and water (and sugar if you want sweet), these pickles are DELISH!

1 quart big mouth jar + lid (the great thing about refrigerator pickles is you can use any ol' jar, even an empty pasta jar will work)
15-20 pickles (I used more because I used a lot of the little pickles)
1/2 medium onion
1 cup vinegar
1 cup water
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon dill

Add water and vinegar to a saucepan and bring to a boil. Add salt, crushed red pepper and dill and boil for about 10 minutes. While that's boiling, cut up your washed cucumbers into spears, slices or whatever. Slice your onion, then cut the slices in quarters. Layer the pickles and onion in your jar, packing them in as tightly as you can get them.

Cool the boiling mixture and pour it into the jar full of cucumbers and onions. You'll have some liquid left over in the pan, as well as crushed pepper and dill. Don't worry. That's OK. Close the jar and shake it up a little bit. Turn it upside down a few times and re-open the jar. Add some more of the liquid, because that shaking allowed the liquid to settle a little bit.

Put the jar in the refrigerator for 5-10 days and then enjoy. I made them four days ago and couldn't resist a sample. They are GOOD.

These will keep for up to 3 months in the fridge. This makes some pretty spicy pickles you probably won't want to feed your kids. If you want pickles for your kids, leave out the crushed red pepper and substitute it with a cup of sugar, a teaspoon of mustard seeds and a teaspoon of celery seeds.

Squash Smoothies

Oh. How. Delicious.

And sneaky!

Enjoy this super easy recipe to use with your summer squash puree (here ). And stay tuned for MORE squash puree recipes.

Ingredients

1 cup squash puree
1 container yogurt (I used strawberry)
1 cup juice (I used pineapple)
1 cup fruit (I used bananas)
1 cup ice (4-5 cubes if not crushed)

Add everything to the blender except the ice and blend. Add the ice and let the blender to its work.

Pour into a glass and enjoy.

Summertime in the... city? (Making squash puree to last through the winter)

I'm a country girl. It's not a secret that I ran around in my undies during the summer as a kid, shucked more than my share of corn and didn't care if I had dirty black feet.

I miss the country. Now I live in the city, and let me tell you... it's a MAJOR adjustment. Even eight years after leaving the country, I still miss sleeping with the windows open to hear the frogs and crickets. I still miss the smell of cut grains. And I REALLY miss my momma's cooking.

Yesterday, I drove with Coco and Mabel out to my brother's house. They've planted a HUGE garden and graciously allow the family to get what they want. And it's right across the street from where I grew up, so DEFINITELY gives me a little taste of the country even when I live in the city, with neighbors practically up my nose and music blaring as cars fly up and down the street.

While there, I picked a ton of squash, and my sister-in-law picked me a bag too! Yes, I came home with TWO bags full of squash. NO way my little family of four will be able to eat all that squash before it goes bad, right?

Wrong.

I use squash in a million things. The kids get it in smoothies - little buggers just THINK they aren't eating their veggies - and I even made a squash casserole yesterday. And I STILL have squash leftover. Part of it will get sliced and frozen as is, part will find it's way into fried squash at dinnertime tomorrow. The rest? It was made into a squash puree that will get used in homemade chicken nuggets, cakes, smoothies and more.

Make squash puree:

Wash and cut your squash into cubes and put it in a pot. Cover with water and bring to a boil.

Drain and add your squash to the blender. Blend until smooth.

Allow squash to cool and measure into 1 cup servings.

Separate your puree into freezer bags. Get out as much air as possible and close. Don't forget to mark the serving amount and the date.

Freeze flat like this so you can store it easily without taking up a lot of space in the freezer. Use the best freezer bags you can find. The squash will keep in the freezer like this for six months in good freezer bags. In cheaper bags, it'll only keep for about 3 months.

Coming in the next few days... recipes using squash puree. :)