So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!
So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!
I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!
Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!
You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)
EASY PINEAPPLE SALSA
- Green pepper
- Salt and pepper
I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)
Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make 😁
Yesterday I went out into the garden and was delighted to see I could pick my first harvest! Whoa Hoo!!!!!
Although I only got a handful of raspberries and enough lettuce to make an awesome salad for lunch, I did get a bunch of cucumbers, fresh dill and garlic! What was a girl to do? Make refrigerator dill pickles of course!!!
I will never can pickles. I just don’t see the point to cooking them and turning them soggy. Refrigerator pickles are super fresh, crunchy and only take a couple days to become delishous! They last up to 12 weeks in the fridge (if you don’t eat them by then) and you can play around with flavours since they are so easy to make! This jar only took me 15 minutes!!
Quick Garlic Dill Pickles (makes 1 quart)
- 3-5 small pickling cucumbers (enough to pack them in there good)
- 2 chopped cloves of garlic
- Fresh dill, or dill seed
- 1 tsp peppercorns
- 1 tsp crushed peppers
- 1 tsp sugar
- 1 tbsp salt
- 1 cup water
- 1/2 cup cider vinegar
Just put everything into a jar, top up with water to the rim and let sit in the fridge for 2 or 3 days and enjoy!!
This is a starter recipe for me. Depending on your taste, play around with mustard seed, regular vinegar, other spices, etc. It is so easy to make these, you can make a jar in less than 15 minutes, so get creative!!
When rhubarb comes in season, I cannot resist making this delicious jam that is so good with so many things! Before going gluten free, it was perfect on toast or crackers. Now I have realized just how amazing it is with cheese, on a pork roast or over ice cream. I do have a recipe for spiced rhubarb bars that are to die for, but they do contain flour. Ask me for the recipe if you want it!
So start with some rhubarb, the redder the juicer! This amount was enough for 1/4 of the recipe, I didn’t want to make too much this time as I didn’t have time for canning. Wash it and chop it into 1/2 pieces.
Put rhubarb in a pot with brown sugar, lemon juice and spices. Let sit for 20-30 minutes to start extracting the natural juices out of the rhubarb. There! Now the hardest part is done! Feel free to pour a tea or relax outside with a good book!
Once the rhubarb starts creating liquid, put it in the stove on low for 1-3 hours depending on the total amount if sugar, rhubarb and the temperature of your stove.
You will know when it’s done when you can split the jam with a spoon and it stays like in the picture below:
I just put in a jar in my fridge because let’s face it, it doesn’t last long enough to worry about canning it. You can can it, just make sure to put it in a boiling bath for 10 minutes.
So there you have it! I wish you could smell it as you read this because that is the thing that will tip you over the edge with the recipe. The sourness of the rhubarb mixed with the sweetness of the brown sugar and all of the spices must be something straight out of heaven!
Try it and let me know what you think 😁
Spiced Rhubarb Recipe
- 16 cups chopped rhubarb
- 5-7 cups brown sugar (depending on your sweet tooth)
- 1/4 cups lemon juice
- Cinnamon, nutmeg and ground cloves to taste
That is all! No pectin, no crazy ingredients. Just let cook down on low until it is nice and think (1-3 hours depending on size of rhubarb, amount of sugar and how hot your burner is) and enjoy the amazing aroma in your house!