For weeks now my rapidly growing bowl of garden fresh cucumbers and tomatoes has been taunting me.
"Do something with me. Don't let me go to waste. Make me into something yummy. Eat me, I'm healthy."
Oh, the pressure! It was almost too much to bare and I was 1 rotten tomato away from pitching them all.
And then I found my motivation. It was hiding with it's best buddy, my common sense. So yesterday I whipped up our first batch of Ice Box Pickles. Of course, I didn't take a picture of the process OR the full jar. This picture of the 1/2 eaten jar will have to do. As you can see, they were a hit around here.
Clearly my trial run of ice box pickles didn't make much of a dent in our cucumber supply, which got me thinking...
Last summer our backyard neighbors brought over a big batch of the yummiest cucumber salsa I had ever tasted. Ok, it was the only cucumber salsa I had ever tasted, BUT still...it was to.die.for. At the time I was pregnant and consuming my weight in salsa had kind of become a sport of sort. Anyhooo, today I googled myself a cucumber salsa recipe and gave it a go. Albeit, my cucumber salsa was more like a salad than a salsa, but it was good nonetheless. And I'm sure a once over in the ol' Magic Bullet would have upped it to certified salsa status, but today I was kind of digging the chunkier consistency.
So. All this rambling/carrying-on/picture posting/recipe linking to say: don't let those fresh veggies go to waste! Get slicing and dicing. Seasoning and pickling. Tis the season!