We've got one last beach trip to make and I'm soo looking forward to it. A few more days to hold on to the joy of summer...building castles in the sand, older boys skim boarding, all of us jumping waves and floating, and most of all laughing a lot together. Until then, finish dresses for beach pictures, wrap up garden, hopefully get some painting done that I thought I'd get to this summer. I can't even imagine what boredom must feel like.
We got rid of cable this year and so a few times a week I've been listening to things on the computer at night while I'm busy folding clothes, catching up e-mails, playing family feud on facebook on the weekend, doing a sudoku/crossword, or just holding the baby. You can find some great listening at sermonindex.net. It's really been some great challenging stuff. A few nights ago, it was "Ten Shekels and a Shirt" that we enjoyed listening to.
Well, better run finish making my sweet cucumber relish before the baby awakens. It's a new recipe so I'm hoping it turns out as pretty as it looks. Above is what it's supposed to look like. Aren't they just gorgeous! The only differences in mine is that I chopped the veggies with my Pampered Chef crinkled cutter into small cubes and diced onions really small so no "wee"ones would object to the relish in their tuna. Hope everyone is having a wonderful Jesus-filled summer. Until, Michelle
P.S. Heres the recipe from "Joyous Home" (joyoushome.com):
Sweet Cucumber Relish
Just like Bread & Butter pickles, except much tastier!
~Makes 4 quarts or 8 pints~
In a large saucepan combine the following:
4 1/2 cups sugar
1/3 cup + 3 Tbsp. pickling salt
3 1/2 cups apple cider vinegar
2 tsp. celery
2 tsp. dill weed
1 1/2 tsp. whole black peppercorns
Stir well until well combined and bring to a low boil. Stir and simmer over medium heat for 2 minutes. Set aside and let cool. While the brine is cooling, prepare the vegetables.
4 qt. (about 12 large) peeled and sliced cucumbers, about 1/8" thick
3 large sweet bell peppers (red, yellow and orange), diced
2 large white onions, thinly sliced
Evenly divide all of the vegetables between two large bowls, or all together if you happen to have an extra large bowl! Mix together well. Pack and fill the jars very tightly. The relish really will shrink up in the brine, so fill the jars all the way to the top and pack down as tight as possible.
For Refrigerator Relish: Fill the jars with the cooled brine almost to the top, screw on the lids tightly and store in the refrigerator for up to 6 weeks.
To Process: Once the brine has cooled to room temperature, fill the jars 1/2" away from the top. Adjust two-piece lids and screw snugly. Process 10 minutes in boiling water. The processing time given is for sea level. If you are a at a higher altitude, you will need to adjust the timing accordingly.