Homemade Refrigerator Pickles

This recipe is great because when the veggies are gone, all you do is add more to the jar. My kids actually liked the onions & peppers in this.

1 C. distilled white vinegar
1 T salt
1 C. sugar
1 T. dill seed
1 T. mustard seed
6 C. sliced cucumbers
1 C. sliced onion
1 C. green bell peppers

In a medium saucepan oven medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions, peppers, dill & mustard seeds in a large bowl.  Pour the vinegar mixture over the vegetables. Transfer to a sterile container & store in the fridge. Can easily be doubled.

Salsa

My neighbor, Jackie's, recipe:

8 c. peeled, chopped, drained tomatoes
2 1/2 c. chopped onions
1 1/2 c. chopped green peppers (I use a combination of red, yellow, orange & green)
1 c. seeded, chopped Jalapeno peppers
6 cloves minced garlic
1/3 c. sugar
1/3 c. vinegar
1 (12 oz) can tomato paste
1 (15 oz.) can tomato sauce
2 t. pepper
1/8 c. salt

Bring all ingredients to a boil for 10 minutes. Place in qt. canning jars & process in boiling bath for 30 minutes. Makes about 4 qts.
*I quadrupled this recipe twice to make our salsa this year. We have 50 qts. of salsa! This makes a mild/medium salsa. My 2 year old eats it & it's not too hot. If you want it hotter, just add more jalepenos.