Pinterest how I love you and all your ways of drawing me back to pin over and over again.
One of the many things I love about Pinterest is the scrolling. I will scroll for hours, kinda relaxing if you ask me. Plus, at night it will put me right to sleep. The fascination with Pinterest has cured my obsessive addiction to recycled magazines and the piles of messes that I would make all over the kitchen table with my rubber cement and photo albums. That probably dates me just a tad but that’s fine, someone told me once that I was Pinterest before Pinterest was born. Yes, this is probably true. Yes, I still have a bunch of those albums full of dreams that I had created as a kid but now Pinterest has brought all that to one spot and my boards are full of all kinds of party ideas, cooking projects, diy projects, future home plans for three different life styles and heck there is even a board for my funeral. See I like to plan ahead! Anywhooooo, back to the purpose of this post.
Canning. As you all know (at least those of you that read my posts) we are big canning people at our house. We can inside, outside and would can upside down if we could but still haven’t mastered that part where all the blood rushes to our heads. Well, of course I have plenty of recipes posted to the canning board – over 400 actually. See I am not the kind of person that likes to go by the recipe that I post either. I see the list of ingredients, I ponder on the flavors in my head and see if my mouth waters then look to see if there is any thing in their that would kill me or hurt the boyfriends belly. Soooooo, with this in mind the recipes never stay the same. Rarely do I write down what I do change the recipe to.
This time some of you have asked for the ingredient list for a certain cucumber salad that we posted pictures of this last weekend. My apologies straight up for not getting this on-line yesterday. My day got out of hand. Yes, I realize that is a bad excuse so please forgive me anyways. I found this cucumber salad on Pinterest, actually it was from a website known as: http:a42.fb7.myftpupload.com. Interesting website address but what the heck that’s where it was. This is how the original recipe read.
Refrigerator Cucumber Salad
4 thinly slice cucumbers
1 large sliced red onion
Large sliced green peppers (or color of your choice)
Salt – 1 tbsp.
White Vinegar – 2 cups
Sugar – 1 1/2 cups (for my family I cut the sugar in half but if I was taking it somewhere I would add the sugar)
Celery Flakes – 1 tsp.
Red Pepper Flakes – 1 tsp.
Mix cucumbers, onions, celery flakes and pepper flakes in a pot and bring to a boil remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Makes 2 quart jars – amount will differ based on the size of your veggies. I made mine with fresh from the garden so they may have been smaller than store bought.
Now that you have read exactly what she had posted. You can imagine me sitting back thinking how to upscale, redo, switch it up and so on in my head. It all sounds pretty good but around our house we love flavors! Boyfriend and I have dedicated one massive drawer to spices and have left the stirring spoons to two smaller drawers simply because we have our priorities and that happens to be the spices.
All the above ingredients surly were added except we changed up the peppers. Boyfriend cant stand the green peppers so we chopped and slivered the little peppers of many colors – yellow, red, and orange. Plus, this adds the beautiful colors that you see in the jars.
Yes, we added the onion but since I a ma freak for onions I added more then what she called for. No celery flakes were added. Yes, we used the vinegar and the half amount of sugar but here is where we changed things up. We added Worcestershire Sauce at least 3 dashes to the vinegar and sugar as it cooked down on the stove top. We added more red pepper flakes then the recipe called for because we like things spicy and we added a mesquite flavoring mix and a tsp. of mustard seed to each jar to really add a kick.
Now I was listening to a chat a couple weeks back where an expert in home canning (who I have come to admire greatly and have heeded her warnings) say that you should never use a recipe from Pinterest and only use the recipes from the Ball Canning Book. This I agree with if you really want to make sure that you are following the instructions to a “T”. This is also the best advise when you are cooking for a crowd. Please, please, please do not do this whole canning thing and then feed strangers if you don’t know what you are doing. Please follow all instructions for canning this recipe and any other recipe for that matter. There are plenty of books and websites that give you the proper timing for each recipe that you are working with so please, we beg you please follow the instructions.
Danger!! Danger, Will Robinson!!
You see, I grew up in a house of canners and houligans. My background runs deep and I am a bit of a rebel so don’t try these recipes and then come blasting me for them later if others get sick, injured or show up dead because you did something wrong. It’s like watching the car shows on tv and seeing the warnings on the screen with the black background and the white text. Just saying.
“Do not try these stunts at home”.
There. That is our warning label. 😉
Don’t you just love the world we live in now-a-days.