Veggie Salad

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Another in the line of summer salads. This one is versatile...only add what your family loves!  If you think it will go well, and it isn't listed, throw it in!

Veggie Salad

1 pkg frozen corn (thawed) or fresh off the cob

1 cucumber or zucchini (or both!!)
1 pint cherry or grape tomatoes-halved
1-2 avocados sliced or diced
1-2 scallions or 1/2 onion chopped
1 can black olives drained and sliced
2 Tbsp lemon or lime juice
1-2 Tbsp coconut oil or bacon drippings
Salt & pepper to taste

Mix and serve.

Chile Verde

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We are loving this chile verde recipe lately. It's a great thing to keep on hand for those nights when a QUICK meal is needed!  I found it at Everyday Paleo.

Chile Verde


5 lb pork roast, cut into ½ inch cubes (can use chicken)
4 lbs tomatillos
4 cups chicken stock
1/4 cup coconut oil
1/2-1 yellow onion, diced
8 garlic cloves, minced
1 bunch cilantro
Juice from 2 lime
1-2 jalapeno
2 tablespoon cumin

1 teaspoon smoked paprika
1 teaspoon black pepper
Sea salt to taste
Cut meat into small cubes. Heat oil over medium high in a large cast iron pot and add the meat when oil is hot enough to sear.  Brown the meat for 4-5 minutes and remove and set aside.  Add the onions and garlic to the oil and drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down and add the cumin, paprika and black pepper to the onions and garlic and mix well.  Add the broth to the mixture and mix well, making sure to scrape the bottom of the pan.  Add the meat back and bring to a boil.  Turn down to low. 
While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pot and simmer for 2 to 2 ½ hours or until the meat is fall apart tender.  The sauce will thicken while cooking.


Cucumber Salad

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I saw this recipe on Preparedness Pro's facebook page. It sounds like a refreshing, tasty summer side dish!

Cucumber Salad

3 cucumbers

1-2 Tbsp. coarse sea salt or kosher salt (to taste)
3 Tbsp. sour cream OR Greek yogurt
1 Tbsp. finely chopped onion (optional)
1 Tbsp. fresh dill, chopped
1 Tbsp. vinegar
1 Tbsp. sugar (optional, adjust for taste)

Slice cucumbers into rounds.  Mix remaining ingredients together well. Stir into cucumbers, coating evenly. Refrigerate.

Sweet Pickles

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I am not a sweet pickle fan. I do not eat sweet relish in or on anything except 1000 Island Dressing.  However, as sweet pickles were requested for one of my classes, I searched out a good sweet pickle recipe.  These are actually good and I can now enjoy a sweet pickle once in a while.  Use the same brine with diced cucumbers and an added red bell pepper to make sweet pickle relish. 


Sweet Pickles

1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 tsp ground turmeric
1/2 tsp. mustard seed
2 pounds cucumbers
1-2 sweet onions (optional)

In a small saucepan, combine apple cider vinegar, salt, sugar, turmeric and mustard seed. Bring to a boil and let boil for 5 minutes. Meanwhile slice onion and cucumbers.  Loosely pack in a quart jar. Pour cooled liquid over the vegetables and refrigerate for 24 hours.

If canning, do a BWB for 10 minutes after filling jars.

Yield 2 pints

Dill Pickle Relish

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I found this recipe at Food.com. I made it using mostly zucchini, along with some cucumbers, and without the sugar and cornstarch. It yielded 7 12 oz jars and 6 pints.  

Dill Pickle Relish


  • 8 lbs cucumbers
  • 5 to 8 sweet onions
  • 2/3 cup pickling salt
  • 8 cups white vinegar
  • 2 cups sugar
  • 10 to 13 garlic cloves, minced
  • 5 heaping teaspoons dill seeds
  • 5 heaping teaspoons mustard seeds
  • 5 heaping teaspoons celery seeds
  • 1 heaping teaspoons turmeric
  • 5 heaping tablespoons cornstarch

Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.

Remove from heat, add the turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

Beef Jerky

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I found this excellent recipe at The Domestic Man. I prepare it often!

Beef Jerky


3 lb roast (London Broil recommended)
1/2 cup tamari sauce or coconut aminos
1 tbsp granulated garlic
1 tbsp coarse-ground pepper
1 tbsp sea salt
1 tbsp liquid smoke (optional, I don't use because of the MSG)
1 tsp Worcestershire sauce
1/2 cup water
Trim the fat off your roast. If you are using grass-fed beef, you’ll want to leave a little of the fat still on the beef since it’s highly nutritious. Keep in mind that the more fat you keep, the quicker the meat will spoil. 
Slice beef thinly.
Mix the remaining ingredients with the sliced meat. Mix around well to ensue meat is entirely covered. 
Let marinate at the very least 3 hours but better, overnight. Stir around now and then. 
Arrange in smoker and smoke for 4-6 hours, depending on thickness of meat and how dry you like it.  


Zucchini Relish

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This is another version of zucchini relish. It's spicier, sweeter and has more depth of flavor than the simple version I have also posted.

Zucchini Relish

Soak Together:

20 cups peeled, sliced, chopped zucchini
6 cups onion
8 red bell peppers
10 Tbsp. salt

Grate zucchini, onion and bell peppers in a food processor or by hand.  Mix in salt in a large bowl and let sit overnight.  In the morning, drain and rinse well. Drain well before beginning next steps.

Mix:

6 cups sugar
2 Tbsp cornstarch
2 tsp turmeric
6 cups vinegar
2 tsp black pepper
2 tsp celery seed

Place shredded veggies in a heavy pan and add all MIX ingredients.  Stir and bring to a boil. Boil for 30 minutes. 

Prepare sterilized jars. Fill with relish, cap and boiling water bath for 10 minutes for pints. 

Yield: about 16 pints


Simple Zucchini Dill Relish

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If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish! 

Simple Zucchini Dill Relish

10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups apple cider vinegar
1/4 cup dill seeds or weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.