Carrots make great additions to salads, but if they are pickled with a hint of smoky flavor just think what you could do with them. I have added them to egg salad, potato salad, and on sandwiches of all types. I also love them as toppings on all kinds of lettuce salads and of course just eaten out of the jar as a snack. This is a quick easy recipe to put up just a couple of pints of pickles, but you can double it if you like

Yields 2 pints (easily doubled)

Ingredients
1/2 tsp. whole yellow Mustard seed
1/2 tsp. fennel seed
1/2 tsp. celery seed
1/2 tsp. smoked paprika
1/2 tsp crushed red pepper
1 pound carrots, peeled and cut into 1/4 inch coins (cut on bias)
2 1/2 c. apple cider vinegar
1/2 c. sugar
1/2 tsp salt

Directions:

1. Place 1/4 teaspoon each if whole yellow mustard seed, fennel seed, celery seed, smoked paprika, and crushed red pepper in each sterilize  prepared pint jar.
2. Divide the peeled and sliced carrots between the 2 jars. Shake them to get the carrots to settle down in to the jars.
3. Bring the apple cider vinegar, sugar and salt to a boil over high heat, stirring to dissolve the sugar and salt.
4. Pour over the carrots into the prepared pint jars, leaving 1/1 inch head space. Wipe the rims and place the lids on the jars and screw on the bands until they're fingertip tight.
5. Process in a water-bath canner for 15 minutes, adjust for altitude if needed.
6. Turn off the heat source and let the jars sit for 5 minutes in the canner.
7. Remove and cool, after 24 hours check to seals. Store out of direct sunlight without the bands for up to a year.
   

Recipe from Beyond Canning by Autumn Giles

Squash is in season, and this is the time to take advantage of all the varieties at the peak of freshness. This recipe comes from HGL Farmers, they are at the Farmer's Market in Baxter County on Saturdays and Wednesdays across the street from the health food store. They have the best produce in the area! Join the Co-Op and get a great value on spices check out the Co-Op ...prices

Ingredients
1 1/2 c. white vinegar (357 g)
1 1/2 c. water (356 g)
1/3 c. sliced shallots
1 T. kosher salt
1 T. sugar
1 T. black peppercorns
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. crushed red pepper
3 garlic cloves, crushed
1 bay leaf

2 1/2 c. baby patty pan squash , divided
4 tarragon sprigs
4 green onions (green Parts only), halved lengthwise
1 lemon wedge

Directions

• Combine the liquids with the first 12 ingredients in a medium saucepan.
• Bring to a boil, stirring until sugar dissolves
• Place half the squash (1 1/4 c.) in a 1-quart canning jar
• Add the tarragon, onions and lemon
• Add the remaining squash to the jar
• Top with the hot vinegar herb mixture.
• Cover and seal
• Refrigerate 2 days

A great appetizer or just a snack!
this has roasted red pepper and basil on top.







Ingredients:
8 oz. feta cheese, crumbled
1/4 c. fresh tarragon (1 T. dried)
1/4 c. fresh chives, chopped
2 T. fresh thyme
1/4 c. extra virgin olive oil
Freshly ground black pepper
6 pita bread rounds

Directions:
Combine cheese, tarragon, thyme, chives and pepper in a medium bowl. Toss the mixtures with the oil and let stand for 1 to 3 hours at room temperature.

When ready to serve, preheat the broiler.

Toast the pitas lightly in the toaster or toaster oven. Cut into quarters or sixths and top each piece with a tablespoon or more of the cheese mixture.

Place the pieces on a baking sheet and broil about 5 inches from the heat for 1 minute or until the cheese just begins to bubble.
Serve hot or warm.

Recipe from: Our Favorite Recipes Cookbook
A Collection by
Hummingbird Hideaway Resort