Pickled Vegetables

• • • 2½ cups sliced carrots (about ¼-inch thick)
    • 2 cups sliced cucumbers (about ¼-inch thick)
    • 2 bay leaves
    • 2 garlic cloves, thinly sliced 
    • 3 cups distilled white vinegar 
    • 2 cups granulated sugar 
    • 1 cup water
    • 3 tablespoons salt
    • 2 teaspoons dried dill 
    • 1½ teaspoons whole black peppercorns 
    • 1½ teaspoons yellow mustard seed
    • 1 teaspoon coriander seed 

• • • Fill 2 (1-quart) glass jars with carrots and cucumbers.
    • In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Fruit Ice Cubes

• • • 2 cups raspberries, blueberries strawberries or blackberries
    • 1½ teaspoons granulated sugar
    • 1½ teaspoons fresh lemon juice
    • 2 tablespoons water

Vegetable Soup

• • • 2 cans (19-ounces each) vegetable soup
    • 3 cups greens such as baby arugula or chopped kale or spinach
    • ¼ cup shaved or grated Parmesan cheese

• • • 5 garlic cloves, crushed with press
    • ¼ cup extra virgin olive oil
    • ½ teaspoon crushed red pepper flakes
    • 1 medium yellow onion, chopped 
    • 1½ teaspoons salt 
    • 5½ cups chopped tomatoes (about 7 medium)
    • 1 tablespoon Italian seasoning 
    • 1 teaspoon ground black pepper 
    • 1 tablespoon granulated sugar 
    • 1 tablespoon red wine vinegar 

• • • In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
    • Stir in sugar and vinegar; transfer to blender and purée.

Visit your local Brookshire Brothers for all of your produce needs.