Extend the Life of Your Produce

From pickled vegetables to homemade sauce we've got four ways to Extend the Life of Your Produce for you!
Extend the Life of Your Produce


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.
Chef Tip
      • Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Fruit Ice Cubes

      • 2 cups raspberries, blueberries strawberries or blackberries
      • 1½ teaspoons granulated sugar
      • 1½ teaspoons fresh lemon juice
      • 2 tablespoons water
      • In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

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
      • In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Homemade Tomato Soup

      • 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.