The first day of fall has hit the Midwestern region and it seems that gardens are producing a bounty of veggies that need to be picked and processed before the cooler temperatures set in. Once again, a few local growers were kind enough to share an abundance of beautiful produce that was beyond what they could consume. I was thrilled to see a small bag of assorted hot peppers in the mix. The orange, red, and green, color combination would make for a beautiful display in canning jars. Because I would only have enough to fill one large jar, I decided to make refrigerator pickled peppers rather than canning them with a water bath method. This is a quick and simple way to make the great tasting flavor of the peppers last as they sit on the refrigerator shelf and marinate in the sweet and spicy vinegar solution. Use these peppers to top an Italian salad or to add some flavor to a grilled sandwich. Simply delicious!
Sweet and Spicy Pickled Peppers
2-4 cups sliced peppers
2 cups white vinegar
1⅓ cup water
1 tablespoon canning salt
2 tsp sugar
Canning jar(s) with tight fitting lid(s)
Wash jar(s) with warm soapy water; air dry. Pack the sliced peppers in jar(s). Set jar(s) aside.
In a saucepan, combine vinegar, water, salt, and sugar. Stir to dissolve sugar completely. Bring to a simmer over medium heat. Remove from heat and let cool.
Pour mixture over the peppers making sure they are completely covered. Twist on a tight fitting lid and store in the refrigerator. As the peppers sit, the flavors will develop. Store refrigerated for 4-6 weeks.
What any easy way to provide your dog with a great snack from your own kitchen…
I was pleasantly surprised this week when a co-worker brought in a big bag of freshly picked pickling cucumbers and plopped them on the break room table. She announced that the cucumbers were from her father’s garden and that anyone was welcome to take as many as they liked. Straight away, I scooped up a good majority of the pickles and packed them away for one of my favorite summer projects. When I returned home from work that evening, I began the task at hand, slicing the veggies for my refreshing refrigerator pickles. 
On a recent Saturday outing, my family and I stumbled upon a quaint new restaurant in the middle of our town square featuring Mexican cuisine. As we were seated in the festive dining room, a heaping basket of freshly made chips and salsa was delivered to the table. Looking over the extensive menu, I was excited to find a chicken dish that seemed fresh and flavorful with simple ingredients. I immediately requested the dish and continued to munch on the crispy chips and spicy salsa while listening to the sounds of the lively Mexican music streaming through the sound system. 
There are very few recipes that I bake where I don’t use oatmeal as an ingredient in some form or another. I often stir a handful of oatmeal into the batter for cakes, cookies, and muffins. Or, I might sprinkle oats over the top of the batter just before popping pans into the oven. I even stir oats into my ground beef when making meatloaf, hamburgers, or meatballs. I’m a big fan of the flavor, texture, and health benefit that oats can bring to many recipes. 
Simply Made Kitchen and Crafts 