Homemade Salsa is one of my favorites. This one is so simple I make it as often as I can.

Homemade Salsa Recipe

4 cups tomatoes (canned with juice may also be used)
1 green pepper, chopped
1 large onion, diced
2 to 3 Tbsp. lime juice (to taste)
1/4 tsp. garlic powder
2 Tbsp. cilantro, chopped
1 small, fresh jalapeño pepper, minced
salt and pepper

Cook all the ingredients in a large saucepan on medium heat for 20 minutes. Pour into hot, sterile quart jars and seal. Process in a pressure canner for 25 minutes. We use salsa frequently enough that we don’t have to can it. If you don’t can it, store it in the refrigerator. Makes 3 pints. 

These Homemade Garlic Pickles are so super easy with no canning! They are one of my favorites!

Homemade Garlic Pickles

2 heads of dill 1 clove garlic
2 Tbsp. pickling spices
1 hot pepper, cut into
4-5 pieces cucumbers, sliced
1 cup water
4 cups vinegar
1/2 cup salt, non-iodized

Mix first three ingredients and divide in 4-5 pint-sized jars. Add 1 piece of pepper to each jar. Pack sliced cucumbers into jars. Boil last three ingredients and pour over cucumbers. Refrigerate several weeks before serving. Makes 4-5 pints.
*These are great with hamburgers.

Fried Mushrooms, Zucchini, Onion Rings and Squash

Mushrooms, zucchini, onions, squash
flour
1 egg, beaten
1/2 cup milk
cracker crumbs
vegetable oil for frying
salt and pepper

Wash all the vegetables. Slice the zucchini, onions and squash into thin slices. Put some flour in a bowl. Put egg and milk in another bowl and mix. Place crackers crumbs into a bowl. Put the vegetable oil in a deep saucepan or fry pan and heat to 375° or until a few crumbs of cracker fry quickly. Dip vegetables into flour, then egg mixture, then cracker crumbs and fry until golden. Drain on paper towels. Salt and pepper to taste and serve hot with ranch dressing.

For more quick and easy recipes like these, check out our Dining On A Dime Cookbook!