Veggie & Pasta Salad

This is one of many recipes passed to me by Colleen Crook, my sister-in-law.

Cut firm tomatoes into bite size pieces and toss with chunky pieces of cucumber and green pepper.
Toss with cooked penne and drizzle with bottled sun-dried tomato and oregano dressing.
Sprinkle with grated mozzarella cheese.

Can great flavour get any easier?

FROZEN CUCUMBERS

1 ½ cups sugar 1 cup white vinegar
2 tsp pickling salt 2 tsp celery seeds
7 cups thinly sliced cucumbers 1 cup sliced onion
1 cup chopped peppers, green or red

Mix sugar, vinegar, salt and celery seeds in a large glass, ceramic or stainless steel bowl. Add vegetables and mix well. Let sit over night.

Place vegetables and brine in freezer bags or containers and freeze. To defrost, place in the refrigerator for 6-8 hours before serving.

A great alternative for end of season cucumbers when you had a bountiful crop and want a variety of recipes to enjoy during the winter months. I like this recipe because it is fast and when there are lots of preserve to do, for me, fast is good!