Here are the recipes I used:
Salsa:
1 large tomato, diced
1/2 white/yellow onion, finely minced
1 garlic clove, minced
1/2 bunch of cilantro, washed and chopped
1-2 jalapeños, seeded and minced (you can leave the seeds in if you want a hotter flavor)
1 lime, juiced
2 big pinches of salt
1/2 white/yellow onion, finely minced
1 garlic clove, minced
1/2 bunch of cilantro, washed and chopped
1-2 jalapeños, seeded and minced (you can leave the seeds in if you want a hotter flavor)
1 lime, juiced
2 big pinches of salt
Directions:
In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over vegetable mixture; toss to coat. Simmer 1 1/2 hr, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired.Jar and process, 35 minutes for pint jars and 45 minutes for quart jars.
Pickles (cold pressed method):
Steralize jars & lids.
Pack in spears of cucumbers so it is very tight. Lay smaller ones at top. Get some dills—stem & flower. Two medium cloves of garlic. Make brine—3 cups water, 2 cups white vinegar, and ¼ pickling salt. Stir & bring to boil—keep simmer until ready to pour into jars. Leave ½ headroom in jar, but make sure you’ve covered cucumbers. Take a clean cloth and wipe rim of jar very well so you can get a good seal. Take sterilized seal and place over rim and tighten band. Jar will be hot so be careful—use cloth or oven glove to protect hands. Place jar in bowling water bath for 15 minutes, then remove. Leave on countertop for 24-48 hours. Jars should seal—you will hear a popping noise from the lids becoming concave. Pickles will be ready to eat in 4-6 weeks.