Tuesday, August 18, 2009
With temperatures in the high 80s, I'm searching for fare that does not require turning on the oven. Martha Stewart's FOOD magazine has recipies with only a few ingredients and little prep work. Here is a way to use the many cucumbers that the farm is yielding this week!
2 lbs cucumbers, sliced 1/2 inch thick on the diagonal (8 cups)
1 med sweet onion, sliced 1/4 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
2 cups sugar
1 cup cider vinegar
1 tsp celery seed
1 tsp mustard seed
1. In a colander set over a medium bowl, toss cucumbers, onion, and celery with 1 1/2 tsp salt. Set aside to drain for 30 minutes, tossing occassionally. In a small bowl, combine sugar, vinegar, celery seed and mustard seed. Stir until sugar is dissolved.
2. Move cucumber mix into a container for storing (a clean jar, airtight container or a ziplock). Pour liquid mix over. Refridgerate at least 8 hours (or up to 2 weeks).
The color BLUE seems to be calling me lately. These delicious green pickles will look mouthwatering in a pretty blue bowl at our next beachside cookout.
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