Tuesday, August 18, 2009

Cool Down

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!

Refrigerator Pickles
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
coarse salt
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.