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Recipe of the Month

Spicy Thai Cucumber Salad

Spicy Thai Cucumber Salad
2 pounds English cucumbers, thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/4 cup chopped shallots or 1/4 cut chopped purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanuts
1/4 cup fresh cilantro, chopped

  1. Place sliced cucumber on a platter.
  2. Combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
  3. Remove from heat and allow to cool.
  4. Place shallots and chili pepper in vinegar mixture and stir.
  5. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.

(Source: Food.com)

Easy Kosher Dill Pickles

Easy Kosher Dill Pickles
8-10 small pickling cucumbers
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 heads fresh dill or 4 teaspoons dill seeds
4 small cloves garlic

  1. Fill canner with water and bring to a boil. Sanitize jars in boiling water for at least 10 minutes.
  2. Cut a thin slice from the ends of each cucumber and discard. Cut cucumbers into spears, chips, or leave whole.
  3. Combine vinegar, water, and salt in a saucepan and bring to a boil.
  4. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Feel free to add additional spices for interest, like hot chili flakes or pickling spice blends.
  5. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space). Put lids on the jars. Process in the canner for 10 minutes for pint jars.
  6. Remove jars from canner. Let sit for 24 hours. Store in cool, dark place for at least two weeks to let the flavors develop.
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