Tag: Veggies
Simple Refrigerator Pickles
Dilled Cucumber Salad
There are so many variations of cucumber salad but this one is our favorite
Easy prep, crisp cukes, the kick of fresh dill and the light sweetness of honey… it’s no wonder there are rarely any leftovers!
The most important step in this recipe is salting the cucumbers. Cucumbers naturally retain water, so salting them for about 20 minutes draws out the excess water that would otherwise dilute the vinaigrette you’ll be making
I’m using a large English cucumber which is mostly seedless
This is about 2 teaspoons of kosher salt, there’s really not a need to measure – you just need two healthy pinches of salt to sprinkle over the cucumber slices
Slice very thinly. I’ve used the large side of my box grater because I was too lazy to get my mandolin out. The skin on the English cucumbers is thin so there is no need to peel them
Place the cucumbers in a colander over the sink or a bowl and salt generously. Let sit for about 20 minutes, tossing once or twice to make sure all of the cukes are salted
Measure out 3 tablespoons of white balsamic vinegar, 1 tablespoon of honey, 1 tablespoon of fresh dill, 2 teaspoons of Dijon mustard, 1 teaspoon each kosher salt and black pepper
Thinly slice half of a medium red onion, about 1/3 of a cup
A couple of notes here: you can use whatever vinegar you prefer. Apple cider or even red wine vinegar would work just as well. I happen to like the mild flavor of the white balsamic. It adds the acid without the harsh bite
And feel free to add more or less red onions. Some people LOVE raw onions in their salad. The good thing about the vinaigrette is that it will mellow the sharpness of the onions
In a large bowl, whisk together the vinegar, honey, mustard, kosher salt and black pepper
Toss in the sliced onion and chopped fresh dill
Thoroughly rinse the cucumber slices to remove all of the salt. I usually choose a random slice or two to taste test just to make sure they’re not salty
Pat dry and add to the bowl. Toss to combine and chill for about a half hour
This recipe is for 4 servings, feel free to double or triple depending upon the size of your crowd
Enjoy!
Simply Sundays! ~ Dilled Cucumber Salad
Ingredients
1 English cucumber
2 teaspoons of kosher salt
3 tablespoons of white balsamic vinegar
1 tablespoon of honey
1 tablespoon of fresh dill
2 teaspoons of Dijon mustard
1 teaspoon each kosher salt and black pepper
1/3 of a cup medium red onion
Directions
Thinly slice cucumber; place the slices in a colander over the sink or a bowl and salt generously Let sit for about 20 minutes, tossing once or twice to make sure all of the cukes are salted
Measure out 3 tablespoons of white balsamic vinegar, 1 tablespoon of honey, 1 tablespoon of fresh dill, 2 teaspoons of Dijon mustard, 1 teaspoon each kosher salt and black pepper; thinly slice 1/3 of a cup medium red onion
In a large bowl, whisk together the vinegar, honey, mustard, kosher salt and black pepper; toss in the sliced onion and chopped fresh dill
Thoroughly rinse the cucumber slices to remove all of the salt; pat dry and add to the bowl. Toss to combine and chill for about a half hour
Tools used to make this recipe
© Simply Sundays 2017
All rights reserved
Slow Cooker Garlic & Herb Mushrooms
The combination of herbs, garlic and butter compliment these mushrooms perfectly and guess what? It’s as easy as throwing all of the ingredients in your slow cooker so you can get on with the rest of your day!
Only 5 minutes of prep and 4 hours in the slow cooker and you’re ready to go!
It’ll probably take you longer to get your slow cooker out of the cabinet and set up on the counter!
Wipe 24 ounces of mushrooms clean with a paper towel
I used baby bellas but you can use white mushrooms as well
Cut any large mushrooms in quarters or halves to make sure they are all evenly sized
Toss them all in your slow cooker
Next we will need 4 garlic cloves, 1 teaspoon each of dry basil, dry oregano, kosher salt, black pepper, 1/2 cup chicken stock (you can also use vegetable broth if you prefer) 2 tablespoons of butter and 2 tablespoons of fresh parsley
Click on our links to make your own chicken stock or veggie broth
Note – if using chicken stock, add a little less salt as chicken stock tends to have a higher salt content than vegetable broth
Add the stock and spices to the mushrooms
Mince the garlic and chop the parsley then add to the mushrooms along with the butter
Give it a stir
Cover and set to low for 3-4 hours
Remove the mushrooms to a bowl with a slotted spoon
Behold! Earthy, garlicky deliciousness!
These tasty mushrooms are great served with steak, chicken or even meaty enough to serve up on their own!
Enjoy!
Simply Sundays! ~ Slow Cooker Garlic & Herb Mushrooms
Ingredients
24 ounces of mushrooms
4 minced garlic cloves
1 teaspoon dry basil
1 teaspoon oregano
1 teaspoon kosher salt (less if using chicken broth)
black pepper
1/2 cup chicken stock (or vegetable broth)
2 tablespoons of butter
2 tablespoons of chopped, fresh parsley
Directions
Wipe 24 ounces of mushrooms clean with a paper towel; cut the very large mushrooms in quarters or halves to make sure they are all evenly sized; toss them all in your slow cooker
Assemble 1 teaspoon each of dry basil, dry oregano, kosher salt, black pepper, 1/2 cup of chicken stock (or vegetable broth) 2 tablespoons of butter, 4 minced garlic cloves, and 2 tablespoons of chopped fresh parsley; add all ingredients to the slow cooker and stir to combine
Cover and set to low for 3-4 hours; remove to a bowl with a slotted spoon and serve
Tools used to make this recipe
Pyrex 3-Piece Glass Measuring Cup Set
© Simply Sundays 2016
All rights reserved
Pickled Jalapenos
I happened to spy some beautifully green and delicious looking jalapenos at the farmers market this week. I didn’t quite have a plan for them, but I knew I had to take them home
I was sure I’d use some in a batch of Garden Fresh Salsa and was certain that my husband would roast some up to blend and add to oh-just-about-everything
How about pickling them?! Toss in a salad, add to a sandwich, layer on nachos… yup. Done and done.
I bought a pound of these delicious bad boys, rinsed them and sliced into thin rings
Note I’m wearing a glove… I don’t care how good you wash your hands after slicing hot peppers, you always seem to get an eye itch and burn your eyeball out of its socket
I’ve left the seeds in but if you prefer a little less heat, remove the seeds and ribs before adding the jalapenos to the pickling liquid
The pickling juice is simply one cup each of vinegar and water, 2 smashed garlic cloves, 2 tablespoons of sugar and one tablespoon of kosher salt. That’s all she wrote
Add these ingredients to a small pot and bring to a boil on medium-high heat. Stir until the sugar and salt have dissolved and remove from heat
Add the sliced jalapenos to the pot, stir and let sit for about 15 minutes until slightly cooled
Remove the jalapenos and place into a large mason jar. These were exceptionally large peppers so I used a wide mouth pint and a half jar
Pour the pickling liquid over the peppers, cover and refrigerate
These Pickled Jalapenos will store in your fridge for up to 2 months as long as the peppers are covered by the liquid
Pretty sure they’ll be gobbled up before then!
Enjoy!
Simply Sundays! ~ Pickled Jalapenos
Ingredients
1 pound jalapenos
1 cup vinegar
1 cup water
2 garlic cloves, smashed
2 tablespoons sugar
1 tablespoon salt
Directions
Thinly slice one pound of fresh jalapenos; bring the vinegar, water, smashed garlic cloves, sugar and salt in a pot over medium high heat until the sugar and salt dissolve
Add the sliced jalapenos to the pot, stir and let sit for about 15 minutes until slightly cooled; remove the jalapenos and place into a large mason jar; pour the pickling liquid over the peppers, cover and refrigerate
These Pickled Jalapenos will store in your fridge for up to 2 months as long as the peppers are covered by the liquid
Tools used to make this recipe
Ball Jar Wide Mouth Pint and Half Jar
© Simply Sundays 2017
All rights reserved