Pickled Cucumbers

I know… pickled cucumbers…wouldn’t that just be pickles?  No…Actually pickles take a lot longer to pickle.  This is a quick way to have a pickled cucumber without the fuss of canning and preserving.

Ingredients

6 small pickling cucumbers

5 tbsp white wine vinegar

2 cups cold water

1 tbsp salt

2 tsp sugar

10 black peppercorns

1 garlic clove

1 bunch fresh dill sprigs (optional)

Large lidded jar (mayonnaise jars work well for this)

Directions

Cut each cucumber lengthwise into 6 spears.  Mix the wine vinegar, water, salt and sugar together.  Crush a few of the peppercorns and leave the rest whole – add to the liquid.  Cut garlic clove in ½.  Arrange cuke spears in the jar.  Pour liquid over the spears and add garlic and dill sprigs.  Make sure spears are completely submerged in liquid.  Cover and store in fridge for at least two days before eating.

© Crackerberries 2011

BANANA SALAD

Bananas, vinegar, peanuts and an egg…all good for you; put them together with a few other ingredients and wham-bam! My friend, Jody Kusant made this versatile recipe that you can eat for breakfast, or a snack in the middle of the day, it even works as a delectable dessert and it will cure that midnight belly craving too.

1 egg
1 tsp butter
1 scant cup sugar
3 Tbsp water
2 Tbsp vinegar
2 Tbsp evaporated milk and or half & half
¼ cup peanuts
3-4 bananas



Beat egg well; add butter, sugar, vinegar and water and mix well. Cook over medium high heat until mixture thickens (STIRRING CONSTANTLY); will thicken more as it cools. Cool, add milk. Pour over sliced bananas (used three today, but you can use more) and sprinkle with honey roasted peanuts. Toss lightly; will keep in refrigerator for several days.


© Crackerberries 2011