Monday Monday! Here’s wishing you a spectacular day! It’s was a busy week here at
The Cottage Market…
We had our first Monday of the month It’s a Cinch gathering…great tips to keep your doggie safe during the Summer Time…some fun vintage graphics… 25 Awesome Salad recipes and Junkin Joe had his first linky party which by the way is staying open till the next episode of JJ so stop by if you have the time! An interesting trip down the rabbit hole that included jelly bean masterpieces (a must see) and a yummy What’s Cooking!
Now it is time to start the new week with
Talk about an EZ PZ recipe…this one could not be more simple and not only is it tasty…it’s HEALTHY!!!
A Quick Pickle!
2 large cucumbers of your choice sliced thin
(I usually use English Seedless…but this one is fresh from the farm and fabulous!)
1 cup of apple cider vinegar
2 tablespoons of sugar
1 finely grated jalapeno pepper (optional)
3 cloves of finely grated garlic
8-10 thinly sliced scallions
(May I add…it works just fine with just the vinegar and sugar mixture also…you know I am all about you putting your own spin on recipes…so you can add and subtract without worry!)
The How To
Wash your cucumbers with a good scrub and then slice very thin…using a mandolin is highly recommended but if you do not have one…no worries…just take a nice sharp knife and slice…no need to remove the skin. Now place your cucumber slices on a baking sheet and lightly salt them evenly and let them sit for about 10 minutes.
While the cucumbers are sitting…take your cup of vinegar and place it in a little sauce pan…put the flame on low…add your sugar and stir…now raise the flame to about medium and stir till it comes to a low boil…as soon as you see that the sugar has dissolved…remove the pot from the heat.
Now take a nice clean mason jar and sprinkle 1/3 of your scallions…garlic…pepper corns and jalapenos on the bottom of the jar and then put 1/3 of the sliced cucumbers on top (your cucumbers have been lightly salted so there is not need to add salt:) …repeat…repeat ending with a layer of the pepper corns…scallions…garlic and jalapenos. Now take your vinegar mixture and pour it all into the jar…put the lid on and give it a few little shakes and then place in the fridge. You can start enjoying in about 4 hours and it will keep in the fridge for 1-2 weeks with a tight lid.
Eat as is (tasty low cal and healthy snack)…great as a sandwich topper…fabulous as an additive to salads (REALLY good) and then use your imagination…these are so incredibly easy and so yummy and a great way to use cucumbers! The bonus is you know what you are eating…no preservative…all fresh!!!
Surprise someone with a jar…a cool and refreshing treat!