by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
by Diane Jennings on August 12, 2009 in Sides, Vegetables
I created and perfected this recipe over the last 10 years to use up an abundance of cucumbers that have been given to me. I love that they don’t require processing in a hot water bath canner, and they stay crisp and crunchy!
Stir brine ingredients to dissolve salt as much as possible.
In quart jars or any airtight container that can be used in the fridge, pack fresh whole cucumbers or peeled and sliced cucumbers, adding sliced onion, peppercorns, garlic and hot peppers if used, equally among the jars/containers. Stir brine again and pour over cucumbers to cover, then cover tightly and place in the fridge.
You may also use small zucchini squash in this recipe or in almost any pickling recipe that calls for cucumbers, including relishes, chow chow, piccalilli and my favorite, bread and butter pickles.
For the refrigerator pickles, I’d use equal parts cucumbers and small zucchini if using the squash in this recipe.
According to how many cucumbers you have, you may need more onion and garlic and more brine to cover your cucumbers. These have to stay refrigerated because they’re not processed in a canner for long storage. However, they will keep indefinitely in the fridge, if they last that long. Hope they turn out well for you.
by jess and filed in Rice, Sides
I’m pretty much completely in love with rice, but I always have to add things to other recipes I try in order to give it as much flavor as I like! So, here’s my light, easy version. Delicious with grilled chicken for a healthy dinner!
by Stella B's Kitchen and filed in Sides, Vegetables
A light dish to serve with salmon or steak that can be prepped the day before.
by Becca @ Amuse Your Bouche and filed in Sides, Vegetables
Roasted green beans are so much more appealing than those which have been boiled to oblivion—nutty and slightly crunchy, with creamy feta and the slight tang of lemon.
by kissmywhisk and filed in Sides, Vegetables
Brussels Sprouts make for a quick and healthy side dish. Give this tasty Asian version a try!
by Jen @ Peanut Butter and Peppers and filed in Sides, Vegetables
A quick and healthy dish full of fresh snow peas, sliced zucchini and shrimp with a buttery, yet light garlic taste. Perfect for one meal or a side dish for 2.
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Comments
nataleafromok on 8.12.2009
Mmmmmm, they look good. I’ve given away a bunch of cucumbers but now I wish I had kept them all. Do you know how long they do last in the fridge?
Diane Jennings on 9.7.2009
Natalea, these last indefinitely as long as they’re kept refrigerated. I’ve had some in my fridge for 6 months now and they’re still great.
cookarammamama on 3.27.2010
I love the flavor of dill and thought I might miss it in this recipe. I added about a tsp. of dill leaf and seed mixture to each quart I made. I’ll post how they taste in the next couple of days. Thanks for the EASY recipe. I love that it had ingredients that I keep. So many call for other spices added. Give me the traditional versions any day!!
cookarammamama on 3.28.2010
Ooooo… They turned out heavenly!! So crunchy! Thanks, Diane!!
Diane Jennings on 3.28.2010
Glad you liked the pickles, Cookarammamama!
monze on 5.28.2011
Hi Diane, I just did a quart size jar of this recipe. How long before they will be ready? This is my first time gardening and making pickles. Thanks for the recipe!!
lawwifejess on 7.10.2011
Thank you so much for the recipe. I didn’t use the hot peppers and these turned out wonderful! So easy, too!
sarahpennebaker on 7.20.2011
I just put up 4 jars of these. How long do you let them sit? I’m so excited!
Diane Jennings on 7.28.2011
You can eat these immediately, but for full flavor I’d wait at least 3 or 4 days for full flavor, especially for whole cucumbers. Sliced cukes will be ready a bit sooner. Hope you all enjoy them!
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