| |
| |
| Our Collection |
| Hors d'Oeuvres |
| Soups & Salads |
| Entrees |
| Desserts |
| Pastries |
| Marinades |
| |
 |
|
|
| |
Refrigerator Pickles |
| |
|
| |
|
|
| |
Amount |
|
Item |
| |
6 cup
|
|
unpeeled cucumbers, sliced thin |
| |
1 cup
|
|
sweet onions, sliced thin |
| |
1 1/2 cup
|
|
green bell pepper, sliced thin |
| |
1 1/2 cup
|
|
granulated sugar |
| |
1 cup
|
|
apple cider vinegar |
| |
1 tbsp
|
|
kosher salt |
| |
3 tsp
|
|
fresh dill |
|
| |
|
| |
Directions: |
| |
|
| |
Using a mandolin, slice cucumbers, onions and bell pepper, mix together in a non-reactive bowl. Prepare a sauce from the other ingredients, whisking to allow sugar and salt to dissolve. Pour liquid over all and let set for an hour, stirring occasionally. Put into quart jars and refrigerate for 24 hours before opening. These pickles can be kept for 4-6 weeks. |
| |
|
| |
Chef Notes: |
| |
|
| |
Great served with a pulled pork or brisket sandwich.
|
| |
| |
|
