Lots of cucumbers in your garden? These pickles aren’t that hard to make and you can enjoy your harvest much longer.
Combine all of the ingredients in a stockpot. Simmer for three to four hours. Puree or cook down extra salsa and allow it to cool completely before freezing to preserve freshness. Make sure some space is left in containers or…
The traditional taste of tzatziki, a refreshing staple on Greek tables, comes through in this slimmed down version that uses cottage cheese. Mezze are small dishes served as appetizers…made even better with a glass of white wine.
Lactic acid fermentation relies on beneficial cultures to break down natural sugars in pickled products producing a variety of healthful substances, like lactic acid bacteria, helpful in aiding digestion and maintaining the nutritional benefits of foods. These cucumber pickles (you can also use zucchini, if preferred) undergo a relatively short fermentation period in the refrigerator so you’ll have to wait awhile to enjoy these pickles but they turn out perfectly crispy and crunchy, just the way everyone likes them.
A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.
Try this sweet and spicy combination at your next party.