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REC: Sweet-Sour Freezer Pickle Chips, Yogurt-Cucumber Salad, Tzatziki

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Joined: Dec 9, 2005


Posted to Thread #1245 at 8:18 pm on Mar 24, 2006

The pickle chips and tzatziki are tried and true. The yogurt salad just sounds so good.

* Exported from MasterCook *

Sweet-Sour Freezer Pickle Chips

Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes

Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
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* Exported from MasterCook *

Yogurt-Cucumber Salad

Recipe By : Paula Wolfert- The Slow Mediterranean Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber -- peeled and seeded
2 cups plain yogurt
2 large cloves garlic -- crushed
3 tablespoons chopped fresh mint or dill
1 tablespoon extra virgin olive oil

Dice or grate the cucumber, salt lightly and leave to drain. Rinse and drain the cucumber. Fold the cucumber into the yogurt. Add the garlic and correct the seasoning with salt. Stir in the chopped herbs and dribble a little olive oil on top.
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* Exported from MasterCook *


Recipe By : Bubba/New Orleans
Serving Size : 1 Preparation Time :0:00
Categories : Bubba's Recipes Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh unflavored yogurt
1 medium cucumber -- peeled and coarsely
4 cloves garlic -- crushed
2 tablesppons olive oil
1/2 teaspoon dried dillweed (not fresh)
salt and freshly ground pepper to taste
additional olive oil for garnish

1. Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours.
2. Place the grated cucumber in another colander and allow to drain for two hours.
3. Mix together all ingredients except the additional olive oil and chill. Place in
serving dishes or platter and drizzle additional olive oil on top. Serve as a
spread for pita and flat breads or anything else you care to dip in it.

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NOTES : Serve with pita bread. I also served chilled steamed prawns which are always good with this dip as well.

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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