Back in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family. I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc. And jams and jellies too. It all got eaten. It's not practical anymore for me to do any of that stuff with just the two of us in the house. It would never ever get eaten. i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue. They are more like small pickled vegetable salads, feeding just two people, but they're great! There are four different versions!
Cabbage and Fennel . . .
Carrot and Radish . . .
Beetroot and Horseradish . . .
Cucumber and Dill . . .
Each one colourful, crisp, delicious and healthy.
Perfect for a salad buffet. They do only make 2 servings a piece, but could very easily be multiplied up to serve more.
You make a simple seasoned vinegar and then add different things depending on the version you are making. I did the cucumber and dill version and it was fabulous!
They are fantastic with grilled meats, on burgers and sandwiches, on a salad plate with perhaps some cottage chees, etc. Quick, simple, delicious and healthy!! Works for me!
*Same Day Summer Pickles*Serves 2 Printable Recipe
A super simple meal accompaniment for the summer which makes great use of the fresh summer produce. There are 4 versions, each pickle serving two. Heart healthy and delicious!
For the seasoned vinegar:4 tsp cider or white wine vinegar1/4 tsp granulated sugar1/4 tsp saltFor the Cucumber and Dill:115g (4 ounces) cucumber, very thinly sliced1 shallot, peeled and very thinly sliced1/2 tsp mustard seeds1 TBS chopped fresh dillFor the Beetroot and Horseradish:1/2 pound cooked beetroot, peeled and cut into thin sticks1/2 tsp grated fresh horseradish2 tsp chopped fresh dill Cabbage and Fennel:115g (4 ounces) firm cabbage, thinly shredded55g (2 ounces) fennel, thinly sliced1/4 tsp fennel seeds1 TBS chopped fresh corianderCarrot and Radish:115 (4 oz) carrot, peeled and then thinly sliced using a vegetable peeler, into long thin strips4 radishes, thinly sliced1/2 small red onion, peeled and thinly sliced1 TBS chopped fresh parsley, chives or basil
Mix the vinegar ingredients together to combine. Toss together the ingedients for each pickle with one quanitity of seasoned vinegar. Eat straight away, or cover and keep in the refrigerator until ready to use, leaving out at room temperature for 10 minutes, prior to eating. Best eaten on the day of preparation.
Note - Why not make a variety of these. They are great on salads, in sandwiches, burgers, etc. Add some color and crunch!
I hope you'll give them a go! Bon Appetit!
