Dorena’s Summer Pickles
- 8 Cucumbers, large, sliced thin
- 1 Onion, yellow, medium, sliced thin
- 1 Cup white Vinegar
- 2 cups granulated sugar
- 1/3 cup Salt
- 1 t Celery Seed
1. Combine the sliced cucumbers and the onions in a mixing bowl. Refrigerate until needed.
2. In a sauce pan, combine the vinegar, sugar, salt and celery seed and bring it to a boil to form a brine. Allow to cool at room temperature.
3. When the brine is cool, poor over the pickles and onions and allow to marry.
4. Pickles can be consumed after 24 hours, and will keep in the refrigerator for months.
5. Enjoy.
Chef Jeff’s Tomato & Cucumber Salad
- 1 Quart Tomatoes, fresh, large dice
- 1 Pint Cucumbers, seeded, medium dice
- 1/2 cup Onion, red, small shards
- 2 T Garlic, fresh, minced
- 2 T Olive Oil
- 1 T Red Wine Vinegar
- 1 t Black Pepper, coarse ground
- 1 t Salt, Kosher
1. Combine all the ingredients in a large mixing bowl until all ingredients are evenly distributed.
2. Refrigerate for at least one hour to allow the flavors to marry.
3. Serve and enjoy.
