cucumbers

Half Sour Pickles

Total Time: 15 minutes

Makes: 1 half gallon jar

Half sour pickles are a big deli treat, but they’re easy to make at home. This is a quick way to make homemade pickles. No canning is needed to make these delicious pickles, just let them hang out in refrigerator for a week and you're good to go!

Ingredients

  • 5-8 Organic pickling cucumbers or however many you can fit into your jar

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon black peppercorns

  • few pieces of fresh dill (including roots and flowers)

  • 2 bay leaves

  • 3-6 cloves garlic lightly smashed

  • 1 dried chili pepper more if you like spicy (optional)

  • 1/4 cup sea salt

  • 4 cups water

  • a few sprinkles of additional whole coriander seeds and peppercorns to add on top

Preparation

  1. Wash your cucumbers.

  2. Dissolve your sea salt in the water.

  3. Coarsely grind up all the dry ingredients (coriander, mustard seeds, peppercorns) in a mortar/pestle.

  4. Put the cucumbers, dried chili pepper, and bay leaves in your jar.

  5. Put the slightly mashed garlic in the jar, then ground up spices, then pour the salt water mixture on top. Discard any left over brine mixture.

  6. Add a few pieces of fresh dill on top including the roots and flowers if desired (the roots and flowers will give your pickles a slightly stronger anise flavor).

  7. Sprinkle a little bit of your additional coriander seeds, and peppercorns. (about 1 teaspoon)

  8. Make sure your cucumbers are completely covered in the brine and close the jar (do this in the sink, in case you have overflow).

  9. Wash the jars under clean running water and dry with a towel.

  10. Place your pickles in the refrigerator. Let them sit and chill for at least 1 week, but check in 5 days to see if they're ready.

Serving Suggestion

Pickles would stay nice and crisp in the refrigerated for up to a month.

To learn more about cucumbers, click here!

Tomatillo Gazpacho

Tomatillo_Gazpacho_0.jpg

Total Time: 30 minutes

Servings: approximately 4

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting feta for the shrimp.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 3 cloves garlic, chopped

  • 1 English cucumber, halved lengthwise and seeded

  • 1 avocado, halved and pitted

  • 1 pound tomatillos, (see Tip), husks removed, chopped

  • 1 green bell pepper, chopped

  • 1-2 jalapeño peppers, seeded and chopped

  • 1 15-ounce can reduced-sodium chicken broth, or vegetable broth

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 12 ounces cooked and peeled shrimp, chopped

  • 1/4 cup green olives, chopped

  • 2 scallions, sliced

Preparation

  1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.

  2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.

  3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.

  4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Serving Suggestion

Serve with cheese quesadillas or some tortilla chips.

Tips & Notes

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutritional Information

327 calories, 18 g. fat, 0 mg. cholesterol, 793 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 26 g. protein, 1 mg. added sugars

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.