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"Bellyachers" (REFRIGERATOR PICKLES)
There was always a bowl of them on the table at every meal.
2-3 large salad cucumbers, peeled if desired
Salt
Fresh ground black pepper
White vinegar
Cider vinegar
Slice cucumbers quite thin (thinner than salad slices). Place in
covered bowl with enough water to cover and enough salt to make the
water QUITE salty. Refrigerate for 1-2 days. Drain, the slices should be somewhat limp. Add approx. 1/2 c. white vinegar and 1/2 c. cider vinegar and about a cup of water to cover. Add a good helping of fresh ground pepper. Refrigerate for another couple days and enjoy. You can try adding other herbs with the vinegar, also. They'll keep for quite some time in the refrigerator.
Easy Refrigerator Pickles (from Cooking Light Magazine)
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds (I used 1/4 ts of celery salt and cut the salt)
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion.
Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.
Tzaziki (Yogurt Dill Cucumber Sauce)
This cooling sauce tastes great with toasted bread, grilled meats, or
atop a bed of rice (or all three!). Tzaziki is the traditional sauce that is included in gyros and souvlaki (a pita sandwich made of skewered ground meats of all types).
16 ounces plain yogurt
Salt and pepper to taste
2 cucumbers, peeled, seeded, and grated
1 Tbsp chopped fresh dill
2 Tbsp olive oil
3 cloves garlic, peeled
½ lemon, juiced
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour
for best flavor.
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