I started with a wilted cucumber salad based on the one from Molli Katzen's Enchanted Broccoli Forest cookbook. The recipe called for 4 medium cucumbers, but I used 2 fair sized field cucumbers and it filled the jar right to the top.
Wilted Cucumber Salad
adapted from The Enchanted Broccoli Forest
2/3 cup white wine vinegar
1/3 cup water
4 tbps sugar
1 tsp salt
1/2 cup thinly sliced onion
2 large field cucumbers peeled and thinly sliced
2 tsp dried dillground black pepper
Heat the vinegar, water, sugar, and salt in a saucepan just until boiling.
Place the cucumber and onion slices in a heat-proof bowl, and pour the liquid over the veggies. Allow to cool.
Add the dill and black pepper then transfer everything to a large jar with a tight fitting lid and refrigerate overnight.
Feel free to eat right out of the jar.
Will keep for approximately two weeks in the fridge.
I also made myself a red cabbage salad based on a Red Salad from Orangette. It turned out great (which is good because it makes lots!), and would make a nice alternative to traditional coleslaw.
Red Salad
adapted from Orangette
8 cups of red cabbage sliced into thin strips
1/2 pound of radishes thinly sliced
1 small red onion thinly sliced
the juice of one lime
1 clove of garlic minced
1 tbps sugar
3 tsp rice vinegar
3 tbsp vegetable oil (I used sunflower oil)
freshly ground black pepper to taste
Place the veggies in a large bowl.
Mix the remaining ingredients in a small jar with a lid and give it a good shake.
Add the dressing to the salad (I didn't use it all, so I put the lid back on and put it in the fridge for another salad), toss.
This could be eaten right away or let is sit for a half hour or so like I did so it marinated a bit.
These both look really good. I read A Handmade life, too, and really enjoyed it.
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