"If you pickle it, I will eat it" is a fairly accurate statement. If tested, there are a few things I might turn down. I hope I don't lose any friends over this admission--I have even eaten pickled pigs' feet!! There!
I feel better with that off my chest. If, by chance, you haven't tried them and want to, your local grocer just might carry them. When my sweet, dainty southern mother came to live with us some year's ago, I took her with me to the grocery store. I suggested she take a cart and pick up some things she'd like to see in our food supply. When we met up a few aisles later, there in her basket was a jar of pickled pigs' feet. The two of us did not have to protect that snack from being devoured by the rest of the family!!
Marinated cucumbers are, to my way of thinking, fresh pickles. I keep a bowl in the refrigerator all summer long. I can't think of many meals that aren't made better by having a small helping on the plate.
For the past few years, I've added the red onion relish to our summer menu. It is delicious on hamburgers, hot dogs (well, it would be if we ever had hot dogs), grilled cheese sandwiches and
________ (fill in the blank)!!
Here are the recipes.
Red Onion Relish from Piret's
1 Tbsp soy sauce
2 Tbsp cider vinegar
2 Tbsp sugar
1 pound red onions
1 large garlic clove
2 Tbsp canola oil
Salt to taste
1. Combine the soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Set aside.
2. Cut the onions in half, lengthwise and thinly slice. Separate the layers. Flatten the garlic with the side of a knife and remove the skin.
3. Heat the oil in a heavy skillet large enough to hold the onions. Add the oil and heat. Add the garlic and fry for a few seconds, pressing if and stirring it around the pan. Remove
4. Scatter the onions about the pan and cook, stirring, for about four minutes, until translucent. Salt to taste. Pour in the sauce, stir and cook for another two minutes.
5. The relish can be served immediately or jarred with the sauce poured over and refrigerated for up to a week. It is delicious right out of the pan, at room temperature or chilled.
1 large hothouse cucumber (or 5 to 6 small pickling cucumbers), peeled or not, thinly sliced
1/4 cup cider vinegar
3/4 cup water
1 tsp salt
3 Tbsp sugar
pinch of red pepper flakes
1. In a small saucepan, combine the vinegar, water, salt, sugar and red pepper flakes. Heat and stir until the salt and sugar is dissolved. Cool.
2. Combine the cucumbers and the marinade. Refrigerate for at least four hours.