Tag Archives: cucumber

Homemade Mini Bread and Butter Pickles

Homemade Mini Bread and Butter Pickles

cucumber vegetable pickle bread butter homemade vinegar salt onion

Bread and butter pickles are my most favorite of all pickles except for sweet gherkins. Regardless, I like a sweet pickle. So when I saw mini-cucumbers at the grocery store the other day I wanted to try my hand at making my own bread and butter pickles.

cucumber vegetable pickle bread butter homemade vinegar salt onion

I never realized how easy it was to make your own pickles or to pickle any vegetable for that matter. The only thing that I wasn’t super thrilled with was that this recipe required a cup of sugar. I hardly ever consume white sugar so considering I wasn’t going to be eating the whole cup at one time and I used organic sugar, I allowed myself to be ok with it this time.

cucumber vegetable pickle bread butter homemade vinegar salt onion

So I got out my handy dandy little wavy veggie slicer and cut up my teeny tiny cucs into cute little wavey slices. Put them in a dish and sprinkled them with salt, covered them and put them in the fridge for about an hour and a half.

cucumber vegetable pickle bread butter homemade vinegar salt onion

After an hour and a half or so I rinsed the salt off of the cucumbers with cold water and drained.  Then combined the onions and cucumbers and put aside while I made the hot vinegar mixture to pour over everything.

Luckily my hoarding of big jars with lids came in handy and I didn’t have to purchase a special one just for my pickles. I ended up using 2 jars but that’s cool because now I have a jar of pickles to give to my mom.

BONUS: Chop these little babies up and you’ve got homemade sweet relish.

cucumber vegetable pickle bread butter homemade vinegar salt onion

Homemade Mini Bread and Butter Pickles
 
Homemade Mini Bread and Butter Pickles
Author:
Recipe type: Vegan, Snack
Ingredients
  • 3 cups thinly sliced mini cucumbers
  • 1½ tablespoons sea salt
  • ½ of a thinly sliced sweet onion
  • 1 cup organic granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1½ teaspoon mustard seeds
  • ½ teaspoon celery seeds
  • ⅛ teaspoon ground turmeric
Instructions
  1. Wash and slice mini cucumbers thin. I sliced mine about a ½ of an inch thick.
  2. Place cucs in a shallow pan and sprinkle with the salt. Mix with your hands to get the cucs and salt combined well.
  3. Cover and place in fridge for an hour and a half.
  4. Remove from fridge, in a colander rinse cucs with cold water and drain.
  5. In a bowl, toss sliced onions and cucs, set aside.
  6. In a medium saucepan combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, tumeric and bring to a simmer. Stirring until sugar is dissolved completely.
  7. Place cucs/onions in jar of choice and pour hot vinegar mixture over them.
  8. Let sit on the counter for an hour.
  9. Cover and place in fridge for 24 hours.
  10. Ta-da, you made bread and butter mini pickles.

 

 

 

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Paleo Mexican Shrimp Cocktail

Paleo Mexican Shrimp Cocktail 

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

I know Spring will be here eventually but you would never know it from the snow storm we had yesterday. In APRIL no less. I wanted to make something fresh and fabulous to remind me that one day we will be in shorts having backyard parties and will feel the warm sun on my face.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

This recipe is so easy. Look at all the colors. So there you go, it’s easy, pretty, Paleo, delicious, makes a great appetizer or summer salad.  I made lettuce wraps with mine.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

Paleo Mexican Shrimp Cocktail
 
Prep time
Cook time
Total time
 
Paleo Mexican Shrimp Cocktail
Author:
Recipe type: Salad, Paleo, Seafood, Protein
Serves: Many
Ingredients
  • 1 lb medium shrimp (cooked, peeled, deveined)
  • 1 cup red onion, diced
  • 1 cup cucumber, peeled and diced
  • 1 stalk of celery, diced
  • 1 jalapeño pepper, minced
  • 3 fresh chopped roma tomatoes with juice
  • 3 tbsp lime juice
  • 1½ tbsp hot sauce (I used sriracha)
  • 1 avocado, chunked
  • Sea salt and pepper to taste
  • **Optional: 1 tbsp chopped cilantro**
Instructions
  1. Slice shrimp into chunks, I cut mine into thirds.
  2. In a large bowl, combine everything, adding avocado last.
  3. Let marinate in the fridge for about an hour.
  4. Serve. Yes, it's that easy.