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Who wants to spend a lot of time in the kitchen when
you can be celebrating the warm weather months with
friends and family? Well say you've got the grilling
thing all figured out but what to do for the side?
Don't run to the deli counter, these do it-yourself
cuce slices are a zesty mixture of delicious pickled
vegetables, making them perfect for this week's fare
and a twist on an old sour cream favorite.

Enjoy!
Marzee

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RECIPE: ZESTY CHILLED CUCUMBER SLICES

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INGREDIENTS:
1-3/4 cups and 2 tablespoons sliced cucumber
1/4 cup and 1 tablespoon sliced onion
1/4 cup and 1 tablespoon sliced green bell pepper
1-3/4 teaspoons salt
1 teaspoon celery seed
1/4 cup and 1 tablespoon distilled white vinegar
1/3 cup and 2 tablespoons white sugar

DIRECTIONS:
In a mixing bowl, combine the cucumber slices, onions,
and green peppers. In a saucepan over medium heat,
combine the salt, celery seed, vinegar and sugar. Bring
the mixture to a boil. Allow the mixture to cool for 10
to 15 minutes. Combine the mixture in the mixing bowl
with the mixture in the saucepan. Pack into sterile jars
and refrigerate for 24 hours.

Categories: Vegetables, Side Dishes

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

PRINCIPLES FOR FREEZING VEGGIES:

1. The food item must be freezable. Peas freeze;
cucumbers do not.

2. The variety must be suitable. Garden peas, for
example, freeze better than peas grown for canning.

3. The raw product must be first-class. Freezing
preserves defects as well as superior quality.

4. Handling between field and plant must be as prompt
as possible.

5. Natural enzymes must be inactivated by blanching.

6. Freezing must be fast enough to ensure quality,
yet economical enough to be competitive.

7. The plant must be kept sanitary and the line clean
to prevent contamination by molds, yeasts, and bacteria.

8. Packaging must ensure that no moisture is lost during
a year's storage.

9. Storage temperatures must be uniform.

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