Are you looking for a simple, healthy, and tasty way to eat your garden cucumbers? Try out this recipe!
If Chrissy Mori isn’t at her desk in our Belle Vernon office, you may be able to find her somewhere in her 800 square foot garden! With the help of her husband and children, Chrissy enjoys working together to plant seeds, water the garden, and then pick the vegetables when they’ve grown. She was abundantly blessed with her garden this past summer, which gave her some inspiration for her other passion.
The Moris’ garden has grown a surplus of cucumbers. Getting tired of the typical cucumber-cut-on-a-salad type of dish, Chrissy thought of this delicious recipe. She indulges herself in the kitchen, playing her favorite music and spending quality time with her children. They love helping her and have even learned to invest their energy into nourishing their bodies by knowing where their food comes from. Chrissy has always been passionate about cooking, but it wasn’t until she discovered her son’s severe egg allergy that she became cautious about the ingredients she uses. This has made Chrissy creative, having fun testing out what flavors work together and what ingredients she can replace to make something good for both the body and the taste buds.
With some ideas from the internet, and tasty ingredients in her pantry, Chrissy developed this recipe. It’s great on a burger, hotdog, or any type of sandwich, but her kids usually sit down and eat the whole jar within 10 minutes!
Here’s what you need to make it:
Canning jars with lids
Pickling cucumbers (3-4 depending on size). These can be cut into slices or spears.
1 tsp whole peppercorns
1 cup white vinegar
1 cup water
1 tbsp salt (try not to use iodized salt, as it can make the jar cloudy)
2 tsp sugar
To kick up the heat, you may add:
Hot peppers cut into rings
1 tbsp hot pepper flakes
Bring white vinegar, water, salt, and sugar to a boil.
Pack jar(s) with cut cucumbers, dill, and garlic then top with garlic, peppercorns, and hot pepper flakes (if desired).
Pour warm liquid over cucumbers, add additional water if necessary.
Refrigerate for 24-48 hours.
Another spin off of this recipe could be coating and frying the cucumbers then dipping them in a creamy ranch dressing!
Let us know how you choose to enjoy them by tagging us on Facebook, at "Laurel Highlands Insurance Group LLC"!