Refrigerator Pickles (Jessie)

Ingredients

Cucumbers: Use fresh and unblemished; the smaller the better Can use other veggies (eg, carrots, beets) but combine veggies of similar density Avoid any stems Brine: 3 cups vinegar (at least 5% acidity) 2 cups water ¾ cup sea or kosher salt Peppercorns Mustard seeds, etc Fresh dill A little sugar (optional)

Directions

Makes about three 16 oz jars Preparing jars: To sterilize jars and rims that have been previously used, place clean ones in a 250F oven on a towel-lined baking sheet for at least 30 minutes. Use new lids. Preparing veggies: Wash and set cucumbers in sterilized, hot jars. Leave ½ inch head space. Make brine and bring to a boil and pour over cucumbers. These should be fully submerged. Punch out any air bubbles. Seal and keep in fridge. Cucumbers will be ready in a few days but give carrots and beets up to a week. Will keep for about 1 month.

Implements

-Large pot -Sterilized jars

Comments

Good cucumbers in LA: Valdivia Farms Good dill in LA: Tamai Family Farms

Maple Smash - Cocktail (from my neighbor Ben)

Ingredients

Whiskey

Maple Syrup

Fresh squeezed Lemon Juice

Directions

In a drink mixer combine (quantities are per person)

5 -8 cubes of ice

2 shots whiskey

1 shot maple syrup - the darker the better

1 shot lemon juice

cover mixer and shake vigorously for at least 20 seconds

pour contents into tumbler, then open mixer and pluck out 2-3 ice cubes and place into tumbler without splashing

Implements

Drink Mixer

Tumbler

shot glass

ice tongs

Comments

Addictive and potent

have this at home when you don't need to go out

Curried Cream Cheese Log Appetizer

Judie Stepner	Mon, Oct 29, 11:59 AM (1 day ago)
1/2 recipe makes one log - suitable for 4-6 as appetizer...

12 oz cream cheese, softened

1 cup currants

2 green onions, chopped

1 cup peanuts, chopped

1 TBS sour cream or mayo      (I used 2 TBS sour cream)

1 TBS curry power

Mango Chutney (I used Major Grey's)

Combine the ingredients listed at top and roll into a log. Refrigerate at least 1 hour.  When ready to serve, top with chutney.  Serve with crackers or baguette.