Pepper Paints

Thursday’s Recipe …. Countertop Sour Pickles

My kitchen has been smelling like a deli this week! It brings back fond memories of the years I spent hanging out at Bernie’s!

I shared on my twitter and face book about how great my countertop pickles tasted and was then asked by so many people for the recipe–So here it is!

I belong to an organic produce co-op. One of the other members spoke of her counter top pickles and was also asked by many of us for the recipe. She referred us to Wild Fermentation.  I linked to this website back when I made fermented carrots and sauerkraut.

Basically this is what I did–Because these were not just picked out of my garden -I soaked my cucumbers in cold water in the fridge for a few hours to crisp them up. I had regular old large cucumbers not pickling ones so I cut them in half and then quartered them. I dissolved 1 Tablespoon of salt for each cup of water. I think I did 8 cups of water for the 3 large cucumbers I had. I did not have a large enough jar so I used the inner crock from one of my crock pots. Perfect!!

After stirring and stirring to dissolve the salt I gently crushed several heads of garlic-say 4 or 5 with the back of a spoon-just to crack them open and threw those in the water with a small handful of peppercorns , 4 heads of flowering dill and a small handful of fresh dill and 2 freshly washed oak leaves from the big tree. The oak , grape, sour cherry or horseradish leaves are to help keep the crunch.

I mixed all of that around and placed a plate on the top to keep the cucumbers submersed in the brine.

I then put the lid on very loosely–leaving it slightly cracked open on one side.

The next morning I noticed a few bubbles–IT”S  ALIVE!!! Then there was a film that I scraped off over the next couple of days-then we tasted on day 2–delicious!!  Actually we ate several!

It has been really hot here so the fermenting went quickly! I left them 1 more day and then moved them into jars (that I have been saving from our Bubbies pickles) and put them in the fridge to slow down the process.M more were eaten this morning as I moved them into the jars–lucky I ordered several more pounds of cucumbers this week!

We might need to add some Rubens to the menu!!

Thursday Recipe – Lemon Berry Bars & Perfect No Cook Dinner

I know I usually post a photo to entice you….but I am going to leave you in suspense (or you can scroll down–but you shouldn’t -it will ruin it for you!!)

Lemon Berry Bars

Preheat 350    Grease a 9 inch square pan

For crust

Beat 1 cup softened butter with 1 cup flour, 1/4 cup confectioner’s sugar, 1 T ice water, 1 teaspoon vanilla, 1/2 teaspoon salt. Beat until mixture forms a ball. Put in fridge for 10 minutes

Bake crust until golden and firm about 15 mins  Let cool completely  Reduce the oven temp to 325

Spread 3/4 cup of jam evenly over crust

In a bowl whisk together 6 lg eggs, 2 cups sugar, 3/4 cup lemon juice, 3/4 teaspoon baking powder  Pour over crust. Bake 20-25 mins   Let cool completely

First let me say I a a genius! I was out of powdered sugar so I googled and made my own!! sugar and cornstarch in the mixer = powder sugar!!

And now for the photo…………………………..

I am also a genius because I left it on the stove and my dogs ate it. I bet it was good.

But this is what we are having for dinner AGAIN tonight–too hot to cook and no time for dinner prep once again!!

Hummus and Tabouli  Pita Sandwiches

I usually make my own hummus and tabouli but sometimes I buy it!

I cut up tomatoes, onions and pickles (yes lots of pickles make this soooo tasty!!) and put out sprouts and lettuce. These are usually big and messy and really drippy by the end so we have started wrapping them in foil (and running out the door to eat them in the yard) so it’s almost like we have take out from The Pita Hut!

I would love to hear others no cook, low cook, easy summertime dinner ideas!!