ICICLE PICKLES

7 large Cucumbers (yields 4 pints)
10 large Cucumbers (yields 6 to7 pints)
1/3 cup Salt
1 quart Ice

3 cups Sugar
2 cups Apple Cider Vinegar
1/2 teaspoon Tumeric
2 teaspoons Celery seed
2 teaspoons Mustard seed

This is a canning process - so be sure to use appropriate jars and new lids. Prepare and sterilize the canning jars, lids and rings as directed by the maker.

Prepare the Cucumbers:
Pair, quarter length-wise.
With a paring knife gently slice away the  seed pulp.
Slice each quarter into half lengthwise.
If you use smaller jars (pints), cut the cucumbers in half so they fit in the jars.
In a large glass or crock bowl (non-metal), place the prepared cucumbers, sprinkle with the salt, ice down.
Let stand for one hour.
TIP: Cut the cucumbers into strips 1/2 inch shorter than the depth of the jars.

Prepare the Pickling Brine:
In a dutch oven or covered soup pot, dissolve the sugar, vinegar, tumeric, celery and mustard seed.

Prepare the Pickles:
Drain the cucumbers without rinsing, and add to the dutch oven with the brine.
Heat the brine with the cucumbers for 20 minutes until the syrup begins to simmer.
Fill the jars with the pickles while simmering hot, add the brine to top off, and seal.
As the jars cool, make note of the ones that seal (make a click sound).
No further processing is needed.

Preparation time is about 2 hours.

Recipe Variations...

          GARDEN ICICLE PICKLES
Prepare this recipe the same as above using:
               10 large cucumbers
               8 small onions  (sliced lengthwise)
               2 green peppers  (sliced lengthwise)
               2 red peppers (sliced lengthwise)

          BREAD-n-BUTTER PICKLES
Prepare this recipe the same as above using:
              10 large cucumbers (yields 7 pints) 
               8 small onions 
               2 green peppers 
               2 red peppers 
               Cut the cucumbers, onions and peppers in thin round slices.

For the brine:

              5 cups Sugar
              3 cups Apple Cider Vinegar
              1 1/2 teaspoon Tumeric
              2 teaspoons Celery seed
              2 teaspoons Mustard seed

DavidLee Recipes © 2010 

SAUTEED SUMMER SQUASH

Olive oil
½ large Onion (halved and sliced)
2 small Yellow Summer Squash
2 small Zucchini
   - both types sliced in half length-wise, then cut into ¼ inch half circles
1-2 Roma Tomatoes (diced)
2 large fresh Sweet Basil leaves (ripped into pieces)
2 tablespoons Margarine
Salt and Pepper (to taste)  

In an iron skillet, heat olive oil on medium heat. Add onions and sauté until lightly carmelized.
Add squash, tomatoes, basil leaves, margarine, and salt and pepper to taste. Sauté for 5-10 minutes.
Remove for heat, cover and let sit for 5 minutes before serving. Serves 4.

SESAME CHICKEN GARDEN SALAD

Prepare your garden salad:

• Shredded/Diced Lettuce - Romaine, Iceberg, Spinach, Field Greens
• Sliced Vegetables – Carrots, Zucchini, Summer Squash, Cucumber, Scallions, Water Chestnuts
• Shredded Cheese  - Mild Cheddar, Monterey Jack
• Toppings - Croutons, Fried Noodles

Prepare the Sesame Chicken:

• Prepare skinless boneless chicken breasts by making thin slices across the grain of the breasts.
• In an iron skillet, heat olive oil, and gently sauté sliced chicken until lightly browned.
• Season chicken lightly with salt, pepper while browning.
• Once browned, add Szechuan Sesame Sauce (see below).
• Sauté until the sugar in the sauce thickens and begins to caramelize, coating the chicken. 
• Remove from heat, add sesame seeds, diced scallions, and set aside for a few moments.
• When ready to serve, dish sesame chicken slices on top of the prepared garden salads.

SZECHUAN SESAME SAUCE

• 3 tablespoons sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• ½ teaspoon crushed chili peppers (or 1 teaspoon chili pepper paste)
• 2 cups chicken broth
• 1/4 cup cornstarch
• 1/2 cup light brown sugar
• 2 tablespoons soy sauce
• 3 tablespoons toasted sesame seeds, for garnish 
• 2 to 3 tablespoons finely chopped scallions, for garnish

      To make the sauce: 

• In a saucepan, add the sesame oil over low heat.
• Add the ginger and garlic and gently brown until fragrant, about 2 to 3 minutes.
• In a mixing bowl combine the remaining sauce ingredients and stir to dissolve the cornstarch.
• Gently pour into the saucepan with the ginger and garlic.
• Stir as you pour - the cornstarch thickens quickly.

DavidLee Recipes © 2010