Pasta salad’s are all the rage in the Summer season, and for good reason too. Shake things up a little with this lemon cucumber couscous salad. It’s bright, flavorful, and a surprisingly filling healthy side dish. Serve it for a nice change of pace this barbecue season.
A bright, healthy dish this Tomato Cucumber Feta Salad is refreshing any time of day. Full of fresh garden veggies, it’s perfect for guilt-free snacking, packing in back to school lunches, and even works for a light lunch or side dish at supper time.
The sons have a love hate relationship with pickles. They either love them, or hate them. They’re firmly, and equally, entrenched on their sides with two for and two against. The hubs and I bolster each side with him against their salty, briny taste and me all for it! I’ve always got a family size jar in the fridge just for when one of us needs a pickled fix. Then I got a deal this summer from our local farmers market that resulted in us getting several pounds of free cucumbers. I couldn’t let those beauties go to waste, but wasn’t looking for anything in-depth that involved pectin and canning. THEN, Pinterest (the all-knowing entity that always seems to show me whatever recipe I need just when I need it) pops of with an easy, refrigerator version. Say whaa?! The pickle-loving sons (1 & 3) and I immediately set to work. Three days later we were busy crunching down on the fruits pickles of our labor.
I know there are usually two types of pickle people: bread and butter or dill pickle people. Us? We are firmly on the dill side so these are nice and briny and salty and dilly and delicious! These, again let me stress easy, dill and garlic refrigerator pickles are so crisp and full of flavor – I promise if you make them, you’ll never want to buy a jar at the store again! Enjoy these pickles with a sandwich, in salads, on top of hamburgers, or by themselves as they make a super healthy and easy homemade snack.
1 1/4 cups white vinegar 3 and 1/2 cups water 1 tablespoon sugar 1 tablespoon sea salt 2 cloves of garlic 2 heads of dill weed peppercorns, to taste, but about 20 per jar 4 cups cucumbers, or about 3-4 average sized cucumbers
1. Cut cucumbers into spears or slices. We typically do jars of both. 2. Combine water, salt, sugar, and vinegar in a saucepan and bring to a boil on the stove. After it starts boiling, remove from heat and let cool completely. 3. Place cucumbers, dill, and garlic in one large glass jar or several small jars. Get as many pickles into your jars as you can without crushing any of them. 4. Pour cooled liquid in jars and seal and refrigerate for 3 days. They should last about a month in the fridge.