Refrigerator Cucumber "Salad" (Pickles)

When I first saw this recipe, it was called a "salad," but take it from a Prairie girl: these are the most excellent refrigerator pickles I have ever made! The vegetables stayed crisp, the way I like them, and there was just enough sugar and vinegar to give them a delicious taste. I adapted this recipe to use up  the veggies I had on hand, and reused sterilized large jars that I had saved and disinfected for this purpose. You can do this when you place your works of art in the fridge (and when you don't happen to have canning jars available)!

Refrigerator Cucumber "Salad" Pickles

Delicious home-made refrigerator pickles...ermm I mean salad :)

Ingredients

• 4 thinly sliced cucumbers
• 1 large thinly sliced red onion
• 2 thinly sliced green bell peppers
• 1 tbsp salt
• 2 1/2 c white vinegar
• 2 c sugar
• 1 1/2 tsp celery flakes
• 1 1/2 tsp red pepper flakes

Directions

1. Mix cucumbers, onion, pepper and salt; set aside. 
2. Place vinegar, sugar, celery and pepper flakes in a saucepan and bring to a boil for approximately 2 minutes. 
3. Remove pan from heat and add about 2 handfuls of ice until melted and the mixture is just warm. 
4. Place all veggies in large-mouth jars. 
5. Pour mixture over the top of each jar, to cover. 
6. Store in refrigerator for about 2 months.

This recipe made 3 large jars, as shown.

Tuna Antipasto

There's "antipasta" and "antipasto" and then there's this - one of my favorites that I first tried at a neighborhood supermarket in Winnipeg. One of my absolute anytime favorites, it cans very well and keeps in the 'fridge for a long time plus it's got more zippidy-doo-dah than any other antipasto recipe I have tried. 


Tuna Antipasto

Ingredients

• 1/2 c oil (olive, preferably)
• 4 cloves garlic, crushed
• 3 green peppers & 3 red peppers (sweet), diced
• 2 tins mushrooms, drained OR 1 lb mushrooms - sliced (optional)
• 2 tins solid white tuna
• 1 bay leaves
• 2c sliced ripe olives
• 1 c stuffed green olives, sliced
• 2 1/2 c chopped sweet pickles
• 1 c pickled white onions, chopped
• 1 1/2 c tomato sauce
• 2 c ketchup
• 1 c vinegar

In large saucepan, heat oil and simmer peppers and mushrooms. Add rest of ingredients, mix well and continue to simmer for 10 minutes. Put in to sterilized pint jars and seal. Process in boiling water bath for 30 minutes. Store in refrigerator.

Mango Chutney (Tusker House, Animal Lodge WDW)

This relish is wonderful with Naan bread, any other flatbread or specialty bread or crackers. As with any relish, it's not complicated but the attention to detail and the combination of flavors makes it taste so good. Watch closely and stir while cooking to avoid sticking and scorching. Note when planning a Disney vacation: take the culinary tours! You won't be sorry!

Mango Chutney (yields 3c) 

Mango Chutney (on the right) and 2 other dips from the culinary tour

Ingredients

• 2 1/2 pounds (5 each) mangos (small diced)
• 1 small green pepper (small diced)
• 1 small onion (small diced)
• 1 1/2 teaspoons Kosher salt
• 2/3 cup granulated sugar
• 2/3 cup white vinegar
• 1 large jalapeno pepper (chopped fine)
• 1/8 cup fresh ginger
• 2 cloves chopped garlic

Directions

1. Combine all ingredients into a large pot, and add enough water to cover.
2. Bring to a boil.
3. Reduce heat to a simmer until all the liquid is cooked to about the thickness of honey.
4. Do not overcook, as the mixture will thicken as it cools.