Easy Refrigerator Dills

Alas the beach, and the FABULOUS cake Little Sis made for my birthday, are in the past… back to the grind of work and school (for me) and needing healthy snacks and sides.  I come from pickle people and pickles are a lovely and potentially healthy side or snack, but….. Yes, you know what’s coming next.  You just can’t find healthy pickles very easily.

Little Sis threw up her hands last year over the amount of sugar in processed sweet pickles and after asking you, our wonderful readers, for help and input, she offered up this very fine recipe that replaces those store bought pickles with something very tasty but much healthier.

We enjoy her pickles very much.  In fact I keep a large jar in the fridge in which I started the pickles by following her recipe and to which I add another cucumber, another Tbsp of sugar and apple cider vinegar and a pinch of salt 3 or 4 times before following the recipe again.

But what about dill pickles?  They cost a bloody fortune!  So I’ve adapted Little Sis’ approach to dill pickles and although my son thought the results a little too garlicky – the beauty part is that I can change it next time!  In fact I’ve added another cucumber to the jar method without adding any more flavor and this has toned it down more to his liking.

Heck this is so easy, one could have several varieties going at the same time!

This is very much like the original recipe but with less sugar as well as the addition of garlic, dill and pepper flakes.

Easy Refrigerator Dills

1 large English cucumber or 2 medium cucumbers
2 c water
1 small clove garlic, minced or mashed (I used a fairly large clove and it was a bit strong – so use less for less garlic flavor)
1/2 c apple cider
1 Tbsp sugar
1 tsp salt
1/2 tsp mustard
1/2 – 1 tsp dill
pinch pepper flakes

Heat water, garlic, sugar, salt, and apple cider vinegar to almost boiling, or until sugar and salt are dissolved
Let cool to room temperature
Slice cucumber(s) and place in glass bowl or jar with a cover
When liquid is cooler, add the spices, stir and pour over cucumbers.

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Store in the refrigerator and give a couple of hours for flavor to develop.
Keep a sweet and a dill jar going in the frig – makes a great side dish, snack for school or work or on a hot day.  Nothing like a cool pickle on a hot day!

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Make note if you think one taste is too strong and reduce or increase for the next batch!

Although cucumbers are not summer-time cheap yet, I still find this less expensive than pickles….. and with less processing, less sugar and less other ingredients.  A whole lot easier to swallow!!

 

Another Birthday Cake For Bigg Sis (GF,V and lots o’ chocolate)

The week before our annual trip to the beach with Bigg Sis and Carni-Mom, I was ambling through Costco (no, not really ambling, more like scrambling) to pick up a few items for the trip. I cut
through the book lane, with my hands half covering my eyes, but I still managed to see Angela Liddon‘s beautiful cookbook sitting there on the table. What’s a girl to do? I bought two, because I always feel better about indulging myself if I also indulge someone else. What better gift for a fabulous sister than a beautiful whole food plant based cookbook?

 photo IMG_0384.jpgNeedless to say Bigg Sis was delighted with her present, as I suspect any plant strong eater would be – this is a lovely and well put together cookbook. This wonderful book also solved my annual quandary of what to make for dessert for my wonderful sister’s birthday.

Bigg Sis, being kind and generous, insisted that we not make a fuss and that I not sacrifice any playtime for birthday desserts – bah. As luck would have it the whole troop wanted to take an excursion that involved over 500 stairs. While ye olde foot is well along in recovery, 500 stairs sounded a bit much, so I begged  photo IMG_0400.jpgoff and spent a delightful morning listening to the ocean (rather than the happy din of children at play), reading, and in a short time creating Ms. Liddon’s most amazing chocolate torte for Bigg Sis’ birthday.

I only made one modification to Ms. Liddon’s stellar recipe – and that was to leave out the espresso. While I’m quite sure it would only have deepened the fabulous flavor, little people with espresso in the evening does not for a pleasant vacation make, in my humble and occasionally extremely tired opinion.

This recipe calls for hazelnuts, oats, coconut oil, salt, maple syrup  and oat flour for the crust. I just brought oats and made my own oat flour in a food processor (Bigg Sis and I both have this one). And then added the other ingredients to make a heavenly dough for the crust in the same machine.

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Baked that puppy until it was browning at the edges and then put it on a rack to cool… okay, so beach house living forced an improvisation here…

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While the crust was cooling, I blended up the soaked cashews, melted dark chocolate, coconut oil, cocoa powder, maple syrup and salt to make some delightful chocolateness.

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Scooped the chocolate in, spread it around, chilled and voila, a little gluten free dairy free birthday magic at the beach. Thank you Angela Liddon for an easy and elegant dessert. Thank you Bigg Sis for being so incredibly awesome.

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