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SWEET CUCUMBER CHUNKS ...
This takes more than a little planning but keeps very well
Ingredients
10 cucumbers, not too fat
8 cups sugar
2 Tbsp pickling spice
5 tsp salt
4 cups vinegar
Procedure
Wash cucumbers and place in large pot. Cover with boiling
water.
Let stand for 24 hours and then drain. Repeat this procedure for three (3)
days. The cucumbers will be rather slimy after this. Don’t panic this
is normal!
On the fourth day drain and slice into bite-size chunks. If
the cucumbers are fat you can halve or quarter the chunks so you end up with
bite-size pieces.
Combine the remaining ingredients. Bring mixture to a boil,
stirring frequently. Pour cooked mixture over the cucumber pieces.
Return to a boil, just. Do not cook. Pour cucumbers and liquid
mixture into canning jars and seal. Jars should be sealed in a boiling water
bath for 10 minutes.
If your grocery does not sell premixed "pickling spice" mixtures, try various combinations of mustard seeds, celery seeds, coriander, dill, or any other strongly-flavored spices that you like.
HERBED SPICED NUTS
2 tablespoons vegetable oil
1 teaspoon dried thyme, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
2 cups assorted nuts such as walnuts, pecans, hazelnuts, and natural almonds
(with skins)
Preheat oven to 350°F. In a bowl whisk together oil, thyme, salt, and cayenne.
Add nuts and toss to coat well.
Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes.
Serve nuts warm or at room temperature. Makes 2 cups.
BROILED BAGEL WITH SOY CREAM
Spread a whole-wheat bagel with soy cream cheese or dairy cream cheese, top
with chopped apple and scatter on some raisins.
Sprinkle with a bit of brown sugar, cinnamon and nutmeg.
Broil a minute or two until hot and bubbly.