I make these every year with my garden  pickling cucumbers, the longer you leave them chill the better the flavor will be so allow to chill for at least 7 days, or longer, make certain use use only kosher salt and don’t forget to scrub the outside skins of the cucumbers before using, I would suggest also to soak them in my veggie soak mixture that is posted on my site.

Here’s a tip; to scrub the cucumbers use a small nail brush

Yield 2 pounds pickles/ one 2-quart jar

Ingredients:

6 cups distilled bottled water (or boiled water then cooled)

1/4 cup kosher salt

2 tablespoons white vinegar

2 pounds small pickling cucumbers, thoroughly scrubbed

1/3 to 1/2 cup coarsely chopped fresh dill (use more if desired)

8-10 garlic cloves (coarsley chopped or sliced, use more if desired)

6-8 whole black peppercorns

1 (2-quart or 2-litre) glass jar (make certain to thoroughly clean the jar through your dishwasher or hot soapy water before using)

Instructions:—————————————–

For the brine;  in  a saucepan combine water with kosher salt and vinegar, bring to a boil over medium-high heat, then remove and cool to room temperature.

Pack the cucumbers, dill, chopped or sliced garlic and the peppercorns into the clean glass jar, then pour the cooled brine over covering the cucumbers completely.

Cover with a tight-fitting lid and store in the refrigerator for a minumum of 7 days.

This dressing adds  zip to you salads, it’s a sweeter-style dressing with lots of flavor, this is a great dressing and one I have made many times in the past!

Notes from our test kitchen; you will need to adjust the mayonnaise to suit your taste, I suggest to start with 3/4 cup, the amounts listed on the recipe is enough for 4 cups of cooked pasta or 3 pounds of potatoes

Servings 10-12

Ingredients:

1/2 cup sugar (use 1/2 cup scant,  for a less sweeter dressing reduce by 2 tablespoons)

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard powder (mustard lover’s increase to 1 teaspoon)

1 teaspoon garlic powder

1 teaspoon seasoned salt or white salt

2 large eggs, lightly beaten

1/2 cup vinegar (white or cider vinegar)

1/4 cup half and half cream or milk

1/4 cup water

3/4 to 1 cup mayonnaise (such as Hellman’s Mayonnaise, do not use salad dressing)

fresh ground black pepper

Instructions:

In a small saucepan combine the sugar with next 4 dry ingredients.

Add in eggs, vinegar,  cream and water; bring to a boil whisking constantly until bubbly and thickened; remove from heat and cool slightly.

Add in mayonnaise starting with 3/4 cup and adding in more until desired taste is achieved.

Season with pepper to taste.

This dressing is wonderful tossed with romaine lettuce, cherry tomatoes, chopped bacon, and salad croutons

Notes from our test kitchen for a creamy dressing add in 2 tablespoons mayonnaise or to taste

Servings 6

Ingredients:

3 tablespoons lemon juice

2/3 cup olive oil

2 garlic cloves, minced

1/2 teaspoon salt

3-4 tablespoons fresh grated Parmesan cheese

fresh ground black pepper

Instructions:

Blend all ingredients in a food processor until combined.

Chill for a few hours before using.

Drizzle over salad.

Notes from our test kitchen for a no-cook strawberry sauce chop 1 pint of  strawberries then place in a bowl, then sprinkle 1/4-1/3 cup of sugar over, toss with a spoon until well coated, chill for about 4 hours mixing occasionally (the sugar will dissolve when chilled).

Servings 3 cups

Ingredients:

2 pounds red ripe strawberries, hulled and coarsley chopped

1/2 cup plus 2 tablespoons sugar (or adjust to suit taste)

2 teaspoons cornstarch

2 tablespoons fresh lemon juice (can use more)

Instructions:

In a medium saucepan combine all ingredients; bring to a simmer over medium-low heat stirring until the sugar dissolves and the berries soften (about 10-12 minutes) for a smoother sauce mash the berries with a potato masher or fork while cooking.

Cool before using.

Notes from our test kitchen; these crepes freeze well tightly covered in foil to block out freezer odor, 1/2 teaspoon orange extract may be added to the batter, the secret perfect crepes is warm milk so don’t forget to warm!

See my recipe on this site for Strawberry Cream Stuffed Crepes

Servings 12 crepes

Ingredients:

1 cup all-purpose flour

1/8 teaspoon salt

3-4 teaspoons sugar

1-1/2 cups warm milk (not  hot)

2 large eggs

2 tablespoons melted butter

1 teaspoon vanilla

Instructions:

Place the flour, salt and sugar in a food processor then process a few seconds until combined.

Add in warm milk, eggs, melted butter and vanilla: proces for about 15 seconds.

Allow the batter to rest on the counter for 20 minutes.

Brush about 2 tablespoons soft butter in the pan, then heat.

Pour about 1/4-cup of the batter into the hot crepe pan, then swirl the pan around to distribute the batter evenly.

Cook until the bottom is browned then turn over and brown the other side.

Keep the crepes warm in a dish covered with foil.