Side Dish

Sweet Refrigerator Pickles

MegLeave a comment
Pickles in a container

Ingredients
3 large cucumbers
1 medium onion
2 celery stalks
coarse ground salt
2 cups sugar
2 cups white wine vinegar
1 tsp mustard seed
1 tsp celery seed
1 tsp pickling spice
1/2 tsp dill

Slice the cucumbers, onion, and celery in 3/4 inch slices.  Toss liberally in your favorite kind of coarsely ground salt (sea, kosher, whatever), and leave them in a colander for 30 minutes, re-tossing occasionally.

Combine the remaining ingredients in a large bowl and stir until the sugar is completely dissolved. 

Pack the veggies into an airtight jar or other container and pour the pickling liquid over the top until your container is full.

The pickles (and bonus pickled onion and celery) will be ready after 8 hours, but they will only get better after that.  You can keep them for up to 2 weeks in your fridge.

Cowboy Baked Beans

MegLeave a comment
Cowboy Baked Beans, fresh out of the oven

Ingredients:
4 slices bacon, cut into small pieces
8 ounces lean ground beef
1 medium onion (diced)
3 15 ounce cans  kidney beans (do not drain)
1 cup ketchup
3 tablespoons apple cider vinegar
5 tablespoons brown sugar
¾ teaspoon onion powder
¾ teaspoon ground mustard
1 ½ teaspoon Worcestershire sauce
salt and pepper to taste

Preheat oven to 350 degrees.

In a large oven-safe skillet cook the bacon, ground beef, and onion over medium heat until browned. Drain off excess fat.

Add remaining ingredients to skillet and stir to combine.

Bake in pre-heated oven for 45 minutes.