My Recipe Collection

Village Salad with Feta

This is a wonderful summertime staple to serve with grilled meats and fish.

Time: 15 minutes
Servings: 6

1 large English cucumber, peeled and sliced 1/4″ thick (3 cups)
3 medium tomatoes, halved and sliced 1/4″ thick (3 cups)
1 large onion, halved and sliced 1/4″ thick (1 cup)
2 oz feta cheese, sliced, or 1/2 cup feta cheese crumbles
6 kalamata olives, pitted and halved lengthwise (2 tablespoons)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper

Pitas with Tzatziki
by Prevention

Time: 15 minutes + chilling time
Servings: 6

2 cups low-fat plain Greek-style yogurt
1 cup peeled, grated cucumber, spun dry in salad spinner
4 cloves garlic, grated
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
6 large whole wheat pitas (6″-7″ diameter)
1 tablespoon extra virgin olive oil
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1. Mix together yogurt, cucumber, garlic, lemon juice, salt and pepper in medium bowl. Chill, covered, 1 hour.

2. Brush both sides of pitas lightly with oil. Heat in batches in large skillet over medium heat, 3 to 4 minutes per side, until golden and puffed. Serve pitas with tzatziki and souvlaki.

Quick Dill Pickles

Makes 2 one-pint jars.

8 pickling cucumbers (about 1 pound)
1/2 cup fresh dill
3 cloves garlic, peeled and halved
1 teaspoon dill seed
1 teaspoon peppercorns
2 1/2-inch pieces fresh horseradish
1 1/2 cups of Pickle Master

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Make the pickles: Divide cucumbers between 2 clean one-pint jars. Divide the dill, garlic, dill seed, peppercorns, and horseradish equally between the jars. Pour hot Pickle Master over each jar and let cool. Cover and refrigerate for 2 to 3 weeks. Pickles will keep refrigerated for up to 2 months.

Bread-and-Butter Pickles

Makes 2 one-quart jars.

2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5-percent acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/2 teaspoon allspice berries

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Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to 2 clean one-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil–about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.

24-Hour Pickles

Don’t be alarmed at the quantity this recipe makes; these crisp, fresh-tasting slices will keep in the refrigerator three to four weeks.

7 medium Kirby pickling cucumbers, sliced into 1/8″ thick rounds
2 t salt, divided
1 C white or rice wine vinegar
1 C water
1/2 C sugar
1 t mustard seeds
1/2 t celery seeds
1/2 t turmeric
Pinch ground cloves
1 t dried dill weed

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Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons salt. Set colander in sink to allow cucumbers to drain, about 1 hour.

In a large non-reactive pan (stainless steel, glass or enamel-coated metal), combine vinegar, water, sugar, remaining salt, mustard and celery seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure balance of sweet to sour flavors, adding more sugar or vinegar, if necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer mixture to a large gallon-sized glass or plastic jar with a tight-fitting lid. Allow mixture to cool, uncovered, to room temperature. Cover with plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3 quarts.