Crunchy, Easy, Refrigerator Pickled Cucumbers & Red Onions

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(Becky, the Mama) Now that summertime is here in Colorado,  it is hard for me to stay away from the  perfect weather on our inviting back porch!

 

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We nap, visit and eat outside as much as humanly possible.  Yesterday, we hosted a group of young couples and little ones for an outdoor brunch.  A friend dropped by last night and we enjoyed a plate of nachos and cool drinks as we rocked and swung and chatted in the evening breeze. Tonight we had some dear friends and their little girls over for an old-fashioned supper-on-the-porch that brought back memories of meals around my own grandmother’s table.  I made garlic & lemon roast chicken, baked sweet potatoes, Asian peanut buttery green beans (recipe to come soon!), corn, and my simple rustic, pastry-style cherry-blueberry cobbler (a festive July 4 recipe, by the way, with a little scoop of vanilla ice cream and raspberrg sorbet).

But it was the refreshing side-dish that I prepared for tonight’s meal that made me wax nostalgic for potlucks and  picnic tables of my childhood: sweet n’ sour refrigerator pickled cucumbers & onions.  I updated this beloved Grandma dish by using the small Asian or Persian cucumbers that are often sold in little packages of six to twelve, and becoming increasingly popular in grocery stores everywhere.   Sliced a little on the thick side they hold their crunch for days in this pickling liquid. I like to keep a container of these marinated cucumbers and onions hand in the fridge all summer long to add a crisp, cold delightful punch to almost any meal.

You can get creative and  add some diced fresh tomatoes, olives, artichoke hearts or any kind of cooked beans and a handful of fresh chopped herbs to this basic dish to create a quick, pretty, refreshing marinated salad for potlucks, picnics and summertime side-dishes. Crunch on and enjoy!

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Crunchy, Easy, Refrigerator Pickled Cucumbers & Red Onions

 

 6 to 8 small Asian or Persian cucumbers, sliced about 3/4 inch (leave peel on)

1 small red onion, peeled and sliced thin, pulled apart in strands

1 cup white vinegar

1 cup water

1/4 to 1/3 cup sugar (depending on desired sweetness)

1 T. sea salt

T. dried dill (or 2 T. fresh chopped dill)

1 T. celery seed

1 T. black sesame seeds (optional)

 

Directions: Mix all of the above together in a dish with a lid.  Let the mixture sit on the counter , with lid on top, at room temperature for about an hour and then put in fridge to chill until ready to serve. (Let the veggies marinate at least 3 hours for the best flavor through-out.)  Will keep in fridge up to a week, maintaining its crunch.

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Skinny Deli Veggie Roll Ups (No Carbs, Less than 100 Calories)

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1 Skinny Roll-Up, cut in half to better show you the stuffing.(But you may prefer to eat it without cutting it in half, as it is less messy)

(Becky, the Mama)    You know those times when you want “just a little somethin’-somethin’’” to tide you over to until the next meal, or give your foggy brain an energy boost?  Something good for you, tasty, without lots of calories or carbs?  But  you want more than a few carrot or celery sticks.  Or maybe you want a light lunch in a hurry, but you aren’t crazy about the idea of sandwiches or wraps with all that bread?

           Here’s my favorite pick-me-up-in-a-hurry snack and it is less than 100 calories per Skinny Roll Up.  No carbs. No gluten (as long as the meat and cheese you use is gluten free.)  Plus there are a thousand variations to this basic “recipe”:   you can choose whatever thinly sliced sandwich meat you like (or substitute a vegan version), then chose a small bit of cheese (your choice, or leave it out),  whatever veggies you have on hand (cooked or raw or a combination), and any sauce that floats your Roll Up Boat from honey mustard (as I used here), to a little dollop of Ranch Dressing with Buffalo Sauce, to Teriyaki Sauce with Sriracha, to Bar-b-que sauce… and on and on.  They are surprisingly filling, two of them with a piece of fruit works as a great light lunch, and the calories are such that you can enjoy another snack or small dessert with a cup of tea or coffee at mid-day and not break your calorie bank.

            When your kids claim they are famished and dinner is till an hour away, you can teach your kids how to build-their-own Roll Ups, letting their imagination lead the way.  Just one Roll Up will tide them over until dinner, but won’t spoil their appetite.   You can also wrap their favorite “roll-ups” in Saran Wrap, leave off the sauce, and send them a little “dipping sauce” in a small container for some variety in their lunch box. (You may want to use 2 slices of deli meat for these so they are easier for the kids to handle.  A half slice of American cheese also helps it “stick” and stay together better.)

            Vegetarian or Vegans can substitute ToFurky Roasted Deli Slices, which have excellent taster reviews.  Or skip the meat layer, use a large soft piece of lettuce instead, and spread the lettuce with humus or refried beans for the protein.

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I used thin deli Honey Ham, a slice of Romaine, a slice of Roasted Red Pepper, some white cheddar cheese strips, sweet pickles and honey mustard. Yummmm….

Skinny Deli Veggie Roll Ups

Thin Sliced Deli Meat (Your choice, I used Honey Ham.  Vegans can use ToFurky Deli Slices)

1 t. or more  of your favorite sauce or dressing (I used Honey Mustard)

1/2 to 1 oz. of cheese, sliced or cut in small strips (1/2 slice of American Cheese, or 2 or 3 small thin strips of any hard cheese)

Small pieces l of lettuce

Pickles, Roasted Peppers (Anything pickled you like that adds a “bite” — pepperocinis, sliced olives or jalapenos are yummy too. I used midget sweet pickles)

 1 or 2 T.  Veggies, cooked or raw (thinly sliced carrots, cucumber, celery, tomato, avocado, raw pepper sticks, sliced green onions, mashed beans, humus  or leftover cooked veggies of any kind)

Directions

Lay a thin slice of deli meat on a plate (you can double this if you want more protein and sturdiness).   Stack lettuce, cheese, pickles and veggies down the middle of the deli slice.  Squeeze your favorite dressing over this. Roll up like a burrito and enjoy.  If making a bunch of them to serve later or to pack in a lunch, you may want to secure them with a toothpick.   (Also if they are to be served later or eaten for lunch, you may prefer to leave off the dressing and keep it separate to use as a dipping sauce.)

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One Skinny Roll Up, Cut in 1/2 on Diagonal (to show inside stuffing)