Thursday, November 10, 2011

Thanksgiving Recipes: Cucumber and Apple Pickles

I love the carb, fat, butter, sugar fest that is Thanksgiving.  Sometimes, though, I wish I did have something to break-up the heaviness and brighten things up.  To help provide divergence from heavier dishes, I put together a combination that takes some of the flavors of Thanksgiving and turns them into a tangy “pickle.” 

½ fennel bulb, cut into slivers
1 apple, with skin and chopped into small cubes
½ English cucumber, with skin and chopped into thin half slices
¼ cup red onions
¼ cup mixed peppers
¼ cup celery
2 tablespoons fresh dill
1/8 tsp. red pepper flakes
1 tsp celery seeds
1 tablespoon salt
½ tsp pepper
2 cups fennel or chamomile tea
3 tablespoon honey
1 cup apple cider
1 cup rice wine vinegar

In the measuring cup where the tea is seeping, dissolve the honey.  Let cool.  
Place all the vegetables, dill, and apple in a large bowl.  Toss together.   Then, place in a sealable glass container.      
In the measuring cup, combined tea, vinegars, and spices.   Pour liquids in the glass container over the vegetable and apple.  Close and shake to mix everything together. 
Let sit in the refrigerator for a couple of days.
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