Out of Helen's Kitchen - Tomato green onion

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Published on Tuesday, August 28, 2018

By Helen Drysdale

Neepawa Banner & Press

Last week, I had a dill pickle recipe. I received several inquiries regarding pickles unsealing and cloudy.

After jars are filled they should be left for 24 hours, then test the seal. Unsealed jars need to be refrigerated. It is very important that sealed jars be kept in a dark, dry, cool place. They can and often spoil if the storage area is too warm. As well it is recommended that all pickles be processed in a hot water bath: five minutes for pints, 10 minutes for quarts.

Refrigerator cucumber salad

7 large cucumbers, peeled and sliced

1 large onion, cut in thin slices

1 cup diced celery

1 red pepper, chopped

1/2 cup peeled and thinly diced carrots

1 Tbsp. pickling salt

Dressing:

1 1/2 cups sugar

1 1/2 cups vinegar

2 tsp. celery seed

1 tsp. mustard seed

1 tsp. red pepper flakes, optional

Prepare vegetables and sprinkle with salt. Let stand 1/2 hour or longer; let drain in a colander for 15 minutes. Heat and mix the dressing ingredients until sugar is dissolved. Pour over veggies. Put into sterilized jars and refrigerate for up to two months. Makes about 2 1/2 quarts.

Tomato green onion salad

3 large or 5 smaller tomatoes

3-4 green onions finely sliced

1/3 cup sliced black olives

1/3 cup crumbled feta

1/2 cup sour cream

2 Tbsp. lemon juice

1 Tbsp. LiteHouse Italian herb

1/2 tsp. minced garlic

1/4 tsp. pepper

Garnish:

Fresh parsley or fresh basil

Cut tomatoes in pieces, put in colander and drain the juices. Place in a bowl with the onions, olives and feta. Mix the sour cream, lemon juice, herb, garlic and pepper. Mix into  the veggies. Garnish.