Cucumber
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Sunshine Pickle
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Cathi's Honey Salad
Sunshine Pickle
Ingredients
3 large cucumbers
2 Tbsp salt
2 red onions
1 green capsicum
1 red capsicum
1 1/2 cups sugar
1/2 tsp mustard seeds
1/2 tsp celery seeds (if you can find them)
1/4 tsp tumeric
3/4 cup white vinegar
3 Tbsp cornflour
1-2 Tbsp cold water
Peel cucumbers, cut in half lengthwise and scoop out seeds, cut into
cubes. Sprinkles with salt and leave 30 minutes. Dice onions put in
large microwave dish and cover and microwave on high for 2 minutes until
tender. Remove seeds from capsicums and cube. Add capsicums, sugar,
seeds, tumeric and vinegar to microwaved onions. Drain cucumber and
remove salty water and add to other ingredients. Cook uncovered in
microwave on high for 10-14 minutes until soft. Combine cornflour and
water, stir into veges and cook in microwave on high for 4 minutes or
until thickened. Pour into about 4 sterilised jars with a
label
and jar hat
Cathi's Honey Salad
Salad Ingredients
1 Lettuce
Dozen Rocket leaves
250g snow peas
250g sliced (Julienne) carrots
1/2 cup sultanas
1/2 cup toasted slivered almonds
1 cucumber peeled, de-seeded and diced
500g seedless grapes
250g cherry tomatoes
2 sticks celery chopped
300g corn kernels drained
1 sliced mango
Dressing Ingredients
2 tsp English mustard
2tsp honey
1 clove crushed garlic
1/2 cup white wine vinegar
1/2 cup oil
1/2 tsp ground pepper
Combine to make a dressing and pour over mixed salad vegetables
