Pickles and Pecans...

Last week we received sweet Florida Onions and either English cucumbers or pickling cucumbers. The farmers at Down To Earth Farms gave me a bag of irregular cucumbers and here is what I did with them...

Summertime Sweet Pickles

Ingredients

• 1 cup apple cider vinegar
• 1/8 cup salt
• 1 cup white sugar
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon mustard seed
• 2 pounds cucumbers
• 2 sweet onions

Directions

1. In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
2. Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated. 
3.  

Super easy and really yummy!

 

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Candy Coated Pecans 

 

Ingredients

• 1 egg white
• 1/2 cup packed brown sugar
• 1 dash vanilla extract
• 4 cups pecans

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10 to 15 minutes. 

I doubled the coating recipe, added cinnamon and nutmeg and everyone LOVED these!!