I love fresh cucumbers from the garden, but it never fails that the majority of the crop has to be harvested around the same time. Cucumbers in salad are delicious, but 25 of them? Instead of wasting them, pickle them! I have an easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don’t even need to turn on the stove!
What are Refrigerator Pickles?
Refrigerator pickles are made without the typical canning process, instead they’re made with raw cucumber slices and brine. The take very little effort and they’re ready to eat within hours. The upside of making fridge pickles – they’re easy to make and incredibly crispy and delicious. The downside, they’re not shelf stable, but will last several weeks in the refrigerator.
A dozen fresh picked cucumbers (I prefer the shorter pickling variety)
1 1/2 cups water
3 tablespoons white vinegar or apple cider vinegar
1 1/2 tablespoons kosher or pickling salt*
1 tablespoon of pickling spice blend
(which usually includes black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries and crushed bay leaves)
2-4 cloves of garlic
1 sprig of fresh dill
If you like them spicy 🌶️ (optional)
1/2 teaspoon crushed red pepper flakes, or more/less to taste
Add the water, vinegar, salt, one clove of garlic per jar, pickling spice blend and dill into 2 (1-quart) jar — or divide the mixture evenly between four small (1-pint) jars — and stir to combine.
Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1-2 weeks.
Too many cherry tomatoes? I have the perfect Roasted Garlic Tomato Recipe just for you.
Great as a side dish or to top your favorite pasta. It’s a great late Summer meal!
Is this Summer flying right by, or is it just me? I’m trying to squeeze every last moment and morsel out of my favorite season and just before I have to utter the words “Kids, it’s time to go back to school”! One of my favorite new recipes has all the wonderful punchy flavors of Summer, Pineapple Mango Sorbet! The flavors are bright, the color is cheery and texture is simply divine. This sweet treat has become an instant favorite at my house and with only 4 ingredients, super simple to make.
Unlike most summer treats, sorbet is dairy-free, which makes this lactose intolerant girl grin from ear to ear! This super easy recipe is a great alternative to ice cream and can be simply altered with different fruit to please anyone’s picky palate.
2 cups packed cubed fresh pineapple
2 cups packed cubed mango
1 cup granulated sugar
2 tablespoons fresh lime juice (or 4 drops of lime essential oil & 2 tablespoons of water)
Add pineapple, mango, sugar, and lime juice to a blender and blend on high until creamy and smooth, about 2-3 minutes.
Pour mixture into a shallow plastic air tight container and chill in the freezer for 4-6 hours, or until firm.
Let the sorbet soften slightly before scooping. Serve and enjoy!
Use ripe mango and pineapple for the best flavor.
Keep sorbet in an airtight container in the freezer for up to 2 weeks.
Don’t like Mango or Pineapple? This recipe can be easily altered. Try other seasonal fruits like: strawberries, bananas, peaches, and raspberries.
Lime or lemon juice adds a little extra punch to sorbet. If you don’t have a fresh lemon or lime on hand, essential oils can work just as well. Add 2-4 drops of your favorite citrus essential oil.
To say that I’m a Polish-American to the core, would be an understatement. Growing up as a first-generation American, my parents and grandparents instilled in me a great love of family, an immense pride in our Polish heritage and a passion for it’s deeply-rooted food (or at least to indulge in it!).
My great-grandmother and grandmother were always in the kitchen making meals from scratch, filling the house with delectable smells of soups, stews and baked goods. One of my favorite childhood memories was selecting my favorite cookies off an assorted cookie platter. Grandma always had food on-hand for that unexpected guest and you never dare leave without having at least a bite to eat.
So I say it’s fitting to share with you one of my favorite Polish cookie recipes, just like my Grandma use to make. Simple in taste and in effort, the Kolaczki is especially good along a side of black tea or coffee. I hope you enjoy them as much as I do, Na Zdrowie!
8 ounces (1 block) of cream cheese (at room temperature)
In a large bowl, beat cream cheese with butter until light and fluffy. Add flour, 1 cup at a time, and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
Heat oven to 350 F. Roll out dough 1/4 inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
Cut into 2-inch squares. Place 1/2 to 1 teaspoon fruit or cheese filling on center of each square. Overlap opposite corners of dough to the center over filling, pressing dough together lightly. Alternatively, brush a tiny bit of beaten egg white on one point and press the opposite point on it.
Bake for 15 minutes (longer if baking frozen) or when corners start to brown. Cool completely and dust with confectioners’ sugar.
Note: Kolaczki tend to get soggy after several days if not stored properly. Store them in an air-tight container without the confectioners’ sugar. Dust with confectioners’ sugar just before serving.
Tips on freezing
If you find yourself with leftover fillings, they can be frozen in a zip-top bag or another container with little loss in flavor or consistency. Just defrost them when you’re ready to use them. Pour off any accumulated moisture on the surface.
As for the kołaczki themselves, fill them and freeze on a parchment-lined sheet pan. When completely frozen, transfer to a freezer-safe container separated by sheets of parchment paper. Bake them from frozen. Don’t freeze baked kołaczki. When defrosted, they will be soggy and unpalatable.
There is nothing better than a “made-from-scratch” Sunday dessert. Pound cake is not only an easy recipe, but with slight ingredient varations, can be extremely versitle! Pound cake refers to how the cake was traditionally made. The recipe usually called for a pound of each of four ingredients: flour, butter, eggs, and sugar. Honestly, that’s a lot of cake —so I split the recipe in half. Here is my version on a vanilla 1/2 pound cake. Just as yummy on a much smaller scale. Enjoy!
Preheat oven to 350 degrees. Butter and flour a 8 1/2″ x 4 1/2″ loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake about 1 hour, until a toothpick inserted in center of cake comes out clean. (tent loaf with aluminum foil if it’s browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Expert Serving Tip: Finish with freshly cut fruit ( I love strawberries) and a vanilla bean soy whipped topping.
Have a sweet tooth?
I’m a dessert lover myself. Here are a couple other dessert recipes from my blog I recommend:
It’s been a while since I’ve shared one of my favorite recipes. This banana cake with cream cheese frosting recipes is one of my all-time favorites, but I must warn you, it’s definitely not light on the calories! Although, when you are enjoying such a decadent dessert, do calories really count? 🙂 Enjoy!
Banana Cake with Cream Cheese Frosting
½ cup (1 stick) butter, room temperature
1 ½ cups sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 cup mashed ripe bananas (2 to 3 medium)
Frosting (see below)
Cream Cheese Frosting:
½ cup (1 stick) butter at room temperature
1 package (8 ounces) cream cheese, room temperature
2 teaspoons vanilla extract
3 ¾ cups powdered sugar (sift if desired)
Preheat oven to 350 degrees. Grease a 15-by-10-inch sheet pan/cake pan.
In a mixing bowl, cream butter and sugar, then add eggs, sour cream and vanilla extract. In a separate bowl, combine flour, baking soda and salt. Gradually add to creamed mixture. Hand stir in mashed bananas.
Spread into prepared pan. Bake in preheated oven 25 minutes or until a toothpick comes out clean. Let cake cool.
Prepare cream cheese frosting.
Spread on top of cake and store in refrigerator. Cake can be frozen.
Cream Cheese Frosting:
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency.