With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, Melanie Cullingworth

6 Cups thinly sliced pickling cucumbers (about 2 lbs)
2 Cups thinly sliced onion
1 1/2 Cups white vinegar
3/4 Cup sugar
3/4 tsp. salt
1/2 tsp. mustard seeds
1/2 tsp celery seeds
1/2 tsp. ground tumeric
1/2 tsp. red pepper flakes
1/4 tsp. ground black pepper
4 garlic cloves thinly sliced

Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.

The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.

Ingredients

1 small Onion, minced
2 Tbsp Olive Oil
2 lbs Brussel Sprouts, thinnly sliced
1/4 cup dried cranberries, chopped
1/4 cup walnuts, chopped
Salt and Pepper to taste
Balsamic Vinegar (optional)

Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.

Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.

Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.