Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

SWEDISH CUCUMBERS

4 lg. cucumbers, sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers)

4 tsp. salt

1 1/2 tsp. sugar

1/4 c. white vinegar

1/4 c. water

1/2 tsp. white pepper

1 tsp. dill weed

1/2 c. sour cream or plain yogurt

Arrange the thin cucumber slices in layers in a bowl, salting each layer. Cover and leave in the refrigerator for several hours or overnight. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). Drain off the water that forms and rinse the cucumbers well in fresh water. Add the sugar to the vinegar and water. Pepper the cucumber and pour the diluted vinegar over them. Add the dill, stir, and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Add sour cream before serving.

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SWEET AND SOUR CUCUMBERS AND ONIONS

2 c. boiling water

3/4 c. sugar

Boil until it is dissolved. Then cool. 1/2 c. vinegar

Pour over prepared cucumbers and onions. Refrigerate before serving.

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CAULIFLOWER - BROCCOLI MEDLEY

1 head cauliflower

1 bunch broccoli

1 sm. onion

Cut into bite-size pieces. 1/3 c. mayonnaise

1/3 c. vegetable oil

1/3 c. vinegar

1/4 c. sugar

1/3 tsp. salt

1/4 tsp. pepper

Mix. Pour over vegetables. Marinate overnight in refrigerator.