Bread and Butter Pickles
By Emily Catalano
Founder of Hoboken Food Swap
6 cups pickling cucumbers, thinly sliced
3 Tablespoons kosher salt
1 ½ cup thinly sliced sweet onion
¾ cup white sugar
1/4 cup light brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2 teaspoons mustard seeds
1 teaspoon celery seeds
1/8 teaspoon ground turmeric
1. Combine sliced cucumbers and salt in a large bowl, cover and chill in the refrigerator for two hours. After the cucumbers have been chilled, move them into a colander and rinse well under cold water. Drain the cucumbers, and return them to the bowl. Add onions.
2. Pour white vinegar and apple cider vinegar into a medium pot. Add white sugar, brown sugar, and all of the spices. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
3. Pour the hot vinegar mixture over the cucumber mixture, and allow to stand at room temperature for one hour. Put the pickles into jars of your choosing, with lids. Refrigerate for 24 hours.
Pickles will last in the refrigerator in an airtight container for about four weeks.
By Sarah Girgis
Member of Hoboken Food Swap
2 cups soaked Chickpeas or 1 can (15oz)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons of tahini
1 cloves garlic
3-4 tablespoons of fresh Meyer lemon juice
*(can use reg lemons or even limes)
1 cup of fresh chopped cilantro
1 jalapeno seeded
pinch of sea salt
pinch of cumin
Put all ingredients in food processor until smooth. Can add extra olive oil to achieve creamier texture if needed.