xiaoxl/recipe_data huggingface dataset:
Jamaican "Beefless" Patties


Ingredients:
all-purpose flour, salt, baking powder, curry powder, turmeric, shortening, cold water, broth, vegan worcestershire sauce, salt, allspice, curry powder, cayenne, turmeric, ground black pepper, canola oil, acorn squash, garlic cloves, fresh ginger, kale, fresh thyme, ketchup, water

Directions:
Pastry:
In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric.
Add the shortening and tallow and cut in until the mixture resembles small peas.
Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry] forms.
Wrap in plastic and refrigerate at least 24 hours.
Filling:
Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes.
Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden.
Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently.
Add ketchup and water, stirring well.
Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
Add the kinako and cook 1 minute.
Remove from heat and let cool completely.
Assembly:
Divide the dough into four balls.
Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel].
Cut dough into circles about 5” across and transfer to a parchment-lined baking sheet.
Place 3-4 (heaping] tablespoons of the cooled filling onto one half of each circle.
Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal.
Crimp the edges with a fork.
Repeat with remaining dough and filling.
Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time].
Heat the oven to 350°F.
Bake, one sheet at a time, for 30 minutes.
Cool 10 minutes on a wire rack before enjoying!
Mom's Sweet Spaghetti Sauce
Category: side-dish
By LANGSTON28

My mom has made this sauce ever since before I was born. My whole family and all my friends love it. I love it cause it's sweet and different from all the other spicy and tart sauces.

Ingredients:
2 tablespoons vegetable oil
½  onion, minced
½  green bell pepper, chopped
1 pound ground beef
4 slices bacon
2 (4 ounce) jars mushrooms, drained
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons garlic powder
2 tablespoons dried oregano
½ cup white wine
¾ cup sugar
salt and pepper to taste

Directions:
In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon.  Combine drippings and crumbled bacon with the beef mixture. Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 7 servings

Calories: 479.9
Fat: 28.9 g
Saturated fat: 10.1 g
Carbohydrates: 38.4 g
Sugars: 31.1 g
Dietary fiber: 4.4 g
Protein: 16.6 g
Cholesterol: 66 mg
Sodium: 1117.1 mg
Air Fryer Spicy Dill Pickle Fries
Category: appetizers-and-snacks
By bd.weld

Go bold and use your favorite spicy dill pickle spears for these tasty fries. They are easy to make and will be sure to please anyone that likes spicy food. Serve with ranch dressing or your favorite dipping sauce.

Ingredients:
1 ½ (16 ounce) jars spicy dill pickle spears
1 cup all-purpose flour
½ teaspoon paprika
¼ cup milk
1  egg, beaten
1 cup panko bread crumbs
cooking spray

Directions:
Drain pickles and pat dry. Combine flour and paprika in a bowl. Combine milk and beaten egg in another bowl. Place panko in a third bowl. Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Dip a pickle first in flour mixture, then in egg mixture, and then in bread crumbs until thoroughly coated and place on a plate. Repeat with remaining pickles. Spray coated pickles lightly with cooking spray. Place pickles in a single layer in the air fryer basket; cook in batches if necessary to avoid overcrowding the fryer. Set timer for 14 minutes; turn pickles halfway through cooking time.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 79.8
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 16.8 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 15.9 mg
Sodium: 770.1 mg
TOP RAMEN CHICKEN SALAD


Ingredients:
chicken breasts, salt, water, chicken bouillon, cabbage, red cabbage, carrot, pineapple tidbits, water chestnuts, white vinegar, soy sauce, sugar, green onion

Directions:
Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
Mix well and add green onions, mix again to completely combine.
Add almonds on top or on individual servings.
Serves 4 (makes 6 cups].
Caramelized Onion Relish


Ingredients:
salted butter, sweet onions, dark brown sugar, garlic cloves, red wine, cognac, kosher salt, black pepper

Directions:
Melt butter in a large pot and add the onions and sugar.
Cook, uncovered,over medium high heat for 30-45 minutes, stirring occasionally - the onions will be beginning to caramelize.
Stir in the garlic, wine, cognac and vinegar.
Bring to a boil, then reduce heat and cook for 15 minutes, stirring often.
Add salt and pepper, then spoon into jars and process in a waterbath for 30 minutes.
Pickled Herring and Cucumber Salad
Category: salad
By Thor

It just so happens I like cucumber salad and pickled herring, so I decided to try this combination and the results are great. You can add your own seasoning to give it some zip, but I prefer just to leave it alone. The prep time and cook time are about the same.

Ingredients:
4  seedless English cucumbers, thinly sliced
4  vine-ripened tomatoes, diced
1  onion, thinly sliced
1 cup apple cider vinegar
½ cup granulated sugar
2 (12 ounce) jars herring pickled in wine sauce (such as VitaR)), liquid drained and reserved

Directions:
Combine cucumbers, tomatoes, and onion in a large glass mixing bowl. Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes. Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 317.1
Fat: 15.6 g
Saturated fat: 2.1 g
Carbohydrates: 30.2 g
Sugars: 17.4 g
Dietary fiber: 1.9 g
Protein: 13.7 g
Cholesterol: 11.1 mg
Sodium: 748.3 mg
Kumara (sweet Potato) Dip


Ingredients:
ground cumin, ground turmeric, ground coriander, paprika, garlic cloves, kumara, yoghurt, fresh coriander

Directions:
Heat oil in frying pan & saute garlic & spices for 1-2 min or until fragrant., Compine spice mix with all remaining ingreadients., Refrigerate until cold.
Rhubarb Cordial


Ingredients:
gingerroot, rhubarb, caster sugar, cloves, water, mint leaf

Directions:
Bruise the root ginger with a rolling pin.
Place the rhubarb, sugar, cloves and ginger in a large saucepan and pour in the water.
Bring to the boil and simmer gently until the rhubarb is soft, replacing any water that evaporates.
Strain well and pour into a warmed glass jug.
Garnish with a few mint leaves.
Apple Ladybug Treats
Category: appetizers-and-snacks
By Veronica Lopez Hurtado

Red apples are decorated to look like lady bugs. This is a quick and fun snack that kids will enjoy making and eating. For once kids can play with their food.

Ingredients:
2  red apples
¼ cup raisins
1 tablespoon peanut butter
8  thin pretzel sticks

Directions:
Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate. Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 113.1
Fat: 2.3 g
Saturated fat: 0.5 g
Carbohydrates: 23.2 g
Sugars: 13.8 g
Dietary fiber: 2.5 g
Protein: 2.1 g
Sodium: 189.2 mg
Insalata Caprese II
Category: salad
By Marina

Because this salad is so simple, fresh, top-quality tomatoes and mozzarella are important.

Ingredients:
4 large ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
⅓ cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Directions:
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 310.6
Fat: 23.9 g
Saturated fat: 10.9 g
Carbohydrates: 6.6 g
Sugars: 4 g
Dietary fiber: 1.5 g
Protein: 17.9 g
Cholesterol: 59.8 mg
Sodium: 627.3 mg
Greek Mushrooms


Ingredients:
mushrooms, water, red wine vinegar, olive oil, bay leaves, thyme, onion powder, garlic cloves, salt, peppercorns

Directions:
Clean and trim mushrooms.
Bring all ingredients (except mushrooms] to a boil and simmer 5 minutes.
Add mushrooms and simmer 10 minutes.
Cool.  May be served at room temperature or reheated.
Best if made a day ahead.
Kartoffelpuffer (Potato Pancakes)


Ingredients:
potatoes, onion, eggs, flour, salt, sugar, cranberry sauce, parsley

Directions:
Combine first five ingredients and mix well.
Drain off excess liquid (if any].
Form into patties and fry in hot oil in shallow pan until evenly browned, turning once.
Drain well on paper towels and sprinkle with sugar.
Serve with cranberry sauce or cinnamon applesauce, and garnish with orange slices and parsley, if desired.
Coconut Shrimp


Ingredients:
shrimp, turmeric powder, salt, tomatoes, garlic paste, ginger paste, cumin powder, coriander powder, mustard powder, red chilies, onions, water, lemon juice

Directions:
Devein and clean the shrimp.
wash it and pat it dry with paper towel.
Mix 2 teaspoon salt, turmeric and lemon juice.
Leave it to marinate for about 1/2 an hour.
In a wok or frying pan (avoid non stick] heat the oil.
In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili. Fry for 3-4 minutes.
Add coconut paste and tomatoes. Keep stirring till the spices look separated from the oil (about 2-3 minutes].
Add the water. If you want thick gravy you can add less water.
Once the gravy start boiling, drop in the shrimp (throw away the marinade] and boil on low medium heat for 10 minutes.  Turn off the heat.
Do not overcook the shrimp, otherwise it will become very chewy.
Garnish it with fresh coriander leaves and serve with steamed rice.
Braised Rabbit


Ingredients:
olive oil, rabbit, chorizo sausage, onion, garlic cloves, carrot, celery, Italian tomatoes, white wine, water, dried thyme, potatoes, parsley

Directions:
Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes].
Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through].
Stir through the peas and cook a further 5 minutes or so.
I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.
Pumpkin Polenta With Chorizo and Black Beans


Ingredients:
extra virgin olive oil, chorizo sausage, onion, black beans, unsalted butter, pumpkin puree, fresh thyme, salt, fresh ground black pepper, sharp cheddar cheese, smoked cheddar cheese, fresh flat-leaf parsley

Directions:
Heat a medium nonstick skillet over med-high heat; add in olive oil and chorizo; cook for a minute or two, then add in the onions; cook 3-4 minutes.
Add in the black beans and red peppers; heat through for another minute or two.
In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.
Add the polenta and stir until it masses (about 2 minutes].
Remove pan from  heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.
Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.
Easy Banana Brownies
Category: desserts
By Gloria Rice

A small banana is added to a basic made-from-scratch brownie for a hint of banana flavor. This is a fudgy brownie and it does not rise much. Add 1/2 cup chopped nuts or mini chocolate chips for more flavor. No mixer required!

Ingredients:
½ cup butter
⅔ cup semisweet chocolate chips
1  large egg
⅔ cup packed light brown sugar
1 small ripe banana, mashed
½ teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease an 8 inch square pan. Melt butter in sauce pan over medium-low heat. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes. Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 30 minutes. Don't over bake. Remove, and cool pan on wire rack before cutting.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 151
Fat: 8.2 g
Saturated fat: 5 g
Carbohydrates: 19.4 g
Sugars: 13.5 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 26.9 mg
Sodium: 85.1 mg
Gluten-Free Lemon-Blueberry Pancakes


Ingredients:
eggs, milk, non-dairy milk substitute, lemon zest, fresh blueberries

Directions:
Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
Fold blueberries in gently.
Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.
Apple Cinnamon Steel-Cut Oats


Ingredients:
steel cut oats, water, cinnamon, salt, apple, soymilk, brown sugar, nutmeg

Directions:
Dice apple and throw everything in  rice cooker, stir. Set on PORRIDGE option for rice cooker.
Alternate ingredients:
Oat or Nut Milk.
Crispy Oven Beef-and-Bean Tostadas
Category: world-cuisine
By Lela

A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.

Ingredients:
½ teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
¼ teaspoon ground black pepper
½ pound ground beef
½ cup chopped sweet onion, or more to taste
1 clove garlic, minced
6  corn tortillas
2 tablespoons vegetable oil
2 cups refried beans
2 cups shredded lettuce, or as desired
1 ½ cups shredded Cheddar cheese
1  tomato, diced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells. Brush oil over both sides of tortillas and arrange on a baking sheet. Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more. Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note). Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 tostadas

Calories: 743.3
Fat: 40.7 g
Saturated fat: 18 g
Carbohydrates: 56.1 g
Sugars: 4 g
Dietary fiber: 13.6 g
Protein: 40.1 g
Cholesterol: 119.9 mg
Sodium: 1229.4 mg
Chickpea Salad


Ingredients:
chickpeas, cumin, dried garlic, garlic paste, red onion, extra virgin olive oil, cayenne pepper, fresh parsley, fresh ground black pepper

Directions:
"Combine all ingredients together in a bowl."
Frogs


Ingredients:
"creamy peanut butter"

Directions:
PLACE chocolate in microwave on medium setting for 2-3 minutes; cook until chocolate is completely melted, stirring frequently. Set aside.
SPREAD bottom of each cookie with peanut butter;.
Dip bottoms into the melted chocolate  Immediately press 2 pretzel twists into the chocolate for the "frog's legs," with the wide part of each pretzel facing outward.
Place, pretzel sides down, on wax paper to cool.
Place a drop of chocolate on the M&M's and place on upper portion of the cookie for eyes.
Eat them.
Pom-Ade Refresher


Ingredients:
pomegranate juice, vodka

Directions:
Mix lemonade, soda, and pomegranate juice in a small pitcher., Fill 2 tall glasses with ice., Pour lemonade mixture over.
Vegetable & Quinoa Salad


Ingredients:
quinoa, garbanzo beans, soybeans, flat leaf parsley, fresh dill, green onion, tomatoes, olive oil, onion powder, garlic powder

Directions:
Bring stock to a boil and then add quinoa.  Cover and reduce heat to medium and simmer for approximately 12 minutes or until all liquid is absorbed.
Meanwhile, prepare all other vegetables and herbs.  I prefer raw garbanzo beans so I purchase dried beans and rehydrate them in water overnight.
Once all the liquid has been absorbed by the quinoa, remove from heat and let cool.  I’m too impatient so I put it in the fridge or freezer for a quicker cool down time.
Once all ingredients are sufficiently chilled, place in one big bowl, sprinkle with the lemon juice, seasonings and olive oil and toss until well coated.
Salad can be served chilled or at room temperature.  Enjoy!
Lemon , Cranberry Biscotti With  a Hint of Cardamom


Ingredients:
all-purpose flour, sugar, ground cardamom, baking powder, fresh lemon rind, fresh lemon juice, eggs, dried cranberries, powdered sugar, fresh lemon juice

Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar,cardamom and baking powder in a large bowl.
Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly].
Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
Divide dough in half.
Shape each portion into an 8-inch-long roll.
Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes.
Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.
Cut each roll diagonally into 15 (1/2-inch] slices.
Place the slices, cut sides down, on baking sheet.
Reduce oven temperature to 325° bake for 10 minutes.
Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool].
Remove from baking sheet, and cool completely on wire rack.
Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.
Penne With Cherry Tomatoes, Asparagus, and Goat Cheese


Ingredients:
garlic cloves, asparagus, cherry tomatoes, fresh basil, olive oil

Directions:
"Cut asparagus into 1-inch pieces.  Put 1 tablespoons water in a microwave safe bowl, add asparagus, cover, and microwave on high for 3 minutes.  Meanwhile, cook pasta til al dente, about 10 minutes.  Divide cherry tomatoes in half and add to bowl; mince garlic.  Toss with olive oil.  Chill for at least two hours; crumble goat cheese and toss with salad."
Chili-Cheese Grits


Ingredients:
water, grits, Velveeta Mexican cheese, butter, eggs, red bell pepper, salt

Directions:
Preheat the oven to 350. Grease a 9x9 ovenproof dish.
Boil the water and add the grits. Stir and lower the heat to simmer and simmer 5 minutes.
Turn off heat and add the cheese and butter into the grits and stir. Let the cheese and butter melt then stir in the eggs.
Stir in the peppers and the salt. Transfer in the the 9x9 dish.
Bake at 350 for 45 minutes.
Apricot Shrimp
Category: seafood
By lutzflcat

A meal with lovely presentation that's nice enough for dinner guests, but really quick and easy to make. Delicious served over white rice with a garnish of toasted slivered or sliced almonds.

Ingredients:
½ cup chopped dried apricots
⅓ cup orange liqueur (such as Grand Marnier®)
2 tablespoons unsalted butter
1 tablespoon olive oil
1  red bell pepper, cored and sliced into 1/4-inch strips
½ cup thinly sliced green onions, with some of the green tops
1 large clove garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
2 teaspoons cornstarch
⅛ teaspoon freshly ground black pepper

Directions:
Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes. Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes. Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 297.1
Fat: 10.4 g
Saturated fat: 4.4 g
Carbohydrates: 23.5 g
Sugars: 17.9 g
Dietary fiber: 2.2 g
Protein: 20 g
Cholesterol: 187.8 mg
Sodium: 431.3 mg
Bread and Butter Pickles I
Category: side-dish
By IRENERUSSELL

These pickles take two weeks in the refrigerator, but are well worth the wait.

Ingredients:
6 small onions, sliced
1 teaspoon mustard seed
¾ teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
⅓ cup coarse salt
6  cucumbers, sliced

Directions:
In a large pan, combine the onions, mustard seed, turmeric and celery seed. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 quarts

Calories: 146
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 35.8 g
Sugars: 29.7 g
Dietary fiber: 1.8 g
Protein: 1.7 g
Sodium: 3525.6 mg