xiaoxl/recipe_data huggingface dataset:
Low Carb Pizza - Zucchini "crust"


Ingredients:
zucchini, eggs, mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Spray a pizza pan with cooking spray.
Mix well grated zucchini and 2 eggs.
Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.
Bake at 375 degrees for 30 minutes.
Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge.
Top with pepperoni and/or other pizza toppings.
Sprinkle both cheeses on top.
Bake for another 30 minutes or until cheese begins to brown.
Potato Cheese Galette


Ingredients:
baking potato, olive oil, parmesan cheese, gruyere cheese

Directions:
Pre-heat oven to 450.
Place the potatoes in a medium bowl, pour clarified butter or olive oil & parmesan cheese over, and toss to coat.
Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet.
Cook over med heat until the edges begin to brown and potatoes stick together.
(This will keep the cheeses from running through] about 5 minute.
Sprinkle with cheeses and cover with remaining potatoes, arranged the same way as the bottom layer.
Set in the oven for 10 minute.
Carefully flip potatoes with a wide spatula (or turn over onto a plate, and return to pan] Brown on med heat 5 minute.
Return to the oven for an additional 5 minute.
Cut into 4 servings, keep warm.
Tuna, Noodles, Pickles and Cheese
Category: salad
By NERDYCHEESECAKE

This recipe came from my grandmother, who used peas in her version instead of pickles. My mother changed the recipe and I have altered it even more. The flavors of these ingredients blended together in what is reminiscent of a cold macaroni or potato salad will be your family's new favorite!

Ingredients:
8 ounces uncooked elbow macaroni
2  dill pickles, chopped
6 ounces Colby-Jack cheese, cubed
1 (5 ounce) can albacore tuna in water, drained and flaked
½ cup light mayonnaise
½ teaspoon prepared yellow mustard
1 teaspoon dill pickle juice

Directions:
Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels. In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 491.2
Fat: 18 g
Saturated fat: 10 g
Carbohydrates: 55.4 g
Sugars: 7.6 g
Dietary fiber: 3.4 g
Protein: 26.3 g
Cholesterol: 55.3 mg
Sodium: 1611.2 mg
Limber de Coco (Coconut Ice)
Category: world-cuisine
By Mightymiri

A Puerto Rican frozen treat. I looked forward to it every time I visited my grandmother as a child. Delicious and refreshing! Easy to make too.

Ingredients:
½ (14 ounce) can coconut milk
½ (12 fluid ounce) can evaporated milk
¼ cup white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Directions:
Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined. Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 4 servings

Calories: 212.1
Fat: 14 g
Saturated fat: 11.4 g
Carbohydrates: 19 g
Sugars: 17.4 g
Dietary fiber: 0.7 g
Protein: 4.2 g
Cholesterol: 13.7 mg
Sodium: 56.6 mg
Guinness Battered Onion Rings


Ingredients:
onion, self-rising flour, garlic powder, egg, butter

Directions:
Sift the flour and garlic powder into a bowl.
Beat to a smooth batter with unbeaten egg, butter and Guinness.
Dredge the onion rings in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350°F/180°C] for about a minute or two until the batter is golden brown.
Lettuce with Hot Bacon Dressing
Category: salad
By Vera

Here is something a little different for a salad. A friend gave me this years ago. Hope you like it.

Ingredients:
1  egg
6 slices bacon
½ cup sliced onion
¼ cup white wine vinegar
¼ cup water
4 teaspoons white sugar
½ teaspoon salt
8 cups leaf lettuce - rinsed, dried and torn into bite-size pieces
8  radishes, thinly sliced

Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease. Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil. Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 168
Fat: 13.6 g
Saturated fat: 4.5 g
Carbohydrates: 6.4 g
Sugars: 4 g
Dietary fiber: 1.3 g
Protein: 5.5 g
Cholesterol: 50 mg
Sodium: 465.7 mg
Not Your Mother's Shredded Beef Enchiladas


Ingredients:
tri-tip steak, water, garlic clove, serrano chili, tomato sauce, monterey jack pepper cheese, black beans, chilies, flour tortillas

Directions:
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
Make the enchiladas:
Preheat oven to 350 degrees F.
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
Heat the black beans in another saucepan.
Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
Cover the pans with foil and bake for 15 minutes. Serve immediately.
Easy Minestrone Soup
Category: soups-stews-and-chili
By Bibi

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

Ingredients:
1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup sliced carrots
⅔ cup diced onion
3 cloves garlic, minced
4 cups vegetable broth
1 ¾ cups jarred marinara sauce
¼ cup tomato paste
1 teaspoon Italian seasoning
2 cups small shell pasta
2 cups quartered and sliced zucchini
1 (14.5 ounce) can great northern beans, rinsed and drained
1 cup stemmed and thinly sliced kale
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste  (Optional)

Directions:
Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes. Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 364.8
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 64.3 g
Sugars: 13.8 g
Dietary fiber: 9.6 g
Protein: 14.5 g
Cholesterol: 2.9 mg
Sodium: 788.8 mg
Sesame Salad Dressing


Ingredients:
coconut oil, honey, sesame seeds, mustard, ginger, shallot, garlic clove

Directions:
Add all the ingredients to a food processor and pulse until well combined.
Place in a container with a lid and refrigerate until serving (should last approximately 5 days if stored in an airtight container].
Spiced-Up Butternut Squash Soup


Ingredients:
canola oil, onions, carrots, celery ribs, garlic cloves, scallions, coconut milk, turmeric, ground cumin, cumin seed, cayenne, ground coriander, garam masala, salt, pepper

Directions:
Heat oven to 400 degrees.
Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper.  Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat.  Add onion, carrots and celery.  Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute.  Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes.  Add roasted squash and stock.  Cover and simmer for 15 to 20 minutes. Turn off heat.  Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot]. Stir in coconut milk.  Salt and pepper to taste. Turn heat on low and warm through.
Warm Apple Vinaigrette With a Roasted Pear & Spinach Salad


Ingredients:
apple cider, cider vinegar, honey, cinnamon stick, shallot, Dijon mustard, fresh thyme, salt, pepper, red onion, bosc pears, dried cranberries, butter, allspice, pecan halves

Directions:
This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
Pecans  --  In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
Vinaigrette  --  Make this a day or so ahead and then all you need to do is just reheat.
Step 1:  In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
Step 2:  In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
Remove from the heat and stir in the mustard and thyme.  Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper.  I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
The dressing is done.  You can use it right then, or you can put in a small container and refrigerate until later.
If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container]  or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
Pears  --  You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well.  Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
Salad  --  In a large bowl add the spinach, red onion, cranberries and set to the side.
Vinaigrette  --  Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
Finish the Salad  --  Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans.  Drizzle the warm vinaigrette over the salad and enjoy!
This will serve 4 large salads or 6 smaller salads.
Broccoli and Stuffing Casserole
Category: side-dish
By Autumn

This recipe is great for vegetarians or for anyone who loves rich meat-free stuffing.

Ingredients:
2 pounds fresh broccoli florets
2  eggs, beaten
1  onion, chopped
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup mayonnaise
10 ounces dry bread stuffing mix
½ cup butter, melted
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise. Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Yields: 12 to 15 servings

Calories: 325.7
Fat: 21.5 g
Saturated fat: 8.8 g
Carbohydrates: 26.1 g
Sugars: 4.2 g
Dietary fiber: 2.9 g
Protein: 8.8 g
Cholesterol: 64.9 mg
Sodium: 741.6 mg
Soft Sandwich Buns (Dough Hook Mixer Version)
Category: bread
By pixelkate

My entire family absolutely loves these buns with sloppy joes. They hold their shape and don't fall apart when combined with the 'juiciness' of the sloppy joes. I'm not going to buy sandwich buns again. They couldn't compare to these.

Ingredients:
1 ¼ cups milk (70 to 80 degrees F)
¼ cup sugar
2 tablespoons butter, softened
¾ teaspoon salt
1 cup bread flour
1  egg, beaten
1 ¼ teaspoons active dry yeast
2 ¾ cups bread flour
1 tablespoon butter or margarine, melted

Directions:
Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm. Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes. Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour). Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour. Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until lightly browned, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 10 mins
Yields: 14 buns

Calories: 149.8
Fat: 3.7 g
Saturated fat: 2 g
Carbohydrates: 24.3 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 4.6 g
Cholesterol: 21.6 mg
Sodium: 156.8 mg
Swedish Meatballs Low Carb


Ingredients:
ground beef, ground pork, egg, olive oil, onion, celery, beef bouillon cubes, garlic clove, allspice, black peppercorns, cream cheese

Directions:
Mix meat and egg together, set aside.
Saute oil and onions until translucent, about 5 minute Add celery and cook 4 minute.
Meanwhile put the stock, bouillon and garlic in a pot and bring to a boil.
Add onion mixture, allspice and salt and pepper to the meat. Work well with your hands.
Form into 1 in balls and place on a baking sheet lined with waxed paper. You should have about 30-40 meatballs.
Slowly add meatballs, 1 at a time to the boiling stock.Add peppercorns at this time.
Let meatballs cook 20 minute.
Remove meatballs with a slotted spoon and and set aside.
Strain the stock and put back into the pot over med-high heat.  Reduce for 10 minute.
Turn off heat and add cream cheese, whisking until well combined.
Pour over meatballs.
Donna's Meatloaf


Ingredients:
lean ground beef, onion, tomatoes, green bell pepper, eggs, ketchup, chili powder, salt, black pepper, ketchup

Directions:
Mix creamed corn, eggs, chili powder, 1/2 cup ketchup, salt, pepper and bread together. Let sit while mixing meat, onion, tomato & bell pepper in large bowl.
Add corn mixture to meat mixture.
Form into a large rectangular mound, about 2 to 3 inches high on a baking sheet with sides, to avoid dripping in oven.
Top with 3/4 cup ketchup.
Bake at 350°F for 40-45 minutes, or until cooked through and lightly browned.
Tomato Basil Tilapia


Ingredients:
olive oil, spinach, ricotta cheese, Worcestershire sauce, lemon juice, salt, plum tomatoes, fresh basil leaves, scallions, dill, butter, pepper, parmesan cheese

Directions:
Grease the bottom of a casserole dish with oil.
In a separate bowl, mix spinach, rigotta cheese, and worchesire sauce together, and then spread the entire mixture at the bottom of the casserole dish.
Clean and pat fish dry.  Spread the fish side by side on top of the spinach mixture.
Sprinkle the fish with lemon juice and salt.
Top each fish with tomatoes, basil, scallions, spices, butter and vinegar.
Add the parm. cheese 5 minutes before the fish is done cooking.
Turkey Shepherd's Pie


Ingredients:
olive oil, ground turkey, garlic, flour, soymilk, parsley, prepared instant mashed potatoes, paprika

Directions:
In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic.
Saute the ingredients until the turkey is thoroughly cooked.
Drain off excess juices from the turkey.
Add the flour and incorporate thoroughly.
Add the chicken stock and the rice or soy milk.
Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat.
Add the chopped parsley and stir well.
Place the meat mixture in a greased 9x9-inch casserole dish.
Using a spatula, evenly distribute the mashed potatoes over the meat mixture.
Sprinkle the paprika over the mashed potato topping.
Bake the Shepherd's Pie for 25 to 30 minutes at 400 degrees.
Cabbage Creole


Ingredients:
ground beef, onion, head of cabbage, rotel, Velveeta cheese, salt, black pepper, garlic powder

Directions:
In a large skillet, brown beef with chopped onion.  Drain, if necessary. Return meat mixture to pan.
Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use]. Cook until cabbage is somewhat wilted.
Add Rotel and continue to cook until cabbage is tender.
Add cubed Velveeta and seasonings to taste.
Cook until cheese is melted. Serve hot.
Baked BBQ Chicken Wings
Category: appetizers-and-snacks
By sooz_stuff

These wings are easy to make and taste delicious. They turn out slightly crispy outside and tender inside. You can use your favorite barbeque sauce so they turn out just right.

Ingredients:
1 teaspoon vegetable oil
32  frozen chicken wings (such as Costco®), defrosted
⅓ cup vegetable oil
2 tablespoons hot sauce (such as Frank's RedHot ®)  (Optional)
¾ cup barbeque sauce, or more to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil. Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer. Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings. Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 32 wings

Calories: 388.4
Fat: 27.7 g
Saturated fat: 6.3 g
Carbohydrates: 8.6 g
Sugars: 6.2 g
Dietary fiber: 0.2 g
Protein: 24.7 g
Cholesterol: 77.3 mg
Sodium: 430.1 mg
Spaghetti Squash Boats #Ragu


Ingredients:
spaghetti squash, Italian sausage, parmesan cheese, butter

Directions:
Place spaghetti squash in microwave for ten minutes to soften.
Cut squash in half and scrape out seeds. Place cut side down in baking dish and put in a 375 degree oven for about 15 minutes.
Meanwhile cook sausage in a sautee pan until brown and done. Then add spinach and cook for about a minute until a little wilted.
Add spaghetti sauce and cook until heated then add goat cheese and remove from the heat.
Remove squash from the oven and grate squash with a fork into a kitchen towel. Squeeze out excess liquid and put squash into pan with other ingredients and mix.
Take scraped out squash boats and divide the mixture into each one.
Melt butter and add bread crumbs and parmesan. Sprinkle over squash mixture and broil for a couple of minutes in the oven until golden brown.
Deep Fried Pork Steak
Category: meat-and-poultry
By wellsteins

This is a recipe that I put together one night and happened to write down as I was doing it. It's now one of our weekly meals.

Ingredients:
1 quart vegetable oil for deep frying
2 cups all-purpose flour
2 tablespoons garlic powder
4 tablespoons seasoned salt
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 tablespoon salt
4 pounds pork steaks

Directions:
Heat oil in a deep fat fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat. One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 12 servings

Calories: 349
Fat: 13.9 g
Saturated fat: 2.8 g
Carbohydrates: 18.6 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 35.4 g
Cholesterol: 104.3 mg
Sodium: 1591.7 mg
Delmonico Chicken


Ingredients:
chicken breasts, butter, Dijon mustard, paprika, garlic powder, cider vinegar

Directions:
Place washed chicken breasts on foil on roasting pan.
Broil at 400 F for 10 minutes, turning once.
During the broil, mix the butter, mustard, paprika, garlic and vinegar into a paste.
Turn the chicken back to skin side up and slather with the butter paste.
If desired coat with bread crumbs, I prefer the almonds.
Turn down oven to 325 degrees F.
Cook until juices run clear, if crust begins to brown too much, cover lightly with foil tent.
Let rest briefly and serve.
Alouette® Crème De Brie® Shrimp Cups


Ingredients:
phyllo dough, baby shrimp, extra virgin olive oil, chives, crushed red pepper flakes, garlic

Directions:
Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette® Crème de Brie in each.
In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp.
Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately.
Variation:.
For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells.
If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F].
Easy Breezy Refrigerator Pickles


Ingredients:
distilled white vinegar, granulated sugar, water, kosher salt, whole black peppercorns, dried dill weed, garlic cloves, bay leaves, cucumbers

Directions:
Add the vinegar, water, sugar, salt (and whole peppercorns, if using] and garlic to a saucepan and stir well. Make sure the sugar is totally dissolved. Bring to a boil, remove from the heat, and add the dill. Let the pickling mixture completely cool. Add in the bay leaves.
While your pickling mixture is cooling, fill a clean one-quart Mason jar with the cut cucumbers and gently pour in the cooled pickling mixture, covering the cucumbers. Cover, and let sit in the refrigerator at least overnight. Serve to your loved ones, and they will thank you.
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