Resepte

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1w
This was my absolute favorite dish back in the day. I couldn't get enough and always asked my mom to whip it up.
This was my absolute favorite dish back in the day. I couldn't get enough and always asked my mom to whip it up.
Marinated Cheese with Salami and Pickles
Ingredients: 8 oz block of cheddar or Monterey Jack cheese, cut into bite-sized cubes 4 oz salami, cut into small squares 1/4 cup mini dill pickles, sliced 1/4 cup olive oil 1 tablespoon red wine vinegar 1 clove garlic, minced 1 teaspoon dried Italian herbs Salt and pepper, to taste Fresh parsley, for garnish Directions: In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried Italian herbs, salt, and pepper to create the marinade. Add the cheese cubes, salami squares, and sliced mini pickles to the marinade, stirring gently to coat each piece. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes, allowing the flavors to blend. When ready to serve, transfer to platter or bowl.
Zesty Pickled Vegetables
Zesty Pickled Vegetables Ingredients: - 1 cup carrots, sliced - 1 cup cauliflower florets - 1 cup bell peppers, sliced - 1 cup cucumbers, sliced - 1 cup white vinegar - 1 cup water - 1/4 cup sugar - 2 tbsp salt - 1 tsp black peppercorns - 1 tsp mustard seeds (optional) 1. In a saucepan, combine white vinegar, water, sugar, salt, peppercorns, and mustard seeds; bring to a boil and stir until sugar dissolves. 2. In a jar or bowl, layer the sliced carrots, cauliflower, bell peppers, and cucumbers. 3. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. 4. Let cool to room temperature, then refrigerate for at least 24 hours before serving.