Side Dishes

Watermelon Cucumber Refrigerator Pickles

15

Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering and are super portable for picnics, too.

1
3.5 oz water
3.5 oz white balsamic vinegar
1 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black peppercorns
2 small shallots, sliced into thin wedges
1 heaping cup watermelon cucumbers alternatively use 4 ounces regular cucumber, sliced)
Combine all ingredients in a bowl. Cover and let stand in the fridge for about 12 hours for whole watermelon cucumbers or 2 hours for regular sliced cucumbers. They keep in the fridge for a day.
See the full directions on my site
Nutritions

Calories
278

Sodium
3131mg
130% DV

Fat
13g
20% DV

Protein
13g
26% DV

Carbs
37g
12% DV

Fiber
4g
17% DV

Crispy Zucchini Bites

289

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

206

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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