Life Over Cancer Blog

Easy Dill Pickle Slices

 Makes 2 quarts 

2 pounds                   Kirby cucumbers

¼ cup + 1 Tbsp          coarse salt

3 cups                       water

2 cups                       distilled white vinegar

4 cloves                     garlic

2 bunches                 fresh dill, coarsely chopped

 

1.      Cut the cucumbers into 1/4-inch thick slices.  Transfer to a colander set in a bowl. Toss well with ¼ cup salt and let sit for about 30 minutes.

 

2.      Meanwhile, bring water, vinegar, garlic, and 1 Tbsp salt to a boil in a medium saucepan to make brine.  Reduce heat; simmer 5 minutes.  Let mixture cool slightly for about 10 minutes.

 

3.      Rinse cucumber slices with water and drain.  Transfer to airtight pickling containers (try mason jars or sturdy non-BPA plastic tubs).

 

4.      Add chopped dill to cucumber slices.  Pour in the brine.  Let cool completely, about 30 minutes, and serve.  Cucumbers will keep in the refrigerator for up to 4 weeks.

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.

No-Egg Salad Sandwiches

Makes 4 sandwiches 

 

1/2 pound               firm tofu, mashed
1                       green onion, finely chopped, including green top
2 Tbsp                  chopped dill pickles (see recipe below)
2 Tbsp                  canola mayonnaise
1 Tbsp                  stone-ground mustard
2 tsp                   tamari soy sauce
¼ tsp                   cumin

¼ tsp                   turmeric

¼ tsp                   garlic powder
8 slices                whole grain bread
4                       lettuce leaves
4                       tomato slices

1.       Combine tofu, onion, and dill pickles. 

2.      Mix together mayo, mustard, soy sauce, and spice in separate bowl then stir into tofu mixture.  Adjust seasonings if necessary.

3.      Serve on whole-grain bread with lettuce and sliced tomatoes.

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.