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Deb's Bread and Butter Pickles
Pantry American

Deb's Bread and Butter Pickles

4.9

Prep
10 min
Cook
80 min
Total
20370 min

Instructions

  1. 1 Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.
  2. 2 Drain salt water; rinse and drain cucumber slices twice.
  3. 3 Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  4. 4 Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.
  5. 5 Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.

By droseboom

Icebox Pickles
Pantry American

Icebox Pickles

4.4

Prep
30 min
Cook
10 min
Total
250 min

Instructions

  1. 1 Combine cucumbers, onions, bell peppers, and salt in a large container; cover with ice cubes. Set aside at room temperature for 3 hours. Drain brine; squeeze out excess moisture.
  2. 2 Combine sugar, vinegar, mustard seeds, and celery seeds in a large saucepan; bring to a boil and cook for 3 minutes. Pour over cucumber mixture. Cool, about 30 minutes.
  3. 3 Divide cucumber mixture among jars, cover with lids, and store in the refrigerator.

By Jamie Lowe

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Honey Milk Tea - Hong Kong Style
Drink Chinese

Honey Milk Tea - Hong Kong Style

4.5

Prep
5 min
Cook
Total
15 min

Instructions

  1. 1 Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
  2. 2 Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.

By Tao,RN

Boba (Coconut Milk Black Tea with Tapioca Pearls)
Drink Chinese

Boba (Coconut Milk Black Tea with Tapioca Pearls)

5.0

Prep
10 min
Cook
55 min
Total
130 min

Instructions

  1. 1 Bring water to a boil in a large stockpot. Pour in tapioca and simmer for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let balls sit in water for 25 minutes.
  2. 2 Return stockpot to the heat; simmer and stir for 25 minutes more. Remove from heat and let rest again until centers of the balls are no longer powder, another 25 minutes. Drain.
  3. 3 Combine brown sugar and white sugar in a large bowl. Pour tapioca balls into the sugar mixture. Cover with a damp cloth and let rest for 15 minutes while preparing the tea.
  4. 4 Process tea, coconut cream, ice, milk, and sugar together in a blender until combined.
  5. 5 Scoop 1/4 cup of the tapioca into each tall glass and fill with tea. Enjoy with large straws to suck up the tapioca, or use spoons.

By Risa

Bitter Melon and Black Bean Sauce Beef
Dinner Chinese

Bitter Melon and Black Bean Sauce Beef

4.9

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Fill a large bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Add bitter melon and cook uncovered until tender yet firm, about 2 minutes. Drain in a colander and immediately immerse in ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain.
  2. 2 Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a large glass or ceramic bowl. Add beef and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. 3 Heat wok or a large skillet on high until smoking. Add 1 tablespoon oil. Add beef to wok in a single layer; cook until browned, about 2 minutes per side. Transfer beef to a plate. Heat 1 teaspoon oil in wok. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
  4. 4 Stir black bean sauce into melon mixture, then stir in oyster sauce, remaining 1 teaspoon soy sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Meanwhile, whisk remaining 1 teaspoon cornstarch and 1 teaspoon water together; stir in until sauce thickened.

By Doug Wah

Scot-Tini
Drink

Scot-Tini

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a rocks glass with ice cubes. Pour in vodka and top off with just a splash of Scotch whiskey. Stir gently before serving.

By DrOwen L Falk

Cool Watermelon Slushes
Drink American

Cool Watermelon Slushes

4.1

Prep
3 min
Cook
3 min
Total
6 min

Instructions

  1. 1 Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.

By ILOVSCREAM

Easy Watermelon Martini
Drink

Easy Watermelon Martini

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place watermelon in a cocktail shaker and crush with a muddler; add ice cubes and vodka. Cover shaker and shake well. Strain cocktail into a martini glass.

By Genevieve

Pickle Martini
Drink

Pickle Martini

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker halfway with ice. Add vodka and dill pickle juice. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass; garnish with dill pickle spear.

By CFlott

The Rusty Nail Cocktail
Drink

The Rusty Nail Cocktail

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place 2 large ice cubes in a rocks class. Set aside in the freezer.
  2. 2 Combine Scotch and Drambuie in a cocktail mixing glass. Add 1/2 cup ice and stir until chilled. Strain into the chilled rocks glass.

By Allrecipes

Cantaloupe Frenzy
Drink

Cantaloupe Frenzy

Prep
7 min
Cook
2 min
Total
9 min

Instructions

  1. 1 Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces. Add sugar, and puree. Pour into tall glasses and serve immediately.

By ONECUTETEXAN

Cantaloupe Frenzy
Drink American

Cantaloupe Frenzy

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cantaloupe and ice in a blender; blend until ice is broken into small pieces. Add sugar; blend until smooth.
  2. 2 Pour into tall glasses to serve.

By ONECUTETEXAN

Peppermint Martini
Drink American

Peppermint Martini

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all your ingredients.
  2. 2 Fill a cocktail shaker with ice.
  3. 3 Pour vodka, creme de menthe, and peppermint schnapps over ice. Cover the cocktail shaker and shake well, about 30 seconds.
  4. 4 Strain into two martini glasses. Garnish with peppermint sticks if desired and enjoy!

By Joel Vincent