Refrigerator Pickles

10 cloves garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons kosher salt
several sprigs fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. black peppercorn
Desired vegetables-- can use all cucumbers, but also young carrots, scallions, green beans, asparagus, cauliflower, hot chilies...

In a medium saucepan, bring 4 cups water to a boil, reduce to a simmer and add garlic. Cook for 5 mins and then add the vinegar and salt and bring back to a boil. Remove from heat.

Evenly divide the dill between 2, 1 quart canning jars. Also divide the seeds between the jars. Scoop out garlic from brine and place 5 cloves in each jar. Pack each jar with desired vegetables ( about 1 pound of cucumbers, sliced) until each jar is tightly packed.

Bring the brine back toa boil and pour over veggies to cover completely. Allow to cool and then place lids on the hars and refrigerate. You can eat in a few hours, but they get better over time. Keep in fridge for up to 3 months. 

Asian Noodle Salad

1 (12 oz) package of Soba noodles
1/3 cup toasted sesame seeds
1/3 cup chopped cilantro
2 cups chopped red cabbage
1/4 cup chopped chives
1 cup diced cucumbers

Dressing:
3 tablespoons toasted sesame oil
4 tablespoons tamari
4 tablespoons balsamic vinegar
3 tablespoons maple syrup

Cook soba noodles according to package instructions. Drain and cool well. Place in large bowl. Combine dressing ingredients in a bowl and whisk well to combine. Pour dressing over noodles and toss with sesame seeds, chives, cucumbers and cabbage. Serve immediately or chilled until ready to eat.

Creamy Potato Salad

(adapted from The Joy of Cooking) 

This one takes a little time, but is well worth it. 

Boil the potatoes until just tender – don’t overcook. Slice or chop them the way you like. In the fridge, marinate well in a mixture of 1⁄4 t. salt, 1⁄4 t. pepper, 1⁄4 cup olive oil, 2 T. vinegar or lemon juice, 1 chopped clove of garlic. 

Add a mixture of any of the following:
Chopped hard boiled eggs, spring onions, celery, cucumbers, parsley, olives, pickles, capers
1 T salt
Paprika to taste
Refrigerate for an hour.
(at this point you can serve it if you like) 

In the meantime, dissolve 1⁄2 t. dry mustard, 1-2 T sugar, 1⁄2 t. salt, 2 T. flour, 1⁄4 t. paprika in 1⁄2 cup of water.
In the top of a double boiler beat 1 egg OR 2 yolks and 1⁄4 c. vinegar. Add the dissolved ingredients and cook over boiling water, stirring regularly, until thick. Add 2 T. butter and cook until incorporated. 

Chill the dressing before adding it to the potatoes. Place the complete mixture in the fridge for at least one hour before serving. Garnish with freshly chopped parsley. 

Cucumber Tomato Salad

Cucumbers
Tomatoes
Sweet onions
Chopped herbs
Feta Cheese (optional)

Halve two or three cucumbers lengthwise and cut into slices. Toss with a sprinkle of salt and let sit for 5-10 mins. Add an equivalent amount of chopped tomatoes and sliced sweet onions. Add chopped herbs  to taste. 

Toss with a splash of vinegar (white or apple cider), about one tablespoon of olive oil, and freshly ground pepper. Serve.