NO-EFFORT PICKLING BRINE, for 10 minute crisp crunchy pickles

Don't forget to have a look at Welcome to the Blog

for tips on turning economy food into tasty satisfying dishes

plus the history and philosophy of the blog

Pickling doesn't have to be complicated, involved or time-consuming...

10-minute pickles from left: (Before)  red onion in red wine vinegar; radish in balsamic vinegar; celery in apple cider vinegar.  (After picture below) 'I really loved the pickled onions; kept hunting for more in the salad. 

Summer is the perfect time for serving pickled vegetables, especially if they are served ice cold but who has time or energy to deal with brine in a heatwave?

You do, with this quick, no fuss, almost effort-free recipe for pickles, done and dusted in just 10 minutes.

All of 67's easy pickling recipes involve basic store cupboard ingredients (though pickling seeds if you have them, give authenticity).  No jars have to be sterilised, no boiling water baths wrestled with and no hunting for storage space for months until the pickles 'ripen'.  

Utter simplicity is 67's key to turning any raw veg or fruit into a delightful pickle. 

All that's involved is mixing and heating a simple brine, pouring it over the raw veg and waiting.  With these, give it just 10 minutes and voila: sassy, tasty, pleasing, intriguing pickled veg guaranteed to please a crowd.  

And it costs just a few pennies.

Cooking with budget friendly ingredients can sometimes mean slightly boring food;  use these lovely pickles to give them a lift. 

Cost: not much

Makes: small bowlful

Ingredients: (recipe halves nicely)

50gm/1.7oz thinly sliced veg or fruit

1/4 cup vinegar (any type)
1.5 tsp sugar

1tsp salt

Suggested ingredients: 

10 min Pickled Red Onions

asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, green beans, mushrooms, onions, peaches, radishes  

 

Method:

1. Slice chosen veg or fruit as thinly as you can 
2. Whisk brine ingredients in a bowl; set aside until sugar & salt are dissolved 
3. Add veg, leave 10 mins; stir frequently with spoon, pressing down on veg until they are beginning to soften (Or if you like less crunchy pickles, leave an extra 5 minutes 
4. Drain before use; save soaking liquor for salad dressings

Comments: (More to come)

'I really really loved the pickled onions I discovered buried in the body of a rice salad. The onions were a bit crunchy, a bit sweet & a bit salty and lifted an already tasty salad.  I kept hunting for more!'  Retired writer 

Tips:

If you liked this, you will also like: 

Pickled Vegetable Crudites took an hour but added a hint on spice on a Christmas buffet table.   

Cucumber spears were bathed in hot vinegar, fresh dill, sugar and salt and refrigerated 3 days before morphing into crisp crunchy Dill Pickles. 

Notes: 

There's been quite a pickle (sorry!) over fermented foods recently with many telly chefs extolling their virtues and adding them to various dishes. It's because fermented foods - pickled veg, yoghurt and cheese - help keep gut microbes healthy and can ward off chronic disease.   

Fermented foods not only sport lovely strong flavours; they also:

• breakdown foods the body can't 

• help make vitamins essential for the immune system

• promote balance between good and bad gut bacteria

• restore gut health after antibiotics

 

More sides on NavBar/Recipes II/Sides...

Please leave a Comment in the box below 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

PENSIONERS' DELIGHT: CARNIVAL PRAWN & POTATO SALAD, healthy, low-fat, sugar free

As sweltering temperatures continue, kitchens have slipped into emergency mode... 

Colourful, delicious summer salad of prawns, potatoes & vegetables
 

As high temperatures continue, the many without a handy barbecue can't bear cooking.  Thankfully, supermarkets and independent butchers continue to offer plenty of cold cuts, cooked chicken and smoked fish.  

The wise will already have stored  tuna, olives and pickles, and maybe even a tinned chopped ham, in the cupboards.  

This week, however, 67goingon50 concentrates on leftovers, in this case half a 140g packet of cold water prawns.

Thrown together with bits and pieces from the fridge adding rich veins of texture and flavour, the salad is bathed in a creamy dressing.  It looks pretty and tastes marvellous. especially if eaten straight from the fridge.   

67 teamed the prawns with sliced new potatoes, cooked in about 7 minutes early in the morning. 

But if you didn't want to cook at all, and budget allows, supermarket cooked potatoes or even deli potato salad could replace your own potatoes.  Packets of ready cooked rice might also do.

If prawns aren't within your budget, other cooked fish or cooked chicken would be suitable substitutes.  

Apart from corn and the potatoes, the recipe is  forgiving; don't hesitate to add or subtract or replace any vegetables or fruit.

Cost: under £5

Feeds: 2-3

Ingreds:

Salad

70-100g/2.5-3.5oz fresh water prawns (the small curly ones)

250gm/8.8oz new (or other firm) potatoes in 1/2in/2cm slices, cooked 

corn niblets from one large ear of corn, cooked and removed from the cob  OR  195gm tin of corn niblets

generous 1/3 mug defrosted frozen peas

5-6 baby tomatoes (or equiv) quartered, lightly salted & sprayed with olive oil

Optional:

     small chunks of avocado

     handful cooked asparagus, chopped

     handful cooked green beans chopped

     handful cooked tenderstem broccoli

Lemon Yoghurt-Mayonnaise

1/3 cup thick 0-fat yoghurt

generous 1/4 cup mayonnaise

finely grated zest of half a lemon

salt & pepper

1/4 tsp cayenne or chilli flakes (optional)

Method:

NO-BAKE DOUBLE STRAWBERRY CLOUD PIE ARCHIVE UPDATE, easy indulgence, slightly healthier DRAFT

Perfect for picnics & BBQ parties... 

first posted 2017; updated 2022

Double Strawberry Cloud Pie 
'Lovely strong strawberry flavour and very creamy. Could easily make a pig of myself '. Tasters

One advantage of the heat wave is that this year's crop of British strawberries is one of the best ever.  They are well priced in the supermarkets and freeze well for turning into jams and compotes.

Or just go ahead now and indulge in an exquisite Double Strawberry Cloud Pie.  It's no-bake (there's a bit of melting and stirring but not exactly onerous) and much of it is made the day before. 

The filling has an intense strawberry flavour, and the crushed chocolate digestives base is crunchy, not sandy.  Though the pie holds its shape well, it has no gelatine, so care is needed when serving.  Transporting and serving from the tin is recommended.

The Cloud Pie is not healthy at all, though an effort has been make it lower in fat and carbs.  

But, hey!  Celebrate the sunshine and fresh breezes and go with the flow. 

But remember portion control.  

Cost: £5.50'ish
Makes: 12-16 portions, recipe easily doubled or increased by half

Ingred:
   
    300gm/10 1/2 oz chocolate digestives 
     45gm/1 1/2oz unsalted butter, melted

   350gm/12.5 oz (1.5 punnets) strawberries
   2 tbsp orange juice or water
   2 tbsp icing sugar or maple syrup 

   200gm/7oz reduced-fat cream cheese (not low-fat) at room temperature
   300ml whipping cream (plus a little extra) 
   1/2 tsp vanilla or orange extract 
   50gm/1.75 oz white baking chocolate (from supermarket baking shelves, not the choccie bar area) 

Garnish   
   sliced fresh strawberries   
   block of dark baking chocolate 
   
Method:

FROZEN & NO-BAKE DESSERTS, from the 67goingon50 Archive, various but mostly healthier

Don't forget to have a look at Welcome to the Blog

for tips on turning economy food into tasty satisfying dishes

plus the history and philosophy of the blog

Ices and creamy desserts are a no-brainer in a heatwave.

The following recipes are favourites from the 67goingon50 archive.

They include easy, lower-fat/sugar, frugal, indulgent and frozen treats.

Enjoy!

FROZEN DESSERTS

CHOCAHOLICS' SKINNIER LAYERED CHOCOLATE MARQUISE

perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

CHERRY GARCIA ICE CREAM PIE

Indulgent glorious Chocolate Cream Pie studded with cherries on a crunchy biscuit base, with alcohol

HEALTHY STRAWBERRY RIPPLE YOGHURT ICE, 0-fat,0-Cream, Vegan Option

FRUITY CHEESECAKES & PUDDINGS

BLACKBERRY, WHISKEY & GINGER CHEESECAKE:

Seriously creamy, a delicate layer of alcohol, this indulgence looks & tastes great

DREAMY, CREAMY ORANGE COINTREAU CHEESECAKE

No-bake, slightly lower fat, easy-peasy, child option

BANANA BLUEBERRY GINGER PUDDING:

no-bake, frugal, very low sugar, vegan option, easy

Please leave a comment

These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

PENSIONERS' DELIGHT: NO-COOK SALMON NICOISE, lower salt & fat, high fibre

Getting your twice a week fish meal on a pension isn't easy...and a heatwave makes it harder  

Salmon Nicoise Salad: light, filled with easily digested protein for hot weather
'I love this salad's freshness and the way the individual flavours combine' Taster 

It's hot.  Really hot.  And the thought of cooking and even eating is not very appealing.

But if there's one thing the over-50's must do to stay fit in a heat wave, it's to eat. (And to drink lots of water, tea, flavoured no-sugar waters.  See Sugar-Free Flavoured Waters)

Something light and easy to digest is the way to go during sweltering temperatures.  And if you can start with cooked fish, that's a great thing.

M&S is currently offering 3 types of cooked fish for £12, a bargain when a single pack is £4.35.  The 3-fer offer includes high quality flaked honey roast salmon, fresh water prawns and standard prawns, some marinaded.  All are freezable.

(Apparently Aldi & Sainsbury's are offering similar packets for £3 each.)

Depending on how your budget is organised, £12 may seem a lot to spend for protein for a week.  But you'll get three meals out of it and can spend less on protein in future weeks.

(If you've been following 67goingonon50's tips, by now you'll have future meals of chicken pieces and burgers already tucked away in the freezer!)

This week's Pensioners Delight is based on a packet of Flaked Honey Roast smoked Salmon but if you prefer, you can look up recipes for prawns and freeze or forego the salmon.

Cost:  £5'ish
Feeds: 2 

Ingred:

Salad
   100g/3.5oz flaked honey roast salmon 

   2 hardboiled eggs for boiling
   200g/8oz cooked, cold potatoes in thick slices
   1 marinated bell pepper, make-your own (recipe below) or bottled (OR replace with lightly pickled thinly sliced radishes - recipe below) 

   6 small or 2 large tomatoes 
   handful cooked green beans or other green veg

   2 generous tablespoons artichoke hearts (opt)
   2 generous tablespoons sun-blush tomatoes (opt)

Dressing:

4 tb 0-fat thick yoghurt

1.5 tb  mayonnaise

zest & juice of half a lemon (if fresh isn't poss, bottled will do, about 1 tbsp)

Method:

SALAD DRESSINGS from the 67GOINGON50's ARCHIVE

 A great Dressing turns salads into something spectacular...

Courtesy of The Girl on Bloor  and licensed for reuse under this Creative Commons Licenc

...and dressings from the 67 archive (67goingon50 Salad Dressings) are mostly awesome.

They come in terrific flavours, some subtle and some which set the taste buds humming.  

There are creamy ones and ones with emulsified oil and vinegar.  

Some are low-no fat; others low-no sugar.  Nearly all are easily made.

The list includes the 67 favourite, yoghurt-mayonnaise, in various permutations, and includes simple instructions on how to turn cheap as chips standard yoghurt into thick unctuous Greek-style yumminess.

There's a cracking tahini sauce (which also acts as a dip for kebabs) and a glorious avocado cream.  

A multiple ingredient complex Caesar Dressing knocks the socks off - in a mind-blowing way - and for the daunted, there's a simplified version as well. 

Unusual flavours include: sherry & soy sauce for Oriental raw veg, savoury spices with cooked egg yolk for mixed leaves, sesame and peanut for noodle salads and cranberry (for turkey sandwiches). 

And more...

Try them all; you won't regret it.

Click here:  67goingon50 Salad Dressings

 

Please leave a Comment in the box below

These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

SUGAR-FREE FLAVOURED WATERS/TEAS FOR A HEATWAVE, for kids, parents and oldies

It's really important to keep the family hydrated during a heatwave...and for the rest of the summer.

What you don't want, though, is the family drinking loads of sugary fizzy drinks.

This is a collection of sugar-free flavoured waters which are simple and easy to make and will sit happily in the fridge for a couple of days - if they last last that long!

The first section is from Jaimie Oliver; the second from 67goingon50.

 Flavoured waters From Jaime Oliver 

(Everyday Super Food (Michael Joseph £18.20) The Dish, the Times, 1/11/15)

These flavoured waters are subtly flavoured but very refreshing.  The combinations are steeped in a large jug of water and ice, and refrigerated for at least three hours:

Cucumber, Apple & Mint

Add one fine finely sliced apple, strips of cucumber and a few fresh mint leaves

Strawberry

Add half a dozen sliced strawberries

St Clements

Add sliced oranges and lemons

Watermelon & Basil

Add a peeled chopped wedge of watermelon, bashing the fruit to release flavours.  Add a squeeze of lime. 

To encourage kids to drink flavoured waters: 

• use a clear glass jug to show off the fruit
• freeze pieces of fruit in ice-cubes and add them to serving glasses (plastic ice cube trays are budget-friendly)
• collect colourful, interesting and sturdy glasses  
• for special occasions, serve flavoured waters with fruit or veg on a cocktail stick and/or with a cocktail umbrella

67goingon50's home-made kids' teas with no or low sugar, are also a good substitute for sugary drinks.  They're not expensive and the ingredients are easy to find in supermarkets.   

• Jasmine tea (available in teabags in supermarkets, or - for the frugal -

  

  This mug is very sturdy! 

  loose in Chinese supermarkets) appeals to kids because it is so pale and delicate.  Make it very weak - a pinch of leaves in the bottom of a cup or a half teaspoon in a teapot. It is usually served hot but is surprisingly refreshing served cold with a thin slice of lemon.
  (During normal temperatures, try serving the tea in a robust 'embroidered' Chinese mug - about £4-5 in Chinatowns; fill only half full with hot tea & top up with cold water in case of accidents)  
• Berry teas, brewed in a teapot, cooled & stored in the fridge. Use as you would a cordial - an inch or two in the bottom of a glass, topped up with sparkling water. 
• Ginger tea (How to cook with fresh ginger root) is often used medicinally but also makes a refreshing drink.  Use as you would a cordial - an inch or two in the bottom of a glass, topped up with fizzy water, with a slice of lemon perched on the side.  For children you may need to add a little maple syrup and a straw. 

Tips: 

For more flavoured drinks, plug in 'Cordials' in the 67goingon50 search engine or go to the Nav Bar at the top of the page, click on Recipes I and scroll down to the Drinks Section

Please leave a Comment in the box below 

This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

NO-COOK NOODLE SALADS, easy, substantial

No-cook Noodle Salads for a Heatwave

Chinese Noodles are a really great vehicle for whole-meal salads during a heatwave.  

First, they don't need to be cooked.  Just pour boiling water over, leave for 5-7 minutes till tender, drain and rinse.  Then add a variety of raw and/or cooked veg, protein and a tasty dressing.  

Score!  Happy family, happy cook.

If you're not familiar with Chinese noodles, see Using your Noodles.  

Chinatowns are the best source (London has 3 Chinese supermarkets on and around Gerrard Street in Soho) but a surprising number of UK supermarkets stock Asian noodles as well as bamboo shoots and water chestnuts.  Dieters' Delight green bean starch/glass noodles are apparently available at large Sainsbury's.

Sesame Noodle Salad

Vegan, gluten-free, healthier, frugal, easy, make-ahead, portable, serve with proteins of choice

Asian Crystal Wraps

Like spring rolls, only fresh, not fried, clearly showing colourful mouthwatering fillings of crisp veg, choice of plant or animal protein & amazing sauces, they're perfect hand-held cool food for a heatwave.

  

Noodle Salad with Hoisin & Chicken

With a base off egg noodles, it's choc-a-block with leftover protein and colourful vegetables, travels well & is prepped in advance

Delightful Spicy Glass Noodles with Mince

Gorgeous spicy, sweet and refreshing  - a cold version of  Thai Larb - is free of high-sugar simple carbs, full of crunchy vitamin-loaded veg and incredibly versatile. 

Non-meat dishes on NavBar: Recipes II/Vegan...

Please leave a comment

These recipes have  been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.    

PENSIONERS' DELIGHT: BEAUTIFUL BASIC BURGERS FOR A FIVER: small household

 Nothing pleases like homemade burgers for taste and succulence....

Juicy Basic Burgers beckon 
Courtesy of Dreamtime  and licensed for reuse under this Creative Commons Licence

 ...and with this basic recipe from 67gongon50, you know exactly what's in them!

The recipe makes four 125g/4.4oz burgers, 2 for now and 2 for freezing for another occasion.  

500g/17oz mince is on special again at M&S for just over £2.  Add wedges or chips or mac'n cheese plus a frozen dessert and this burger meal for 2 will come in well under a fiver.

The special relish, posting later this week, is optional.

The burger recipe is adapted from a now-defunct Foreign Correspondents Club at a London hotel.

Ingreds:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1.5 tsp olive or light veg oil
   
  500gm/1lb beef mince (Or 50-50 beef & turkey mince if diet is paramount and budget allows)
   1/3 cup breadcrumbs (homemade are cheaper if you have a blender/blender; whizz stale bread until finely processed) OR oatmeal
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp ketchup, low-sugar if you can get it
   3 tbsp Dijon mustard
   2-3 tbsp water

2 burger buns

washed and well dried lettuce

thin slices cucumber

thick slices of tomato

Spicy Onion Relish or burger relish of choice (optional)

sliced dill pickle (optional)

sliced avocado (optional)

cheese - cheddar or blue (optional)

Method:

1. In a large frying pan over med high heat, sauté onions in olive oil until translucent
2. Cool slightly; add to meat in a large bowl.
3. Add breadcrumbs/oatmeal, egg, Worcestershire sauce, ketchup, mustard, a couple of tablespoons of warm water and 1/2 - 1 tsp salt and 1/2-1 tsp pepper
4. Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
5. Divide mixture in 4; form into patties about one inch/2cm deep.  If you have a xxinn scone cutter, use it to help shape the patties.  Be careful not to form hockey pucks; you want light, succulent burgers.  
6. Place a piece of greaseproof paper between two of the patties; slide into a freezer bag and freeze. (When ready to use defrost in the fridge overnight)
7. Either grill, BBQ, air-fry or shallow fry on med-high heat the remaining burgers on both sides until crusty on the outside and cooked to your taste inside. (Usually a few minutes.) To check, poke a sharp knife into the centre to view the centre. 
8. Split 2 burger buns (freeze the rest); toast the inside
9. Spread a bit of mayo on the bottom bun; cover with lettuce then cucumber
10. Add burger then tomato and if using, avocado, dill pickle, cheese
11. Cover with top bun, spear with cocktail stick to hold together

Tips :

Burgers can also be baked in an oven.  Place on a rack in a baking tray; bake at 190c/375F.  OR, if you're living dangerously, deep fry.

Please leave a Comment in the box below

This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission

NO-COOK DINNERS/LUNCHES FOR A HEATWAVE:

NO-COOK MEALS SUITABLE FOR A HEATWAVE FROM THE 67 ARCHIVE... 

                    No-Cook Glorious Tomato Gazpacho: vegan
Slimmers' Delight, make ahead, serve in chilled glasses with vodka or small bowls

Prawns Rose Marie Salad

 1950's favourite with a healthier twist...

Lo-Carb Calamari Vegetable Salad

packed with nutritious ingredients...a real Dieters' Delight

Italian Tuna & White Bean Salad: frugal, quick & easy

Surprising Sardine Salad: 

zesty & unexpected combo with fabulous dressing

Exotic Duck & Pineapple Salad: 

if budget allows, a cracking cold salad;  low-fat & sugar

Easy-Peasy Sunshine Salad: 

perfect for crowds; stuffed with protein, fruit and vegetables

 Please leave a Comment in the box below

These recipes have  been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

WATERMELON, LIME & MINT CORDIAL: Double Duty, dairy free, low-sugar

Healthy, cooling, refreshing...delicately delicious with or without alcohol...

Watermelon, lime & mint Cordial
'lovely cooling refreshing drink'

 
Everyone loves watermelon, especially when it's ripe and sweet.  But increasingly,   there's disappointment when you get it home and - whatever its price or provenance - it's underpowered and disappointing.

No one can afford to toss it in the bin but there aren't many things you can do with under-par watermelon.

Well, here's a solution...a low-sugar cordial topped up with alcohol or fizzy water.

67goingon50 combined watermelon, lime and mint in this almost effortless cordial which can be combined with alcohol or fizzy water.  

It was inspired by a  combo of watermelon & lime stumbled on in a well-known fried chicken joint (don't ask!).

It was surprisingly nice though way too sweet.

67's version is low/no sugar and lovely in a long cool refreshing drink.

It must be made in advance.  The melon flesh is frozen and once blitzed into a slush, left overnight for flavours to deepen.

It's perfect for a small household or a crowd and it will keep well in the fridge for a couple of days.

Cost: maybe £2'ish depending on the source of the watermelon

Serves: 3-4 but multiplies easily

Ingredients

Watermelon Nectar: 

half a watermelon (you won't need all of it)

330g/11.5x oz frozen watermelon (peel removed)

3 tbsp fresh lime juice

3 good-sized leaves mint (no twigs), very finely sliced

1tsp-1tbsp maple syrup/sugar if needed

                      

Method:

WHITE CHOCOLATE BLONDIES, indulgence

Don't forget to have a look at Welcome to the Blog

for the latest grocery/food news

and tips on turning economy food into tasty satisfying dishes

Lovely tray-baked version of chocolate chip cookies... 

Indulgent Blondies stuffed with white chocolate chunks & walnuts

Everyone loves chocolate chip cookies and no one ever turns down a brownie.  Blondies combines the two in a quick and easy traybake.

The recipe, from tv chef INA GARTEN, is very popular in the States.

Part of its appeal come from ease of preparation -- just mix & slide into the oven -- no fussing with spoons or hinged ice cream scoops.  

When temperatures are as high as they are right now, it's great knowing they can be whipped up quickly in the cool of early morning or late evening.

Like brownies and chocolate chip cookies, there's not much you can do to make Blondies healthier.   But 67 tried.  Half the white flour was replaced with self-raising brown to add fibre.  The huge amount of chocolate recommended was also reduced.

The blondies are very rich.  Portions are smaller than normal, making the recipe go further.  

They are perfect for a crowd and I await comments from the the numerous volunteers working on a by-election campaign, for whom this was made.

Blondies keep very well up to 3 days - if they last that long.  They can be frozen but the quality drops a tad.

(See review of Cherry Blondies, with cherries replacing some white chocolate chips,   below)

Cost: £5'ish

Feeds: a crowd

Ingredients

222g/8oz room temperature unsalted butter 

155gr/5.5oz light brown sugar lightly packed

106gr/3.75oz granulated sugar

2 teaspoons vanilla extract

Two extra large (or 2.5 regular) room temperature eggs

144g/5oz all-purpose flour

144g/5oz self-raising brown flour

1 tsp baking soda

1 tsp salt

125g/4.4oz walnuts

200-300g/7-10.5oz white chocolate chunks

Method: