Sugar and vinegar are used quite frequently in Amish, Mennonite and Pennsylvania Dutch cooking. Pickling vegetables such as red beets, cucumbers, green beans, and the most popular being a mix called chow chow, then eaten as cold salads, are a common method of using up a large quantity of fresh vegetables.
These pickles freeze well and stay crisp when defrosted for serving.
7 cups cucumbers, thinly sliced
(A food processor makes this job quick, easy, and produces evenly sliced pickles)
(peeling the cucumbers is unnecessary if the skins are thin and not bitter)
1 cup onions, thinly sliced
(Again, use a food processor)
1 cup green peppers, thinly sliced
(Yes, again use a food processor)
2 tsp. salt
1/2 tsp. celery seed
2 cups sugar
1 cup apple cider vinegar
Combine all the ingredients in a large bowl and mix well.
Place in a smaller bowl to fit into your refrigerator, cover with a lid or plastic wrap.
Refrigerate for 3 days, stir each day.
After 3 days, divide up into freezer containers and store in the freezer until ready to use.
Being mostly water, cucumbers are very hydrating for the skin. The cool feel of cucumber slices placed over tired eyes can do wonders for puffiness. Cucumbers have the same pH as the skin, so they help restore the protective acid mantle, thus a great aid for skin irritations and burns.
High in vitamin C, fiber, silica, potassium, and magnesium, cucumbers are a great addition to the diet to help maintain a glowing complexion.
3 tablespoons witch hazel
2 tablespoons distilled water
1 egg white
2 teaspoons powdered milk
1 tbsp plain/natural yogurt