The Kosher Gourmet Challah Roast Chicken with Pomegranate Glaze Italian Tomato Bean Salad served with Brushetta Refreshing Mellon Soup Pickled Cucumbers and Mushrooms Romanian Tomato Soup Ellen's Shabbat Cholent

PICKLED CUCUMBERS

• 3 English cucumbers – sliced

• 3 cups water

• 1 cup white vinegar

• 3 Tablespoons salt (Yes – 3 Tablespoons is correct!)

• 3 Tablespoons sugar

• 2 cloves garlic crushed or 2 teaspoons ready minced garlic

• 4 bay leaves

• 1 teaspoon whole peppercorns

Place all ingredients (except cucumbers) into a pot and bring to the boil.
Put cucumbers into clean pickling jar/jars.
Pour COOL liquid over cucumbers.

If you have more than one jar divide the liquid mixture and spices equally between jars.

Recipe can be doubled. Can be eaten straight away.

PICKLED MUSHROOMS

• 250g firm white button mushrooms

• 2-3 cloves garlic crushed

• 3 Tablespoons white vinegar

• 3 Tablespoons vegetable oil

• ¼ teaspoon salt

• ½ teaspoon black pepper

Wipe mushrooms with a damp cloth or paper towel and slice.
Place in pot with 2 cups cold water and ½ teaspoon salt and bring to boil.
Remove from stove, drain and allow mushrooms to cool.
Mix garlic, vinegar, oil, ¼ teaspoons salt and ½ teaspoon pepper and pour over mushrooms. Mix well

Pour into pickling jars and marinate for 48 hours – shaking periodically – before using.

Mushrooms shrink when cooked so it is worth it to double or treble the recipe.