Pepperoni Cucumber Delight Food

PEPPERONI PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

PICKLED CUCUMBER AND PEPPERS

Steps:

• In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

CUCUMBER SALAD WITH PEPPERS AND ONION

Steps:

• In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

HOMEMADE SPICY PEPPERONI

Steps:

• Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
• Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
• Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

PICKLED PEPPERONCINI

Steps:

• Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
• Wash peppers in cold water, set aside to drain.
• Bring vinegar, water, and salt to a boil and maintain.
• Drain jars.
• Blanch garlic cloves and place in jars.
• Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
• Pour hot liquid over peppers allowing slightly more than 1/2" head space.
• Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
• Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
• Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.