Broccoli and Bacon Side Salad

I've recently become a volunteer recipe tester for America's Test Kitchen. I've done a few recipes so far but this one is my favorite. It's a great side for a picnic. It's not very healthy for being mostly broccoli but it's very tasty!

2 pounds broccoli florets, cut into 1½-inch pieces
1 1/2 tsp salt
1 tsp pepper
6 ounces bacon, cut into ¾-inch pieces
2 Tbsp. vegetable oil
3/4  cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar
1/2  cup finely chopped red onio
1/3 cup golden raisins
1/4 cup roasted sunflower seeds
4 ounces mild yellow cheddar cheese, shredded (1 cup)

1. Toss broccoli with salt and pepper in large bowl; set aside. Add bacon and oil to 12-inch nonstick skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer bacon fat to small measuring cup (you should have ¼ cup fat; add vegetable oil to make up the difference).

2. Return 2 Tbsp. reserved fat to now-empty skillet. Heat fat over medium heat until shimmering. Arrange half of broccoli in even layer in skillet and cook without moving until broccoli is well browned on bottom, about 10 minutes; transfer to large platter. Repeat with remaining 2 Tbsp. reserved fat and remaining broccoli. Let broccoli cool to room temperature, about 15 minutes.

3. Combine mayonnaise, vinegar, and sugar in a large bowl. Add cooled broccoli, onion, raisins, sunflower seeds, cheddar, and reserved bacon and toss to combine. Serve immediately or refrigerate for up to 24 hours

Refrigerator Pickles

I had some extra persian cucumbers from a salad I made so I decided to try making homemade pickles! These were so quick and easy to make that I'll definitely be making them again. They had a good acidity and heat from the red pepper flakes. Great as a side for a sandwich or just a quick snack. 

Ingredients:
1 Mason Jar
6 Persian cucumbers, cut into quarters for a spear shape
 
Pickle Brine:
1 cup white wine vinegar
2 cups water
1 Tbsp salt
1 tsp. sugar
 
Pickle Flavorings:
3-4 sprigs fresh dill
2-3 large cloves garlic, peeled and roughly chopped
12 whole black peppercorns
1/4 tsp whole mustard seed
1/4 tsp crushed red pepper flakes (add more or less if you want spicy pickles)
 
Directions:
1. In a small sauce pan combine the brine ingredients of vinegar, water, salt, and sugar. Bring to a simmer until the salt and sugar has dissolved. Remove from heat and allow to cool down to room temp.
 
2. In your mason jar add in your flavorings of dill, garlic, peppercorns, mustard seed, and red pepper flakes if using. Add the cucumber spears to the mason jar so that the flavorings go between them and everything is easily distrubted.
 
3. Once the brine has cooled, pour over the cucumbers, leaving a 1/2” gap near the top. Screw on the lid tightly and place in the fridge.
 
You can eat the pickles 24 hours after making but for a true pickle flavor you’ll want to wait about 3 days. These pickles will last in your fridge for about two weeks. If you start seeing gunk floating on the top, throw them away.