I don't know what happened. I sent hubby out with pickling cuke seeds time and time again, but what do I have an abundance of?? English cukes. One fourth of what we have would be more than enough. They're great, but...there is a limit to what you can do with them. Any ideas out there? I've made marinated cuke slices galore, and added them to salads. Even juicing them moves a few, but not the amount I'm getting. Does anyone know what kind of results I'd get if I pickled these???
Bumper crop of English cukes...
- Thread starter Glennis
- Start date
dawn_mo
Well-known member
How about some sweet and sour pickles or pickle relish?
These freezer pickles are delicious and addicting. They taste like a bread and butter pickle, only super crunchy. I use the thin slicer on my food processor to slice the cukes.
* Exported from MasterCook *
Sweet-Sour Freezer Pickle Chips
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
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I have subtracted part of the cucumbers and subbed chopped fresh jalapenos or habeneros (you need to keep the ratio of veggies to syrup the same, for safety purposes) to this recipe to make a spicy pickle relish. Then try adding some prepared yellow mustard for a delish hot dog-type relish. In my most recent batch I added a couple minced habaneros to the relish and I loved it. I make the big batch and then ladle out a couple jars and seal them. With the remaining relish I add the minced chiles, then put a dot on the lid of the jar with a Sharpie black marker so that later I will know which is which. You could also make a dill pickle relish with no sugar added at all.
* Exported from MasterCook *
Pickle Relish
Recipe By : Kerr's Blue Book of Canning
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish. Let stand 2 hours up to 12 hours. Drain thoroughly, pressing out excess liquid. Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes. Pack hot into 1/2 pint jars. Process in a water-bath for 10 minutes.
- - - - - - - - - - - - - - - - - -
These freezer pickles are delicious and addicting. They taste like a bread and butter pickle, only super crunchy. I use the thin slicer on my food processor to slice the cukes.
* Exported from MasterCook *
Sweet-Sour Freezer Pickle Chips
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
- - - - - - - - - - - - - - - - - -
I have subtracted part of the cucumbers and subbed chopped fresh jalapenos or habeneros (you need to keep the ratio of veggies to syrup the same, for safety purposes) to this recipe to make a spicy pickle relish. Then try adding some prepared yellow mustard for a delish hot dog-type relish. In my most recent batch I added a couple minced habaneros to the relish and I loved it. I make the big batch and then ladle out a couple jars and seal them. With the remaining relish I add the minced chiles, then put a dot on the lid of the jar with a Sharpie black marker so that later I will know which is which. You could also make a dill pickle relish with no sugar added at all.
* Exported from MasterCook *
Pickle Relish
Recipe By : Kerr's Blue Book of Canning
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish. Let stand 2 hours up to 12 hours. Drain thoroughly, pressing out excess liquid. Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes. Pack hot into 1/2 pint jars. Process in a water-bath for 10 minutes.
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I've used English cucumbers to make freezer pickles with good success.
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http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22857
REC: Cucumber Ice Cream
I watched a show on tv this morning where they made this exact recipe, it was a show about ice cream trucks in the UK and how ice cream cones came about - I haven't tried it, but it looks interesting...
Scroll down to the bottom of the page
http://www.open2.net/healtheducation/home_lifestyle/recipes_ice_cream.html
I watched a show on tv this morning where they made this exact recipe, it was a show about ice cream trucks in the UK and how ice cream cones came about - I haven't tried it, but it looks interesting...
Scroll down to the bottom of the page
http://www.open2.net/healtheducation/home_lifestyle/recipes_ice_cream.html