ISO: ISO unusual ideas to use a bag of beautiful baby Eng cucumbers. Other than the
- Thread starter Marg CDN
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dawn_mo
Well-known member
REC: Sweet-Sour Freezer Pickle Chips, Yogurt-Cucumber Salad, Tzatziki
The pickle chips and tzatziki are tried and true. The yogurt salad just sounds so good.
* 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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* Exported from MasterCook *
Yogurt-Cucumber Salad
Recipe By : Paula Wolfert- The Slow Mediterranean Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method1 large cucumber -- peeled and seeded
salt
2 cups plain yogurt
2 large cloves garlic -- crushed
3 tablespoons chopped fresh mint or dill
1 tablespoon extra virgin olive oil
Dice or grate the cucumber, salt lightly and leave to drain. Rinse and drain the cucumber. Fold the cucumber into the yogurt. Add the garlic and correct the seasoning with salt. Stir in the chopped herbs and dribble a little olive oil on top.
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* Exported from MasterCook *
Tzatziki
Recipe By : Bubba/New Orleans
Serving Size : 1 Preparation Time :0:00
Categories : Bubba's Recipes Appetizers
Sauces
Amount Measure Ingredient -- Preparation Method4 cups fresh unflavored yogurt
1 medium cucumber -- peeled and coarsely
grated
4 cloves garlic -- crushed
2 tablesppons olive oil
1/2 teaspoon dried dillweed (not fresh)
salt and freshly ground pepper to taste
additional olive oil for garnish
1. Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours.
2. Place the grated cucumber in another colander and allow to drain for two hours.
3. Mix together all ingredients except the additional olive oil and chill. Place in
serving dishes or platter and drizzle additional olive oil on top. Serve as a
spread for pita and flat breads or anything else you care to dip in it.
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NOTES : Serve with pita bread. I also served chilled steamed prawns which are always good with this dip as well.
The pickle chips and tzatziki are tried and true. The yogurt salad just sounds so good.
* 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Yogurt-Cucumber Salad
Recipe By : Paula Wolfert- The Slow Mediterranean Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method1 large cucumber -- peeled and seeded
salt
2 cups plain yogurt
2 large cloves garlic -- crushed
3 tablespoons chopped fresh mint or dill
1 tablespoon extra virgin olive oil
Dice or grate the cucumber, salt lightly and leave to drain. Rinse and drain the cucumber. Fold the cucumber into the yogurt. Add the garlic and correct the seasoning with salt. Stir in the chopped herbs and dribble a little olive oil on top.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tzatziki
Recipe By : Bubba/New Orleans
Serving Size : 1 Preparation Time :0:00
Categories : Bubba's Recipes Appetizers
Sauces
Amount Measure Ingredient -- Preparation Method4 cups fresh unflavored yogurt
1 medium cucumber -- peeled and coarsely
grated
4 cloves garlic -- crushed
2 tablesppons olive oil
1/2 teaspoon dried dillweed (not fresh)
salt and freshly ground pepper to taste
additional olive oil for garnish
1. Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours.
2. Place the grated cucumber in another colander and allow to drain for two hours.
3. Mix together all ingredients except the additional olive oil and chill. Place in
serving dishes or platter and drizzle additional olive oil on top. Serve as a
spread for pita and flat breads or anything else you care to dip in it.
- - - - - - - - - - - - - - - - - -
NOTES : Serve with pita bread. I also served chilled steamed prawns which are always good with this dip as well.
richard-in-cincy
Well-known member
Ooooh, ooooh, waving hand, I've got the perfect recipe for your cukes...
Brasied Honey Tarragon Cucumbers
Since you've got baby ones, I would half them lengthwise.
Then, mix up this:
3 parts white wine vinegar
3 parts olive oil
1 part honey
1 tsp. tarragon (or use bayleaf)
sea salt
coarse ground black pepper
Bring to a low simmer, place your sliced cucmbers cut side down, cover, braise until just tender. Serve as a side dish to your beef with gogonzola. Yum.
Something else you could do is dice in large chunks and saute with garlic, olive oil, and at the end at either dill or tarragon. With this recipe, you can also stir in sour cream, put them in ramekins, a sprinkle of the house cheese du jour and pass them under the broiler.
I love treating cucumbers as a cooked vegetable!
Brasied Honey Tarragon Cucumbers
Since you've got baby ones, I would half them lengthwise.
Then, mix up this:
3 parts white wine vinegar
3 parts olive oil
1 part honey
1 tsp. tarragon (or use bayleaf)
sea salt
coarse ground black pepper
Bring to a low simmer, place your sliced cucmbers cut side down, cover, braise until just tender. Serve as a side dish to your beef with gogonzola. Yum.
Something else you could do is dice in large chunks and saute with garlic, olive oil, and at the end at either dill or tarragon. With this recipe, you can also stir in sour cream, put them in ramekins, a sprinkle of the house cheese du jour and pass them under the broiler.
I love treating cucumbers as a cooked vegetable!
richard-in-cincy
Well-known member
oh, and I forgot...
Dilled Cucumbers and Peas
Chunk your cukes ( since they're baby english, I'm assuming they are not waxed? If not, don't peel).
Melt butter and olive oil in large skillet. Add your cukes, salt, and pepper to taste. Saute until nearly done and just starting to brown. Add a cup of frozen peas (rinsed to thaw). Add snipped fresh dill, or a tsp. of dried. Heat through until peas are hot. Serve.
Optional: Cream these with a half cup of sour cream.
Sub. chives or tarragon for the dill.
Yum.
Dilled Cucumbers and Peas
Chunk your cukes ( since they're baby english, I'm assuming they are not waxed? If not, don't peel).
Melt butter and olive oil in large skillet. Add your cukes, salt, and pepper to taste. Saute until nearly done and just starting to brown. Add a cup of frozen peas (rinsed to thaw). Add snipped fresh dill, or a tsp. of dried. Heat through until peas are hot. Serve.
Optional: Cream these with a half cup of sour cream.
Sub. chives or tarragon for the dill.
Yum.