Joe, if you still have all those cukes, check this out...
- Thread starter dawn_mo
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Thanks, Dawn! I've tried a few of the recipes you all posted...it's been so miserably hot in the
kitchen that I confess I've given a lot of them away. Cathy Z's Shrimp with cucumbers and Gayles cucumber salad with red onion were both excellent. I haven't tried your pickles yet--the heat's not much of an excuse since they're frozen, is it?
This is a great link. Now I'll post Julia's Cucumber soup, which I just finished off for lunch.
kitchen that I confess I've given a lot of them away. Cathy Z's Shrimp with cucumbers and Gayles cucumber salad with red onion were both excellent. I haven't tried your pickles yet--the heat's not much of an excuse since they're frozen, is it?
This is a great link. Now I'll post Julia's Cucumber soup, which I just finished off for lunch.
REC: Cream of Cucumber Soup. This can be served hot but I like it much better cold...
POTAGE AUX CONCOMBRES
For 6 to 7 cups, serving 4 to 6
1-1/2 lbs. cucumbers (3, about 8 inches long)
1/2 cup minced shallots, scallions or onions
3 Tbs. butter
6 cups light chicken broth, or canned broth and water, plus more if needed
1-1/2 tsp. wine vinegar
3/4 tsp. dried dill weed or tarragon
4 Tbs. semolina (or cream of wheat)
Salt and white pepper
1 cup sour cream
Minced fresh dill, tarragon, or parsley
Peel the cucumbers. Cut 18 to 24 paper thin slices and reserve as a garnish. Cut the rest into half-inch chunks; you will have about 4-1/2 cups.
Cook the shallots slowly in the butter for several minutes until tender but not browned. Add the cucumber chunks, broth,vinegar, and herbs. Bring to the boil, then stir in the semolina. Simmer, partially covered, for 20 to 25 minutes. Puree, then return to the soup pan. Season with salt and white pepper Thin out with more liquid if necessary.
To serve hot, bring back to the simmer, whisk in 1/2 cup of the sour cream and serve each bowl topped with a dollop of sour cream, cucumber slices and herbs.
To serve cold, whisk the 1/2 cup sour cream into the pureed soup and overseason a bit. Chill overnight. Serve with remaining cream, cucumber slices and herbs.
From "Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck.
POTAGE AUX CONCOMBRES
For 6 to 7 cups, serving 4 to 6
1-1/2 lbs. cucumbers (3, about 8 inches long)
1/2 cup minced shallots, scallions or onions
3 Tbs. butter
6 cups light chicken broth, or canned broth and water, plus more if needed
1-1/2 tsp. wine vinegar
3/4 tsp. dried dill weed or tarragon
4 Tbs. semolina (or cream of wheat)
Salt and white pepper
1 cup sour cream
Minced fresh dill, tarragon, or parsley
Peel the cucumbers. Cut 18 to 24 paper thin slices and reserve as a garnish. Cut the rest into half-inch chunks; you will have about 4-1/2 cups.
Cook the shallots slowly in the butter for several minutes until tender but not browned. Add the cucumber chunks, broth,vinegar, and herbs. Bring to the boil, then stir in the semolina. Simmer, partially covered, for 20 to 25 minutes. Puree, then return to the soup pan. Season with salt and white pepper Thin out with more liquid if necessary.
To serve hot, bring back to the simmer, whisk in 1/2 cup of the sour cream and serve each bowl topped with a dollop of sour cream, cucumber slices and herbs.
To serve cold, whisk the 1/2 cup sour cream into the pureed soup and overseason a bit. Chill overnight. Serve with remaining cream, cucumber slices and herbs.
From "Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck.
dawn_mo
Well-known member
If you like sweet and sour, you will love them...
today was hot, but I had an abundance of chiles and peppers in the garden so I, sliced all the chiles and peppers, sliced some onion very thin, put them in a quart jar. Made a brine of equal parts cider vinegar and sugar, brought it to a boil. Added some garlic slivers, mustard seed and celery seed. I forgot to add heat smileys/frown.gif. Then capped them. We shall see. They should be good. Spicy, sour and sweet. I found a diabetic recipe that I am going to try out for hubby. I will let everyone know how it turns out. The freezer pickles are a little work, but you will be so surprised how such simple flavors turn out such a delicious pickle, and crunchy. I am making some this weekend with my sister. Stay cool.
today was hot, but I had an abundance of chiles and peppers in the garden so I, sliced all the chiles and peppers, sliced some onion very thin, put them in a quart jar. Made a brine of equal parts cider vinegar and sugar, brought it to a boil. Added some garlic slivers, mustard seed and celery seed. I forgot to add heat smileys/frown.gif. Then capped them. We shall see. They should be good. Spicy, sour and sweet. I found a diabetic recipe that I am going to try out for hubby. I will let everyone know how it turns out. The freezer pickles are a little work, but you will be so surprised how such simple flavors turn out such a delicious pickle, and crunchy. I am making some this weekend with my sister. Stay cool.
gayle-mo
Well-known member
Dawn, they're in my fridge as I speak....
Thanks!
I've given so many cucumbers away that I doubt anyone will take any more! My DH made a second planting, too, that will be going nuts in a few weeks. Just don't have time to can a lot this year but your fridge pickles are so easy and quick I thought I'd try them. What I don't give away will go in the extra fridge in our garage.
Did you see that tomato soup recipe on there? I'd like to try that but not this year. Made me think of your yummy soups! smileys/smile.gif
hugs
Thanks!
I've given so many cucumbers away that I doubt anyone will take any more! My DH made a second planting, too, that will be going nuts in a few weeks. Just don't have time to can a lot this year but your fridge pickles are so easy and quick I thought I'd try them. What I don't give away will go in the extra fridge in our garage.
Did you see that tomato soup recipe on there? I'd like to try that but not this year. Made me think of your yummy soups! smileys/smile.gif
hugs
gayle-mo
Well-known member
Here's the Tomato Soup recipe......
Mom's Best Tomato Soup Canning Recipe
Recipe #44058
My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!
by WJKing
8-10
quarts
2 hours 1 hour prep
Change to: quarts US Metric
6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice)
1 cup sugar
1/4 cup salt
1 cup butter
1 cup flour
Chop onion& celery.
Place in large kettle w/ just enough water to keep them from burning.
While this simmers, cut tomatoes (remove stems if not using strainer).
Add to kettle& cook until tender.
Place this all through Victorio strainer (or similar).
Return to kettle.
Add sugar& salt.
Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
Stir well.
Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
Ladle into jars& close securely with lids.
Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
*****This is EXCELLENT! I made a 18 quart roaster oven full and got 31 pints out of it. I adjusted all of my ingredients accordingly and instead of cooking my celery and onions, I juiced them in my juicer and used the juice, I also juiced my tomatoes in the juicer (saved alot of work) I used white pepper to taste, and cooked it in the roaster for 12 - 24 hours and then processed them for 20 minutes. Thank you for sharing this great recipe. — Oct 27, 2003
*****This is indeed a very good, very flavourful soup. However, that said, in the interests of safety, namely the low acid vegetables used in it's preparation, I highly recommend that this recipe NOT be processed in a Boiling Water Bath. Process in a pressure canner 10 lbs pressure, 20 minutes pints, 30 minutes quarts according to Putting Food By. Alternatively - frozen. — Sep 29, 2003
Mom's Best Tomato Soup Canning Recipe
Recipe #44058
My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!
by WJKing
8-10
quarts
2 hours 1 hour prep
Change to: quarts US Metric
6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice)
1 cup sugar
1/4 cup salt
1 cup butter
1 cup flour
Chop onion& celery.
Place in large kettle w/ just enough water to keep them from burning.
While this simmers, cut tomatoes (remove stems if not using strainer).
Add to kettle& cook until tender.
Place this all through Victorio strainer (or similar).
Return to kettle.
Add sugar& salt.
Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
Stir well.
Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
Ladle into jars& close securely with lids.
Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
*****This is EXCELLENT! I made a 18 quart roaster oven full and got 31 pints out of it. I adjusted all of my ingredients accordingly and instead of cooking my celery and onions, I juiced them in my juicer and used the juice, I also juiced my tomatoes in the juicer (saved alot of work) I used white pepper to taste, and cooked it in the roaster for 12 - 24 hours and then processed them for 20 minutes. Thank you for sharing this great recipe. — Oct 27, 2003
*****This is indeed a very good, very flavourful soup. However, that said, in the interests of safety, namely the low acid vegetables used in it's preparation, I highly recommend that this recipe NOT be processed in a Boiling Water Bath. Process in a pressure canner 10 lbs pressure, 20 minutes pints, 30 minutes quarts according to Putting Food By. Alternatively - frozen. — Sep 29, 2003