Cucumbers
Cantonese pickled vegetables Refrigerator pickles
Cucumber-Tomato Sauce Traditional Greek salad
Cantonese pickled vegetables
200 g Chinese turnips, peeled
2 carrots, peeled
1 cucumber
1/2 teaspoon salt
100 g sugar
100 ml clear rice vinegar
5 thin slices ginger, smashed with the flat side of a cleaver
Cut the turnip in half lengthways, then cut lengthways into thirds and diagonally cut into 2 cm pieces. Diagonally cut the carrots into 2 cm pieces. Cut the cucumber in half lengthways, remove any seeds and cut lengthways into thirds. Diagonally cut into 2 cm pieces. Place the vegetables in a non-reactive bowl, add the salt, toss lightly, and leave for 1 hour. Dry thoroughly. Combine the sugar and vinegar and stir until the sugar has dissolved Add to the vegetables with the ginger and toss lightly to coat. Leave in the fridge for at least 6 hours, or overnight.
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Cucumber-Tomato Sauce
1/4 cup olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 cup chopped roma (plum) tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
4 1/2 teaspoons white sugar
1/4 teaspoon salt
1/2 cup chopped red bell pepper
2 cups diced cucumber
Cook garlic in olive oil in a med. saucepan for a few minutes until fragrant, then stir in the dried basil and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce-like consistency, 10 to 15 minutes. Serve over pasta or meat.
From: Allrecipes.com
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Gerry Wilbert's dill pickles
Wash the cucumbers and pack into quart jars with a sprig of dill and 1-2 cloves of garlic at the bottom, middle, and top of each jar. Pour in 1/3 to 1/2 cup white vinegar and 2 rounded tbsp. canning (pickling) salt; top off with cold water. Boil lids 10 minutes and seal the jars; place upside-down for 24 hours. Let cure for several weeks before using. Any jars that don't seal should be kept refrigerated until used or the pickles will be soft.
From: Dorothy Huffman's recipe collection
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Refrigerator pickles
12 pickling cucumbers, about 3-4 inches long
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed
Combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir; let stand at room temperature for 2 hours, until the sugar and salt dissolve. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers in each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
From: Allrecipes.com
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salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs such as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.
From: Salads : creative salads to delight and inspire. Love Food, 2009.
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