Cucumbers
[b]ASIAN CUCUMBER SALAD[/b]
1 large thinly sliced cucumber, seeded and peeled 2 green onions, thinly sliced 1 tablespoon white wine vinegar 2 teaspoons soy sauce 1 teaspoon sesame oil 1/2 teaspoon sugar 1/8 teaspoon finely minced fresh ginger Toss all ingredients in a bowl. Refrigerate at least one hour to allow flavors to blend. Serve cold. |
Cucumbers
[B]Cucumber-Dill Dip[/B]
1 cucumber, medium 2 teaspoons dried dill, crushed 3/4 cup sour cream 2 tablespoons fresh dill, chopped or 1/4 teaspoon white pepper 1 1/2 cups mayonnaise 1/4 cup green bell pepper, diced Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. |
[B]Chilly Cucumber Dip [/B]
(appetizer) [I][B]Ingredients:[/B][/I] 2 cucumbers, peeled, seeded & grated 1 cup sour cream 1 cup plain yogurt 1/4 cup green onions, chopped 2 tablespoons fresh mint chopped 1 tablespoon fresh dill, chopped salt & pepper to taste [B][I]Directions:[/I][/B] 1. Combine all ingredients & mix well. 2. Serve with pita bread, pita chips or bagel chips. The Skinny: Use low-fat sour cream & low-fat yogurt. The rest of the ingredients are good as is. |
Thai Cucumber Salad
[B]Ingredients[/B]
[LIST][*][LIST][*] 1/3 cup shallots, minced[*] 1/3 cup green onions, sliced[*] 4 medium cucumbers, *see note 1[*] 4 small hot chili peppers, *see note 2[*] 1/2 cup seasoned rice vinegar[*] 2 tablespoons sugar[*] 1/2 teaspoon salt[*] 1/4 cup fresh cilantro, chopped[/LIST] [/LIST] [B]Instructions[/B] [LIST][*][LIST=1][*]Combine first 4 ingredients in a large bowl.[*]Combine vinegar, sugar, and salt, and stir well.[*]Add to the cucumber mixture, tossing to coat.[*]Stir in the cilantro.[*]Allow to stand in the refrigerator for 20 to 40 minutes.[/LIST] [/LIST] [B]Notes[/B][INDENT][LIST=1][*][SIZE=3]About 2 1/2 pounds of cucumbers, peeled, halved lengthwise, seeded, and thinly sliced.[/SIZE][*][SIZE=3]Small hot red chiles, halved lengh wise, seeded, and thinly sliced ( about 1 to 2 tablespoons). I use thai chili peppers when I have them, otherwise use habanero or another pepper of your choosing. [/SIZE][/LIST][/INDENT] |
Japanese Restaurant Cucumber Salad
[B]Ingredients[/B]
[LIST][*][LIST][*] 2 tablespoons white sugar[*] 2 tablespoons rice vinegar[*] 1 teaspoon Asian (toasted) sesame oil[*] 1 teaspoon chili paste (sambal oelek)[*] salt to taste[*] 2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices[/LIST] [/LIST] [B]Instructions[/B] [LIST][*][LIST=1][*]Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat.[*]Allow salad to marinate for 30 minutes before serving at room temperature.[/LIST] [B]Notes[/B][*]I use Japanese cucumbers so I don't need to seed them.[/LIST] |
[B]Sweet Pickle Relish[/B]
1 quart chopper cucumbers (about 4 medium) 2 cups chopped onions (about 2 medium) 1 cup chopped sweet green peppers (about 1 medium) 1 cup chopped sweet red peppers (about 1 medium) 1/4 cup salt 3 1/2 cups sugar 2 cups vinegar 1 Tablespoon celery seed 1 Tablespoon mustard seed ............................ Combine cucumbers, onions, green and red peppers in a large bowl. Sprinkle with the salt and cover with cold water. Let stand 2 hours. Drain thoroughly; press out excess liquid. Combine sugar, vinegar, and spices in a large sauce pot. Bring to boil. Add drained veggies and simmer 10 min. Pack in pint or 1/2 pint jars and process 10 min. makes about 4 pints. |
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