Uses for cucumber
Discussion
Keep it clean guys / gals!
The cucumber vine has gone nuts and is producing nigh on 10 a day. There being only so much tsatziki one can eat, does anyone have any recipes for using up the surplus?
I'm thinking some kind of 'relish' or pickle which would keep for a year or so and could be used on eg. fish.
Any ideas?
The cucumber vine has gone nuts and is producing nigh on 10 a day. There being only so much tsatziki one can eat, does anyone have any recipes for using up the surplus?
I'm thinking some kind of 'relish' or pickle which would keep for a year or so and could be used on eg. fish.
Any ideas?
Mobile Chicane said:
Keep it clean guys / gals!
The cucumber vine has gone nuts and is producing nigh on 10 a day. There being only so much tsatziki one can eat, does anyone have any recipes for using up the surplus?
I'm thinking some kind of 'relish' or pickle which would keep for a year or so and could be used on eg. fish.
Any ideas?
You can cook it, i don't know how or what to have it with, so i'm probably not being much help, but i know my mum cooks with it quite regularly!The cucumber vine has gone nuts and is producing nigh on 10 a day. There being only so much tsatziki one can eat, does anyone have any recipes for using up the surplus?
I'm thinking some kind of 'relish' or pickle which would keep for a year or so and could be used on eg. fish.
Any ideas?
Try this website.
http://www.recipe-ideas.co.uk/cucumber-recipes.htm
or this recipe
Ingredients:
4 large cucumbers
3 medium onions
2 oz/50g of salt
For the syrup:
1pt/570ml of white wine vinegar
1lb/454g of soft brown sugar
½ level tsp of ground turmeric
½ level tsp of ground cloves
1 tbsp of mustard seed (we used black)
(Being independent, we also put a large sprig of wild fennel in each jar when we added the vegetables).
Method:
1. Wash cucumber and slice very thinly (we used Danny’s natty Japanese mandolin for slicing the cucumber and the onion).
2. Peel the onions and slice very thinly.
3. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate.
Stand for three hours.
4. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
5. Put your jars in the oven to sterilised them. (How do I sterilise jars? See tricks and tips below).
6. Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
7. Add the cucumber and onions to the saucepan and bring to the boil.
8. Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
Reduce remaining syrup for 15-20 min.
9. After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
10. When syrup has reduced, pour over vegetables in jars.
11. Cover immediately with plastic lined, sterilised metal lids. (How do I sterilise lids? See tricks and tips below).
12. When cold, label and store in a cool, dark place, away from damp
http://www.recipe-ideas.co.uk/cucumber-recipes.htm
or this recipe
Ingredients:
4 large cucumbers
3 medium onions
2 oz/50g of salt
For the syrup:
1pt/570ml of white wine vinegar
1lb/454g of soft brown sugar
½ level tsp of ground turmeric
½ level tsp of ground cloves
1 tbsp of mustard seed (we used black)
(Being independent, we also put a large sprig of wild fennel in each jar when we added the vegetables).
Method:
1. Wash cucumber and slice very thinly (we used Danny’s natty Japanese mandolin for slicing the cucumber and the onion).
2. Peel the onions and slice very thinly.
3. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate.
Stand for three hours.
4. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
5. Put your jars in the oven to sterilised them. (How do I sterilise jars? See tricks and tips below).
6. Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
7. Add the cucumber and onions to the saucepan and bring to the boil.
8. Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
Reduce remaining syrup for 15-20 min.
9. After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
10. When syrup has reduced, pour over vegetables in jars.
11. Cover immediately with plastic lined, sterilised metal lids. (How do I sterilise lids? See tricks and tips below).
12. When cold, label and store in a cool, dark place, away from damp
scrape out the middle, slice in half, then across the length into crescent shaped slices.
salt for 10 minutes to draw out the moisture, then quickly rinse off and dry.
get a little oil smoking hot in your wok, and toss the cucumber for a minute or so (no more) with some sicuan peppercorns and a teasoon of soy.
drizzle some sesame oil over when you serve. this is also nice if you stir fry in some peanuts.
the trick is not to do it too long - you're aiming to warm, not cook, the cucumber!
salt for 10 minutes to draw out the moisture, then quickly rinse off and dry.
get a little oil smoking hot in your wok, and toss the cucumber for a minute or so (no more) with some sicuan peppercorns and a teasoon of soy.
drizzle some sesame oil over when you serve. this is also nice if you stir fry in some peanuts.
the trick is not to do it too long - you're aiming to warm, not cook, the cucumber!
Wadeski said:
scrape out the middle, slice in half, then across the length into crescent shaped slices.
salt for 10 minutes to draw out the moisture, then quickly rinse off and dry.
get a little oil smoking hot in your wok, and toss the cucumber for a minute or so (no more) with some sicuan peppercorns and a teasoon of soy.
drizzle some sesame oil over when you serve. this is also nice if you stir fry in some peanuts.
the trick is not to do it too long - you're aiming to warm, not cook, the cucumber!
That sounds nice, and I'll be sure to try it. Got plenty of cucumbers!salt for 10 minutes to draw out the moisture, then quickly rinse off and dry.
get a little oil smoking hot in your wok, and toss the cucumber for a minute or so (no more) with some sicuan peppercorns and a teasoon of soy.
drizzle some sesame oil over when you serve. this is also nice if you stir fry in some peanuts.
the trick is not to do it too long - you're aiming to warm, not cook, the cucumber!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff