CUCUMBER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISP BREAD AND BUTTER PICKLES (12-01-93) (1:24) SERVINGS: 8 4 QT THINLY SLICED CUCUMBERS 8 EA MED. WHITE ONIONS * 1/2 C PICKLING SALT 5 C SUGAR 1 1/2 T TUMERIC 1 T CELERY SEED 2 T MUSTARD SEED 5 C CIDER VINEGAR * ONIONS SHOULD BE PEELED AND THINLY SLICED. -------------------------------------------------------------------------- MIX THE CUCUMBERS AND ONIONS WITH THE SALT AND 2 QUARTS OF CRACKED ICE AND LET THEM STAND, COVERED WITH A WEIGHTED LID, FOR 3 HOURS. DRAIN THOROUGHLY AND PUT THE VEGETABLES IN A LARGE KETTLE. ADD THE SUGAR, SPICES AND VINEGAR AND BRING ALMOST TO A BOIL, STIRRING OFTEN WITH A WOODEN SPOON, BUT DO NOT BOIL. PACK THE PICKLES INTO HOT JARS AND SEAL. MAKES 7 - 8 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUCUMBER PACHADI (01/24/94) (20:39) YIELD: 1 SERVINGS 2 CUCUMBERS (ENGLISH VARIETY -PREFERRED), PEELED (NOT -SEEDED) AND FINELY DICED 1 1/2 TS SALT 1 TB TAMARIND PASTE 2 GREEN CHILES, FINELY CHOPPED 1 TB BROWN SUGAR 4 TB CHOPPED CILANTRO 1 TB CORN OIL 1 TS MUSTARD SEEDS 1/2 TS FENUGREEK SEEDS 2 DRIED RED CHILES 1/4 TS ASAFETIDA MIX CUCUMBERS AND SALT IN A COLANDER AND SET ASIDE FOR HALF AN HOUR. SQUEEZE OUT AS MUCH LIQUID AS POSSIBLE FROM CUCUMBERS AND MIX WITH TAMARIND, GREEN CHILIES, SUGAR AND CILANTRO. IN A SMALL SAUCEPAN OR SKILLET, HEAT OIL UNTIL HOT. LOWER HEAT AND ADD MUSTARD SEEDS, FENUGREEK, RED CHILIES AND ASAFETIDA. COOK, STIRRING, UNTIL MUSTARD SEEDS CRACKLE. ADD TO CUCUMBER MIXTURE. SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUCUMBER PETALS RUN SHARP TINED FORK DOWN THE LENGTH OF AN UNPARED CUCUMBER. CUT INTO THIN CROSSWISE SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUCUMBER STICKS CUT CUCUMBER INTO SHORT NARROW STICKS. IF YOU WISH, PLACE STICKS IN SMALL PITTED RIPE OLIVES. 5 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRY PICKLES (12-01-93) (1:25) SERVINGS: 3 24 EA MED CUCUMBERS, SLICED THIN 1/2 C PICKLING SALT 2 QT WATER 1 T CURRY POWDER 2 1/2 C VINEGAR 1/4 C PREPARED MUSTARD 1 T CELERY SEEDS PUT THE CUCUMBERS IN A BOWL, ADD THE SALT AND WATER, AND LET STAND FOR 5 HOURS. DRAIN AND RINSE THE CUCUMBERS WELL. COMBINE THE REMAINING INGREDIENTS AND BRING TO A BOIL. ADD THE CUCUMBERS AND HEAT JUST TO THE BOILING POINT. PACK INTO HOT JARS AND SEAL. MAKES 3 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY DILL PICKLES (12-01-93) (1:38) SERVINGS: 12 4 EA DZN. PICKLING CUCUMBERS * 1 EA BUNCH DILL 1 QT CIDER VINEGAR 8 C WATER 1 C PICKLING SALT 1 X CLOVES GRALIC, PEELED * PICKLING CUCUMBERS ARE CUCUMBERS THAT ARE NOT LESS THAN 3-INCHES LONG AND NOT MORE THAN 4-INCHES LONG. -------------------------------------------------------------------------- WASH THE CUCUMBERS AND REMOVE ANY STEMS. COVER WITH COLD WATER AND REFRIGERATE OVERNIGHT OR FOR SEVERAL HOURS. PACK THE CUCUMBERS INTO PINT JARS AS TIGHTLY AS POSSIBLE. POKE IN 2 SPRINGS OF DILL. BRING THE CIDER VINEGAR, WATER, SALT AND GARLIC CLOVES (12 TO 16 CLOVES DEPENDING ON YOUR TASTE) TO A BOIL. BOIL FOR 2 MINUTES. FISH OUT THE GARLIC CLOVES WITH A SLOTTED SPOON AND PUT ONE IN EACH JAR (OR TO TASTE) WHILE THE BRINE COOLS SLIGHTLY. POUR THE HOT BRINE INTO THE JARS AND SEAL. MAKES 12 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAVORITE MUSTARD PICKLES (12-01-93) (1:26) SERVINGS: 6 12 EA MED. SIZED CUCUMBERS 6 EA MED. SIZED ONIONS 6 EA RED PEPPERS, SEEDED 2 QT GHERKINS (SMALL CUCUMBERS) 2 QT PEARL ONIONS, PEELED * 2 EA LARGE HEADS CAULIFLOWER ** 1 1/2 C PICKLING SALT 8 C SUGAR 8 C CIDER VINEGAR 1 1/2 C UNBLEACHED FLOUR 1/2 C DRY MUSTARD 3 T TUMERIC 2 T CELERY SALT * PEARL ONIONS ARE THE SMALL WHITE OR SILVER SKINNED ONIONS USED IN STEWS. ** BREAK CAULIFLOWERS INTO BITE-SIZED FLOWERETS. -------------------------------------------------------------------------- FINELY CHOP OR GRIND, THROUGH THE MEDIUM BLADE OF A FOOD CHOPPER, THE CUCUMBERS, ONIONS, AND RED PEPPER, AND PUT EACH GROUND VEGETABLE INTO A SEPARATE BOWL. RINSE THE FOOD CHOPPER BETWEEN EACH VEGETABLE. ALSO PUT INTO SEPARATE BOWLS, THE GHERKINS, WHITE ONIONS, AND THE CAULIFLOWER FLOWERETS. SPRINKLE EACH VEGETABLE WITH THE SALT, USING ABOUT 1/4 C TO EACH BOWL. COVER THE GHERKINS, PICKLING ONIONS, AND CAULIFLOWER WITH COLD WATER AND LET ALL THE VEGETABLES STAND OVERNIGHT. IN THE MORNING, DRAIN THE CHOPPED VEGETABLES IN A COLANDER; DRAIN THE WHOLE VEGETABLES AND DRY THEM WITH A TOWEL. MIX THE VEGETABLES IN A PRESERVING KETTLE, STIR IN THE SUGAR AND 6 CUPS OF THE VINEGAR, AND BRING THE MIXTURE TO A BOIL. COMBINE THE FLOUR, MUSTARD, TUMERIC AND CELERY SALT AND MIX THEM TO A SMOOTH PASTE WITH THE REMAINING VINEGAR. STIR THE PASTE GRADUALLY INTO THE VEGETABLES AND CONTINUE TO STIR UNTIL THE SAUCE IS SLIGHTLY THICKENED. TURN THE PICKLES INTO JARS AND SEAL AT ONCE. MAKES 6 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-WATER PICKLES (12-01-93) (1:24) SERVINGS: 5 3 LB 4-INCH CUCUMBERS 5 EA MED. ONIONS 1 T MUSTARD SEED 1 QT CIDER VINEGAR 1 C SUGAR 2 T PICKLING SALT WASH THE CUCUMBERS, QUARTER THEM LENGTHWISE, AND SOAK THEM IN ICE-WATER FOR 2 HOURS. PEEL AND SLICE THE ONIONS AND PACK THEM IN THE BOTTOMS OF 5 PINT JARS. PACK THE CUCUMBERS LENGTHWISE IN THE JARS. COMBINE THE MUSTARD SEED, VINEGAR, SUGAR AND SALT, BRING TO A BOIL AND BOIL FOR 1 MINUTE. FILL THE JARS TO OVERFLOWING WITH THE BOILING-HOT SYRUP AND SEAL. MAKES 5 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED CUCUMBERS 1 MEDIUM CUCUMBER 1 SMALL ONION 1/2 CUP VINEGAR 1/2 CUP WATER 2 TABLESPOONS SUGAR 1/4 TEASPOON SALT INTO GLASS BOWL, THINLY SLICE CUCUMBER AND ONION. MIX VINEGAR, WATER, SUGAR AND SALT; POUR OVER CUCUMBER AND ONION. COVER; REFRIGERATE 2 HOURS. DRAIN AND SERVE. MAKES 4 TO 6 SERVINGS 25 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRIED CUCUMBER WITH PORK (05/20/93) (0:55) DON'T ADD OTHER VEGETABLES TO THIS DISH. KEEP IT SIMPLE. JUST BE ARTFUL IN CUTTING VEGETABLES. 1/4 LB PORK BUTT, BONED 1 LARGE CUCUMBER (OR ZUCCHINI, CHINESE WHITE RADISH OR TURNIP) 1 CLOVE GARLIC, MINCED 2 T PEANUT OIL 1/4 T SALT 1 T THIN SOY SAUCE 1 T SHERRY 1 PINCH SUGAR 1/2 C CHICKEN STOCK CORNSTARCH PASTE PREPARATION: SLICE PORK BUTT ACROSS GRAIN, THEN INTO STRIPS 1/4" THICK BY 2" LONG. MARINATE WITH SOY SAUCE, SHERRY & SUGAR FOR 15 MINUTES. PEEL CUCUMBER; SLICE IN HALF THE LONG WAY & REMOVE SEEDS; SLICE IN STRIPS TO MATCH PORK; MARINATE IN SALT WATER FOR 15 MINUTES. STIR-FRYING: HEAT WOK UNTIL VERY HOT; ADD 1/2 OF OIL. DRAIN PORK; RESERVE LIQUID. WHEN OIL JUST BEGINS TO SMOKE, ADD PORK & STIR-FRY RAPIDLY FOR ABOUT 1 MINUTE UNTIL SHRIVELLED. REMOVE PORK FROM WOK; WASH WOK. REHEAT WOK UNTIL VERY HOT; ADD REMAINING OIL. DRAIN CUCUMBER. WHEN OIL JUST BEGINS TO SMOKE, ADD CUCUMBER AND STIR-FRY RAPIDLY UNTIL HEATED THROUGH - ABOUT 30 SECONDS. ADD PORK & GARLIC; STIR BRIEFLY; ADD STOCK. BRING STOCK TO BOIL; THEN STIR IN ENOUGH CORNSTARCH PASTE TO MAKE A LIGHT GRAVY. BRING SAUCE TO BOIL. SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET GINGER PICKLES (11-16-93) (0:14) 2 C SUGAR 2 C WHITE VINEGAR 1 T SALT 1 C WATER 1/2 T 5-SPICE POWDER 1 DRIED CHILI PEPPER (OPT) 1 SMALL CAN PINEAPPLE CHUNKS, UNDRAINED 3 INCH PIECE GINGER ROOT 1 BUNCH WHITE RADISHES (OR 2 LONG WHITE RADISHES) 2 MEDIUM CUCUMBERS 5 PINT CANNING JARS, STERILIZED PEEL & CUT GINGER ROOT INTO PAPER-THIN SLICES. CUT RADISHES INTO BITE-SIZED PIECES. PEEL, SEED & CUT CUCUMBER IN CHUNKS. ADD VEGETABLES TO LARGE KETTLE OF BOILING WATER, TURN OFF HEAT & LET STAND FOR 2 MINUTES. DRAIN VEGETABLES IN COLANDER; ALLOW TO COOL. IN SAUCEPAN, COMBINE JUICE FROM PINEAPPLE, SUGAR, VINEGAR, SALT, WATER & 5- SPICE POWDER; BRING TO BOIL, STIRRING UNTIL SUGAR IS DISSOLVED. PACK VEGETABLES & PINEAPPLE INTO STERILE JARS, MAKING SURE THAT EACH JAR HAS SOME OF EACH TYPE OF VEGETABLE. CUT UP DRIED HOT CHILI, ADDING SOME TO EACH JAR. WHILE LIQUID IS HOT, POUR INTO JARS, COVERING VEGETABLES. SEAL JARS, COOL, THEN REFRIGERATE. STORE FOR AT LEAST A WEEK BEFORE USING. MAKES ABOUT 5 JARS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA STUFFED CUCUMBERS (04-19-93) (23:51) IBM 1 CAN (6 1/2) OUNCES WATER PACKED TUNA, DRAINED AND FLAKED 1/2 CUP SOFT WHOLE WHEAT BREAD CRUMBS 1 MEDIUM SIZE STALK CELERY, CHOPPED FINE 1/4 CUP FINELY CHOPPED SWEET RED PEPPER 1 GREEN ONION, CHOPPED FINE 2 TABLESPOONS PLAIN YOGURT 1 TABLESPOON MINCED PARSLEY 2 TEASPOONS LEMON JUICE 2 TABLESPOONS MAYONNAISE 1 1/2 TEASPOONS PEANUT OIL 1 TEASPOON DIJON MUSTARD 1/4 TEASPOON DRIED TARRAGON, CRUMBLED 1/8 TEASPOON BLACK PEPPER 4 MEDIUM SIZE UNWAXED CUCUMBERS IN A SMALL BOWL, MIX ALL THE INGREDIENTS BUT THE CUCUMBERS AND SET ASIDE. HALVE EACH CUCUMBER CROSSWISE. USING AN APPLE CORER OR SMALL PARING KNIFE, CAREFULLY SCOOP OUT THE CENTERS, LEAVING SHELLS ABOUT 1/4 INCH THICK. STUFF THE TUNA MIXTURE INTO EACH HOLLOWED OUT CUCUMBER HALF, WRAP IN PLASTIC FOOD WRAP, AND REFRIGERATE FOR AT LEAST 4 HOURS. CUT THE CUCUMBERS INTO 1/2 INCH SLICES. MAKES 48 APPETIZERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TZATZIKI (05/14/93) (6:28) SERVINGS: 2 2 C PLAIN YOGURT 2 EA LARGE CUCUMBERS 1 X SALT TO TASTE 2 EA LARGE CLOVES GARLIC, MINCED 1 1/2 T WHITE WINE VINEGAR 1 T OLIVE OIL 1 X FRESH GROUND PEPPER(2 TASTE) LINE A SIEVE WITH A DAMP CHEESECLOTH AND PLACE OVER A LARGE BOWL. DUMP THE YOGURT INTO THE SIEVE, COVER WITH PLASTIC WRAP, AND ALLOW TO DRAIN IN THE REFRIGERATOR FOR 24 HOURS. PEEL THE CUCUMBERS. CUT THEM IN ALF LENGTHWISE. USING A TEASPOON, SCRAPE OUT AND DISCARD THE SEEDS. GRATE THE CUCUMBERS INTO A COLANDER, USING THE LARGE HOLES ON A FOUR-SIDED GRATER. SALT THE CUCUMBERS AND ALLOW THEM TO DRAIN FOR 1/2 HOUR. PLACE THE GARLIC, VINEGAR, AND OLIVE OIL IN A BOWL AND MARINATE WHILE THE CUCUMBERS ARE DRAINING. SQUEEZE THE DRAINED CUCUMBERS AS DRY AS POSSIBLE AND BLOT ON PAPER TOWELS. PLACE IN THE BOWL WITH THE MARINATED GARLIC. ADD THE DRAINED YOGURT AND STIR. ADD A FEW GRINDINGS OF FRESH PEPPER AND SALT IF NECESSARY. SERVE WITH TOASTED PITA BREAD TRIANGLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=