Sunday, 15 July 2012

Some Cucumber Recipes

Cucumbers are frequently soaked in salt water to remove some of the naturally high water content material. Cucumbers will otherwise give up water and dilute the salad dressing. Unpeeled cucumbers are larger in nutritional value as fiber and vitamin A are lost by peeling. Property Preservation

Aside from pickling, there is no practical way to preserve cucumbers. There are many methods to make a pickle. They can be fermented or swift packed in a vinegar resolution and processed in a boiling water bath and kept on the shelf for up to a year. There is no incredible challenge to making pickles. Pickles can be produced by the quart or by the five-gallon crock. For these who do not know how to can, pickles can be produced in the refrigerator or in the freezer. Pickling cucumbers are ideal to use given that the skin is much less bitter than slicing cucumbers and they have smaller and fewer seeds. On the other hand, you can successful substitute slicing cucumbers.

Below are two methods to make pickles with out canning.

Refrigerator Dill Chips

Pickled cucumbers add spice and texture to sandwiches and meals. For highest top quality pickles, use cucumbers that are no much more the 24 hours from the vine. Use "pure" or pickling salt in this recipe. Table salt consists of additives that make a cloudy brine and off color pickles.

two to two-1/two cups sliced cucumbers, about 1/4 inch thick two-1/two teaspoons pickling salt two springs fresh dill, about 6 inches extended or 1 tablespoon dry dill seed or 1 head of fresh dill two cloves garlic 1/two cup white distilled vinegar 1/two cup water

Prepare the jar, lid and screwband. Wash them in hot soapy water, rinse well and drain. Combine the sliced cucumbers and 1-1/two teaspoons of the pickling salt. Toss well. Cover with cold water and let stand for two to 3 hours. Drain.

In a clean, hot, 1 pint jar, put the dill, garlic, and remaining 1 teaspoon pickling salt. Add the cucumbers slices leaving 1/two inch head space. Push slices down and firmly pack. Combine water and vinegar and bring to a boil. Pour hot vinegar resolution more than cucumbers.

Use a plastic knife or spatula to release air bubbles. Insert knife down the side of the jar and gently push cucumber slices toward the center so that the vinegar resolution gets in between the slices. Pour on much more hot vinegar resolution if vital. Leave 1/two inch headspace (the space in between the rim of the jar and its contents). Wipe the rim. Place the lid and screwband in spot. Refrigerate for six weeks before eating.

Nontraditional Sweet Freezer Pickles

This is not your typical pickle recipe. No unique gear or ingredients are needed. This recipe produces a crisp, sweet pickle that goes well in salads, on sandwiches or as a side. The secret to the crisp texture is the sugar, so do not lower the sugar in the recipe. This recipe functions well with slicing, pickling, seedless or hothouse cucumbers.

two quarts cucumbers, peeled and thinly sliced (use any selection of cucumber) 1 medium onion, sliced thinly 1 tablespoon salt (table salt, canning salt or kosher salt can be utilised) 1-1/two cups sugar 1/two cup white distilled vinegar

Mix cucumbers, onions and salt in a huge bowl and cover with plastic wrap. Set the bowl on the counter for two hours. Pour into a colander and drain water from cucumber mixture. Combine sugar and vinegar. Stir well and pour more than cucumbers. Pack into freezer containers or zip-closure bags. Freeze quickly. Pickles are prepared to consume in 3 or 4 days. They will maintain in the freezer for up to one particular year. Recipes

Cucumber Yogurt Salad Dressing

This is a delicious, heart healthful, low calorie salad dressing which can be utilised as a dip for steamed or raw vegetables or as a topping for baked potatoes or steamed carrots. Retailer in a covered container in the refrigerator for up to two weeks.

1 medium cucumber, peeled, seeded and coarsely chopped (about two/3 cup) two/3 cup plain, nonfat yogurt two tablespoons minced red onion 1 tablespoon toasted sesame oil or vegetable oil two teaspoons rice vinegar or white vinegar 1/4 teaspoon salt (optional) two teaspoon chopped fresh dill or 1/two teaspoon dried dill

Combine all ingredients in a blender or food processor and puree until creamy and smooth. Chill for about two hours before serving. Tends to make 1-1/two cups.

Thai Cucumber Salad

1/4 cup sugar 1 teaspoon salt 1/two cup rice vinegar 4 pickling or slicing cucumbers, sliced lengthwise, seeded and thinly sliced 1 shallot, thinly sliced ten complete cilanto leaves 1/4 cup red pepper, julienne (about 1 inch extended)

Combine the sugar, vinegar and salt and heat in a tiny sauce pan until sugar has dissolved (about five minutes) do not boil. Set saucepan in cold water to cool the vinegar mixture. When cool, pour more than cucumbers and garnish with red peppers. Serves 4.

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