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Cucumber Preserves Recipes
One great way to preserve all of those delicious fresh vegetables for the winter is by pickling them. Patti takes you step by step through the process of seasoning jarring and sealing up your cucumbers to make tasty crunchy pickles right in your own kitchen.
If you like pickled cucumbers then there is a chance that you will appreciate the taste of these stuffed cucumbers made into kimchi. This Korean recipe is just awesome and is so simple to bring together. Watch the video to learn making Korean stuffed cucumber
MAKING 1. For the mango dressing In the vitamix add the mango organic honey juice of 1 2 lime black pepper sea salt garlic clove ginger root cold pressed olive oil and cayenne pepper and blend well together. 2. In a bowl add the green salad mix cherry tomatoes
How To Make Healthy Mango Salad Dressing
If you ever go to a health food store or a farmers market and to buy a jar of fresh made pickles that have no preservatives or are not pasteurized and are made of organic cucumbers you will have to shell out at least 8 dollars a jar Watch the video and learn
Fresh Organic Raw Pickles
GETTING READY 1. In a large vessel boil water and place the glass jars and lid into it. Take out the jars and lid and set aside. MAKING 2. For making brine In a large pot stir in the distilled white vinegar Ball s Kosher Dill Pickle Mix water mustard seeds
This recipe fits in with many cuisines such as Thai Mexican American Vegetarian Summer Parties and is kid friendly. It is a Healthy Choices dish easy to make just dice and mix It is Weight Watcher and South Beach Diet friendly In a medium bowl combine the
Mango-Tomato Summer Salsa
This recipe is perfect to use when all your veggies in your garden are ripening and can t use them all up. Rather than wasting them can them. GETTING READY 1. In a large bowl combine cauliflower green and red peppers carrots cucumbers 12 cups of distilled
Hot Pepper Veggies
Every telugu household will make this quick fix pickle.Unlike mango pickle which are made in large quantities in order to preserve over a long period of time dosa avakaiya can be made in small quantities for immediate consumption as it does not involve a
Wipe but do not wash the cucumbers. Peel the onions. Break the cauliflower into flowerets about 1 1 2 . Place all three vegetables into a 2 gallon crock. Boil all the other ingredients except the garlic together uncovered for 15 minutes. Add the garlic. Cool.
GETTING READY 1. Use a vegetable parer to peel the strips of a cucumber lengthwise. Use the parer to make alternate patterns of white and green. 2. Make thin slices of cucumbers and place these in a bowl. 3. Add salt vinegar and oil. Mix well. Cover and
Mexican Cucumber Orange Salad Tray
GETTING READY 1. Prepare the vegetables as per their kind preferably cutting into 1 2 to 1 inch pieces. MAKING 2. In a pan prepare brine by dissolving 4 ounces salt in 2 pints cold water. 3. Put the cut vegetables in brine cover and let it stand overnight. 4.
GETTING READY 1. In a large saucepan boil the potatoes for 20 minutes or until tender. 2. Drain cool slightly and dice the unskinned potatoes into inch cubes. 3. Set aside keeping warm. MAKING 4. In a small heavy bottomed saucepan over medium heat 5. Heat the
Turkey Salad with Yogurt and Buttermilk Dressing
Place the cucumbers in a 2 gallon crock. Slice the onions. Cut the pepper into rings or strips. Place both in the crock add the salt and cover with a thick layer of ice cubes. Let stand overnight. Drain thoroughly. Combine the rest of the ingredients bring to
Traditional Young Cucumber Bread And Butter Pickles
GETTING READY 1 Mix together vinegar water salt calcium chloride and sugar. 2 In a deep bowl put cucumber and cover it with vinegar mixture. 3 Cover the bowl with a plate or lid and let stand for a whole night. MAKING 4 On the following day take a large
GETTING READY 1 In deep bowls arrange layers of mixed vegetables and salt allowing 1 tablespoon salt per lb of prepared vegetables and keep aside for a whole night. MAKING 2 On the next day drain the vegetables and remove excess salt by pouring in plain
Mixed Vegetable Pickle
First day wash dry and cut cucumbers in half lengthwise. Put in a crock. Dissolve the salt in the gallon of water and cover the cucumbers. Add more brine in the same proportions if necessary. Let stand 4 days. The brine will ferment. Fifth day drain brine from
Icicle Pickles 11 Day Pickles
GETTING READY 1 Pare the cucumber and cut in half lengthwise. 2 Scoop the seeds of cucumber and cut in juliennes. 3 In a bowl combine together cucumber carrots pickle ginger onion 1 teaspoon salt sugar vinegar and water. 4 Let the vegetables marinate foe 3 4
Sweet and Sour Pungent Fish
Pack 6 pint sealers with the cucumbers. Add one good sized dill head and one clove garlic to each pint. Heat the water vinegar and pickling salt to boiling point. Pour vinegar solution over the cucumbers filling the jars to within 1 2 of the top. Seal jars and
Arrange vegetables in layers in large bowl or enamel preserving kettle sprinkling each layer with salt. Let stand overnight. Drain. Mix mustard and sugar in large preserving kettle. Add water vinegar and seeds. Add cloves and allspice tied in cheesecloth bag.
GETTING READY 1 Slice the cucumbers onions green and red peppers in very thin rounds. MAKING 2 In a stone crock place the vegetable slices. 3 In a bowl combine the salt and cracked ice together. 4 Pack around the sliced vegetables and cover the crock with
Bread and Butter Pickles
GETTING READY 1 Discard tough seeds from cucumbers. 2 Shred cucumbers with a knife or in a food processor bowl fitted with a shredding disc and empty the shredded cucumbers to a large mixing bowl when they each Fill Level. 3 Roughly chop the remaining
GETTING READY 1. Heat oven to 200C fan 180C gas 2. Cut out 6 large sheets and place them on a flat surface MAKING 3. Combine the couscous ground cumin cumin seeds spring onions lemons coriander tomatoes and seasoning in a bowl. 4. Drizzle olive oil and toss 5.
Bake In The Bag Monkfish with Preserved Lemon Couscous
Cut corn from cobs set aside. Using coarse blade of food grinder grind onions green and red peppers cucumbers celery cabbage hot peppers and garlic. Combine ground vegetables with corn stir in 1 4 cup salt. Cover chill overnight. Rinse and drain mixture.
Slice cucumbers into paper thin slices leaving the peel on. Slice onions into thin rings. Cut peppers into thin rings or strips. Dissolve coarse salt in the water and pour over the sliced vegetables. Put some ice on top of cucumbers. Use about 1 quart crushed
Crisp Bread And Butter Pickles
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