I have many cukes left over - both pickling cukes & regular - along with about 30 jars of pickles. I cant make another pickle...what else can I do with them????
Cukes - what do I do with them???
Check out this food net work blog http://blog.foodnetwork.com/fn-dish/2011/07/cucumber-recipes/
the cocktail one sounds delicious !!!
This message was edited Sep 29, 2012 7:44 AM
Dehydrated for chips . Good dipper or crumble on salad for crunch .
Have you added cuke slices to a glass of water? Or a pitcher of water? For a party a pitcher with lemon and orange slices a little Mint and sliced Cukes makes a great drink. Don't add sugar, it's not needed. When the water is gone just add more water.
Make pickles! Lots of pickles! Crispy, crunchy garlicky and full of Dill flavor.
I always make my own. These are very popular with everyone and so fresh--as they are eaten soon after
making them. As soon as 3 days--or any time after....up to a month...maybe?
I do not like to let these sit for a month, as they absorb so much more of the spices, especially the garlic.
They also soften too much.
Here is my easy recipe:
Gita’s Refrigerator Garlic-Dill Pickles
Need: 3 wide-mouthed jars (pickle type), or Mayo. Jars
--One BIG bunch of fresh Dill
--5-6 cloves Garlic (or to taste)—diced or thinly sliced.
--10-12 pickling cucumbers--(such as Kirby). Fresh is best!
Store cucumbers are WAXED, and no way you can remove it! If you
must use store cukes, score them through the skin with a fork
and slice them thickly. They also have more seeds! But…it will
work if no others are available.
Lately—I have been using the long, English, seedless cucumbers.
They work very well. No flavor difference!
Stuff jars ¼ full of fresh dill, stems and leaves! Sprinkle a gene-
rous amount of the chopped garlic on top. Mix up a bit.
Stuff jars as full as you can with speared/sliced cucumbers, inter-
spersing them with some more Dill and a bit of garlic.
For MY taste---I usually have too much garlic in these.
Some love it!
Prepare the Broth:
In a 2Qt. saucepan, combine the following:
2 and a half cups water….3/4cup white vinegar (can be part
Apple Cider vinegar)…1 rounded, regular Tbs. KOSHER, or
Pickling salt (DO NOT use regular, iodized salt!!!).
1 regTbs. Sugar, 1tsp mustard seed, 1tsp. "Pickling
Spice"….OR use1-2 Bay leaves…6-8 pcs. Whole Allspice,
And about 1/2tsp. Hot pepper flakes.
Bring broth to a boil. Lower heat and simmer all, stirring often,
For about 10-15 minutes. Keep VERY hot until ready to use!
Stirring constantly, to distribute spices, ladle hot broth
evenly into jars until all contents are covered. Seal jars. Invert
each jar a couple of times to mix contents.
Let jars cool down a bit, and then refrigerate.
Pickles are ready to eat in 2-3 days! They will be delicious and
crunchy! Use them up in about 2-3 weeks, as they will soften
with time, but will still be good.
Try cucumbers and sour cream:
Make sauce from following:
white or cider vinegar
Note that amounts will depend on how many cukes you are using and personal taste; I prefer mine a bit on the oniony/tart side. My cousin prefers it the way Gramma made it: using cider vinegar and lots of sugar.
Also, plan to use more salt than you would think as the cukes absorb a lot.
Peel the cukes and slice thinly into rounds, then stir into sauce.
Cover and refrigerate for several hours, checking for seasonings after an hour or so. Stir and serve.
That's the only way I like them except fried . I like the sweet version
BTW, Minnesippi -my boyfriend said you should feel free to send him all the jars of pickles that you want LOL
I could - I cleaned out the pantry yesterday and I have 16 jars :/