I can't wait to try these this summer when we grow little
pickle cukes.
Served this with quinoa (yeah, I know, not Korean or even Asian, but I switched from brown rice) and homemade ban chan (spicy spinach and
pickled cukes).
Not exact matches
I make an Israeli salad variation cutting the peppers and
cukes and maybe tomatoes very small, same with the feta, chop 1 - 2 sour
pickles into it, and a bunch of dill.
In lieu of tomatoes and
cukes (yawn), chefs Sarah Hymanson and Sara Kramer pack sandwiches with
pickled fennel, cauliflower, radishes, and fresh herbs.
Many of the thinner - skinned
cukes take on a briny new character at the annual
pickle festival in St. Joe, home of Sechler's
Pickles (which dishes out 54 varieties of relishes, pickles, and s
Pickles (which dishes out 54 varieties of relishes,
pickles, and s
pickles, and salsas).
And they are a great use of our resources — abundant
cukes from our CSA, spices from our co-op, and raspberry leaf, peppers, dill and garlic from our garden (I skipped red pepper flakes and just went ahead and
pickled some peppers in with the
cukes — BEST IDEA EVER, thanks Peter Piper).