The pickling liquid here is traditionally used for
pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well.
Not exact matches
Garnish with pink
pickled turnips, fresh radish and
cucumber slices, Greek - style yogurt with lime juice, herbs and / or hummus.
My typical lunch this summer has been a veggie salad, homegrown
pickling cucumbers sliced thick and dipped into homemade guacamole or hummus, and grapes or strawberries or peaches.
For the quick
pickled cucumbers, add the
cucumber slices to a pot and cover with vinegar.
4 pounds
cucumbers,
sliced 1 / 4 - inch thick — «
pickling» or kirby
cucumbers work best here 4 bell peppers
sliced lengthwise [ok to omit if you don't have them on hand] 3 large onions, thinly
sliced 1cup Diamond Kosher salt [Updated: Why Diamond?
assorted smoked fish assorted gravlax fish jerky fish pate and / or caviar sourdough, bagels and / or crackers fresh dill green and black olives capers
pickles or cornichons savory chutney or jam
pickled onions (recipe follows) dijon and whole grain mustard good quality olive oil
sliced cucumbers tomatoes finishing salt
One, with
cucumbers sliced thinly, was more of a quick
pickle while the the other retained the watery crunch of the
cucumbers but dressed them with dill.
Pickled Cucumbers Ingredients 1 English
cucumber, thinly
sliced (the kind with the plastic wrap around it) 2 tsp salt, for sprinkling 4 Tbsp rice vinegar 1 Tbsp sugar 1/4 tsp salt
Add the
pickled vegetable to salads, toss them into a pesto pasta salad, or chop them up with thinly
sliced cucumbers for an easy side dish.
ginger marinated tofu, recipe below quick
pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
Thinly
slice seedless
cucumber and toss with chopped spicy garlic
pickles and serve on side.
Ingredients: 16 oz Firm Tofu 2 oz Peanut or Canola Oil 1/4 c Thin
sliced onion 1/4 c Grated carrots 1/4 c Thin
sliced cucumber 1/4 c Bravado Spice Chili & Garlic
Pickles brine 1 tbsp Hoisin sauce 2 tsp Bravado Spice Crimison Hot Sauce 2 Eggs 2 Halved croissants Salt & Pepper to taste Cilantro (optional) 1.)
This time I deviated from the traditional recipe: firstly, I thinly
sliced the meat (originally it's cubed); secondly, used the thick cream along with sour cream; and finally, the main twist is the addition of small
pickled cucumbers.
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4
pickling or Persian
cucumbers or 1 English
cucumber, cut into julienne 1/2 small red onion, thinly
sliced 2 serrano or jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
Top with
cucumber slices, fried tofu,
pickled veggies, green onion
slices, chili pepper
slices and fresh cilantro.
Love the versatility of this dish, made it again, this time with salmon, and
pickled cucumber slices on the side... mmmmm....
--
Sliced Ol' Style
Pickles: organic
cucumbers, organic dill, organic black peppers, organic garlic, and sea salt.
To make your
pickle, put the
sliced cucumber into a bowl and add all the other
pickle ingredients.
Last summer three plants produced bushels of
cucumbers, enough for batches of sweet and sour
pickles,
cucumber salads every night, thinly
sliced on sandwiches, and plenty for friends.
* 2 plus tomatoes, finely diced * Half an English
cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch
slices * 4 large eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill
pickle Amba (
pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse
cucumber, unpeeled, seeded,
sliced 1 / 2 - inch thick (I used 1/3 cup fresh
pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
ADD - INS (OPTIONAL) fresh shiitake mushrooms
cucumber, cut into matchsticks spring onions,
sliced pickles (I use
pickled red cabbage here) 1 boiled medium egg per bowl, shelled and halved sprinkles of seroendeng (an Indonesian flavour maker, a mix of crushed toasted coconut and peanuts) fried tofu cubes
Sis also
pickled up some thin
cucumber slices earlier on in the week and stuffed them inside the baos along with freshly
sliced cucumbers, carrots and a few sprigs of cilantro.
1 cup of uncooked short grain brown rice, cooked according to packet instructions 5 nori sheets 1 cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3
cucumber,
sliced into strips 1/2 red pepper,
sliced into strips 2 spring green onions,
sliced into strips 1 avocado,
sliced into strips (any other filling that takes your fancy) serve with the usual wasabi,
pickled ginger + tamari
vegetarian sushi 5 - 6 sheets of nori real egg mayonnaise toasted sesame seeds * finely
sliced carrots finely
sliced cucumber finely
sliced capsicum
sliced omelette *
sliced avocado soy sauce (gluten - free if need be), to serve wasabi, to serve
pickled ginger, to serve
Spread some of the olive oil mayo on each
slice, then begin at the bottom with
sliced cucumber, two pieces of tempeh, a few jalapeño
slices, a forkful of the fermented
pickles, and a few fresh cilantro leaves.
Garnish with lemon wedges, green onions, cherry tomatoes or quartered tomatoes,
pickled hot peppers,
cucumber slices, fresh basil or mint, and sprigs of fresh cilantro or parsley.
Cucumber and Dill Salad (an old favourite): 5 large, or 10 small
pickling cucumbers — peeled and thinly
sliced 2 tablespoons of each sea salt, apple cider vinegar, and cold - pressed olive oil 1 bunch fresh dill — chopped 1/2 onion (optional)-- chopped
Banh Banh Shrimp $ 55 (grilled marinated shrimp, chili garlic mayo,
pickled carrots,
sliced cucumbers, and fresh cilantro)
Then generously topped with fresh
cucumber slices, cilantro, shredded
pickled carrots and daikon, the roll is spread with just the right amount of mayo and Sriracha sauce.
cucumber sticks, long shaved
slices of zucchini, carrot curls, heart - shaped cookie - cutter pieces from
pickled beets.
shredded cheese chopped cherry tomatoes
sliced avocado corn - a nice persuader for the kids diced red pepper diced
cucumber sliced romaine - I use this knife lightly crushed Corn Chips - I used Trader Joe's Organic Corn Chips
sliced green onion, or any diced onion
pickled or fresh jalapeño
slices Paleo Catalina Dressing - recipe below
with a
slice of
cucumber or
pickle, 1 oz.
Cut, dice,
slice, grate any sort of vegetables you have on hand: carrots, tomatoes, avocados,
cucumbers, celery, radishes, scallions,
pickled beets, broccoli, bell peppers.
INGREDIENTS For the
pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly
sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion
pickling liquid (or unseasoned rice vinegar) 1/3 cup
pickled red onions (half of the above recipe) 1/2 a large English
cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Slicing cucumbers are the ones we are using in today's recipe and they are meant to be eaten in their whole food form while
pickling ones... well, you can guess what
pickling cucumbers are used for.
1 teaspoon white miso paste1 teaspoon sriracha1 / 2 teaspoon toasted sesame oil6 ounces sashimi grade tuna2 sheets nori1 / 2 cup cooked brown sushi rice1 / 4 cup cooked bulgur wheat1 teaspoon unseasoned rice vinegar1 golden beet, very thinly
sliced (preferably on a mandoline) 4 avocado slices1 / 2 English
cucumber, cut into matchsticks1 / 4 teaspoon sesame seeds2 teaspoons low sodium soy sauce, for serving1 teaspoon
pickled ginger, for serving
Optional toppings: mixed greens, blanched snow peas and baby corn, thinly
sliced cucumbers,
pickled ginger, avocado
slices, kimchi
Be it
pickled or
sliced can dogs eat
cucumber and benefit from it?