HAS ANYONE GOT AN EASY CUCUMBER RELISH RECIPE PLEASE?
oops sorry about the caps- we have apple cucumbers and telegraph, no tomatoes for quite a while yet.

makecheese - 2010-01-09 10:14:00

This is my favourite relish. It keeps for a year.

Bread & Butter Pickle (9 small pots)

1.4 kg peeled and sliced cucumbers
450 g brown onion, finely sliced
2 red capsicums, cored and finely sliced
40g salt
285 g white or raw sugar
40g yellow mustard seed
1 tsp celery seed
1 tsp tumeric powder
½ tsp ground mace
600 ml cider or white wine vinegar

Layer veges with salt, cover and stand 2 - 3 hours. Drain, rinse in cold water and drain again. Meanwhile put rest of ingredients in a preserving pan and boil 2 min. Add drained veges and bring up to a boil, stirring frequently. As soon as it reaches a full boil remove from heat, pot in small jars and cover.

davidt4 - 2010-01-09 10:21:00

Thanks davidt4, that sounds nice.

makecheese - 2010-01-09 10:39:00

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rog.e - 2010-01-09 11:04:00

cucumber and onion piclke
3 large cucumber 2 lbs onions 2 cups sugar 1/2 cup flour 1 dsp each of mustard turmic common salt
cut up onions and cucumber sprinlke with salt and let stand over night strain next day. put in pan and cover with vinegar boil 30 mins or until tender thicken with rest of ingred mixed with little vinegar simmer 5 min then bottle when cold

bobcat_6 - 2010-01-09 11:09:00

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fisher - 2010-01-09 11:42:00

Man - I have now 27 courgettes sitting here.
Not quite cucumbers I know - but what on earth am I going to do with them? Never had so many coming on ... it is like 6 or 7 every day !! From 3 plants!! HELP :)

uli - 2010-01-09 12:59:00

uli wrote:

Man - I have now 27 courgettes sitting here.
Not quite cucumbers I know - but what on earth am I going to do with them? Never had so many coming on ... it is like 6 or 7 every day !! From 3 plants!! HELP :)

Skite!!!!!!!!!!!!!

jimminette - 2010-01-09 13:13:00

uli wrote:

Man - I have now 27 courgettes sitting here.
Not quite cucumbers I know - but what on earth am I going to do with them? Never had so many coming on ... it is like 6 or 7 every day !! From 3 plants!! HELP :)

We've got a similar problem with a plague of scallopini. I used up a lot in a Soupe au Pisto (with haricot beans, leeks, garlic & basil - let me know if you want a recipe) and I'm going to make this when I get desperate:

Piccalilli

makes 1.8 kg

1 large cauliflower
400g pickling onions
900g zucchini/scallopini
225g salt
2.4 litres water
200g sugar
2 cloves garlic, crushed
2 tsp mustard powder
1 tsp ginger powder
1 litre white vinegar
¼ c plain flour
1 tab tumeric

Divide cauli into small florets, peel and quarter onions, seed and finely dice zucchini and cucumber, top and tail beans and cut into 2.5 cm lengths.

Layer veges in a bowl, sprinkling layers with salt. Pour water over, cover and stand 24 hours.

Drain veges and discard brine. Rinse well and drain thoroughly.

Put sugar, garlic, mustard, ginger and 900 ml vinegar in preserving pan, heat gently, stir until sugar dissolved. Add veges and bring to boil, reduce heat and simmer 10 - 15 min until almost tender.

Mix flour and tumeric with 100 ml vinegar and stir in, stir and simmer 5 min until thick.

Use within 1 year.

davidt4 - 2010-01-09 13:31:00

The member deleted this message.

fisher - 2010-01-09 14:09:00

Dehydrated zucchini
Choose young, slender zucchini. Wash zucchini and cut into 1/4-inch slices for cooking purposes or 1/8-inch slices for chips. Dry in a single layer in a 125-degree oven until brittle. Use slices in soups and casseroles or sprinkle zucchini chips with seasoned salt and serve with dips.

Found this on the net. Looks like a goer. I, too am just managing to keep pace with my courgette plants but that will probably change quite soon. Currently I quite like adding them to a fusion Chinese/Indian stir fry.

buzzy110 - 2010-01-09 14:27:00

I've been cooking our scallopini and zucchini very simply by slicing finely, putting in a covered pan with a lump of butter and plenty of salt and fresh white pepper, shaking the pan over medium heat until they just start to soften. It really only works with super-fresh veges.

davidt4 - 2010-01-09 14:31:00

Uli - I saw in a book the other day - maybe the NZ Gardeners diary - a recipe for a lemon curd made with courgette I think. I will have a look tonight and see if I can find it for you if you like.

pixiegirl - 2010-01-09 15:17:00

This message was deleted.

meron - 2010-01-09 15:28:00

I have a bucket of piccalilli vegetables in salt waiting for tomorrow, as we speak. I did it this morning. I have a small glut of cauliflower, celery, cabbage, cucumber and courgettes.

I just slice and dice whatever I have plus onion, to make 61bs (which is the amount in Aunt Daisy's recipe. Always comes out great.

buzzy110 - 2010-01-09 15:39:00

What I really need is a recipe for cos lettuce. I saw them being cooked or blanched somewhere but can't remember where.

buzzy110 - 2010-01-09 15:40:00

This is a fantastic lettuce recipe from "Fat: A Much Misunderstood Ingredient"

Lamb Necks with Lettuce & Dill (Jennifer McLagan)

8 pieces trimmed lamb neck - about 1.4 kg
salt and pepper
1 small onion, sliced
4 spring onions in 2 cm lengths
2 cloves garlic
4 sprigs of dill plus ¼ c chopped dill leaves
2 strips lemon zest
250 ml white wine
8 small potatoes,sliced thickly
1 head lettuce, roughly shredded.
1 c peas

Slash chops around edges a few times to prevent curling. Season well.

In the bottom of a large casserole lay the onions, garlic, dill sprigs and zest. Lay the lamb on top, pour in the wine plus 250 ml water. Bring to a boil and skim off any foam. Reduce heat and simmer 60 - 70 min until tender, turning lamb once.

Remove lamb to a plate and pour liquid and veges into a bowl, stand at least 30 min for the fat to rise. Remove fat.

Put potatoes in bottom of casserole, place lamb on top. Add ½ tsp salt to veges andpour over the top. Cover tightly and simmer 60 - 75 min until potatoes cooked.

Add lettuce, peas and half of chopped dill. Cover and cook 10 min until lettuce wilted, add remaining dill, stir to combine lettuce with cooking liquid but do not crush the potatoes.

Check seasoning and sprinkle with remaining dill.

Can be cooked in two stages, first stage as far as taking lamb and veges off heat, chill up to three days and defat, then add potatoes and continue/

davidt4 - 2010-01-09 16:38:00

Keema of Beef & Lettuce

Serves 4

2 onions
3 cl garlic
2 cm ginger
3 tab oil
1 tab coriander powder
1 tsp tumeric
1 tsp cumin powder
1 tsp chilli flakes
450g minced beef/venison
350g peeled tomatoes
salt & pepper
2 lettuces, chopped
1 tab tomato paste
1 tsp garam masala
½ c yoghurt

Sauté onions, garlic, ginger & oil. Add coriander, tumeric, cumin & chilli and stir until fragrant. Raise heat and add meat, stir until coloured.

Add tomatoes, salt, pepper, lettuce and tomato paste. Simmer 30 min – should end up fairly dry. Stir in garam masala and yoghurt

davidt4 - 2010-01-09 16:38:00

Egg in light vegetable soup (Michel Roux)

serves 6

1 kg ripe tomatoes
1 lettuce (about 400g)
60g butter
1.25 litres water or chicken stock
150g potatoes, peeled and diced
salt & pepper
6 poached eggs

Peel, quarter and deseed tomatoes. Dice enough flesh to make 6 tab for the garnish.

Wash lettuce and shred a few leaves, set aside for garnish.

Melt butter in large pan, add lettuce and sweat 4 min. Add tomatoes, stock and potatoes, bring to the boil, cover and simmer 8 - 10 min until potatoes are tender. Puree with stick blender, pass through sieve. Season.

Warm poached eggs and place one in each bowl, pour soup around egg, decorate with garnish.

davidt4 - 2010-01-09 16:39:00

I haven't got a recipe, but I make a cold lettuce, potato and cucumber soup similar to Vichyssoise . It's basically just the veges braised in butter and pureed with fresh chicken stock and cream. It's nice hot as well as cold.

davidt4 - 2010-01-09 16:41:00

another use for courgettes is as bread and butter pickles.

Bread and Butter Pickle
1 kg courgettes or Telegraph cucumbers
4 large onions
1 red pepper
1 green pepper
½ cup plain salt
2 cups sugar ( I find this a bit sweet maybe 1 ½ )
2 ½ cups white vinegar
1 cup water
2 tsp turmeric
2 tsp celery seed
2 tsp mustard seed (I use the yellow)

Slice the vegetables on the thick slice of the slicer [I’ve got a V slicer “Borner” some they are wonderful) or the thick slice in the food processor.
Sprinkle with the salt and stand for 2 hours
Drain and rinse, check saltiness rinse again if needed. Drain well in a colander
Meanwhile cook all except the vegetables for 2 minutes
Add the vegetables and cook 15 minutes
Bottle and seal (vacuum seal) I reuse jam jars or pint preserving jars or the old coffee jars, make about 4 or 5 coffee jars.

You can leave out the peppers or use more or whatever colours you like

snapit - 2010-01-09 19:35:00

Zucchini Lemon Curd (from NZ Gardener 2010 diary")
A sweet way to eat gold courgettes.
This zucchini jam idea from Nelson gardener Kaye Blaker is one of NZ Gardener's most reqiuested recipes. It looks and tastes exactly like lemon curb, but because it doesn't include eggs can be stored in jars in your pantry, Make a zucchini meringue pie - bet no one guesses the secret ingredient,

Ingredients:
1 kg "Gold Rush" zucchinis, or peeled green zucchini, juice and zest of 3 lemons, 1kg sugar, 125g butter.

Method:
Chop courgettes finely and steam till tender. Puree in a food processor. Place the zucchini pulp in a pot with the rest of the ingredients and stir over a low heat until the sugar is dissolved. Increase heat and boil for about 30 minutes, until the curd is thick and creamy like lemon honey. Pour into warm steralised jars and seal.

pixiegirl - 2010-01-10 10:01:00

Thanks for that snapit and pixiegirl - I will get to the task this afternoon when it is too hot to do anything outside.

uli - 2010-01-10 10:42:00

The member deleted this message.

fisher - 2010-01-10 16:48:00

fisher wrote:

now WHY do they call it bread and butter pickle.. ??? is it because you spread it on bread and butter ??

Because cucumber sandwiches were the BIG thing in England years ago ... I guess because they were difficult to grow then (because of the "little ice age") and needed to have a hothouse really to do well.

They were originally served on buttered bread like a sandwich! Try it out :)

uli - 2010-01-10 17:34:00

The member deleted this message.

fisher - 2010-01-11 08:35:00

For more uses of cucumber in pickle here are some more The first is from NZWW years ago and the Pretty Pickle is an Alison Holst recipe.

Cucumber and Pineapple Pickle

1x25cm cucumber
! cup drained cubed (pizza cut) or crushed pineapple
2 large onions
¾ cup sugar
1 cup wine vinegar
2 tsp salt
1 tsp curry powder
1 tsp turmeric
½ tsp celery seed
2 tsp cornflour

halve seed and dice or slice cucumber, dice the onion. Put all ingredients except cornflour into a large saucepan ( I reserve a little vinegar to mix with cornflour later)
Stirring frequently bring to the boil then simmer for 15 minutes stir in the blended cornflour and cook a further 2-3 minutes , bottle

Pretty Pickle

8 cups diced cucumber
¼ cup plain salt
4 large onions diced
2-3 red peppers diced
1-2 green or yellow peppers diced ( or whatever colours available )
1cup whole kernel corn ( can be omitted)
3 cups sugar
1 tsp celery seed
1 tsp mustard seed
2 cups wine vinegar
2-3 tbsp cornflour

Halve cucumber lengthwise then remove the seed (scoop out with a teaspoon). Skin can be left on (unless very tough) cut cucumber flesh into small even dices, put in large dish sprinkle with salt and stir several times over next 30 minutes while preparing onions and peppers by dicing. Put onion, peppers, sugar, seeds and vinegar in a large saucepan and add the drained and rinsed cucumber and bring all to the boil stirring constantly cook for 5 mins hen mix the cornflour with a little extra vinegar and stir into the vegetables cook 2 mins and then bottle.

snapit - 2010-01-11 11:22:00

bumping back up

makecheese - 2010-01-12 15:35:00

The member deleted this message.

1buzemum - 2010-01-12 16:00:00

Lacto Fermented Courgettes: (Apologies for Imperial Measurements)
Salt - 2tspns per 2-2&1/4lbs Courgettes
Water

Method (as written in the recipe book)
I do not choose particularly young courgettes but take them before their gets tough so as not to have to peel.
Grate courgettes and put into jars, alternating each layer with salt
Pack them well down
Fill jars to just slightly below full with water and store in a dark, cool place.
USES: - Combine lacto-fermented courgettes with raw vegetables, as they lend a cerain freshness to the mixture. It is delicious in a salad made of tomatoes onions and fresh courgettes?

buzzy110 - 2010-01-12 17:26:00

I also have a recipe for lacto-fermented cucumbers if they are picked whilst still quite small. It calls for a crock, a board and a non-calcerous stone. They take 15 days to ferment after which you can eat them. They will only last 2 months and you have to keep them well covered with brine. A layer of mold may appear on the surface of the brine but it is harmless (it does sort of taint the food though which I don't like).

They are just like fresh pickles (so the recipe says and I have found that food preserved this way does indeed have the taste and texture of fresh, almost). It could be a way of being able to extend your cucumber season.

I have many cucumbers coming off my 5 plants and have decided to give this recipe a go but will do them in jars and refrigerate.

If, after reading this, and all the pitfalls of this recipe, you think you might like it I'll post the recipe.

Edited by buzzy110 at 5:43 pm, Tue 12 Jan

buzzy110 - 2010-01-12 17:41:00

someone wants courgette/zucchini recipes and there are some here

snapit - 2010-01-13 15:45:00

snapit - you didn't post the link.

buzzy110 - 2010-01-14 10:53:00

Thanks buzzy. I have done now but I had referred them to do a search to try and encourage its use. Now I am off to attack some windfall gravenstein apples and excess rhubarb to make a crumble slice.
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=134869

Edited by snapit at 1:19 pm, Thu 14 Jan

snapit - 2010-01-14 13:17:00

Bumping this thread back up

makecheese - 2010-01-16 20:39:00

what a shame we all don't live closer and we could swap our excess vegies

makecheese - 2010-01-17 07:29:00

I agree makecheese. Sadly I am surrounded by neighbours who either don't actually like vegetables or who are just too posh to talk pleasantly. I asked a new neighbour one day if he'd like some freshly caught and shucked scallops. You'd think he'd have jumped at them especially as they are Japanese, but apparently he thought it below him to accept. Sigh.

buzzy110 - 2010-01-18 16:50:00

buzzy110 wrote:

I also have a recipe for lacto-fermented cucumbers if they are picked whilst still quite small. It calls for a crock, a board and a non-calcerous stone. They take 15 days to ferment after which you can eat them. They will only last 2 months and you have to keep them well covered with brine. A layer of mold may appear on the surface of the brine but it is harmless (it does sort of taint the food though which I don't like).

They are just like fresh pickles (so the recipe says and I have found that food preserved this way does indeed have the taste and texture of fresh, almost). It could be a way of being able to extend your cucumber season.

I have many cucumbers coming off my 5 plants and have decided to give this recipe a go but will do them in jars and refrigerate.

If, after reading this, and all the pitfalls of this recipe, you think you might like it I'll post the recipe.

Hi. Well I made these cucumbers and found that I could even use fully grown ones. We have started eating them and man they are delicious. It is a shame that no one else wanted to have a go at making them because they are a wonderful taste treat and as it has turned out, the fermenting method has given me a way to extend my cucumber season out by several more months.

The major bonus to fermenting them is that the cucumbers can be eaten just as if they were fresh. There is no sugar, no vinegar and no cooking which means they were not rendered down into a mere condiment and can, instead, be eaten in salads just like the fresh cucumber.

buzzy110 - 2010-03-08 11:10:00

Another great thread from the Trademe Community Recipes forum. A great group of helpful friendly members happily sharing with the Trademe family and visitors. We invite you to join us here and not on the stack--- site these have been hijacked to.
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=129348.

snapit - 2010-03-08 11:21:00

Hi Darlingmole recipe is #27 on this site. Have bumped this recipe as thought it might be useful for the upcoming crops.

suzanna - 2010-12-02 05:46:00

I cant seem to buy celery seeds anywhere is there anything i can use instead my pickles will be ready to cook after tea thanks

brp - 2011-02-03 15:40:00

Some good recipes in here too.

robodopolis - 2012-01-31 18:47:00

Here are some handy recipe's for this time of the year.

pickles7 - 2013-01-26 23:09:00

buzzy110 wrote:

Hi. Well I made these cucumbers and found that I could even use fully grown ones. We have started eating them and man they are delicious. It is a shame that no one else wanted to have a go at making them because they are a wonderful taste treat and as it has turned out, the fermenting method has given me a way to extend my cucumber season out by several more months.

The major bonus to fermenting them is that the cucumbers can be eaten just as if they were fresh. There is no sugar, no vinegar and no cooking which means they were not rendered down into a mere condiment and can, instead, be eaten in salads just like the fresh cucumber.

I'm planning to try a very similar recipe that I have ...It's called 'Russian Cucumbers' & the only difference is that you add fresh tarragon & fennel(or Dill) sprigs, black peppercorns, Juniper berries & cloves.

samanya - 2013-01-27 13:09:00

uli wrote:

Man - I have now 27 courgettes sitting here.
Not quite cucumbers I know - but what on earth am I going to do with them? Never had so many coming on ... it is like 6 or 7 every day !! From 3 plants!! HELP :)

I have a recipe for marrow/ginger jam using commercial pectin if you are interested.
Best made with mature courgette/marrow.

samanya - 2013-01-28 19:27:00

Could you post that samanya?

uli - 2013-03-03 21:37:00

pixiegirl, I have made one boiling of the lemon curd using yellow scallopini, it is fantastic, have more waiting to be made up and I think I prefer it to traditional lemon honey plus the fact it keeps for a year.

samanya, I have similar recipes in my mother's old book, wonder if it is a similar age?? Did you have any hail damage yesterday?

meg94 - 2014-02-24 15:43:00

This message was deleted.

jimmy.k - 2014-02-24 20:10:00

have you thought of serving cucumber as a hot vegetable? It makes a nice and different change providing care is taken to not overcook the cucumber.....

HOT CUCUMBER
2 cucumbers, peeled – optional if telegraph/Lebanese cucumbers
2 onions
1 tsp sugar
2 cups water
25g butter
2 tbsp flour
¼ cup milk
salt and pepper

Cut the cucumbers into 1cm thick slices. Peel and slice the onions. Put both into a saucepan with the sugar and water. Boil gently until the onion is soft. Drain, reserving the cooking liquid, and keep warm.
Melt the butter in a saucepan. When sizzling, stir in the flour and cook for 1-2 minutes. Add 1 cup of the reserved cooking liquid and the milk. Cook, stirring steadily until thick. Season well. Arrange the cucumber and onion in a dish, pour over the hot sauce and serve hot.
Serves 4-5. :-))

Quote245sam (40 ) 6:22 pm, Thu 1 Mar #2
Cucumber Salad
grate some ginger.. zest of 1 lime.. all the lime juice..1 tsp sesame....2 tbsp olive oil.. small red chilli , deseeded and very finely chopped..
Peel all cucumber lengthways (discard outer peel).. cool in fridge and mix together just before serving, twisting the cucumber into a tower..

Quotefisher (710 ) 1:02 am, Fri 2 Mar #3
Cucumber - Corn Pickle..
8 cups diced cucumber.. 1/4 cup salt ..4 onions diced.. 2-3 red capsicums, diced.. 1-2 green or gold capsicums diced.. 1 cup drained corn kernals.. 3 cups sugar.. 1 tsp celery seed.. 1 tsp mustard seed..
2 cups wine vinegar ..2-3 tbsp cornflour

Quotefisher (710 ) 1:06 am, Fri 2 Mar #4
Creamed Cucumber.. European thing and is an acquired taste..
Peel cucumber and score down lengthways with a fork making grooves.. Slice the cucumber and then quarter each slice.
Place in bowl and pour over full cream till just covered.... Place in fridge to cool, then stir and sprinkle ground black pepper and sprinkle of salt..
This was used as a pudding..

Quotefisher (710 ) 1:10 am, Fri 2 Mar #5
Thai Cucumber Salad
Ingredients:
1/4 cup sugar.. 1 tsp salt.. 1/2 cup rice vinegar.. 2 small cucumbers, sliced lengthwise.. 3 spring onions, thinly sliced.. 10 whole coriander leaves... 1/4 cup red pepper, julienne (about 1 inch long)
Method:
Combine the sugar, vinegar and salt and heat in a small sauce pan until sugar has dissolved (about 5 minutes) do not boil....
Set saucepan in cold water to cool the vinegar mixture. When cool, pour over cucumbers and garnish with red peppers....

Quotefisher (710 ) 1:12 am, Fri 2 Mar #6

bev00 - 2014-03-03 21:16:00

Cucumber Pickle

I use this recipe for all my pickle, I use the equivalent of any other veges, I have on hand. I slice the cucumbers for a change.

4 cucumbers
2 green peppers
4 red peppers
4 onions
1/2 cup salt
3 cups sugar
2 cups white vinegar
1 teaspoons mustard seeds
2 teaspoons celery seeds
1/2 teaspoon turmeric
3 tablespoons cornflour
Prepare the cucumbers,green and red peppers and onions, sprinkle with salt for 1 1/2 hours,then drain off liquid.
Add vegetables to the sugar,seeds and vinegar mix and bring to the boil.
Thicken with cornflour, and a little extra vinegar.
I add a little curry sometimes. Go by taste. A nice pickle will improve on keeping. .. enjoy

Quotepickles7 (562 ) 7:46 am, Mon 25 Mar #2

bev00 - 2014-03-26 00:10:00