| 1 | This message was deleted. |
| 2 | A new take, on an old recipe. lol. pickles7 - 2011-01-25 22:45:00 |
| 3 | This message was deleted. fisher - 2011-01-25 23:06:00 |
| 4 | Thanks cooky,sounds delish was wondering what to do with some cucmbers I got given the other day,perfect.Cheers |
| 5 | This message was deleted. |
| 6 | This message was deleted. |
| 7 | That does sound good. I plan to have a preserving weekend so may give these a go. greerg - 2011-01-26 09:30:00 |
| 8 | cookessentials wrote:
yes and I love cucumbers but Dh is not so keen, so the extras are always nice made into something. I love bread and butter pickles...have you got a nice recipe? The above annabel langbein recipe is exactly the same as the bread and butter pickle recipe, only she has given it another name :-) rainrain1 - 2011-01-26 09:33:00 |
| 9 | This message was deleted. fisher - 2011-01-26 09:39:00 |
| 10 | " Annabel Langbein " she makes the pickle, adds garlic, lol. A cook with, Charisma . pickles7 - 2011-01-26 09:44:00 |
| 11 | This message was deleted. |
| 12 | Was looking for some way to use up a bucket of cucumbers, but the link is not available any more. Anybody got any other ideas rather than fermenting and pickling and daily salads? uli - 2012-01-26 14:24:00 |
| 13 | The member deleted this message. elliehen - 2012-01-26 16:59:00 |
| 14 | elliehen wrote:
Give them to the Hospice shop?? Our Hospice shop welcomes donations from local growers with a surplus. You mentioned elsewhere that you regularly donate Mills & Boon books to your local Hospice shop.
Yes I do - but sometimes I am also happy to preserve stuff for myself and friends. uli - 2012-01-26 21:21:00 |
| 15 | Cucumber Relish 1 green jelly
1 cup boiling water
1 cup cider vinegar
1/4 tsp salt
1 med cucumber grated
1 onion grated
1-2 tsp chopped mint
Mix altogether and put into jars rainrain1 - 2012-01-27 08:38:00 |
| 16 | rainrain1 wrote:
Cucumber Relish 1 green jelly
1 cup boiling water
1 cup cider vinegar
1/4 tsp salt
1 med cucumber grated
1 onion grated
1-2 tsp chopped mint
Mix altogether and put into jars
Hi, excuse the ignorence but do you take the pips out or leave them in ?? effcee1 - 2012-01-27 11:13:00 |
| 17 | effcee1 wrote:
Hi, excuse the ignorence but do you take the pips out or leave them in ??
The pips? uli - 2012-01-27 13:57:00 |
| 18 | The seeds I think. davidt4 - 2012-01-27 14:41:00 |
| 19 | uli wrote:
The pips?
Well uli arent we just the perfect little person. You know what i mean and didnt need to be picked up on it. Either answer the question or stay out of it. effcee1 - 2012-01-27 14:55:00 |
| 20 | uli wrote:
Anybody got any other ideas rather than fermenting and pickling and daily salads? I've just typed this one out from Jila Dana-Haeri's book New Persian Cooking. I haven't made it yet but I think it sounds lovely. Persian Cucumber, Tomato & Onion Salad (Salad-e Shirazi) serves 4 - 6 300g tomatoes
200g small cucumbers
3 spring onions
1 medium sized red onion
1 tab parsley leaves
1 tab tarragon leaves
1 tab mint leaves
4 tab ev olive oil
juice of 1 large lemon
1 tsp dried mint
salt and black pepper Wash tomatoes, cucumber and spring onions. Peel onion. Chop all vegetables into very small dice. Chop herbs finely and mix with vegetables in a salad bowl. Whisk together the oil, lemon juice, dried mint, salt & pepper. Combine with vegetable mixture and leave to stand about an hour before serving. davidt4 - 2012-01-27 15:16:00 |
| 21 | effcee1 wrote:
Hi, excuse the ignorence but do you take the pips out or leave them in ?? Looks as if you have got the pip. pickles7 - 2012-01-27 16:01:00 |
| 22 | pickles7 wrote:
Looks as if you have got the pip.
Hi, im still awating an answer as i have see recipes where they tell you to disregard the " PIPS" using only the meaty part of the Cucumber, and being a mere male im stupid and need to be told everything. effcee1 - 2012-01-27 16:15:00 |
| 23 | effcee1 wrote:
Hi, im still awating an answer as i have see recipes where they tell you to disregard the " PIPS" using only the meaty part of the Cucumber, and being a mere male im stupid and need to be told everything. Can't help I'm afraid. I've never made that kind of dish. If you're really polite perhaps rainrain will tell you. davidt4 - 2012-01-27 16:30:00 |
| 24 | If it is a large mature cucumber, recipes usually tell you to cut the cucumber in half lenghtways and scrape the seeds out with a spoon and discard. Perfectly valid question. katalin2 - 2012-01-27 16:41:00 |
| 25 | effcee1 wrote:
Hi, i'm still awaiting an answer as i have see recipes where they tell you to disregard the " PIPS" using only the meaty part of the Cucumber, and being a mere male i'm stupid and need to be told everything. Remove them if you want to. If you think they could of stayed in , leave them in the next time. That's what I would do, I don't need a lot of seeds.
pssssst if ya think you are stupid you probably R. lol. pickles7 - 2012-01-27 16:47:00 |
| 26 | Skin off, seeds left in......it was hard to answer you when 50k's away from my computer.....it tastes good with cold meat or on a cracker rainrain1 - 2012-01-27 17:25:00 |
| 27 | Alison Holst published this recipe in one of her Kitchen Diaries about 40 years ago- the only difference is addition of a few cloves of garlic. I have been making it on and off for 40 odd years - some years I make a huge amount when cucumbers are plentiful and use it as a vegetable in winter. katalin2 - 2012-01-27 17:49:00 |
| 28 | This message was deleted. elliehen - 2012-01-27 17:58:00 |
| 29 | katalin2 wrote:
If it is a large mature cucumber, recipes usually tell you to cut the cucumber in half lenghtways and scrape the seeds out with a spoon and discard. Perfectly valid question.
!YAY! thanks katalin2 at least there is one sane person on here,(apart from me) Some people on here think you know everything just like them.
Could see a senario like me slaving away making this recipe and puting it out in front of my wife for my wife saying "thats nice but would have been nicer without the "PIPS"( Here it comes:) WHY didnt you ask the question on message board. OH Well such is a mans life. effcee1 - 2012-01-27 18:52:00 |
| 30 | Perfect for the cuc glut :) bev00 - 2013-01-27 00:56:00 |
| 31 | I haven't made this pickle yet, but it's on my 'do soon' list.
I might cut back on the sugar a little. 1 kg cucumbers
2 tsp sea salt
450g onions
900g ripe tomatoes
1 green pepper
1 red pepper
325 g sultanas
bunch fresh mint
900 ml cider vinegar
1 tsp each of curry powder & mustard powder
1/2 tsp each of cayenne, paprika, ground black pepper & ground ginger
450g white or soft brown sugar
Wash, peel & chop the cucumbers, place in a bowl& sprinkle with the salt. Peel & chop; the onions very finely. Skin & finely chop the tomatoes. remove pith & seeds from the peppers & dice. Chop sultanas & mint - can use food processor, adding a little of the vinegar.
Put the vinegar & spices into a large SS pan& bring to the boil.
Drain & remove excess salt from the cucumbers & add these to the pan with the other vegetables, sultanas, mint & sugar.
Heat gently, stirring well until the sugar has dissolved, bring to the boil. Pot & seal, but not with metal lids.
Keep at least one week before using.
Apparently this is a really delicious sweet & crunchy pickle. samanya - 2013-01-27 12:59:00 |
| 32 | Samanya that pickle does look like it will be very tasty. malcovy - 2013-01-27 13:10:00 |
| 33 | malcovy wrote:
Samanya that pickle does look like it will be very tasty.
I intend to make it this week, will report back. samanya - 2013-01-27 18:47:00 |
| 34 | malcovy wrote:
Samanya that pickle does look like it will be very tasty.
OK, made this pickle today.
It's still warm. ;o)
It's got a good flavour although quite spicy, I think I'd cut back just a tad on the cayenne another time & it's not as thick a pickle as I like, but friends dropped by & had a taste & it got the 'thumbs up' from them & on crackers it's very moreish ... I'd make it again. samanya - 2013-01-28 19:32:00 |
| 35 | How much sugar did you use after all. My son cooked on Christmas and is was fantastic apart from the amount of cayenne pepper he used so thanks for that wee quote. When I make it I will try less vinegar. malcovy - 2013-01-28 19:51:00 |
| 36 | malcovy wrote:
How much sugar did you use after all. My son cooked on Christmas and is was fantastic apart from the amount of cayenne pepper he used so thanks for that wee quote. When I make it I will try less vinegar.
I used the full amount ...I followed the recipe exactly for the first time & it's not too sweet at all. samanya - 2013-01-28 20:33:00 |
| 37 | PS ... after putting 'that last little bit that wouldn't fit in the jars" on crackers today, I can tolerate the cayenne. It's delish. samanya - 2013-01-29 20:30:00 |
| 38 | reviving for the glut bev00 - 2014-01-29 19:43:00 |
| 39 | the chooks eat our surplus bev00 - 2015-01-30 01:17:00 |
| 40 | samanya wrote:
I haven't made this pickle yet, but it's on my 'do soon' list.
I might cut back on the sugar a little. 1 kg cucumbers
2 tsp sea salt
450g onions
900g ripe tomatoes
1 green pepper
1 red pepper
325 g sultanas
bunch fresh mint
900 ml cider vinegar
1 tsp each of curry powder & mustard powder
1/2 tsp each of cayenne, paprika, ground black pepper & ground ginger
450g white or soft brown sugar
Wash, peel & chop the cucumbers, place in a bowl& sprinkle with the salt. Peel & chop; the onions very finely. Skin & finely chop the tomatoes. remove pith & seeds from the peppers & dice. Chop sultanas & mint - can use food processor, adding a little of the vinegar.
Put the vinegar & spices into a large SS pan& bring to the boil.
Drain & remove excess salt from the cucumbers & add these to the pan with the other vegetables, sultanas, mint & sugar.
Heat gently, stirring well until the sugar has dissolved, bring to the boil. Pot & seal, but not with metal lids.
Keep at least one week before using.
Apparently this is a really delicious sweet & crunchy pickle. Thanks for posting the recipe - it sounds delicious :-) floralsun - 2015-01-31 16:16:00 |
| 41 | What is the name of the above pickle, posted by Samanya? trah - 2015-02-01 09:18:00 |
| 42 | surprisingly .... Pickled Cucumbers Edited by illusion_ at 3:35 pm, Sun 1 Feb illusion_ - 2015-02-01 15:34:00 |
| 43 | I have a huge amount of cucumbers but only like them raw, don't like pickled cucumber, so am eating them lunch and dinner time plus giving heaps away. lodgelocum - 2015-02-01 15:41:00 |
| 44 | bump for cucumbers uli - 2016-01-23 21:15:00 |
| 45 | uli wrote:
bump for cucumbers
How did you know I had a surplus? gilligee - 2016-01-24 11:56:00 |
| 46 | Don't we all this time of year :) I turned mine into pork - much less work than pickling etc - and how lovely that was .... uli - 2016-01-24 12:32:00 |
| 47 | Cucumber time again uli - 2017-01-23 11:36:00 |
| 48 | uli wrote:
Don't we all this time of year :) I turned mine into pork - much less work than pickling etc - and how lovely that was ....
That's nice.
I'd be willing to bet that most people here do not have a spare porker roaming their section. samanya - 2017-01-23 14:05:00 |
| 49 | Whatever the vegetable I long since stopped growing masses of plants. Doesn't matter what recipes, you get sick of them eating them endlessly. We grow just enough of everything now - and stagger them - to enjoy a few every few days or so. lythande1 - 2017-01-23 15:37:00 |
| 50 | lythande1 wrote:
Whatever the vegetable I long since stopped growing masses of plants. Doesn't matter what recipes, you get sick of them eating them endlessly. We grow just enough of everything now - and stagger them - to enjoy a few every few days or so.
I grow too much, too ...however I give a lot away, that is what I can't process/preserve/freeze etc.
The neighbours love cucumbers, fortunately. samanya - 2017-01-23 17:02:00 |
