Currently viewing the category: "cucumbers"
6 cups thinly sliced cucumbers 2 cups thinly sliced onions ¾ cup honey 1 cup lemon juice ½ teaspoon mustard seed ½ teaspoon celery seed Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well, and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3 pint jars, cover tightly, and refrigerate for at least 24 hours before serving. They will keep for a week or so. Makes 3 pints.
2 Cukes, peeled and seeded if you desire, and sliced thinly on the bias (diagonally) half cup seasoned rice wine vinegar 1 tablespoon sugar Toasted sesame seeds Dissolve the sugar in the vinegar and toss the sliced cuke in the mixture. Chill for about and hour and top with sesame seeds and a dash of salt when serving.
Fresh, simple and spring. This recipe is great for cucumbers too. 6 radishes, sliced thinly, chop the greens if they are in good shape 1 tablespoon rice vinegar ½ teaspoon toasted sesame oil toasted sesame seed salt Toss radishes in vinegar and oil and chill for ½ hour. Add the greens and toss again with a pinch of salt and garnish with sesame seed.
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