Posts Tagged ‘cucumbers’

by Caitlin Saniga

Red rice salad with cucumbers, cilantro and mint

This little salad is one of those dishes I’ll come back to over and over, and whip up for simple lunches or as a side when guests come. The flavors are fresh and so lovely together.


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by Caitlin Saniga

If possible, try to pick cucumbers that are about 4 inches long. The pint mason jars are about 4 1/2 inches tall. I found the cucumbers I used at the farmers market. I asked a vendor to help me choose cucumbers that were small, firm and had tiny seeds. She was a huge help.

  • 4 small pickling cucumbers
  • 1 small bunch dill
  • 4 cloves garlic, peeled and trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt, which you can find in the canning section of your grocery store

I didn’t have quite enough dill for this recipe, so I did one jar of dill pickles, and another jar of spicy garlic pickles. The only substitution I made for the spicy pickles was to use 1/2 teaspoon red pepper flakes in place of the dill. They were delicious, too.

Cut each cucumber into 6 lengths. Pack the cucumbers, dill and garlic into 2 wide-mouth pint mason jars.

In a small pot, combine the vinegar, water and salt in a saucepan and bring to a boil. Pour the boiling vinegar mixture over the cucumbers to within 1/2 inch  of each jar’s rim. Screw on the lid, and allow to cool for about 1/2 hour. Transfer the jars to the fridge, where the pickles should keep for about 2 weeks.

Recipe adapted from: Epicurious

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

For this salad, it’s best if you can track down some Israeli or Kirby cucumbers. I used English cucumbers, which are commonly available at the grocery store, and although I loved the way this dish tasted, my boyfriend, who’s had a similar dish many times before, said it didn’t taste quite authentic.

  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 3 cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled

In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt and cayenne. Add the cucumber, scallion and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

Recipe: MarthaStewart.com

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by Sarah Steimer

This was basically a quick way to make cucumbers taste like pickles.

  • 2 tablespoons butter
  • 2 English cucumbers or 3 garden cucumbers, halved seeded and cut into 2- x 1/2-inch strips (4 cups)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chives
  • 2 teaspoons tarragon
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Melt butter in a saucepan over medium heat. Cook until it begins to brown.

Toss cucumbers in a 13-by-9-inch baking dish with 1 tablespoon of the butter, salt and sugar. Bake for 25 minutes at 375 degrees.

Add chives, tarragon, dill and lemon zest to the cucumbers and toss. Stir together the breadcrumbs, cheese and remaining butter in a bowl, then sprinkle over cucumbers.

Place under the broiler for 2 minutes, or until the crumbs are golden brown.

Serves about six, as a side dish.

Recipe from: Vegetarian Times

Photo: Sarah Steimer

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by Caitlin Saniga

After a few minutes of sitting in the vinaigrette, these cukes were on the verge of tasting like pickles!

  • 1 long English cucumber
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon honey
  • 1/4 cup chopped fresh dill

Use a mandolin or a sharp flat-edge knife to slice the cucumber into very thin discs. Mine were no more than 2 millimeters thick (I ate all the fragments and jumbo slices.). Place in a medium bowl and set aside.

In a small bowl, whisk together the oil, vinegar, salt and honey.

Pour out any excess liquid from the bowl of cucumbers.

Just before serving, drizzle the vinaigrette over the cucumber slices, and sprinkle the dill over top, gently stirring to combine.

Makes 4 side-dish servings.

Recipe: Caitlin Saniga

Photo: Caitlin Saniga

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by Caitlin Saniga

Serve this salsa with tortilla chips, pita bread toasts or slices of french bread.

Serve this salsa with tortilla chips, pita bread toasts or slices of french bread.

  • 1 1/2 cups (8 ounces) crumbled feta cheese
  • 1 large ripe tomato, seeded and chopped
  • 3 scallions, including green portions, thinly sliced
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons snipped fresh dill
  • juice of 1/2 lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste

In a medium, bowl, combine all ingredients, and gently mix. Cover and refrigerate 2 hours or up to 1 day.

Makes about 4 cups.

Recipe adapted from: Lemons and Lavender

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Caitlin Saniga

Cucumber-Feta Relish

If you can chop and stir, you can make this. It's so easy.

  • 1/2 seedless cucumber, sliced and quartered
  • 1/2 cup crumbled feta
  • 1/4 red onion, chopped (White onion works, too.)
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

In a small bowl, combine all ingredients, plus 1/4 tablespoon each of salt and pepper. Voila! Here’s heaven. Serve it on fresh spinach or with pita.

Recipe: Real Simple

Photo: Caitlin Saniga

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