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CUCUMBER RECIPES: Spicy Cucumber Salad . . . 14-Day Sweet Pickles

Spicy Cucumber Salad 3 dried red chilies 5 cloves garlic 3 cups thinly shredded peeled cucumber 1 cup shredded peeled carrot 4 cherry tomatoes 3 tablespoons roasted peanuts 3 tablespoons lime juice 1 tablespoon soy sauce 1 teaspoon salt 2 tablesp...

Spicy Cucumber Salad
Spicy Cucumber Salad is made of shredded cucumbers, carrots and garlic. Thai food works well during the spring and summer months because of the fresh vegetables and ingredients involved. (McClatchy Tribune)

Spicy Cucumber Salad

3 dried red chilies

5 cloves garlic

3 cups thinly shredded peeled cucumber

1 cup shredded peeled carrot

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4 cherry tomatoes

3 tablespoons roasted peanuts

3 tablespoons lime juice

1 tablespoon soy sauce

1 teaspoon salt

2 tablespoons tamarind sauce

1 tablespoon sugar

Cut open chilies, remove seeds and soak in water a few minutes. Remove chilies, squeeze them dry and place in a large bowl together with the garlic, cucumber, carrot, tomatoes and peanuts. Pound well with back of a heavy spoon while seasoning to taste with lime juice, soy sauce, salt, tamarind sauce and sugar.

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Yield: Serves 3 or 4.

Note: Tamarind sauce is available in the Asian foods section of most supermarkets.

14-Day Sweet Pickles

4 pounds pickling cucumbers, 2 to 5 inches long

¾ cup canning or pickling salt

6 quarts water

4 cups vinegar at 5 percent acidity

5½ cups sugar

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2 teaspoons celery seed

2 tablespoons pickling spices

Wash cucumbers, slice off blossom end; trim stem to ¼-inch long. Bring to a boil ¼ cup salt and 2 quarts water in a large kettle and pour over cucumbers in 1-gallon container. Cover, weight and cover again with clean towel. Maintain temperature of about 70 degrees and let rest 2 days.

On the third day, drain cucumbers, rinse them and re-sterilize cover and weight. Return cucumbers to container; bring to a boil ¼ cup salt and 2 quarts water in a large kettle and pour over cucumbers; replace cover, weight and clean towel. Repeat this procedure on day 5. On day 7, drain cucumbers, rinse them and re-sterilize container, cover and weight. Slice cucumbers and return to container. Combine vinegar and 2 cups sugar in a large kettle, add spices in spice bag and bring to a boil. Pour over cucumbers, cover, weight and cover with clean towel.

On each of the next six days, follow this procedure: Drain and reserve syrup and spice bag. Re-sterilize container, cover and weight. Add an additional ½ cup sugar with spice bag and pour over cucumbers. Cover, weight and cover with a clean towel.

On the 14th day, drain syrup into large kettle, add ½ cup sugar and bring to a boil. Pack cucumbers into hot, sterilized pint jars and pour over boiling syrup (removing spice bag), leaving ½-inch headspace. Seal and process 5 minutes in a boiling water bath.

14-Day Sweet Pickles
Some sweet pickle recipes require cucumbers to be cut into chunks and paired with things such as dill, garlic, bay leaf, mustard seeds and pickling spices. (McClatchy Tribune)

Related Topics: AGRICULTUREFOODRECIPES
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