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Published: July 21, 2008 09:37 am
Cook’s Corner
By Ann Hudson
Sunday, July 20, 2008 —
Refreshing cucumber recipes.
Refrigerator Cucumber Slices
4 lbs. cucumbers (about 6 large), cut into 1/4-inch slices
3 medium onions, cut into 1/8-inch slices
3 C. sugar
3 C. cider vinegar
4 tsp. canning/pickling salt
1-1/2 tsp. mustard seed
1/2 tsp. alum
In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture; mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks.
Yield: 2-1/2 quarts.
Cucumber Relish
8 C. ground cucumbers (about 5 pounds)
4 C. ground onions
2 C. ground carrots
5 Tbs. salt
7 C. sugar
4 C. vinegar
2 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground nutmeg
1/2 tsp. pepper
Combine cucumbers, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for 6 hours; drain. Rinse and drain thoroughly. In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Pack hot into hot jars, leaving 1/2-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath
Yield: 8 pints.
Sweet Pickle Spears
4 lbs. 3- to 4-inch cucumbers, cut into spears lengthwise
4 C. sugar
3-3/4 C. vinegar
3 Tbs. canning salt
4 tsp. celery seed
4 tsp. turmeric
1-1/2 tsp. mustard seed
Cover cucumbers with boiling water; let stand 2 hours. Drain. Bring remaining ingredients to a boil. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Yield: 10 half-pints.
Helpful hint: Cucumbers are not only light crunchy additions to delicious dishes, they also add some nutritional value. An unpeeled one pound cucumber has only 55 calories and contains iron, vitamin A and minerals.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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