davidt4..no mace available in our neck of the woods so used a little nutmeg and a smidgen of allspice in lieu.. tastes pretty good especially with clean,fresh cucumbers straight off the vine..
snapit,
Jan 10, 10:22pm
x1
For more uses of cucumber in pickle here are some more The first is from NZWW years ago and the Pretty Pickle is an Alison Holst recipe.
Cucumber and Pineapple Pickle
1x25cm cucumber ! cup drained cubed (pizza cut) or crushed pineapple 2 large onions ¾ cup sugar 1 cup wine vinegar 2 tsp salt 1 tsp curry powder 1 tsp turmeric ½ tsp celery seed 2 tsp cornflour
halve seed and dice or slice cucumber, dice the onion. Put all ingredients except cornflour into a large saucepan( I reserve a little vinegar to mix with cornflour later) Stirring frequently bring to the boil then simmer for 15 minutesstir in the blended cornflour and cook a further 2-3 minutes , bottle
Pretty Pickle
8 cups diced cucumber ¼ cup plain salt 4 large onions diced 2-3 red peppers diced 1-2 green or yellow peppers diced ( or whatever colours available ) 1cup whole kernel corn ( can be omitted) 3 cups sugar 1 tsp celery seed 1 tsp mustard seed 2 cups wine vinegar 2-3 tbsp cornflour
Halve cucumber lengthwise then remove the seed (scoop out with a teaspoon). Skin can be left on (unless very tough) cut cucumber flesh into small even dices, put in large dish sprinkle with salt and stir several times over next 30 minutes while preparing onions and peppers by dicing. Put onion, peppers, sugar, seeds and vinegar in a large saucepan and add the drained and rinsed cucumber and bring all to the boil stirringconstantly cook for 5 mins hen mix the cornflour with a little extra vinegar and stir into the vegetables cook 2 mins and then bottle.
makecheese,
Jan 12, 2:35am
bumping back up
1buzemum,
Jan 12, 3:00am
This is a recipe my kids complain if there is none left in the cupboard, I make 5 batches of this every year and we still run out before I make it again, Yum on roast meat, cold meat, plain meat balls, pizza base with roast on top for pizza flavor. only thing different is I grate cucumber
buzzy110,
Jan 12, 4:26am
Lacto Fermented Courgettes: (Apologies for Imperial Measurements) Salt - 2tspns per 2-2&1/4lbs Courgettes Water
Method (as written in the recipe book) I do not choose particularly young courgettes but take them before their gets tough so as not to have to peel. Grate courgettes and put into jars, alternating each layer with salt Pack them well down Fill jars to just slightly below full with water and store in a dark, cool place. USES: - Combine lacto-fermented courgettes with raw vegetables, as they lend a cerain freshness to the mixture. It is delicious in a salad made of tomatoes onions and fresh courgettes?
buzzy110,
Jan 12, 4:41am
I also have a recipe for lacto-fermented cucumbers if they are picked whilst still quite small. It calls for a crock, a board and a non-calcerous stone. They take 15 days to ferment after which you can eat them. They will only last 2 months and you have to keep them well covered with brine. A layer of mold may appear on the surface of the brine but it is harmless (it does sort of taint the food though which I don't like).
They are just like fresh pickles (so the recipe says and I have found that food preserved this way does indeed have the taste and texture of fresh, almost). It could be a way of being able to extend your cucumber season.
I have many cucumbers coming off my 5 plants and have decided to give this recipe a go but will do them in jars and refrigerate.
If, after reading this, and all the pitfalls of this recipe, you think you might like it I'll post the recipe.
snapit,
Jan 13, 2:45am
x2
someone wants courgette/zucchini recipes and there are some here
buzzy110,
Jan 13, 9:53pm
x1
snapit - you didn't post the link.
makecheese,
Jan 16, 7:39am
Bumping this thread back up
makecheese,
Jan 16, 6:29pm
what a shame we all don't live closer and we could swap our excess vegies
buzzy110,
Jan 18, 3:50am
I agree makecheese. Sadly I am surrounded by neighbours who either don't actually like vegetables or who are just too posh to talk pleasantly. I asked a new neighbour one day if he'd like some freshly caught and shucked scallops. You'd think he'd have jumped at them especially as they are Japanese, but apparently he thought it below him to accept. Sigh.
buzzy110,
Mar 7, 10:10pm
x1
Hi. Well I made these cucumbers and found that I could even use fully grown ones. We have started eating them and man they are delicious. It is a shame that no one else wanted to have a go at making them because they are a wonderful taste treat and as it has turned out, the fermenting method has given me a way to extend my cucumber season out by several more months.
The major bonus to fermenting them is that the cucumbers can be eaten just as if they were fresh. There is no sugar, no vinegar and no cooking which means they were not rendered down into a mere condiment and can, instead, be eaten in salads just like the fresh cucumber.
suzanna,
Dec 1, 4:46pm
Hi Darlingmole recipe is #27 on this site. Have bumped this recipe as thought it might be useful for the upcoming crops.
robodopolis,
Jan 31, 5:47am
Some good recipes in here too.
brp,
Feb 3, 2:40am
I cant seem to buy celery seeds anywhere is there anything i can use instead my pickles will be ready to cook after tea thanks
bernie,
Feb 11, 8:24am
thanx guys cool recipes
makecheese,
Jan 8, 9:14pm
HAS ANYONE GOT AN EASY CUCUMBER RELISH RECIPE PLEASE! oops sorry about the caps- we have apple cucumbers and telegraph, no tomatoes for quite a while yet.
fisher,
Jan 8, 10:42pm
Cheers Davidt.just what Im looking for.for all the cucumbers coming on.
uli,
Jan 8, 11:59pm
Man - I have now 27 courgettes sitting here. Not quite cucumbers I know - but what on earth am I going to do with them! Never had so many coming on . it is like 6 or 7 every day ! From 3 plants! HELP :)
jimminette,
Jan 9, 12:13am
Skite!
davidt4,
Jan 9, 12:31am
We've got a similar problem with a plague of scallopini.I used up a lot in a Soupe au Pisto (with haricot beans, leeks, garlic & basil - let me know if you want a recipe) and I'm going to make this when I get desperate:
Piccalilli
makes 1.8 kg
1 large cauliflower 400g pickling onions 900gzucchini/scallopini 225g salt 2.4 litres water 200g sugar 2 cloves garlic, crushed 2 tsp mustard powder 1 tsp ginger powder 1 litre white vinegar ¼ c plain flour 1 tab tumeric
Divide cauli into smallflorets, peel and quarter onions, seed and finely dice zucchini and cucumber, top and tail beans and cut into 2.5 cm lengths.
Layer veges in a bowl, sprinkling layers with salt.Pour water over, cover and stand 24 hours.
Drain veges and discard brine.Rinse well and drain thoroughly.
Put sugar, garlic, mustard, ginger and 900 ml vinegar in preserving pan, heat gently, stir until sugar dissolved.Add veges and bring to boil, reduce heat and simmer 10 - 15 min until almost tender.
Mix flour and tumeric with 100 ml vinegar and stir in, stir and simmer 5 min until thick.
Use within 1 year.
fisher,
Jan 9, 1:09am
ooh oooh oooh.I will make that Piccalilli as well.hahahaa. Uli.from 3 plants. now you know how easy it was to get 60 from 10 plants.:}}
davidt4,
Jan 9, 1:31am
I've been cooking our scallopini and zucchini very simply by slicing finely, putting in a covered pan with a lump of butter and plenty of salt and fresh white pepper, shaking the pan over medium heat until they just start to soften.It really only works with super-fresh veges.
buzzy110,
Jan 9, 2:39am
I have a bucket of piccalilli vegetables in salt waiting for tomorrow, as we speak. I did it this morning. I have a small glut of cauliflower, celery, cabbage, cucumber and courgettes.
I just slice and dice whatever I have plus onion, to make 61bs (which is the amount in Aunt Daisy's recipe. Always comes out great.
buzzy110,
Jan 9, 2:40am
What I really need is a recipe for cos lettuce. I saw them being cooked or blanched somewhere but can't remember where.
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