To say that we had a bumper crop of our cucumbers is an understatement.
So what do we do with them?
Thank the lord for Google and after trolling through a couple hundred recipes these are my favourites.
- 2 cups finely chopped seeded peeled cucumber
- 1/2 cup finely chopped seeded tomato
- 1/4 cup chopped red onion
- 2 Tbsp minced fresh parsley
- 1 jalapeño pepper, seeded and chopped
- 4-1/2 tsp minced fresh cilantro
- 1 garlic clove, minced or pressed
- 1/4 c reduced-fat sour cream
- 1-1/2 tsp lemon juice
- 1-1/2 tsp lime juice
- 1/4 tsp ground cumin
- 1/4 tsp seasoned salt
- Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
1/4 cup (w/out chips) equals 16 calories
Recipe from Simple and Delicious magazine
Have all vegetables scrubbed, trimmed, and ready to finely chop, grind, or process in the food processor. This is a delicious sweet relish, perfect for hot dogs and sausages, and it’s a great condiment to serve with peas, beans, or limas.
- 10 cups finely chopped unpeeled pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers)
- 4 cups finely chopped red bell pepper, about 4 large peppers
- 3 cups finely chopped green bell pepper, about 2 to 3 large peppers
- 1 cup finely chopped celery, about 4 large ribs
- 1 cup finely chopped peeled onion, about 2 medium onions
- 1/2 cup pickling salt
- 3 1/2 cups white vinegar
- 2 1/3 cups granulated sugar
- 4 tablespoons mustard seeds
- 2 tablespoons celery seeds
Prepare your work area, the canner, jars, and lids.
Put chopped vegetables in a large stainless steel or enamel-lined pot. Stir in the salt, cover, and let stand at room temperature for 4 hours.
Put the vegetables in a large colander and drain. Rinse with cold water. Using your hands, squeeze out excess liquids.
Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat. Add the drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low and simmer for 10 minutes.
Fill prepared jars, leaving a 1/2-inch head space Fit lids on jars and screw bands down to fingertip tightness. Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
Makes 12 half-pint jars or about 6 pint jars.
- 7 c. thinly sliced cucumbers
- 3 med. onions, sliced
- 1 green pepper, chopped
- 2 c. sugar
- 1 c. vinegar
- 1/2 tsp. celery seed
- 1 tbsp. salt
Mix all ingredients in large bowl. Refrigerate for 24 hours. Put in containers and freeze.
Great side dish in the middle of winter.
Just defrost to serve.
And yes they do stay crunchy!