Add delightful crunch to your favorite salads and side dishes with fresh cucumber.
Fresh cucumber is a refreshing addition to salads, appetizers, and side dishes. Here are some suggestions for using this crunchy vegetable:
- Marinate cucumber slices with vinegar, sugar, celery seeds, and onion for a relish like side.
- Blend peeled and seeded cucumbers with water, ice, fresh mint, lime juice, and sugar syrup for a refreshing agua fresca drink.
- Top cucumber slices with cream cheese and assorted toppers such as fresh chives, crumbled bacon, quartered cherry tomatoes, or green onions for easy appetizers.
- Stir chopped and seeded cucumber with cooked orzo or couscous, chopped red sweet pepper, chopped red onion, oil, and vinegar for a simple side dish.
- Slice cucumbers to dip in ranch dressing for a snack.
- Toss chopped or sliced cucumber with romaine lettuce, sweet pepper strips, cherry tomatoes, and your choice of dressing for a quick salad.
Step 1: Prepare cucumbers
Thoroughly rinse 3 to 3-1/4 pounds small pickling cucumbers. Remove stems and slice off blossom ends. Cut cucumbers into thick slices (1/4 to 1/2 inch thick).
Step 2: Boil pickling solution
In a large stainless steel, enameled, or nonstick saucepan, combine 4 cups water, 4 cups white vinegar, 1/2 cup sugar, and 1/3 cup pickling salt. Bring to boiling.
Step 3: Pack cucumbers
Pack cucumbers loosely into 6 hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.
Step 4: Process pickles
Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand for 1 week.
Hi. My name is Jessie. I'm one of the food editors here at Better Homes and Gardens. And as a food editor, I love to talk about food. One thing people are talking about right now are pickles. This is one hot trend that's showing up on restaurant menus. Chefs are pickling things like red peppers and fennel, things like red onion, radishes, and asparagus. Even crazy stuff like watermelon rind and eggs-- they're using it to add that pop of flavor to their dishes. This is one hot trend that is so easy to do at home. All you need are a few pantry ingredients. We'll show you how to do it at BHG.com. So, the next time you're in a pickle for flavor, try pickling something.