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Old 08-13-2009, 09:23 AM   #11
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Quote:
Originally Posted by kadesma View Post
I made about 4 batches, my oldest son loves b&b pickles. These were so easy it only took putting them in a jar with lid and into thre refrigerator overnight and they were ready to eat. The whole family loves them.I can get the recipe if you'd like it, just let me know.
kades
yes, please! I would love to have the recipe.
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Old 08-13-2009, 09:31 AM   #12
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Thanks Sarah,
I'll give them a try they do sound good.
kadesma
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Old 08-13-2009, 11:31 AM   #13
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I almost hate visting my garden because for some reason I planted two cucumber plants and now everything I visit I walk away with 5-10 cucumbers...yikes!
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Old 09-06-2009, 03:10 PM   #14
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For some reason my taste buds went out during the last stages of the big M. The one thing that never came back was of all ridiculous things, cucumbers and watermelon. Roll of eyes. They were favorites of mine.

One thing to do is cucumber kimchee. First chop the cukes coarsely. Since you've grown them yourself, harvest them young enough so you don't have to peel or seed. I cut a cuke into quarters, lengthwise, then chop into maybe quarter inch pieces.

salt the cukes and drain overnight. If they taste too salty, rinse and drain again.

Use some paper towels (or cotton real ones) to dry them. Then for each cuke chop coarsely one or two green onions, and slice a clove of garlic.

THEN use dried chilies and put in a ton of them. Toss in a jar and let sit for a week or so (yeah, I know, many would say months). I buy a specific type of chilies from an Asian grocer because it looks like the the chilies from kimchee I've had before, but have used a ridiculously varying amount of this and that and other things. If you salt or chili too much, I just pour it out, add another cuke, and then repack it. I do the same with standard cabbage kimchee.
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Old 09-06-2009, 03:31 PM   #15
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I LOVE cooked cucumbers & have been using them this way for many years. Just diced & sauteed in butter with some salt, pepper, & chopped fresh dill; stirred into a plain white sauce or mild cheese sauce (Dill Havarti is fabulous for this!); topped with a Beurre Blanc (aka butter sauce).

I've found them to be a perfect accompaniment to mild white fish dishes like Sole or Flounder Meuniere, or any other similar type plain buttery white fish dish.

And aside from the usual pickles, my favorite cold cucumber dish has to be thinly sliced with equally thinly sliced sweet onions in sour cream with a dash of a good vinegarette mixed in.
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