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Old 04-15-2011, 02:52 PM   #11
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Originally Posted by taxlady View Post
That sounds like the Scandinavian recipe for cucumber salad.

When you say repeat 3 times, do you mean that you drain the cukes, reheat the marinade and soak them again?
Yes. I don't know why she did it this way but the results are wonderful! I usually use the cucs I miss in the garden that are really to big to eat. The seeds soften and they are fantastic in a cheese and mayo sandwich!
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Old 04-15-2011, 03:38 PM   #12
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Yes. I don't know why she did it this way but the results are wonderful! I usually use the cucs I miss in the garden that are really to big to eat. The seeds soften and they are fantastic in a cheese and mayo sandwich!
I think she was trying to get all the "oomph" out of the marinade

I'll give that a try.
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Old 04-15-2011, 04:33 PM   #13
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JM, I'm going to try your grandma's method. That recipe I found didn't call for blanching the asparagus. Hmmm. What is everyone's opinion on that? I'm thinking pouring boiling liquid over them three times will be enough to somewhat tenderize them? Naturally, I'll be snapping off the tough ends.

Now to search for a jar tall enough for the job.
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Old 04-15-2011, 08:28 PM   #14
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This is her actual recipe and process ...

1 C white sugar
1 C white vinegar
1 Tbl salt
1 sliced onion
8 - 12 med cucumbers, sliced but not peeled (I use like 5 biggies)
4 heads of dill

Bring the brine to a boil (sugar, vinegar & salt), pour over cucs, onion and dill. Let stand 5 minutes. Pour off brine and bring back to a boil. Pour over cucs, onion and dill. Let stand 5 more minutes. Pour off the brine one more time and repeat process of boiling and pouring over cucs. Cover and place in fridge.

I do all of this in a big mixing bowl. Before I put them in the fridge, I sink a plate over the cucs to hold it all down overnight. The next day, I put it all into a Tupperware which is what I'm thinking I'm going to do with the asparagus because, Kayelle, I know won't find a jar big enough. Unless I use the sprout jar .... Hmmmmm
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Old 04-16-2011, 11:21 AM   #15
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Quote:
This is her actual recipe and process ...
Thanks JM........I would have done it all wrong. For some reason I thought this was a three day process. Duh...

Quote:
Bring the brine to a boil (sugar, vinegar & salt), pour over cucs, onion and dill. Let stand 5 minutes. Pour off brine and bring back to a boil. Pour over cucs, onion and dill. Let stand 5 more minutes. Pour off the brine one more time and repeat process of boiling and pouring over cucs. Cover and place in fridge.
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Old 04-16-2011, 11:27 AM   #16
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Thanks JM........I would have done it all wrong. For some reason I thought this was a three day process. Duh...
If you just leave them in the brine for three days (but they are usually good after half a day or a few hours), that works too. I don't know if it works as well because I haven't tried the triple marinating method yet. My recipe calls for some water too. Sometimes I add thinly sliced (little rounds) of scallion. I bet chopped chives would be good too.
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