goodgiver
Senior Cook
I have that many cukes ( so they say ) What can I do with all of them?
LOL That is the only way I will even look at a cucumber. I love pickles (both dill and sweet), but I hate cucumbers!Banana Brain said:God only gave us cucumbers because he also gave us vinegar so that we could pickle them into something that tastes good.
What a beautiful idea to suggest Grumblebeegrumblebee said:The foodbank is always willing to take fresh produce to give out with their food hampers. I know the food bank in my city gets a lot of fresh produce from people that have grown more then they can use. I know its much appreciated!
QSis said:Got this drink recipe from another forum. Going to try it Sunday.
You can make a VAT and have a very large party.
Lee
COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.
SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water
Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)
kyles said:But just how many slices of bread would it take to use 498,652 cucumbers???
QSis said:Got this drink recipe from another forum. Going to try it Sunday.
You can make a VAT and have a very large party.
Lee
COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.
SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water
Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)