Cucumber prices are coming down, so I’ll share a few
of my tsukemono recipes.
Cut cucumbers into bite-size pieces. Boil all ingredients except the cucumbers. Pour seasoned liquid over cucumbers. Pack in airtight jars and refrigerate.
Note: Japanese or pickling cucumbers are best. Other vegetables such as Napa or cabbage can be used.
KIM CHEE CUCUMBER
3 lbs. cucumbers
1 1/2 cup water
6 T. coarse salt
Bring to boil water and salt and pour over cucumbers, let stand 1 hour, drain.
1 1/2 cup water
2 T. brown sugar
1/3 cup white vinegar
1 tsp. chili powder
Bring to boil and pour over cucumbers which are in jars. Strain all liquid off before pouring sauce.
May be eaten next day.
CUKE ALOHA ZUKE
1 T. coarse salt
2 1/2 T. sugar
2 1/2 T. vinegar
1 tsp. dry mustard
1 tsp. MSG (opt.)
Cut approximately 4 young cucumbers (8 inches long) in 1/2 inch rounds or however you desire.
Toss the above ingredients over cucumbers.
Sometimes I mix in the morning and it is ready by dinner or leave overnight.
BEER PICKLED CUCUMBER
3 lbs. Japanese cucumbers or English cucumbers
1/4 cup pickling salt
1 cup sugar
3/4 cup beer
Wash and dry cucumbers.
Cut into bite-size lengths.
Use a plastic container with cover or a large jar with lid.
Add salt, sugar, and pour beer over cucumbers.
Stir or roll every half hour until salt is dissolved.
Let it sit for a day at room temperature, then refrigerate.
Last month Shirley Huchison pointed out that I omitted the oven temperature in the Rhubarb Pecan Muffins. It is 400 degrees. Thanks Shirley and I am so sorry for the omission.
HAPPY FATHER’S DAY!