LEBANESE CUCUMBERS SEEDS RECIPES

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PICKLED LEBANESE CUCUMBER RECIPE - FOOD.COM



Pickled Lebanese Cucumber Recipe - Food.com image

Make and share this Pickled Lebanese Cucumber recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 Jars

Number Of Ingredients 6

1 kg cucumber
2 cups water
1/2 cup vinegar, White
2 -3 teaspoons coriander seeds
4 -5 garlic cloves, large
200 g salt

Steps:

  • Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
  • Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
  • cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
  • Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
  • Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.

Nutrition Facts : Calories 100, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 38777.9, CarbohydrateContent 21.1, FiberContent 3.4, SugarContent 8.4, ProteinContent 3.9

EASY BREAD AND BUTTER CUCUMBER PICKLE - RECIPE WINNERS



Easy Bread And Butter Cucumber Pickle - Recipe Winners image

Easy and quick to prepare these bread and butter cucumber pickles are an old fashioned favourite. The time is in the brining but you're hands free for all of that time. Enjoy with your favourite sandwich, burger or straight out of the jar!

Provided by Recipe Winners

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 2

Number Of Ingredients 8

white vinegar 1 cup
white sugar 1 1/2 cups
yellow mustard seed 1 tablespoon
 caraway seeds or celery seeds 1 teaspoon
turmeric 1 teaspoon
 lebanese or persian cucumbers ( about 6 large) cut into  1/4 inch (1/2 cm) slices -2 pounds (1 kilo)
 eschallots (shallots) thinly sliced - 2 large
 himalayan pink salt or other salt - 2 tablespoons

Steps:

  • slice cucumbers into 1/4 inch (1/2 cm) slices and place in a glass bowl
  • thinly slice eschallots (shallots) and add to cucumbers
  • sprinkle salt over and toss the salt through evenly
  • pop bowl into refrigerator for two hours
  • tip cucumber mix into a colander and rinse well
  • boil brine mixture for 2-3 minutes or until sugar has dissolved
  • pour hot brine over cucumbers and let them sit for 2 hours
  • pour brine and cucumber mix into a saucepan 
  • bring to the boil then immediately turn the heat off
  • place into a glass jar and allow to cool
  • pop lid on jar and refrigerate
  • serve and enjoy!

Nutrition Facts : Calories 0 calories, CarbohydrateContent 0 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 0 grams fat, FiberContent 0 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 0 grams saturated fat, SodiumContent 0 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

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Step 1. Combine cup sea salt flakes, 1 tbs sugar and 250ml white wine vinegar in a jug. Stir well to dissolve. Halve 500g qukes (baby Lebanese cucumbers) lengthways and arrange in a sterilised sealable glass jar. Add 1 tbs mustard seeds, 1 tsp chilli and some dill sprigs. Pour over vinegar mixture and an extra 250ml vinegar to cover cucumbers.
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See details


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