Best 4 Crushed Cucumbers With Lime Pickle And Coconut Recipes
**Exploring the Culinary Symphony of Crushed Cucumbers: A Journey Through Refreshing and Tangy Delights**
Indulge in a culinary adventure with our collection of crushed cucumber recipes, where refreshing flavors dance on your palate, leaving a trail of tangy delight. From the classic Indian dish of "Kachumber" to the zesty "Dajaj Mehshi," each recipe showcases the versatility of crushed cucumbers, transforming them into vibrant and flavorful creations. Experience the cooling crunch of cucumbers harmonizing with the tangy notes of lime pickle and the aromatic warmth of coconut in our signature recipe. Embark on a culinary journey where simplicity meets culinary excellence, and discover how crushed cucumbers can elevate your meals to new heights of taste and texture.
SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
CREAMED CUCUMBER SLICES
This is the only recipe I can think of that my mother and grandmother use to make.
Provided by GEEKSWIFE1
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 6 g, Cholesterol 22.1 mg, Fat 44 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 320.1 mg, Sugar 3.5 g
HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY
A sweet, crunchy pickle with a slightly tangy bite - but not really hot. These luscious pickles take 3 days from start to finish; however, total time spent on preparation and cooking is less than 1 hour per day - under 3 hours total. Their excellent flavor makes them well worth the effort. I have to hide them to make them last all year long! Labeled and wrapped with a pretty bow, they make great hostess gifts. NOTE: Pickling lime is a powdered food grade hydrated lime manufactured by Ball and other companies. It makes pickles crunchy/crispy.
Provided by BeachGirl
Categories Vegetable
Time 3h
Yield 8-12 pints
Number Of Ingredients 7
Steps:
- DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
- Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
- DAY 2: Remove cucumbers, wash well until water runs clear.
- Soak in clear water for 3 hours.
- Drain cucumbers and wash again.
- Place cucumbers in the Pickling Solution and leave overnight.
- DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
- Bring to a boil.
- Add cucumbers and bring to a boil again.
- Boil 35 minutes.
- Seal in hot, sterilized, pint or quart canning jars.
- Let jars cool and dry.
- Label and store.
- Chill before serving.
- HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
- Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
- To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
- Enjoy!
Nutrition Facts : Calories 1101.5, Fat 0.5, SaturatedFat 0.2, Sodium 909.3, Carbohydrate 272.8, Fiber 2.1, Sugar 262.7, Protein 2.8
Tips:
- Choose fresh, firm cucumbers for the best flavor and texture.
- Use a sharp knife to thinly slice the cucumbers so that they absorb the flavors of the marinade more easily.
- For a spicier pickle, use more lime pickle. For a milder pickle, use less.
- Be sure to taste the pickle before serving and adjust the seasonings as needed.
- This pickle is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving.
Conclusion:
This crushed cucumbers with lime pickle and coconut is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new way to enjoy cucumbers, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
