The Cuke Recipes
THE CUKE
Steps:
- Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients. Add vodka or gin. Place in refrigerator to steep 30 minutes or longer.
- Peel remaining cucumber and cut lengthwise into 6 spears.
- Fill 6 highball or other large glasses with ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
THE CUKE COCKTAIL
Steps:
- In a food processor or blender blitz the cucumbers until a smooth puree. Over a bowl strain the liquid using a fine mesh strainer. Discard the pulp. In a pitcher filled with ice add the cucumber juice, vodka, lemon juice, salt and mint. Stir with a wooden spoon and serve in a martini glass. Garnish with peels.
COOL CUKES
This is my version of the pickled vegetables they serve at Vietnamese restaurants. I have eliminated the sugar by using Splenda. This is a very refreshing and bright tasting side dish. It goes very well with rice based dishes or grilled meats. FYI - You can buy already prepared matchstick carrots in the grocery store.
Provided by An Dracon
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the cucumber leaving small strips of green remaining.
- Cut in half.
- Slice halves into 1/2" thick slices.
- Cut the onion into 1/4" thick rings.
- Quarter the rings and separate the pieces.
- Take the carrot matchsticks or half-rounds, onion, and cucumber and place them in a glass bowl.
- In a small bowl, mix the rice vinegar and Splenda.
- Pour over the vegetables, cover with plastic wrap, and refrigerate for 30 minutes.
- The pickled vegetables need to be used within 24 hours.
Nutrition Facts : Calories 15.5, Fat 0.1, Sodium 5.5, Carbohydrate 3.8, Fiber 0.6, Sugar 1.9, Protein 0.5
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