CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
- Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
YOGURT CUCUMBER RELISH
Provided by Robert Farrar Capon
Categories easy, condiments, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel cucumbers, cut them in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch slices. Put slices in a bowl and mix with salt. Allow to stand 10 minutes. Empty slices into a colander and press them to remove excess moisture.
- Combine cucumber slices with yogurt, garlic and coriander. Season to taste with salt and serve as a side dish with the tabbouleh.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 648 milligrams, Sugar 8 grams
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
CUCUMBER, YOGURT, AND HORSERADISH SOUP
Horseradish is tempered by mild, cool cucumber and yogurt.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.
Nutrition Facts : Calories 87 g, Fat 3 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 234 g
CUCUMBERS IN YOGURT
Categories Dairy Garlic Vegetable Side No-Cook Vegetarian Quick & Easy Yogurt Buffet Cucumber Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings (as part of mezedes)
Number Of Ingredients 4
Steps:
- If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
- While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
- Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.
INDIAN-SPICED FISH WITH CUCUMBER RELISH
Categories Ginger Marinate Low Carb Low Fat Yogurt Halibut Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
- Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
- Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
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