Crushed Cucumbers With Lime Pickle And Coconut Recipes

SMASHED CUCUMBER SALAD

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.

HOW TO PICKLE CUCUMBERS (QUICK METHOD)

Steps:

• In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using.
• Bring to a boil, then simmer for 5 minutes, whisking occasionally.
• While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.
• Add a few layers of cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they'll pickle.
• Add a layer of onions (if using), then more cucumber slices, repeating until the jar is nearly full. Leave about ½ inch of head space at the top of the jar.
• Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don't have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.
• Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).
• Tip: Since these are going to be kept in the fridge, a canning jar isn't necessary. Whatever heat safe lidded glass jar you have on hand that's big enough will work.

CRUSHED CUCUMBERS WITH LIME PICKLE AND COCONUT

Steps:

• Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
• Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.

CUCUMBER LIME PICKLES

Steps:

• Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
• (Do not use Aluminum Ware).
• Remove from lime water and rinse in 3 cool waters.
• Soak 3 additional hours in ice and water.
• Remove carefully to drain.
• Mix syrup ingredients and stir until dissolved.
• Pour over the cucumbers.
• Let set 5 or 6 hours or overnight.
• Add pickling spices to taste.
• (Use whole cloves or allspice).
• Boil mixture for 35 minutes.
• Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
• Seal jars.
• If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.