Pickled Cucumber Dipping Sauce Recipes

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PICKLED CUCUMBER DIPPING SAUCE



Pickled Cucumber Dipping Sauce image

Tasty and refreshing. A great cooling accompaniment to serve with curry puffs. Best served cooled. Allow for chilling time.

Provided by An_Net

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5

125 ml rice vinegar
125 ml water
100 g caster sugar
1 lebanese cucumber, halved lengthways, deseeded, finely chopped
1 fresh long red chile, halved, deseeded, finely chopped

Steps:

  • Combine the vinegar, water and sugar in a medium saucepan over low heat.
  • Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
  • Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
  • Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE



Pickled cucumbers in vinegar- Easy recipe image

Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.

Provided by The Bossy Kitchen

Categories     Canning

Time 50m

Number Of Ingredients 11

4 pounds 4-6 inch cucumbers
1 head of garlic
1 gallon plain vinegar 5% acidity
4 tablespoons canning/pickling salt(no iodine)
2 tablespoons granulated sugar
5-6 bay leaves
1 teaspoon dried thyme
6 teaspoons dried dill(or the whole dill stems with umbels and green seeds)
1 tablespoon mustard seeds
1-2 tablespoons black peppercorns
1 horseradish root cleaned and sliced in strips

Steps:

  • Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
  • Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
  • In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
  • Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
  • Seal the jars and store them in a cool place above freezing temperature.
  • These cucumbers will not ferment and will be perfect for the wintertime.

Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

TZATZIKI CUCUMBER DIPPING SAUCE



Tzatziki Cucumber Dipping Sauce image

Make and share this Tzatziki Cucumber Dipping Sauce recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 15m

Yield 6 cups

Number Of Ingredients 8

4 cups plain yogurt, regular
3 large cucumbers, peeled and seeded
salt
3 garlic cloves (or more to taste)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
fresh ground pepper (optional)
1/4 cup freshly chopped mint leaf (or to taste) (optional)

Steps:

  • Line a sieve with a double thickness of dampened cheesecloth.
  • Spoon in yogurt and set the sieve over a bowl.
  • Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
  • Shred or cut cucumber into julienne strips.
  • Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
  • Rinse and gently pat dry.
  • In a mortor and pestal muddle the garlic into a bit salt.
  • Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
  • Mix well.
  • Serve or refrigerate for a day or two so flavors mingle.
  • Stir again before serving and sprinkle with additional minced mint leaves if desired.

TERIYAKI CHICKEN WITH PICKLED CUCUMBERS



Teriyaki Chicken with Pickled Cucumbers image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups mirin
1 cup sake
1 cup soy sauce
1 cup pineapple juice
6 tablespoons sugar or honey, plus 1 tablespoon
1 (3 to 4-inch) piece fresh ginger, cut into coins
3/4 cup rice vinegar
Pinch red pepper flakes
1/2 teaspoon salt plus extra salt and freshly ground black pepper, for seasoning
2 English cucumbers, sliced 1/4-inch thick
4 bone-in chicken breasts
4 drumsticks
4 chicken thighs

Steps:

  • Heat grill to medium. Whisk together the mirin, sake, soy sauce, pineapple juice, 6 tablespoons sugar or honey, and ginger in a medium saucepan and cook on the grates of the grill until the sugar has melted and the mixture has thickened slightly, about 15 minutes. Remove from the heat and let the sauce cool completely.
  • Whisk together the rice vinegar, 1 tablespoon sugar, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Add the cucumbers and stir to combine. Cover and let marinate in the refrigerator for at least 1 hour.
  • Heat grill to medium. Lightly season the chicken with salt and pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, about 4 to 5 minutes. Brush with some of the teriyaki sauce, turn over, and continue grilling and brushing with the sauce every few minutes until cooked through, about 25 more minutes. Transfer to a platter with the marinated cucumbers and serve.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE



Thai Fish Cakes with Cucumber Dipping Sauce image

These delicious fish cakes are a favorite on Thai restaurant menus, but surprisingly easy to make at home.

Provided by Lynne Webb

Categories     Appetizers

Time 35m

Number Of Ingredients 19

3/4 lb mild white fish fillets (tilapia, catfish, snapper, etc.)
1 tablespoon red curry paste
1 egg (lightly beaten)
1 tablespoon cornstarch
4 teaspoons fish sauce
4 teaspoons sugar
1/2 cup fresh green beans (finely chopped)
2 tablespoons fresh cilantro (chopped)
2 tablespoons fresh basil leaves (chopped)
4 to 5 kaffir lime leaves (stemmed and chopped (or limes if not available, see above))
Vegetable oil for shallow frying
1 medium cucumber (peeled, seeded and cut into 1/4-inch dice)
1/4 cup rice or white vinegar
1/4 cup water
1/4 cup sugar
1 large shallot (finely chopped)
1 garlic clove (finely chopped)
1 teaspoon fresh ginger (finely chopped)
Kosher salt

Steps:

  • Place the fish fillets in the freezer to chill while you make the dipping sauce.
  • In a small saucepan, combine the vinegar, water and sugar and heat to boiling, stirring until the sugar dissolves. Remove from the heat and set aside. Once the mixture has cooled to room temperature add the cucumber, shallot, garlic and ginger. Season to taste with salt, transfer to a serving bowl and refrigerate until ready to serve.
  • Remove the fish fillets from the freezer and cut them into chunks. Place them in the work bowl of a food processor fitted with a metal blade. Add the curry paste, egg, cornstarch, fish sauce, sugar, green beans, cilantro, basil and kaffir lime leaves. Process until the mixture becomes a thick paste. It will be quite sticky.
  • Lay a sheet of wax paper on the counter and using wet hands, form the mixture into balls about 1-1/2 inches in diameter. Spray the back of a spatula with nonstick cooking spray and use it to gently flatten each ball to a thickness of about 3/8-inch.
  • Heat 1/4-inch of vegetable oil in a large pan over medium-high heat. Carefully add 1/2 of the fish cakes to the hot oil and fry until golden brown and cooked through, 2 to 3 minutes per side.
  • Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce.

Nutrition Facts : Calories 42 kcal, Carbohydrate 5 g, Protein 4 g, Fat 1 g, Cholesterol 21 mg, Sodium 137 mg, Sugar 3 g, UnsaturatedFat 1 g, ServingSize 1 serving

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