For the pickled cucumber, using a sharp knife or mandoline, slice the cucumber thinly
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
Pickled Cucumber and Carrot: Mix the rice
For the cucumber jelly, combine vinegar, sugar, 100ml
Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine.
Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.
hrough the surface of the cucumber, vertically downwards, to obtain a
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
medium bowl. Cool. Add cucumber and ginger. Stir well to
Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
Garnish with the cilantro. Chill until ready to serve.
Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
Let stand 2-3 hours in refrigerator before serving.
In a glass bowl or crock, layer cucumber and onions.
In a medium saucepan, combine sugar, vinegar, salt, mustard, celery seed, and turmeric.
Bring to a boil; stir until sugar dissolves. Pour over cucumber and onions.
Cool.
Cover tight.
Refrigerate for 24 hours.
Store in refrigerator for up to a month.
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.
Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
Sprinkle with parsley and serve.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
Slice cucumber (pickle style). Slice tomatoes and onion into small pieces. Combine all the ingredients. Allow to set for awhile. Refrigerate and serve.
place sliced cucumber and onion in pint mason jar.
mix vinegar and water and pour into jar to the fill line.
add the remaining ingredients.
seal jar and refrigerate at least 1 day.
good for about 1 week.
Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
Mix in the cucumber, ginger and onion.
Refrigerate for several hours until ready to serve.
In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
t, but since the original recipe called for a 6 pound