Yield Makes 4 servings Number Of Ingredients 9 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.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Make the dressing: In a bowl, mix yogurt, lime zest and juice, vinegar, oil, 1/2 teaspoon salt and the pepper. This mixture should taste fiercely acidic and quite salty; add salt and vinegar as needed. Keep refrigerated. If making the spicy honey, combine hot sauce and honey in a small bowl and stir well until smooth. If making the croutons, toast the breadstick pieces in a toaster oven or skillet. Drizzle with olive oil and stir occasionally, until golden and crunchy. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add scallions and half of the dressing and toss gently. Keep adding dressing until cucumbers are well coated but not drowned. Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, drizzle with spicy honey and sprinkle with a handful of croutons.
Time P2D Yield 4-6 quarts, 4-6 serving(s) Number Of Ingredients 8 Steps:
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight. Do not use aluminum ware. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water. combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat ad add sliced cucumbers. Soak 5-6 hours or overnight. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled. Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s instructions. Refrigerate unsealed jars.
Time P2DT9h35m Yield 6-8 pints Number Of Ingredients 10 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.
