Hydro Veggies

Hydroponic Produce from Philippines

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Refrigerator Dill Pickles

cucumber pickles

We recently shared with you a recipe for pickles and mentioned that there is another method for making them.

We found this recipe by A Couple Cooks. Alex and Sonja (hi! and thanks!) provided a very clear explanation on how to make them; and we consider this is way easier and faster (both to make and enjoy)!


2 1-pint wide-mouth mason jars with lids
1 pound small cucumbers
3 cloves garlic
1 large handful fresh dill
1 tablespoon coriander seeds
1 tablespoon whole peppercorns
1 tablespoon sugar
1½ tablespoons kosher salt
⅔ cup white vinegar
4 small chili peppers (optional)
1 cup water
Yield: 2 jars


  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut 3 cloves garlic in half. If desired, slice 4 chili peppers in half and add to the jars for a little extra heat!
  3. In a spare mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1½ tablespoons kosher salt and ⅔ cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic, and fresh dill (and chili peppers, if desired).
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Source: A Couple Cooks.


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Kosher Dill Pickles


There are two ways to making pickles, shelf stable or refrigerator. We will share a recipe for each. If you manage to be patient enough, then try this one. You may find a recipe for the latter here.

Before you make your pickles or any other preserves, jams and the like, make sure you sterilize the jars. Follow these easy 6-steps.



4L water

6 tablespoons coarse white salt (kosher, if available)

18-20 cucumbers, scrubbed

8 cloves garlic, peeled and lightly-crushed

2 tablespoons pickling spice (mix of mustard seeds, coriander seeds, black peppercorns)

1 large bunch of dill, washed

3 hot peppers (optional)



1. In a large pot, bring 1L water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.

2. Prepare three 1-liter wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.

3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.

4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.

5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.


Source: barely adapted from David Lebovitz.

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Roasted Red Bell Pepper Sauce


Great sauce that pairs well with fish, chicken and pasta.



2 red bell peppers

1 ½ tbsp olive oil

1 small garlic clove, minced

1 small onion, roughly chopped

85ml vegetable stock



Roasting the peppers

Char bell peppers over gas flame. OR: heat oven to 200ºC; Place the peppers on a baking tray and roast for 30~45 minutes until blackened on all sides.

Remove from the oven or grill and place in a plastic or paper bag (to make them “sweat” so the skin is removed easily).

When they have cooled, peel off the skin, discard the seeds and roughly chop the flesh, set aside.

Making the sauce

Place a medium skillet on medium heat. Drizzle the olive oil, when it is hot, add the minced garlic and onion; stir until tender. Add the peppers and mix. Pour the vegetable stock, bring to a boil then reduce the heat and let it reduce. Transfer the contents to a blender of food processor. Purée until smooth (no big lumps). Adjust seasoning to taste.


Source: BBC Good Food.


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Carrot Pancakes for Pancake Day

Carrot Pancakes

Today is Shrove Tuesday, also known as Pancake Day in the UK! As we like to say, we love how veggies can come in handy; and this time, for a celebratory breakfast!


1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Vanilla Cream Syrup
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract
Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/3 cup buttermilk
4 oz cream cheese
1/2 tsp baking soda
1 tsp vanilla extract

Serves: 8 pancakes


In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract. Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup – 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren’t thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.


Vanilla Cream Syrup
Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy. Serve warm. Syrup can be stored in refrigerator up to 1 week and reheat before serving.
Cream Cheese Syrup
Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving.

Source: Cooking Classy.

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Pechay Chicken Soup

Pechay Chicken Soup

A spicy philippine chicken broth with pechay.


2 Tbsp oil

5 cloves garlic

1 small onion

ginger (1inch ~ 2.5cm)

1Kg chicken

2 tsp fish sauce

ground pepper

5 cups water

2 cups (100g) pechay

Serves: 4


Wash the pechay and set aside. Cut the chicken into pieces. Mince the garlic and ginger, and finely dice the onion.

Place a large pot over medium heat. Pour the oil and cook garlic, ginger and onion until garlic turns golden and onion becomes translucent. Add the chicken and toss. Cook for about 5 minutes. Pour the water and fish sauce; season with pepper. Bring to a boil and then reduce to a simmer and cook until chicken is tender. Optional: once the chicken has cooked through, remove from the pot to shred it and place it back in the pot.

Turn off the heat and add the pechay. Mix well until it has wilted. Serve with rice or noodles.

Source: Adapted from Authentic recipes from the Philippines; Periplus Editions.