Hydro Veggies

Hydroponic Produce from Philippines


Leave a comment

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)!

Ingredients

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

Directions

  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.

 

Advertisements


Leave a comment

Kosher Dill Pickles

pickleingredients

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.

 

Ingredients

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)

 

Directions

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.


Leave a comment

Tzatziki

tzatziki

This traditional Greek appetizer though is simple to make, it has great flavour. It is light and fresh, and it may also be used as a sauce for gyros or kebabs.

 

Ingredients

1 medium cucumber

Salt, to taste

2 cups Greek or natural yogurt

2 cloves garlic, minced

1 tbsp olive oil

handful of dill

1 tsp dried mint

juice of ½ lemon

Serves: 2 cups

 

Directions

Peel cucumber. Cut in half lengthwise and scrape out the seeds. Grate cucumber, place it in a sieve and sprinkle with salt. Let it rest for 5 minutes. With clean hands squeeze out excess liquid. Place in a small bowl. Add the yogurt, minced garlic, olive oil, chopped dill, mint and lemon juice. Stir until fully combined. Taste and adjust seasoning.

Source: Adapted from CBC In the Kitchen.


2 Comments

Cucumber Avocado Tea Sandwiches

cucumber sandwiches

What is your first impression when you see tea sandwiches or finger sandwiches at a party? Perhaps that they are boring or bland, particularly if they are made of cucumber? Well, they don’t have to be! An acquaintance of ours recently had an event and was in need of a vegetarian option for finger sandwiches and wanted something different. We shared this recipe for her to try and it was a hit!

Ingredients

2 ripe avocados

1 cucumber

juice of 1 lemon

salt and pepper to taste

8 big slices of white bread

Serves: 16

Directions

Take the slices of bread and remove the crusts (you don’t have to throw them away, you could use them for bread pudding); cut into 4 pieces. Set aside. Peel off the skin of the cucumber and dice it. Place in a small bowl, pour half of the lemon juice and add about a 1/4 tsp salt and stir. Set aside. Remove the pit of the avocados, scoop into a small bowl, sprinkle salt and pepper to taste, mash with a fork. Pour the other half of the lemon juice into the mixture and stir well.

To assemble: with a butter knife, spread the avocado mixture on each piece of bread; scoop the cucumber onto half of the slices of bread and close with the remaining half. Serve. Try not to leave them sitting for more than 1.5hr.

Source: Adapted from The PPK.


Leave a comment

Thai cucumber salad

Thai cucumber salad

This salad is very fresh and crispy, so it may serve well as a side dish for fish or chicken. Best of all, it is super simple to make!

 

Ingredients

2 cucumbers

150g roasted cashew nuts

3 tsp sugar

3 tsp soy sauce

2 tsp dried chili flakes

juice of 4 limes

1 tsp salt

Serves: 4

 

Directions

Peel the cucumbers and thinly cut into slices. Chop the roasted cashews. Place all the ingredients into a bowl, toss everything together and serve.

 

Source: Slightly adapted from Booksmart Thai.

 


Leave a comment

Greek Salad

Greek salad

Fresh, summery and perfect for weeknight light dinner. There is a debate whether this salad is served with lettuce or not, we have seen it both ways and taste just as good. We see no possibility of harming the outcome by adding more veggies to your meal!

Ingredients

4 medium ripe tomatoes

1/2 medium red onion

1 cucumber

1 green bell pepper

1/2 cup kalamata olives (or black olives)

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

2 tsp dried oregano

100gr (4oz) Greek feta cheese

salt and pepper to taste

lettuce

Serves: 4

Directions

Cut tomato into wedges. Thinly slice the onion. Peel the cucumber and dice. Remove the seeds of the bell pepper and slice into rings. Cut the olives by half. Transfer all into a medium bowl with lettuce.

In a small bowl whisk the olive oil, vinegar, ground pepper and salt. Pour over the salad and toss everything with your clean hands or tongs. Top with block of feta (or crumble and scatter if you prefer). Sprinkle the oregano and serve.

Source: Adapted from Jamie Does by Jamie Oliver.


Leave a comment

Cucumber Mint Gimlet

cucumber gimlet

It is quite warm in the Philippines, and what best to cool off than a fresh drink? We love how veggies can come in handy!

Ingredients

6 cucumbers

1/3 cup (80ml) lemon juice

10 sprigs mint (2 for garnish)

1/4 cup (50g) sugar

2 cups (475ml) Gin

ice cubes for serving

lime slices or cucumber slices for garnish

Serves: 6-8

Directions

Peel, remove seeds and dice the cucumbers. Place in a food processor until you have a puree. Transfer to a bowl and add the gin, cover and chill in the fridge. Meanwhile, chop the mint, and mix with the lemon juice, and sugar in a pitcher. Take the cucumber mixture out of the fridge, strain with a sieve and press to extract the juice into the pitcher. Mix well. Serve with ice cubes and garnish with lime or cucumber slices and left mint leaves.

Source: slightly adapted from Food Network.