16 ounce jar with lid
small salad/pickling cucumbers, approximately 7
1 tablespoon kosher salt
2 teaspoons pickling spices
3 garlic cloves, unpeeled, optional
1 sprig fresh dill
Scrub the cucumbers.
Pack them vertically in the jar.
Add salt, pickling spices, garlic cloves (if using).
Add water to fully cover the cucumbers.
Place dill on top of water.
Cover with tight-fitting lid (some liquid may escape during fermenting).
Place outside on a table, if possible, or inside near a sunny window for 1-2 days, depending on the air temperature (speeds up fermentation process).
Place jar in the refrigerator.
New dills after 3 days, half sours in about a week and a half, and full sours after three weeks.
Note: Deli pickles at a fraction of the price!
4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish
Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top
Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce
2 medium cucumbers
1 onion, thinly sliced
1 teaspoon kosher salt
3/4 cup sugar
1 cup white wine vinegar
Freshly ground black pepper
Peel the cucumbers, slice thinly. Sprinkle with salt. Let stand a few minutes. Squeeze out the water from the cucumber slices with paper toweling. Place cucumber slices and onion slices in a serving bowl.
Blend sugar and vinegar in a blender. Pour over cucumber mixture.
Sprinkle with paprika and black pepper.
46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional
Combine in a large bowl tomato juice through pepper.
Add vegetables and mix well. Garnish with the cilantro.
Chill. The longer gazpacho sits, the more intense the flavor.
Mix well before serving.
Note: Hothouse (English or seedless) cucumbers can
be used if pickling cucumbers are not available.
3 cups chopped, fresh pineapple
2 cucumbers, peeled and sliced
2 green onions, sliced
1/4 cup mint, roughly chopped
1/4 cup lime juice, freshly squeezed
In a large bowl, gently toss all ingredients together and serve.
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