Asian Cucumber Relish Recipes

CUCUMBER RELISH

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

ASIAN CUCUMBER AND PEANUT SALAD

Steps:

• Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
• Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

10 MINUTE EASY ASIAN CUCUMBER SALAD RECIPE

Steps:

• Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
• In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt .
• Add dressing to the cucumber bowl. Toss to mix everything.
• Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

EASY HOMEMADE CUCUMBER RELISH

Steps:

• Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
• Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
• Chop peppers and onions. Add to cucumbers.
• In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
• Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.

SWEET CUCUMBER RELISH

Steps:

• Gather the ingredients.
• Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
• Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
• Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
• Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
• Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
• Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.
• Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
• Fill prepared jars, leaving 1/2-inch headspace.
• Fit lids on jars and screw bands down to fingertip tightness.
• Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
• Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!

CUCUMBER CARROT RELISH

Steps:

• 1. Grind cucumbers, carrots and onions. Place in large bowl, add salt and mix. Let set for three hours. Place in strainer drain for two hours.
• 2. Dump into a large pot, add remaining ingredients and bring to a boil over high heat stirring to dissolve sugar. Lower heat and Simmer 20 minutes. While simmering heat lids in water (do not boil). Place into sterile pint jars and seal.
• 3. Set on towel on counter and cover with another towel, cool over night. In the morning check to see if all sealed if not place in hot water bath and boil for 15 minutes too re-seal

CUCUMBER-DAIKON RELISH

Steps:

• Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
• Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
• Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

ASIAN CUCUMBER RELISH

Steps:

• Halve cucumber (don't peel) discard any seeds and cut crosswise into 1/4 inch slices. Mix dressing until sugar is dissolved, add cucumber slices and stir gently to make sure slices are well covered and refrigerate for 30 minutes to a maximum of four hours.

THAI CUCUMBER RELISH

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.