Cucumbers With A Kick Recipe For Zucchini

ZUCCHINI CUCUMBER SALAD

Steps:

• Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

ASIAN-INSPIRED CUCUMBERS WITH A KICK

Steps:

• Whisk rice vinegar, lime juice, honey, ginger, peanut butter, garlic, sesame oil, red pepper flakes, and sriracha sauce together in a small bowl to make dressing.
• Slice red onion into spirals with a spiralizer fitted with a straight-flat blade. Spiralize cucumbers into thin, curly ribbons; snip into serving-size lengths with kitchen shears or a knife. Transfer to a shallow bowl.
• Drizzle dressing over onion and cucumbers; mix gently to combine. Garnish with peanuts and jalapeno pepper.

ZUCCHINI AND CUCUMBER SALAD

Steps:

• In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
• For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
• Makes 5 servings.

CUCUMBERS WITH A KICK

Steps:

• peel cucumber.
• add into a storage container ( i use ziplock)
• seed lemon squeezing all juices into storage container and as much pulp as desired ( microwave lemon 10 seconds and roll to extract all the juice)
• add salt ( and if desired your chili powder)
• place lid on container and shake
• eat immediatly
• OR leave in fridge a day or so and by all means drink the juice!

CUCUMBER ZUCCHINI AGUA FRESCA RECIPE:

Steps:

• Make Simple Syrup (see recipe below).
• In a blender or juicer, place equal parts cubed cucumber and zucchini. Squeeze the juice of 1 lemon (be sure to remove the seeds), and 2 to 3 cups of water. Use only enough water in the blender to liquefy the vegetables.
• Strain the cucumber/zucchini liquid through a fine sieve or strainer into your pitcher. Save the cucumber/zucchini pulp and add a little sweetener to maker a wonderful treat that has an applesauce consistency! So good.
• Add the remaining water to your pitcher with the strained liquid and mix well. Add the granulated sugar, simple syrup, or sugar substitution of your choice. Also add additional water if needed.
• Chill in the refrigerator for several hours before serving. Serve over ice.
• What is Simple Syrup? It is just sugar and water boiled together. This liquid substance has all the same sweetness of granulated sugar. It is the secret ingredient to the best cold homemade beverages, cocktails, and other drink recipes. It is so much easier to swirl in a prepared translucent liquid than it is to add sugar directly, because the granules do not need to dissolve. Ratio of 2 parts water to 1 part sugar.
• To learn more about Simple Syrup, check out Simple Syrup - How To Make Simple Syrup.
• In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.
• To test if the sugar is completely dissolved: Using spoon, scoop up a small amount of the syrup. You should not be able to see any sugars crystals in the liquid. If you do, boil a little longer.
• Remove from heat and let cool before using. This syrup mixture will keep for several weeks in the refrigerator.

ASIAN ZUCCHINI CUCUMBER NOODLE SALAD

Steps:

• In a large bowl, whisk together the lime juice, almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with chili flakes, salt, and pepper.
• Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into "noodles." Add to the large bowl with the dressing along with the bell peppers, purple cabbage, cilantro and Thai basil.
• Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.

ZUCCHINI CUCUMBER SOUP

Steps:

• Add zucchini to boiling water in saucepan; cook 5 min. or until zucchini is tender.
• Meanwhile, heat dressing in small skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until tender, stirring in marjoram for the last minute.
• Drain zucchini; place in blender. Add onions and all remaining ingredients; blend until smooth. Pour into airtight container.
• Refrigerate several hours or until chilled.

ZUCCHINI CUCUMBER SALAD

Steps:

• In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
• Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
• Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
• Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.

CUCUMBER N ZUCCHINI BREAD N BUTTER PICKLES

Steps:

• Wash cucumbers and zucchini and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
• Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars.
• Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• Drain the cuke/zuke mixture in a large colander and rinse with cold water.
• Mix nigella seeds, mustard seeds,, dill seeds and distribute among the jars.
• Place garlic, one leaf per jar if using (for crispness).
• In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the hot liquid into jars.
• With a clean damp cloth wipe the rims of the jars then cover with 2-piece jar lids. Adjust the screw on rings firmly but do not over-tighten.
• Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.
• Lift the jars out of the water and place on a rack to cool for 12-24 hours. Remove rings and label. Give it a week for flavors to meld.
• .

CUCUMBER QUICK BREAD

Steps:

• In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ZUCCHINI (OR CUCUMBER) RELISH RECIPE - (3.8/5)

Steps:

• Grind zucchini or cucumbers, onions, peppers and carrots (if used). Mix well and drain off excess juice. Add 1/3 cup pickling salt. Mix well and let stand overnight. Drain and rinse well the next morning. In a large pot, add vinegar, sugar, turmeric, celery and mustard seed. Bring to a boil; add vegetables and bring to a low boil and simmer for 30 minutes. Place in hot, sterilized jars and seal immediately. This recipe yields ?? servings.