As the summer growing season begins to wind down, there is still produce coming from the backyard gardens, from cucumbers and tomatoes to zucchini and melons.
This week’s recipes offer ideas for using the final crop of cucumbers.
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Sweet Gerkin Pickles
10 lbs. small cucumbers
1 cup white vinegar
Syrup:
5 cups water
2 cups white vinegar
3 cups white sugar
2 cups brown sugar
1 tsp. salt
1 tbsp. pickling spice
Wash cucumbers in cold water. Cut off any imperfections but do not peel. Cut into chunks. Place in a large pot with 1 cup vinegar and enough cold water to cover cucumbers. Bring to a strong boil then boil for 5 minutes. Remove from heat and drain off liquid.
Mix all syrup ingredients in another large pot. Bring to a boil. Add cucumber chunks and simmer until centres are somewhat clear.
Spoon cucumbers into sterilized jars and ensure cucumbers are covered with syrup. Seal with sterilized lids. Store prepared pickles in a cool place. Makes 6 quarts.
Note: Syrup has many uses. Add hot, cooked carrots to hot syrup and let sit for two or three days before eating. Add slices of onion to hot syrup and let cool in refrigerator. Hot cooked beans may also be added to chilled syrup for a quick pickle or salad dish.
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Cucumber Salad
1-3 oz. pkg. lime Jello
1 tsp. salt
dash pepper
2 tbsps. vinegar
1 cup boiling water
1 tsp. grated onion
1/2 cup mayonnaise
1 cup commercial sour cream
2 cups peeled, diced cucumbers
Dissolve Jello and salt in boiling water. Add vinegar, onion and pepper. Chill in refrigerator until very thick.
Blend in sour cream and mayonnaise. Fold in diced cucumbers. Spoon into a salad mold. Chill until firm. Unmold onto crisp lettuce leaves.
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Cucumber Cake
Dry ingredients:
2 cups whole wheat pastry flour
1 cup rice flour
1 tsp. baking powder
1 tsp. baking soda
2 tsps. powdered cardamom
3/4 cup lightly toasted cashew pieces
Wet ingredients:
2 cups coconut sugar
3 tbsps. flax meal whisked with 9 tbsps. water
1/2 cup applesauce
1/2 cup coconut milk
4 tbsps. coconut oil or vegetable oil
2 1/2 cups peeled, de-seeded and grated cucumber
Whisk all dry ingredients together in a bowl.
In another larger bowl mix all wet ingredients. Add the dry mixture to the wet mixture and mix well. Pour batter into a greased and floured bundt pan. Smooth top.
Baked in a preheated 350 degrees F oven for 45 minutes or until toothpick comes out clean. Let cool for 10 minutes then unfold onto a rack. Cool completely.
May be dusted with powdered sugar or iced with a lemon-flavoured icing.
Joyce Walter can be reached at ronjoy@sasktel.net
