cucumbers

You can pickle just about any vegetables with this simple brine with 3 ingredients -- soy sauce, vinegar and sugar! Quick, delicious and crunchy!

Jangajji (Vegetable Pickles)

cucumbers (Kirby pickling cucumbers, Korean cucumbers)

onion

green chili peppers

soy sauce

sugar

vinegar (any clear type

Clean and cut the vegetables into bite size pieces, any way you want.

Pack the vegetables in jars or glass containers.

Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.

Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don&#039;t need to weigh it down. However, make sure all the vegetables are submerged in the brine.

Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate.  The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.

Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

8 Infused Water Recipes

water

ice cubes (optional)

strawberries (stemmed and sliced, fresh or frozen)

basil leaves (torn)

lemon (thinly sliced)

honeydew (cubes)

cucumber (thinly sliced)

mint leaves (torn)

blackberries

orange (thinly sliced)

ginger

blueberries

rosemary

pineapple (chunks, fresh or frozen)

coconut (chunks, fresh or frozen)

lime (thinly sliced)

watermelon (cubes)

kiwi (diced

lime

grapefruit (thinly sliced)

pomegranate seeds

mango

raspberries

In a large pitcher, place the desired combination of fruit or herbs. Add ice and fill container with water. Add additional fruit or herbs to garnish, if desired.

https://content.jwplatform.com/videos/55pcvbxA.mp4

8 Infused Water Recipes-Culinary Hill

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Greek salad

vine

cucumber,peeled, deseeded, then roughly chopped

½ a red onionthinly sliced

Kalamata olives

oregano

feta cheese,cut into chunks (barrel matured feta is the best)

tbsp Greek extra virgin olive oil

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of the juices.

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir.  These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle.

Indian Pickle Recipe | Cook the Book

cucumbers, peeled, seeded, and diced

onions,

cauliflower,

carrots,

salt

cider vinegar

mustard powder

turmeric

curry powder

Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.

Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil. Add the drained vegetables and return to a boil. Simmer for 5 minutes.

Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.Can: Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. 

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Thai Crunch Salad With Peanut Dressing

peanut butter

rice vinegar

lime lime

vegetable oil

soy sauce (use gluten-free if needed)

honey

garlic cloves, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped

red pepper flakes

cilantro leaves

chopped Napa cabbage

carrots

red bell pepper, thinly sliced into bite-sized pieces

English cucumber, halved lengthwise, seeded and thinly sliced

edamame

scallions,

loosely packed chopped fresh cilantro

Thai Crunch Salad with Peanut Dressing

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread.

Na'ama's Fattoush from 'Jerusalem' Recipe

large stale Turkish flatbread

tomatoes

oz/100 g radishes, thinly sliced

Lebanese

green onions, thinly sliced

oz/15 g fresh mint

oz/25 g flat-leaf parsley, coarsely chopped

mint

garlic, crushed

lemon juice

60 ml olive oil, plus extra to drizzle

cider wine vinegar

black pepper

sumac

If using yogurt and milk, start at least 3 hours and up to a day in advance byplacing both in a bowl. Whisk well and leave in a cool place or in the fridgeuntil bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

Tear the bread into bite-size pieces and place in a large mixing bowl. Addyour fermented yogurt mixture or commercial buttermilk, followed by the restof the ingredients, mix well, and leave for 10 minutes for all the flavors tocombine.

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.  

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not. In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions.
Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that’s easier.

Pressure Cooker Spicy Pork Shoulder

garlic cloves,

brown sugar

Korean chile flakes (gochugaru)

salt,

pork shoulder,

peanut oil

garlic cloves, grated on a Microplane

ginger root

gochujang (Korean chile paste) or other chile paste

ketchup

mirin

rice wine vinegar

Asian fish sauce

sesame oil

Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)

fine sea salt

red onion

sesame seeds

rice slider rolls

Kimchi (optional)

To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.

Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.

While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)

Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.

While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.

Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.

When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.

Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

Learn how to make classic barbecue pork with a spicy Korean sauce in an electric pressure cooker.

Tuna poke is a traditional Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it's served over sushi rice with your favorite toppings.

Tuna Poke Bowls

soy sauce (use gluten-free if necessary)

Sambal Oelek (see note)

sushi-grade ahi tuna (such as yellowfin

sushi rice, cooked according to package instructions (any other type of rice

avocado

cucumber

Edamame

Pickled ginger

Potato chips

Sesame seeds

In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.   

To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.

Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce. 

Cool off this summer with a light, refreshing cocktail made with fresh seasonal ingredients

Cucumber & elderflower spritzer

cucumber, ends trimmed

white wine

elderflower cordial

few mintsprigs, leaves picked

x bottles soda water,

Chop the cucumber into a few chunks, then put in a blender or food processor with the wine and elderflower cordial. Whizz until well blended, then pour through a sieve set over a large bowl or jug. Tip the contents of the sieve back into the machine, whizz again until pulpy, then sieve again into the liquid already collected. Add 1-2 tbsp of the cucumber pulp from the sieve into the liquid and discard the rest. Chill until ready to serve.

To serve, fill glasses with a few ice cubes and some mint leaves. Pour in enough cucumber base to come halfway up the glass, then top up with soda water.

Warm grilled salmon topped with a punchy Thai cucumber salad makes a refreshing and light main course. The dressing, made from fresh lime juice, garlic, fish sauce, and sugar, has that classic sweet-sour-salty Thai flavor; use it as a sauce to spoon liberally around the fish.

Serious Salads: Grilled Salmon with Thai Cucumber Basil Salad Recipe

For the Salad:

fish sauce

coriander

Kosher salt

cucumber,

basil

For the Salmon:

salmon fillets,

Vegetable oil

salt and black pepper

Combine garlic, lime juice, oil, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 

Rub salmon fillets lightly with vegetable oil and season with salt and pepper. Place fillets skin side down on grill and cook until golden brown and slightly charred, 3 to 5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until instant-read thermometer inserted into center of filet registers 125°F for medium rare or 130°F for medium, 2 to 3 minutes longer. Transfer to a large plate and tent with foil. Allow to rest for five minutes.

Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top and drizzle remaining dressing on and around salmon. Serve immediately.

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Superhealthy salmon burgers

boneless, skinless salmon fillets,

tbsp Thai red curry paste

fresh root ginger,

coriander, half chopped, half leaves picked

lemon

tbsp white wine vinegar

golden caster sugar

Tip the salmon into a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a> with the paste, ginger, soy and <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">chopped</a> coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

Meanwhile, use a <a href="http://www.bbcgoodfood.com/content/test-five-best-peelers">swivel peeler</a> to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!

Tzatziki (Yogurt & Cucumber Dip)

plain 2% Greek yogurt (I use Fage)

English

garlic cloves, minced

extra virgin olive oil

Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired. 

This healthy salad is light, fresh, easy, and perfect for summer. It’s naturally vegan, gluten-free, and I estimate it contains less than 50 calories per 1 cup serving. The bagged cabbage blend I used contained carrots, and I bulked it up by adding orange bell peppers, corn, cucumbers, and edamame. Use what you have on hand and enjoy. Plan ahead so the salad can marinate for at least 6 hours and it can be made up to 24 hours in advance, noting that the longer it sits, the more water the vegetables will release. The sweet-and-tangy dressing is so satisfying and you’ll want bite after bite. Healthy never tasted so good.

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