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There’s another great way to use up cucumbers. If you slice them as thinly as possible, mix with sugar and a touch of salt and leave for a few hours you’ll end up with an amazing cucumber sugar syrup which is fabulous in cocktails or even turned into a sorbet!
I like to out little cucumber chunks in my guacamole as well, to add some fresh crunch to it.
I’m wondering if this recipe can be canned.
No, not as is. You would have to cook it to can it, and then you would have to pressure can it, as there is not enough acid in it to water can it.
Not a big fan of bell peppers, can I sub carrots for colour? Anything else?
You could try carrots. You could also try diced mango.
Love this idea for a unique salad! I agree with Chris that lime juice on this would be awesome, too.
This is great with lime juice instead of the vinegar too.
A perfect and refreshing balance of flavors, textures, acidity and hues going on here despite ostensibly mixed cultural connotations. World salsa! Perfect for hot summer days. Thanks a million.
One thing we would sometimes do with cucumbers (because they are so prolific and you run out of ideas of what to do with them!) is actually let them grow out and become big cucumbers then use them in soup – boil water with some small pork riblets, add diced cucumber and salt. The cucumber cooks almost instantly and this is one of those easy soups my mother would make at home during the summer. It’s also good when cold, which is a plus for hot summer days.
The soup itself actually uses a slightly different type of cucumber-like melon, but those are not found in the U.S. (to the best of my knowledge) and a big cucumber tastes similar enough.
Julie; Is that all you put in the soup? Cucumber and pork??
Yeah actually. Sometimes we throw those Chinese pork meatballs in, too, instead of small pork ribs. You can always add a drop or two of sesame oil (after the soup is done but while it’s still hot) and a sprinkle of ground white pepper, those two make for a Taiwanese taste.
I whipped up a very similar salad last month for my sweetie. Instead of the bell pepper I used roasted red bell pepper. My secret ingredient was mango. Also, a little heavier on the jalapeno and sushi vinegar. She loved it! I’m now preparing it once a week.