|
Summer is grilling season, so you definitely need relish.
1 lb cucumber, finely chopped 1 Tbsp. vegetable oil 2 tsp. yellow mustard seeds 2 tsp. grated peeled ginger or 1 tsp dry ginger 1 tsp. ground turmeric 1⁄3 cup unseasoned rice vinegar 2 Tbsp. sugar 1 tsp. kosher salt plus more to taste Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 tsp. salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse). Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with salt. Let cool. SO. REFRESHING.
2 cucumbers 1⁄2 teaspoon lemon zest, grated 1⁄2 cup lemon juice 4 cups hot water 5 tablespoons sugar Wash the cucumbers very well, leave their skin on and grate them in a bowl. Add lemon zest to cucumber, then Stir and transfer them in a piece of cheese cloth. Squeeze the juice into the bowl. Set aside. You can also blend up the cucumber and lemon in a blender and then strain. Mix sugar and lemon juice in hot water until sugar dissolves and combine this syrup with cucumber juice. Chill it at least for an hour and serve with ice cubes and fresh cucumber slices. (HINT: add a shot of vodka or rum for a delightful summer cocktail) |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
August 2021
Categories
All
|
RSS Feed