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The Only Local Guide To Food And Farms In Middle Tennessee - Spring 2017
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Recipes

Cameron's Cucumber Soup
Main Ingredients: cucumbers, scallions, butter, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream

Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.

Roben Mounger, Columbia, TN


Granny Rose's Pickled Cucumbers
Main Ingredients: coriander, wine vinegar, garlic, bay leaves, cucumbers
1 teaspoon coriander seed (can collect the cilantro seed and this is coriander))
1 ½ cups white wine vinegar
3 cups water
2 tablespoons sugar
1 dessertspoon salt
1 dessertspoon granulated garlic
4-5 bayleaves

6 pickling cucumbers
Boil the vinegar, water, coriander seed, salt, garlic granules, sugar and
4-5 bayleaves for 5 minutes (uncovered).
Allow to cool.

Pour over unpeeled, sliced cucumbers and allow to pickle for at least a few hours.

Tastes best after 12 hour period.



Tessa Nathan's Grandmother's Recipe, Johannesburg, South Africa


Sweet Pickle Chips
Main Ingredients: pickling cucumbers
4 lbs pickling cucumbers (3-4 inches long), cut into 1/4 inch slices
Brining solution:
1 quart distilled white vinegar
3 tbsp walt
1 tbsp mustard seeds
1/2 c sugar
Canning syrup:
1 2/3 c distilled white vinegar
3 c sugar
1 tbsp whole allspice
2 1/4 tsp celery seeds
In a large stockpot, mix cucumbers with all ingredients of brining solution. Cover and simmer until cucumbers change color from bright to dull green, about 7 minutes. Meanwhile, heat canning syrup ingredients to a boil. Drain cucumber slices and pack while still hot in canning jars. Cover with hot canning syrup, leaving 1/2 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process in a boiling water bath for 10 minutes.
Yield: 5 pints

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