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Recipe For Pickled Cucumbers Cup - Yahoo Recipe Search
Food52I've become pretty much addicted to sauerkraut, averaging almost a container per day. I'm always left with at least a whole cup of the liquid left over and have started using it to coat fresh vegetables with. This recipe isn't so much what you put it on exactly, but I think using cucumbers work nicely in that the result has the salty-sweetness of a pickle without being overwhelmingly pickle-ish. I usually top my avocado toast with a heaping mound of the stuff and a little bit of goat cheese. There are a bunch of sauerkraut "flavors". I find one's which had fennel in them taste the best (they tend to be sweeter). The serving size is extremely objective here, but one large cucumber lasts a few toasts for me.Food.comMy son Dan often makes this for me as I love it. The most important thing is the cucumber, the rest of the herbs and veg are really up to you (rocket and red bell pepper are good in it too). Thai basil would be good in there as would Vietnamese mint. Taste the "dressing" and decide if the balance of sweet, salty, sour and hot is right for you.Food.comThis is a basic dish that needs some preparation of the ingredients, but it is quickly prepared. In Vietnam this is served with a choice of greens, rice paper sheets, fresh mint and don't forget the dipping sauce (nuoc cham). Note: I served this with the ingredients I had on hand. Suggestions for the nuoc cham: Recipe #422518 and Recipe #420383. (Recipe revised after review of JustJans)