Canning for the Vegetarian

Cucumbers for Table and Canning

21 June, 2005 (17:48) | Canning for the Vegetarian, Salad and Salad Dressings | No comments

RECIPES: Cucumber and Onion Salad, White Cucumbers, Mustard Pickles

By Rae Udy

Cucumbers are a garden favorite and are a great addition to a healthy diet.
One large cucumber contains about thirty calories and a small amount of protein. They are also a good source of calcium, vitamins A and C and contain just a trace of fat.
Cucumbers contain potent phytochemicals, such as lutein and indoles. Phytochemicals help maintain good health and energy levels, protect against the effects of aging, and reduce the risk of cancer and heart disease.
Researchers are interested in the cucumbers beneficial antioxidants. These natural plant substances protect the body by neutralizing free radicals, or unstable oxygen molecules, which can damage cells. Eating cucumbers can also help vision and build strong bones and teeth.
Some of the best recipes are the easiest ones to make. Cucumber and Onion Salad and White Cucumbers are simple salad recipes but pack a flavorful punch. Mustard Pickles combine cucumbers with cauliflower and onions to create a sweet but spicy pickle.


4 cucumbers, peeled and sliced thin
1 white onion, peeled and sliced into thin rings
1 cup cider vinegar
½ (one-half) cup cold water
2 Tablespoons olive oil
Combine all ingredients in a small serving bowl. This salad is great served immediately or cover and chill until served. Serves 4.

4 cucumbers, peeled and sliced about one-quarter inch thick
½ (one-half) cup low-fat mayonnaise salad dressing
Place peeled cucumbers in serving bowl and stir in salad dressing. Cover and chill until served over a bed of crisp shredded lettuce. Serves 4.

10 medium to large cucumbers
1 head cauliflower, broken into bite-size pieces
2 large white onions, peeled and sliced into thick rings
1/3 cup pickling salt
½ (one-half) gallon crushed ice
2 cups sugar
3 cups cider vinegar
2 Tablespoons dry mustard
2 Tablespoons mustard seed
Wash cucumbers well but do not peel. Slice into one-half inch thick slices. In a large bowl combine prepared cucumbers, cauliflower and onions. Sprinkle with salt and stir well. Cover with crushed ice and stir. Cover and let stand for three hours. Drain well but do not rinse. In a large saucepan, combine remaining ingredients and bring to low boil. Pack drained vegetables into clean and hot wide mouth canning pint jars to within one-half inch of top. Pour boiling vinegar mixture carefully into each jar leaving one-half inch headspace. Wipe jar rims and adjust lids. Process ten minutes in water bath canner. Remove from water and place on dry towels. Do not disturb until jars seal, about ten minutes. If lid pops up and down the jar did not seal and needs to be refrigerated. Label sealed jars and store in cool, dry place for up to one year. Yields six to eight pints.

Garden cucumbers and flowers in bloom
(photo by Rae Udy)