| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I am looking for a recipe for candied cucumbers...
My neighbor, who has moved, used to make them and they were
delicious!
From what I remember of the recipe, she would grow the cucs
as big as possible, peel and dice them, and add clove oil,
and cinnamon oil? I am not sure about the ingredients but
she said too much of these oils could make a person sick
if eaten plain, but in a recipe they were ok?
Has anyone heard of a similar recipe?
Tina
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3543.1 | candied cucs | MTADMS::DOUGLAS | Tue Jun 23 1992 07:54 | 43 | |
Well I hunted down a recipe if anyone is interested:
This takes 3 days to make, you must use home grown cucs only. Let
them grow EXTRA, EXTRA LARGE on the vine:
Day (1):
Cut 10 extra large cucs into qaurters lengthwise, cut out seeds
and cut into small cubes. Place in Large pot and pour boiling water
over them, cook until tender (but not mushy). Drain cucs, do not
save water.
Mix the following ingredients in a pot and stir over heat until
it is a syrup texture:
7 cups white sugar
2 cups vinegar
1 1/2 tsp. oil of cinnamon (from drugstore) *
1 1/2 tsp. oil of cloves (from drugstore) *
1 10 oz. jar of marachino cherries with juice
2 6 oz. jars " " " " "
After pouring mixture over cucs, store in pot in refrigerator overnite.
day (2)
Drain and SAVE syrup from cucs, heat syrup again and pour over
cucs and restore in refrigerator overnite again.
day (3)
Re-heat syrup and cucs together. Bring to a boil. Immediatly
take mixture off of stove after boil. Place in canning jars and
store in refrigerator, ready to eat!
I am not too familiar with canning procedures so any information
on that would be appreciated.
(*) I was told that these ingredients if eaten as is, can make a
person violently sick, but in a recipe they are ok. I will ask
the pharmacist.
Enjoy, T
| |||||
| 3543.2 | PATE::MACNEAL | ruck `n' roll | Tue Jun 23 1992 09:14 | 3 | |
�you must use home grown cucs only.
Why?
| |||||
| 3543.3 | colossal | MTADMS::DOUGLAS | Tue Jun 23 1992 14:42 | 9 | |
RE: 2
The cucs need to grow to an enormous size (like a zucchini),
we are talking colossal size! I don't think you will find them
that big in a store.
I think the reason that they need to be so big is they taste
differently and you get more meat per cuc.
| |||||
| 3543.4 | wax coating on store variety | DECLNE::TOWLE | Wed Jun 24 1992 14:33 | 2 | |
Another reason to use home-grown cukes is because most of the store
bought ones have a sealing of parafin (sp?) to seal in the moisture?
| |||||