Cucumber
PICKLES
Hydroponic Classroom Ingredients:
Cucumbers
Additional Ingredients:
1 tablespoon of salt
1 cup apple cider vinegar or white vinegar
1 cup water
Spices and herbs of your choosing (optional) (For example: basil, oregano, thyme, mint, sage, dill, rosemary, chives, garlic, tarragon and nasturtiums.)
Ziploc bags or mason jars
Instructions:
- Mix the salt, vinegar, water and any spices or herbs together. Mix well and let it dissolve, which will make the brine solution.
- Note: If the salt does not dissolve easily, you can heat up in the microwave and let cool.
- Cut the cucumbers into slices. Place them in the Ziploc bag or mason jar.
- After the brine solution is cooled and mixed, pour it into the Ziploc bag or mason jar. Make sure the Ziploc is sitting upright.
- Squeeze out any air and close the Ziploc bag tight. Refrigerate the bag or mason jar for 24 hours or more before enjoying!
CHOPPED ISRAELI SALAD
Hydroponic Classroom Ingredients:
Cucumbers
Tomatoes
Peppers
Parsley or Cilantro
Arugula (optional)
Additional Ingredients:
Lemon juice
Olive oil
Salt & Pepper
Chickpeas (optional)
Onions (optional)
Instructions:
- Chop cucumbers, tomatoes, peppers and onions
- Mix with chickpeas and arugula, (these are optional ingredients)
- Add olive oil (~2 tablespoons)
- Add lemon juice from ½ lemon
- Add salt and pepper to taste
- Mix and serve
NUTRITION FACTS
- Cucumbers are botanically considered a fruit and belong to the same family as watermelon, pumpkins and squash.
- Because cucumbers are roughly 96% water, cucumbers were used to help ancient Egyptians travel long distances across deserts.
- They are a good source of vitamin C, B9, and K, as well as potassium, magnesium, and phosphorous!
SHARE YOUR OWN RECIPE!
Is there a recipe of your own that utilizes this crop? Please complete the following form to share your recipe, and we will add it to the website: Harvest Program Family Recipes. Thank you!
