{"id":471,"date":"2006-05-25T13:54:55","date_gmt":"2006-05-25T17:54:55","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/05\/25\/crunchy-cucumber\/"},"modified":"2008-04-06T19:44:07","modified_gmt":"2008-04-07T02:44:07","slug":"crunchy-cucumber","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/05\/25\/crunchy-cucumber\/","title":{"rendered":"Pickled Cucumber"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/cucumber\/Crunchycucumberimagecopyrighted1.jpg\" class=\"noborder\" alt=\"Crunchy Cucumbers\" \/><br \/>\n<font face=verdana><small>Sandwich Fillers and Crunchy Side Snack<br \/>\n<a href=\"http:\/\/www.foodsubs.com\/Squcuke.html\" target=\"_blank\">Hothouse Cucumber<\/a> Slices Pickled in Lime juice, Salt and Black Pepper<\/small><\/font><\/center><\/p>\n<p>This is a simple version of cucumber pickle that I often prepare at home. I usually prefer <a href=\"http:\/\/www.foodsubs.com\/Squcuke.html\" target=\"_blank\">long, smooth, <strong>thin skinned <\/strong>cucumbers<\/a> for this pickle. Mainly because they taste great and I don&#8217;t have deal with thick, ugly wax coating that is common on ordinary cucumbers. <\/p>\n<p><strong>How to:<\/strong><\/p>\n<p>Cut one cucumber into thin rounds.<br \/>\nIn a bowl, squeeze 2 or 3 cut limes. To the juice,<br \/>\nAdd and mix salt and black pepper powder to taste or about &frac14; teaspoon each.<br \/>\nAdd and toss the cucumber slices to coat with juice.<br \/>\nStore in a clean jar. Stays fresh upto two weeks, when refrigerated.<\/p>\n<p><small>Going to be busy for few days for Memorial Day Weekend. Have a great holiday or a neat weekend, my friends!<\/small><!--db557b865bbb460601fc6813c5185c4e--><!--6c9f673627a1ebd478a86ef7bb53acba--><!--67f9772fd303de58b1b581ce15b3d126--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sandwich Fillers and Crunchy Side Snack Hothouse Cucumber Slices Pickled in Lime juice, Salt and Black Pepper This is a simple version of cucumber pickle that I often prepare at home. I usually prefer long, smooth, thin skinned cucumbers for this pickle. Mainly because they taste great and I don&#8217;t have deal with thick, ugly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[153],"tags":[],"class_list":["post-471","post","type-post","status-publish","format-standard","hentry","category-cucumbers"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=471"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/471\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}