Make the most of sweet summer cucumbers from the farmers’ market with two no-cook recipes — a cold soup and a sweet-and-sour salad.
The Jewish love for all things sour and pickled transcends cultural boundaries. In America, pickles continue to be a defining part of Jewish culture.
Pickling is really about preserving – extending the harvest and gaining additional nutritional value of eating fermented food (lactobacillus is good for you).
凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber Salad