While teaching about other cultures you can also share marinating and preserving food techniques which were part of growing food and then preserving it for the household.
This is a CACFP recipe for cucumbers.
Cooking and prep level: Basic.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield8
- Serving Size1/2 cup
- Energy90 cal
- HAACP Process1
Ingredients
- 2 medium Cucumbers
- 2 tsp Sugar
- 1/3 cup Rice Vinegar
- 1/4 tsp Salt
- 1/4 cup Sesame Seeds, toasted
- 2 cups steamed Rice (optional)
Method
1
Whisk together vinegar, sugar, and salt in a large bowl.
2
Slice cucumbers into very thin rounds using a Mandoline or food processor.
3
Add the cucumbers to the marinade. Let marinate in the refrigerator at a minimum of 41 degrees for one hour.
4
Remove cucumbers the from refrigerator. If using rice, spoon cucumbers over a 1/4 cup of cooked rice.
5
Sprinkle with sesame seeds and serve.
Teach your little eaters to use chopsticks with this easy method!
Nutrition Facts
- 8 servings per container
- Serving Size1/2 cup
- Amount per serving
- Calories90
- % Daily Value*
- Total Fat2.5 g3.21%
- Saturated Fat0 g0%
- Trans Fat0 g
- Total Carbohydrate16 g5.82%
- Dietary Fiber1 g3.57%
- Total Sugars2 g
- Protein2 g4%