Carols Creamed Cucumbers Recipes

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Steps:

• Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients; pour over cucumber mixture and mix well. Refrigerate for several hours.

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Slice the cucumber thinly, into a med-size bowl.
• Add the Miracle Whip, and milk. Stir Well.
• Add the vinegar, salt, and pepper.
• Mix well.
• Let sit in the Fridge for about 30 minutes.

Steps:

• Medium slice cucumbers and soak in salt water (6 cups water 2Tbs. salt) this will take the burb out of the cucumbers.
• Mix sour cream, sugar, vinegar, salt and pepper until smooth.
• Add DRAINED cucumbers.
• Slice onion and add, stir until well mixed.
• Put in a sealed container and place in fridge.
• Stir whenever you think about it.
• Takes about 2 days to ferment and get done.
• It is normal to see air bubbles from the fermentation process, it's ok, let it do it's thing.
• Serve as a side salad, or the sauce can be a topper on potatoes.

Steps:

• Peel the cucumbers if waxed.
• Cut them in half lengthwise and scoop out the seeds with a spoon.
• Cut them into 3/4 inch chunks.
• If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes.
• Rinse and dry.
• If the cucumbers are already firm, proceed with the recipe. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
• Do not let the onion brown.
• Add the cucumbers and cook, stirring for about 5 minutes, until the cucumbers are just tender.
• Add pepper and, if you did not salt them earlier, salt. Turn heat to low, then stir in the cream or yogurt and a good handful of dill.
• Stir until well blended, then serve, garnished with more dill.

Steps:

• Peel and thinly slice the cucumbers, then place in large bowl.
• Add salt and toss to cover all cucumber slices.
• Let stand for about 1 hour.
• Drain off all water in a colander.
• In a small bowl, add the yogurt, lemon juice, dill and pepper and stir until well mixed.
• Add the olive oil and stir vigorously until blended.
• Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently.
• Refrigerate for about 1 hour to allow the flavors to marry, then serve.