REFRIGERATOR CUCUMBER SLICES
My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.-Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield about 2-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
CUCUMBER SLICES WITH DILL
This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!
Provided by JulieK
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
Nutrition Facts : Calories 120.3 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 294.8 mg, Sugar 25.6 g
JUST CUCUMBER SLICES
This is a simple recipe to have as a refreshing side dish. It's especially good for picnics, bar-b-ques, potlucks and buffets. If you like your slices on the tart side cut back on the sugar a little bit. Please note it will need to be chilled at least 3 hours.
Provided by Junebug
Categories Vegetable
Time 15m
Yield 1 small bowl
Number Of Ingredients 7
Steps:
- In a bowl toss together the cucumbers, onion, if using, and dill.
- Combine sugar, vinegar, water and salt and bring to a boil.
- Pour over cucumbers.
- Stir to coat.
- Cover and refrigerate 3 hours or overnight.
CEIL'S CUCUMBER SLICES
An old friend of mine gave me this recipe ages ago. They are great.
Provided by IRENERUSSELL
Categories Appetizers and Snacks
Time 50m
Yield 32
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the cucumber slices, onions, and green peppers.
- In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
- Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 437.2 mg, Sugar 9.7 g
PICKLED CUCUMBER SLICES
My two sons and I love these. If they had their way I would have to make 'em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of "heartburn". An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.
Provided by Jim in Washington
Categories Low Protein
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour vinegar and water in large left-over bowl, add spices and mix well.
- Add vegetables to bowl.
- More water and vinegar may be added, maintaining a 2 vinegar to 1 water ratio, to cover vegetables.
- May be adjusted to your own pucker power.
- We like ours tart.
- Cover and chill at least 4 hours before serving.
- Avoid metal bowls.
Nutrition Facts : Calories 42.2, Fat 0.2, SaturatedFat 0.1, Sodium 588.5, Carbohydrate 8.2, Fiber 1.5, Sugar 3.6, Protein 1.3
DILL CUCUMBER SLICES
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.
Provided by The New York Times
Categories condiments
Time 45m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Boil a stockpot of water as deep as the shoulder of a quart jar.
- Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
- In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
- Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
- Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams
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