GRANDMA'S CUCUMBER AND ONION SALAD
Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.
Provided by KBOVER
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
- Mix cucumbers, onions, and green bell pepper together in a bowl.
- Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g
ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS
I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?
Provided by jrh143
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
- Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
- Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g
CUCUMBER AND ONION RELISH
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Provided by Lynn Mott
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h50m
Yield 60
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
- Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g
CUCUMBER AND ONION SALAD
This is a very easy side salad for a picnic or covered dish event. My mom kept this going in our frig all summer. I think she got the cucumbers from an aunt and uncle that had a farm nearby.
Provided by SUSIE IN MISSOURI
Categories Vegetable
Time 10m
Yield 2 Quarts
Number Of Ingredients 7
Steps:
- You will need a 2 quart jar with lid or other 2 quart container.
- Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.
- Slice the cucumber in thin rounds.
- Peel and slice the onion in thin slices and separate.
- Put the cucumber and onion alternately in your jar/container.
- Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
- Refrigerate overnight and serve cold.
Nutrition Facts : Calories 294.4, Fat 0.5, SaturatedFat 0.2, Sodium 22.5, Carbohydrate 69.4, Fiber 3.3, Sugar 57.8, Protein 2.9
CUCUMBERS & ONIONS
Make and share this Cucumbers & Onions recipe from Food.com.
Provided by toosharps
Categories Low Protein
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Slice the cucumbers and onions and put in a bowl. Add salt and let set for 2 hours.
- Cover with boiling water and let set for 15 minutes.
- Rinse 2 times. Put the cucumbers and onions in suger, white vinegar and water.
- Best the next day.
Nutrition Facts : Calories 58.4, Fat 0.1, SaturatedFat 0.1, Sodium 587.2, Carbohydrate 13.2, Fiber 1, Sugar 9.4, Protein 1
SIMPLE CUCUMBERS AND ONIONS
My mom always had a bowl of this in the fridge during the summer, and now I do too! My mom sliced her cucumbers and onions in cold salt water for a few hours first, but I usually do not. I do not notice difference when they are not soaked. Instead of peeling the cucumbers completely, I leave a few stripes of green to add color to the salad. Note: Cooking time includes time to chill salad before serving.
Provided by CindyMarie
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad). Stir until sugar is dissolved (Note: You can heat the dressing to help keep it from separating. It is not necessary, but I do if I have time. If you heat the dressing, be sure to cool it before adding to cucumbers).
- Add cucumbers and onions to dressing. Toss to coat veggies.
- Cover and chill at least 2 hours before serving. The longer it chills, the better it gets!
Nutrition Facts : Calories 196.2, Fat 12.2, SaturatedFat 1.6, Sodium 3.2, Carbohydrate 22, Fiber 0.8, Sugar 19.1, Protein 0.8
CUCUMBERS AND ONIONS (DIABETIC)
The other recipes I've seen have sugar and some have sour cream. This one is diabetic friendly and has neither. It's from Cottage Living Magazine, 8/2007. The magazine says "This is a simple and essential summer recipe, good with everything and a great addition to cold salad platters. Be sure to taste a slice of each cucumber-a bitter one can ruin the whole salad".
Provided by Oolala
Categories Onions
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- One tip to score the cucumber's skin is to run the tines of a fork from end to the other, working your eay around the entire cucmber.
- Put cucumber and onion in a large mixing bowl, and toss with 1 teaspoon salt and celery seeds.
- Let stand 30 minutes.
- Stir in vinegar and oil.
- Season with additional salt and pepper.
- Refrigerate until ready to serve, up to 3 days.
Nutrition Facts : Calories 238.6, Fat 14.4, SaturatedFat 2.1, Sodium 597.8, Carbohydrate 27.8, Fiber 3.8, Sugar 12.6, Protein 4.8
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
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