Easy Cucumber Dressing Recipes

Steps:

• In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.

Steps:

• Place all ingredients in a blender.
• Process until well blended.
• Place in an air tight container in the refrigerator until ready to use.
• ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.

Steps:

• Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

Steps:

• In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

Steps:

• In a bowl, combine mayonaisse, sugar, vinegar and salt by using a whisk (blend this well).
• Add cucumbers and stir to coat.
• Cover and refrigerate for 2 hours.

Steps:

• Use seedless (English) cucumbers if available. Since seedless cucumbers are larger than regular cucumbers, one will probably yield the 1 ½ cups you need when skinned and copped.
• Use a peeling knife to remove the skin from your cucumbers. Discard the skins when done.
• Slice your ¼ cup of tomato and onion. Add both to your blender along with your cucumber cores.
• Pour 1 cup of water and 1/4 cup of red wine vinegar into your blender.
• Add your Mrs. Dash Seasonings and blend all ingredients until liquified.
• If necessary, add more vinegar or seasoning to suit your personal taste.
• This recipe makes about 12 oz. and will keep in your fridge about 1 week as long as your veggies were fresh when it was made. You can also make this dressing in large quantities, then divide and store in small freezer containers for use as needed.

Steps:

• Peel the cucumbers and cut in half lengthwise. Using a small spoon scoop out the seeds and watery center from each half, forming a shallow groove down the center.
• Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick, or use a mandolin to get even, thin slices.
• Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
• Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
• In another medium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy salt. Stir until the sugar is completely dissolved.
• Pour the vinegar mixture over the cucumbers, adding onion slices, the chopped chives, and red pepper flakes (if using). Stir to combine, serve, or refrigerate up to 12 hours or overnight and serve cold, with a slotted spoon on the side.
• Oh boy!