Sweet Sour Cucumber Salad Recipes

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

Steps:

• In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Steps:

• 1. Slice cucumbers thinly. Slice onions horizontally and separate into rings.
• 2. Combine vegetables in a bowl and sprinkle with sugar. Pour vinegar over all and season with salt and pepper. Allow to marinate for an hour, stirring ferquently.
• 3. This is a simple side dish for your main meal. Tomato wedges and green pepper rings may also be added if desired and available.

Steps:

• Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate.
• In a bowl combine lemon juice, vinegar, salt and ginger. Add sugar to taste. Add wasabi and stir until sugar and wasabi dissolve in mixture. Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat.

Steps:

• In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.
• Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.
• When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Place cucumber slices in a colander.
• Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally.
• Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well and pat dry.
• Add cucumbers to dressing and stir to blend.
• Refrigerate at least 30 minutes and up to 2 hours.
• Serve cold.

Steps:

• Peel and finely slice cucumbers into wafer-thin circles. Place in a large bowl.
• In a small bowl, whisk together sugar, vinegar and salt. Pour over cucumbers, and turn them well to mix. Add dill, mix again and adjust salt to taste. Spread in a shallow serving dish. Cover with plastic wrap, and refrigerate until chilled, up to 4 hours.

Steps:

• In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
• Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
• In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
• Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

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.