Combine cucumbers and salt and let stand 1 hour.
Drain overnight.
Next day, grind together celery, peppers and onions. Make syrup of vinegar and sugar.
Bring to boil.
Add ginger and turmeric, then add all ground vegetables.
Bring to boiling point, stirring occasionally, but do not boil.
Pack into sterilized jars.
Chop up cucumber, place in a bowl or small container with a lid.
Add vinegar, stir to coat the cucumber in vinegar, or gently shake the container with lid.
Enjoy immedately or put in the fridge or pack in an insulated lunch kit with an ice pack for a few hours with your lunch.
Note - this recipe is best cold.
Combine and let stand for 30 minutes ground cucumber, onions, green peppers and salt.
Drain and add to vinegar, sugar, turmeric, celery seed, mustard seed and black pepper.
Boil 10 minutes and seal in jars.
Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.
Serve chilled or at room temperature.
For the marinated cucumber, whisk vinegar, 2 tbsp oil, 1 tbsp honey and a pinch of salt. Add cucumber strips and set aside.
Meanwhile, heat 2 tbsp oil in a frying pan, season chicken then saute, turning, for 10-12 mins, until cooked through. In a separate frying pan, heat remaining oil, sear cheese, turning, for 4 mins. Sprinkle herbs over chicken and season. Add remaining honey and cook until just caramelized. Serve with cheese and marinated cucumber.
Put cucumber, onions (chunked), mayonnaise, vinegar, salt and cottage cheese in blender.
Blend until smooth; add pecans until chopped.
In large bowl, mix all ingredients.
Put Jell-O in boiling water; mix until dissolved.
Add to blender mixture; mix until well mixed.
Put in 1 1/2-quart mold and chill until firm. Serves 6 to 8.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Let cucumbers, onion, peppers and salt stand 3 hours in salt water.
In large pan, put sugar, vinegar, mustard seed, celery seed and turmeric; let all this come to a hard boil.
Put all this, cucumber, onions and peppers in this.
Let cook until tender, then can in jars and seal.
Take out of salt water, then put it in mixture to boil.
alsa : combine the tomato, cucumber, parsley, vinegar, pepper and remaining salt. Refrigerate
Sprinkle the cucumbers with salt.
Let stand 15 minutes. Drain liquid.
Add onions, vinegar and pepper.
Sprinkle cucumbers with salt.
Let stand 15 minutes.
Drain liquid.
Add onions, vinegar and pepper.
Just before serving, stir in sour cream.
Makes 6 servings.
Sprinkle the cucumbers with salt.
Let stand for 15 minutes. Drain liquid.
Add onions, vinegar and pepper.
Just before serving, stir in sour cream.
Serves:
6. Per serving:
35 calories, 1 gm total fat, 2 mg chol, 197 mg sodium, 6 gm chol, 2 g pro.
Peel and grate cucumber.
Mix cucumber with vinegar and salt and refrigerate overnight.
When ready to serve, thoroughly blend cream cheese, mayonnaise, and garlic.
Press all liquid from the marinated cucumber; discard the liquid and stir the cucumber into the cream cheese mixture.
Serve with fresh vegetables or a thin corn chip.
Combine cucumber, onion, vinegar, sugar, salt and pepper. Toss well.
Add yogurt and fresh mint.
Stir well to combine. Refrigerate.
For Dip:
Finely chop the cucumber.
Combine cucumber with vinegar, soy sauce, Bitters and sugar.
Season with salt and pepper.
Let set.
Add garlic and herbs, toss well and add to sour cream and yogurt; combine well.
Cover and chill for at least 30 minutes before serving.
Grate and drain cucumber.
Make Jello with hot water.
Place into refrigerator until syrupy.
Add sour cream to Jello and whip together.
Add cucumber and vinegar to mixture.
Return to refrigerator until set.
egree of doneness.
Combine cucumber and vinegar in a medium bowl
re cooking, combine tomatoes, cucumber, mint, vinegar, oil and salt and pepper
place in large container,
stir vinegar, sugar, salt, herbs until sugar completely dissolved,
add vegetables,
let stand 24 hours eat or keep in refrigerator.
Brine should cover all vegetables.
Keeps through the winter.
Combine cucumber, scallions, vinegar, lime juice, and sugar in a bowl; toss well.
Season with pepper.
Enjoy!