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.
Put cucumbers, garlic, and onion in a bowl.
Pour in vinegar and water until covering cucumbers, at a 3-1 ratio between vinegar and water.
(3parts vinegar for every part water).
Allow to marinate overnight before serving.
Peel the cucumbers and cut in half lengthwise. Using a small
Peel and slice cucumbers and soak overnight in salt water. Drain the next morning.
Weaken vinegar with a
water and bring to a boil.
Drop sliced cucumbers in and bring to a second boil.
Pack in hot jars and pour hot vinegar over and then seal. When ready to use, drain vinegar and use a sour cream dressing.
First soak cucumbers and lime in 2 gallons water for 24 hours. Don't use aluminum container.
Rinse thoroughly.
Soak in fresh ice cold water for 3 hours.
Next put spices in bag and add to sugar, vinegar, salt and food coloring.
Soak cucumbers in vinegar solution 12 hours over overnight.
Cook gently about 45 minutes until cucumbers lose their white look.
Pack in sterilized jars and seal.
Makes 10 to 12 pints.
In a bowl, combine water, vinegar, sugar, salt and pepper. Slice cucumbers and marinate in vinegar mixture 2 to 3 hours. Drain. Gently mix cucumbers with sour cream.
Peel the cucumbers.
Cut into quarters lengthwise.<
In a heavy skillet, cook garlic in oil over low heat, stirring, until it begins to color.
Add cucumbers and cook over medium heat, stirring, until cucumbers are tender and wilted.
Stir in vinegar and cream and cook, stirring, for 3 minutes or until thickened slightly.
Remove from heat and stir in dill, and salt and pepper to taste.
In a saucepan, combine the vinegar, water, sugar, salt and pepper.
Bring to a boil.
Let the mixture cool.
Place in a glass jar with a lid and chill in refrigerator for an hour before using. Cut cucumbers into very thin slices; do not peel.
Add to vinegar solution.
Cover and refrigerate.
Slice cucumbers and onion into a serving bowl.
Mix sugar, vinegar, salt and pepper in small mixing bowl.
Adjust sugar and vinegar to taste and pour over cucumber mixture covering entirely. Allow to marinate for a few hours in refrigerator.
Peel the cucumbers and slice very thin. Mix the other ingredients and pour over the cucumbers.
May be eaten at once but flavor will improve with standing for several hours at room temperature.
Store in the fridge after brining.
Slice cucumbers very thin.
Soak in vinegar overnight.
Then drain.
Arrange cucumbers in shallow dish.
Sprinkle with salt.
Add vinegar to cover.
Let stand at least 30 minutes; drain.
Combine sour cream, sugar, dill and pepper.
Toss with cucumber slices. Chill at least an hour.
Soak pared and sliced cucumbers in water for 3 hours.
Mix sour cream with next ingredients.
Drain cucumbers and add to sour cream mixture.
Sprinkle on some parsley and chill.
Soak cucumbers in salted water 20 to 30 minutes.
Squeeze carefully to remove excess water.
Do not mash.
Put into a bowl; sprinkle with salt and pepper.
Mix with enough sour cream to cover cucumbers.
ing vinegar, sugar, and 2 tablespoons water to a boil in
1st day-.
Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
2nd day-.
Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
3rd day-.
Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
Place cucumbers in bowl. Sprinkle with salt. Let stand overnight.
Rinse cucumbers under cold water; drain. Combine vinegar, sugar, chili peppers, mustard seeds, peppercorns, dill seeds and cloves in large saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins.
Add cucumbers; bring to a boil. Immediately remove from heat. Using tongs, pack cucumbers into hot sterilized jars. Fill with vinegar mixture. Seal when cold.
oking pot when doing this recipe. The metal will react
Mix lime and water; add sliced cucumbers.
Let stand 24 hours. Next day, pour water and lime off cucumbers.
Let cucumbers set in ice cold water for 4 hours.
Important: Change water every hour!
Mix vinegar, sugar, celery seed and salt together; put cucumbers in solution.
Leave overnight.
Cook next a.m.
Starting on high heat, bring to a boil; cut stove down to medium heat and boil for 45 minutes, stirring occasionally.