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.
oom temperature.
Pack the cucumbers and the remaining ingredients in
Place sliced cucumbers in a colander. Sprinkle with
Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
Rinse and drain well.
Mix Vinegar and Sugar till sugar is dissolved.
Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).
Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
Thaw in refrigerator or in cold water.
Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
Chill overnight, serve with a sprinkle of fresh chopped chives.
Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.
Combine pepper, cucumbers, tomatoes, onion, olives and feta in a large bowl. Add a little of the reserved oil and toss gently. Serve.
Wash cucumbers, rinse and leave soaking in very cold water.
Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
Combine vinegar, water, and salt. Bring to a boil.
Pour brine into the jars until 1/8 inch from top. Seal the jars.
Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.
Combine sugar , salt , vinegar , turmeric and mustard seed.
Add thinly sliced onions and cucumbers. Mix thoroughly.
Refrigerate.
I've eaten on these the same day they are made , but they're supposed to sit in the fridge for a few days first :) I hope you enjoy!
Put cucumbers in gallon jar or churn.
Add salt and spices. Fill with white vinegar; let stand 6 weeks.
Take out and drain. Slice cucumbers.
Add sugar; stir easy.
Let stand 2 more weeks, then seal in jars.
Wash the cucumbers and remove any stems.
Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible.
Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
Boil for 2 minutes.
Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
Pour the hot brine into the jars and seal.
Wash
cucumbers and slice into large pot.
Cover sliced cucumbers with
water,
add lime; stir, cover and let stand 24 hours.
Rinse
cucumbers until water is completely clear.
Mix together sugar, vinegar and spices; heat until hot.
Pour over drained cucumbers
and let stand 24 hours.\tCook cucumbers and sugar mixture 1 hour.
Pour into hot sterile jars.
rock container.
Soak whole cucumbers in salt water that will
n hour.
Score the cucumbers with the tines of a
Wash cucumbers and slice thinly.
Peel onions, slice and seperate into rings.
Pack clean gallon jar with layers of cucumbers and onion rings.
In a saucepan, heat remaining ingredients until just boiling.
Pour over cucumbers and onions in jar and cover with lid.
Let cool and refrigerate.
The amount of cucumbers is approximate because the yield is dependent on the size of cucumbers you use.
weet vinegar cool.
Slice cucumbers in half lengthwise. If using
Wash cucumbers...dry well...pack in clean sterile jars.
Boil watah, vinegar, salt 'n spices 'n pore over cucumbers in jar...let set a few minutes 'n pore back in pan 'n boil again...pore rite back over cucumbers...add 3 buds garlic 1 head dill 'n 1 bay leaf to each jar...put lids on 'n seal.
The reason fur porin' liquid over cucumbers twice iz to get the jar 'n contents hot...the second heatin' will assure thet the jar will seal.
Add washed and sliced cucumbers to lime and water mixture and soak overnight.
Then pour off this water, add fresh water to cover cucumbers and allow to soak for 3 hours.
Pour off this water and pour sugar and vinegar over cucumbers.
Bring to a boil and boil for 35 minutes.
Add amount of pickle spice desired, either loose or tied in a cloth.
Put in warm jars and seal.
Pour fresh boiling water over whole cucumbers for 3 days. On 4th day, drain and slice cucumbers. Heat sugar, salt, vinegar and spices to boiling and pour over sliced cucumbers. Let stand for 2 days. On 3rd day, bring all to boil and can.
Fill gallon jug with cucumbers standing end to end (7 to 8 pounds).
Add salt; cover with cider vinegar.
Tie cloth over jug; let stand 6 weeks.
Do nothing.
At end of 6 weeks, drain off vinegar.
Rinse well.
Dry with paper towels.
Slice cucumbers thin; put back in jug.
Add 2 to 3 drops oil of cloves.
Layer cucumbers with sugar.
Wait 2 weeks.
Serve.
Do not have to refrigerate, always crisp.
Wash cucumbers thoroughly and place them in very hot water. In a large pot boil vinegar, water and salt for 2 minutes.
Drain hot water from cucumbers and put them in sterile jars with dill and garlic.
Pour boiling vinegar solution over cucumbers and seal jars immediately.
Store in a cool dark place, and open in 3 to 4 weeks.