Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
If using Japanese cucumbers, scrape out seeds with a small spoon.
Mix salt with cucumbers and onions.
Let stand 2 hours.
Rinse the cucumbers with cold water and drain.
Mix sugar and vinegar with cucumbers and onions until sugar is dissolved; add celery seed.
Place in plastic bags with liquid and seal.
Freeze.
With English cucumbers slice thinly, preferably with a mandoline.
With thick cucumbers, peel, halve lengthwise
arge enough to toss sliced cucumbers in.
Slice onion and
Peel, seed and dice cucumbers.
Sprinkle cucumbers with salt. Let stand for 15 minutes.
Pour off liquid.
Mash garlic in bowl with lemon juice.
Add yogurt, dill and cucumbers; mix well and chill.
Sprinkle with olive oil and mint.
Serve as an appetizer or accompany with a meal.
Peel cucumbers and slice thin.
Layer in dish; sprinkle each layer with salt.
Let stand overnight.
Drain and rinse cucumbers and dry on paper towels.
Slice onions thin.
Mix gently with cucumbers.
Beat mayonnaise, sugar and vinegar until creamy.
Stir into mixed cucumbers and onions.
Slice cucumbers and onions.
Cover with cold water and salt. Soak for 3 to 4 hours or overnight.
Drain water from cucumbers and onions.
Combine sour cream and chives and mix well with cucumbers and sour cream.
Keep refrigerated.
Peel cucumbers, slice as thinly as possible. (\"Salad shooter\" is great!).
Sprinkle with salt, mix, let them set in a bowl until they draw water out. Then squeeze them tightly.
Put a handful in jar, then a sprinkle of dill. Then more cucumbers, etc. Mix vinegar, sugar, and pepper. Pour over cukes in jar. Stick a knife through to mix vinegar with cucumbers. Refrigerate. (Keeps a long time.).
Soak cucumbers overnight in cold water.
Put one dill in bottom of quart jars, then pack jars with cucumbers.
Add garlic and second sprig of dill on top.
Combine vinegar, salt and water. Bring to boil.
Fill jars and seal.
Store in dark, cool place.
Pare cucumbers; slice and sprinkle with salt.
Chill 30 minutes.
Press out excess liquid in folds of paper towels. Combine other ingredients and toss with cucumbers.
Chill 30 minutes.
Sprinkle with paprika, if desired.
Peel and slice cucumbers; sprinkle with salt.
Stir and let set for 1 hour.
Drain; slice onions and mix with cucumbers.
Pack in containers.
Cover with first mixtures; then freeze.
Mix cucumbers, onions and salt.
Let stand 2 hours.
Drain and rinse well.
Mix vinegar and sugar with cucumbers.
Put into containers and freeze.
Makes about 2 1/2 quarts.
Mix salt with cucumbers and let stand while mixing syrup to make syrup.
Mix sugar, vinegar, celery seed and dill flakes together and bring to boil.
Pour over cucumbers immediately then cool.
Refrigerate.
Keeps up to 6 months.
Peel, seed and chop cucumbers.
Sprinkle with salt and allow to drain for half an hour.
Line a sieve with a coffee filter.
Pour yogurt in and allow to drain for half an hour.
In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber.
Cover and refrigerate if not served at once. Yield:
8 servings.
Carbohydrate 6 g, protein 3 g, fat 2 g, calories 52.
nch cubes.
Peel the cucumbers, quarter lengthwise and into slivers
Sprinkle chicken breasts with 1/2 teaspoon salt and
In a 13 x 9-inch glass baking dish, stir together vinegar, sugar, salt and crushed red pepper. Cut each unpeeled cucumber lengthwise into 6 wedges.
Place in baking dish with marinade. Peel carrot and cut crosswise in half. Cut each half lengthwise into matchstick thin strips.
Place carrots in baking dish with cucumbers. Toss to coat.
Cover and refrigerate at least 4 hours, stirring occasionally.
Makes 16 accompaniment servings.
About 4 1/2 hours before serving or a day ahead, in a 13 x 9-inch glass baking dish, stir together vinegar, sugar, salt and crushed red pepper.
Cut each unpeeled cucumber lengthwise into 6 wedges.
Place in baking dish with marinade.
Peel carrot and cut crosswise in half; cut each half lengthwise into matchstick-thin strips.
Place carrots in baking dish with cucumbers; toss to coat.
Cover and refrigerate at least 4 hours, stirring occasionally.
In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
Pour over vegetables.
Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours.
Drain just before serving.