round pork with brine from cucumbers together in a bowl.
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.
he apple cubes, potatoes and pickled cucumbers with the vinaigrette and set
ashed potatoes, lingonberry preserves and pickled cucumbers.
Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.
Very finely mince capers and pickled cucumbers.
Mince fresh chive very finely.
Make paste out of salted anchovy (or you can use already made paste from grocery store).
Put mayonnaise and sour cream in a sauce bowl stir them to make unique paste.
Add cucumbers, capers, mustard, chive, anchovy, and lemon juice and stir well. If necessary, add salt.
Serve with fried calamari.
Put sliced cucumbers into a bowl.
Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
Refrigerate cucumbers 3 hours to overnight.
Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Peel cucumbers and cut to your liking.
Peel the cucumbers and place in a colander.
ntil white and done. Cut pickled cucumbers into small pieces and add
Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
Cover and refrigerate, stirring occasionally, at least 3 hours.
Drain; sprinkle with dill weed.
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.
Place cucumbers and onions in bowl.
Sprinkle with salt.
Set for 2 hours; stir.
Cook sugar and vinegar to syrup.
Let cook a few minutes; cool.
Press salt water out of cucumbers.
Pour syrup over.
Put in containers and freeze.
Also good before freezing!
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.
Place cucumbers and onion in a dish.
Combine remaining ingredients and pour over cucumbers and onion.
Marinate in the refrigerator for 24 hours.
Place sliced cucumbers on rimmed baking sheet, sprinkle with salt.
Let stand at room temperature for 2 hours.
Drain.
Whisk vinegar and sugar until well dissolved.
Add cucumbers, parsley, and onions to mixture.
Season with freshly ground pepper.
Toss to blend.
Let stand at least 2 hours and up to 8.
Transfer to serving dish.
Makes 16 servings.
Wash cucumbers and pare lengthwise in 1/2 to 1-inch strips, leaving every other strip of green skin on.
Cut into halves lengthwise, remove seeds and slice thinly.
Put in bowl and add salt.
Mix well and let stand one hour.
Put in a cloth and squeeze out excess moisture.
Mix remaining ingredients and bring to a boil.
Pour over cucumbers and chill.
Peel cucumbers and run the tines of a fork lengthwise down to give it serrated edges when sliced.
Slice paper thin.
Place in a small deep bowl alternating with layers of onion.
Alternate onions, bell pepper and cucumbers in a gallon jar. Mix sugar, vinegar, salt, celery seed, turmeric and mustard seed; bring to a boil and pour over pickles.
Refrigerate and mix often in a jar.