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
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.
For the soy vinegar sauce, combine all the ingredients in a small bowl.
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 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.
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.
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.
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.
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.
Let come
to
a
boil;\tremove from the stove and cool. Store in\tglass
jar; put in refrigerator.
This will keep for weeks in the refrigerator.
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.
First, you put in several cups of friendliness, be generous with it, because this is the foundation of your recipe.
Put in 2 full cups of kindness, 1/2 cup of consideration, a dash of thoughtfulness, 2 tablespoons fun, a dash of neatness, and 1 cup of \"nice conversation\" powder.
Stir until evenly mixed, then pour into a soft heart.
Bake at loving degree.
Check often to see that none of the ingredients evaporate.
Bake until it is guaranteed not to fall apart.
Keep it warm and always use.
Boil rice in 2 cups of water. Ensure that each grain of cooked rice is separate.
Heat oil in a non-stick pan.
Add all the veggies except the spring onion greens.
Sprinkle 2 tbsps. water and cook for 5 minutes.
Add the rice, soya sauce, spring onion greens and salt.
Mix well and saute for 2 minutes.
Serve hot with chillies in vinegar.
Enjoy!
mix and use as needed.
(for use in cooking).