PICKLED CUCUMBER SLICES
My two sons and I love these. If they had their way I would have to make 'em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of "heartburn". An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.
Provided by Jim in Washington
Categories Low Protein
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour vinegar and water in large left-over bowl, add spices and mix well.
- Add vegetables to bowl.
- More water and vinegar may be added, maintaining a 2 vinegar to 1 water ratio, to cover vegetables.
- May be adjusted to your own pucker power.
- We like ours tart.
- Cover and chill at least 4 hours before serving.
- Avoid metal bowls.
Nutrition Facts : Calories 42.2, Fat 0.2, SaturatedFat 0.1, Sodium 588.5, Carbohydrate 8.2, Fiber 1.5, Sugar 3.6, Protein 1.3
SZECHUAN CUCUMBER SLICES
Some of the best spicy pickles I've ever eaten. Simple to make but takes a while to prepare. Good appetizer. This is also good poured over asparagus.
Provided by Cindy McCandless
Categories Vegetable
Time 4h15m
Yield 1 pint, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours.
- Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish.
- Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well.
- Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.
Nutrition Facts : Calories 263.7, Fat 18.4, SaturatedFat 2.7, Sodium 2621.7, Carbohydrate 25.9, Fiber 1.3, Sugar 20.6, Protein 1.7
STUFFED CUCUMBER SLICES
Make and share this Stuffed Cucumber Slices recipe from Food.com.
Provided by Babs7
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut off an inch on the ends of the cucumber.
- Hollow out the cucumber and take out all the seeds with a knife.
- Let the juices from the cucumber drain on a paper towel for a few minutes.
- Mix together all other ingredients except for the pimento.
- Stuff the cucumber with cheese mixture and wrap in plastic wrap.
- Let chill in the refrigerator for 20 minutes.
- Slice cucumber in 1/4 inch slices and trim with pimento strips formed into little bows.
- They should look like little wreaths on a serving plate.
Nutrition Facts : Calories 139, Fat 6.4, SaturatedFat 3.5, Cholesterol 16.6, Sodium 109.5, Carbohydrate 19.3, Fiber 6.6, Sugar 10.5, Protein 5.4
EASY DELICIOUS MARINATED CUCUMBER SLICES
Cool cucumbers, zesty onions and snappy bell peppers in a salty-sweet bath. Yummy as a refeshing salad or a delicious edible garnish. Great for using up your garden's cucumbers! No canning or pickling experience required!
Provided by SaraFish
Categories Vegetable
Time 20m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in saucepan and bring to a boil, stirring so the sugar dissolves.
- Turn off heat and set aside for about 5 minutes.
- Slice vegetables and place in large mixing bowl.
- Pour vinegar mixture over veggies and toss a bit.
- Layer in a large flat dish (I use my Pyrex 13 by 9 pan) that has a tight fiting lid.
- Refrigerate, covered, for at least one whole day (but a couple days is even better).
- Stir every 6 hours or so to be sure all cucumbers get marinaded.
- Serve chilled as a salad or as a delicious edible garnish.
CHAMORRO CUCUMBER SLICES
From the southern Pacific island of Guam where we lived for 4 years! These were a favorite at our church potluck suppers and picnics with barbequed chicken and ribs! Very refreshing in hot and humid weather! (The name "Chamorro" comes from the native people of Guam...very warm, and friendly people...)
Provided by SilentCricket
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pare the cucumbers and leave narrow strips of skin for color.
- Slice into 1/4-inch slices.
- In a zip-lock plastic bag, combine onions, pepper, soy sauce, lemon juice, and water.
- Add cucumber slices.
- Seal bag securely.
- Turn bag over and over to coat cucumbers.
- Place bag in refrigerate for at least 15 minutes.
- A longer time will enhance flavor.
- Serve in bowl.
SMOKED SALMON & GOAT CHEESE CUCUMBER SLICES
Make and share this Smoked Salmon & Goat Cheese Cucumber Slices recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 15m
Yield 25 hors d'oeuvres, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Reserve about 25 bits of salmon for garnish.
- In bowl or using a food processor, combine goat cheese, yogurt, remaining salmon, lemon juice and dill; mix with fork or using on/off motion just until combined but not pureed.
- Place spoonful of filling on each cucumber slice.
- Garnish with bit of reserved salmon.
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- Peel the cucumbers: for visual appeal, peel the skin in alternating stripes. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Slice the cucumbers into a variety of shapes, or simply slice thinly on the bias to create half moons. Place the cucumbers in a colander and toss with 1 teaspoon kosher salt. Let sit for 30 minutes. After the 30 minutes, blot dry in a tea towel.
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