CEIL'S CUCUMBER SLICES
An old friend of mine gave me this recipe ages ago. They are great.
Provided by IRENERUSSELL
Categories Appetizers and Snacks
Time 50m
Yield 32
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the cucumber slices, onions, and green peppers.
- In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
- Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 437.2 mg, Sugar 9.7 g
20 EASY CUCUMBER APPETIZERS
These cucumber appetizers are light, refreshing, and delicious! Make cucumber bites, mini-sandwiches, and cucumber bruschetta for your next party, and your guests will thank you.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cucumber appetizer in 30 minutes or less!
Nutrition Facts :
REFRIGERATOR CUCUMBER SLICES
My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.-Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield about 2-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS
This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.
Provided by davinandkennard
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the cucumbers.
- Cut in half lengthwise and scoop out the seeds with a spoon.
- Cut into lengthwise strips about 3/8 inch wide.
- Cut strips into 2 inch pieces.
- Toss the cucumber in a bowl with the vinegar, salt and sugar.
- Let stand for 30 minutes to several hours.
- Drain and pat dry in a towel.
- Preheat oven to 375.
- Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
- Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
- Variation One: Parslied Cucumbers.
- In a warm vegetable dish toss with 2 Tbsp minced parsley.
- Variation Two: Creamed Cucumbers.
- Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.
Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1
SIMPLY, SIMPLE CUCUMBER SLICES IN VINEGAR DRESSING- LONGMEADOW
Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut in half lengthwise. Using a small spoon scoop out the seeds and watery center from each half, forming a shallow groove down the center.
- Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick, or use a mandolin to get even, thin slices.
- Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
- Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
- In another medium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy salt. Stir until the sugar is completely dissolved.
- Pour the vinegar mixture over the cucumbers, adding onion slices, the chopped chives, and red pepper flakes (if using). Stir to combine, serve, or refrigerate up to 12 hours or overnight and serve cold, with a slotted spoon on the side.
- Oh boy!
DILL CUCUMBER SLICES
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.
Provided by The New York Times
Categories condiments
Time 45m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Boil a stockpot of water as deep as the shoulder of a quart jar.
- Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
- In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
- Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
- Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams
JUST CUCUMBER SLICES
This is a simple recipe to have as a refreshing side dish. It's especially good for picnics, bar-b-ques, potlucks and buffets. If you like your slices on the tart side cut back on the sugar a little bit. Please note it will need to be chilled at least 3 hours.
Provided by Junebug
Categories Vegetable
Time 15m
Yield 1 small bowl
Number Of Ingredients 7
Steps:
- In a bowl toss together the cucumbers, onion, if using, and dill.
- Combine sugar, vinegar, water and salt and bring to a boil.
- Pour over cucumbers.
- Stir to coat.
- Cover and refrigerate 3 hours or overnight.
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