Ceils Cucumber Slices Recipes

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS

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.

CEIL'S CUCUMBER SLICES

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.

CEIL'S CUCUMBER SLICES

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.