GRANDMA'S CREAMY CUCUMBER SALAD
Steps:
- Finely slice the cucumber and finely dice the onion. All really, really fine :-)
- Add to a bowl and mix in the cream.
- Finish off the salad with the vinegar, sugar and salt.
- Mix well and let the salad rest for at least 2 hours for maximum taste.
- Enjoy!
Nutrition Facts : Calories 154 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 308 mg, Sugar 2 g, ServingSize 1 serving
GRANDMA'S CUCUMBER AND ONION SALAD
Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.
Provided by KBOVER
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
- Mix cucumbers, onions, and green bell pepper together in a bowl.
- Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g
GRANDMAS CUCUMBER RELISH
This has been in my family for generations. We use it for burgers, hotdogs, sandwiches, and also on the holidays as a condiment to go with the meat.
Provided by Carolyn Parke
Categories Other Sauces
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
- 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
- 3. Drain all the liquid from the vegetables and put them in a large pan.
- 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
- 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
- 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
- 7. Place jars upside down for 10 minutes. Return to upright position and cool.
- 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.
GRANDMA'S CREAMED CUCUMBERS
I got this from my husband's Grandma, it tastes great and is really good with any barbequed foods and even fish.My kids love it too.
Provided by jnelson02
Categories Toddler Friendly
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the cucumber thinly, into a med-size bowl.
- Add the Miracle Whip, and milk. Stir Well.
- Add the vinegar, salt, and pepper.
- Mix well.
- Let sit in the Fridge for about 30 minutes.
Nutrition Facts : Calories 23.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.3, Sodium 49, Carbohydrate 3.6, Fiber 0.4, Sugar 1.3, Protein 1
GRANDMA'S CUCUMBERS RECIPE - (3.8/5)
Provided by á-5531
Number Of Ingredients 5
Steps:
- Put sliced cucumbers in a bowl and generously sprinkle salt all over top of cucumbers. Place a smaller upside-down plate over the cucumbers and set a heavy can on top of the plate to hold plate down. Let sit a few hours for the salt to marinade cucumbers. Drain cucumbers, put back into the bowl. Add chopped onions. Mix sugar and vinegar and pour over cucumbers/onions. Let sit in refrigerator until serving. Stir.
GRANDMA HALL'S SWEET CUCUMBER PICKLES
Passed down to my grandmother from Aunt Alpha. These Pickles are the bomb. I can remember as a young child going to my grandmother's house and i just couldn't wait to get my hands on the jar of sweet pickles. They are like Lays Potato Chips! You can't eat just one. This recipe is very well worth the three days it takes to make them. A Special Thanks to my Aunt Kay and Mom for sharing this awesome family recipe with me. From my family to yours. Enjoy!
Provided by Chef Teer
Categories Vegetable
Time P3DT1h
Yield 8 pint jars, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1st day-.
- Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
- 2nd day-.
- Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
- 3rd day-.
- Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
Nutrition Facts : Calories 2388, Fat 1.5, SaturatedFat 0.4, Sodium 26.2, Carbohydrate 597.1, Fiber 4.4, Sugar 579.9, Protein 5.5
GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)
This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!
Provided by Anthony Gougoutris
Categories Hungarian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice cucumbers very thinly, preferably using a mandolin.
- Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
- Continue this method until all the salt and cucumbers are used up.
- Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
- Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
- Let them sit for 1 hour.
- In the meantime, chop the dill and finely mince the garlic, put aside.
- After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
- Rinse thoroughly with water, drain well.
- After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
- You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
- After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
- Chill for at least 2 hours.
- Enjoy.
- Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.
GRANDMA'S CUCUMBER TEA SANDWICHES
My Grandma and her sisters got together every couple of weeks to play bridge. She always made these sandwiches when it was her turn to host--and spent most of the day in the kitchen guarding the refrigerator to keep all the rest of us from stealing them! I changed the bread to whole wheat, as I like it better, but you can use whatever suits you--we also use pumpernickel or rye.
Provided by FloridaGrl
Categories Spreads
Time 2h30m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine the first 8 ingredients; beat until well blended. Stir in the cucumbers, red peppers (if using, onions, olives and parsley. Cover and refrigerate for up to 8 hours.
- Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.
Nutrition Facts : Calories 503.9, Fat 29.7, SaturatedFat 14.2, Cholesterol 66.2, Sodium 1003.5, Carbohydrate 51.3, Fiber 7.1, Sugar 8.9, Protein 13.9
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