Cucumbers In Vinegar Food

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

PICKLED CUCUMBERS AND RED ONION

Steps:

• Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
• In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

CUCUMBER SALAD

Steps:

• Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
• In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
• In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

MOM'S CUCUMBERS

Steps:

• Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
• In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

CUCUMBERS IN VINEGAR

Steps:

• 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.

EASY VINEGAR MARINATED CUCUMBERS (CUCUMBER SALAD)

Steps:

• Peel and slice cucumbers into thin slices.
• Cut onion in half and cut into very thin slices.
• Combine onions and cucumbers in a large bowl.
• In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves.
• Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*
• Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
• In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

VINEGAR AND SUGAR CUCUMBER

Steps:

• In a large bowl mix first 3 ingredients.
• Peel and slice cucumbers and onion and add to vinegar/water/sugar mix.
• Cover and refrigerate for 1 hour before serving.
• If all the cucumbers and onions are eaten reserve the vinegar/water/sugar mix and add fresh cucumbers and onion.
• My servings are an estimate, as I can eat the whole bowl myself :) The cooking time is actually the refrigeration time.

CUCUMBERS IN VINEGAR

Steps:

• 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.

SIMPLE MARINATED CUCUMBERS

Steps:

• Place the cucumbers in a bowl.
• Whisk together the remaining ingredients plus 1/4 cup of water in a measuring cup and pour over the cukes. Stir to coat well; adjust the seasonings if necessary.
• Let it sit for at least 15 minutes or up to a few hours before eating.

HOW TO MAKE KOREAN PICKLED CUCUMBER: A RECIPE

Steps:

• Gather the ingredients.
• To make the dish, you'll need to begin by cutting cucumbers into either uniform strips or round slices. You can use mandoline for thinner strips, if you'd like.
• Next, you should sprinkle the cucumbers with sugar and salt and toss gently to combine.
• Once the cucumbers have been sprinkled, add vinegar. You need to stir it to make sure all of the cucumbers are coated.
• Once you've completed this step, let the cucumbers sit for about 20 minutes before serving them to your guests. If you've adjusted any of the ingredients, you may want to taste test one of the cucumbers yourself to make sure the flavor is exactly how you like it. If you're cooking the dish for your family, have a spouse or child try one of the cucumbers and let you know what they think about the seasoning.

CUCUMBERS & ONIONS IN VINEGAR

Steps:

• 1. Yes, the amounts are vague because it just depends on how much you want to make. You will want to taste along the way until you find the exact "taste" your family will enjoy. This is how I do it.
• 2. Slice cucumbers and onion in a bowl. For 4 people, I would use 1-2 cucumbers and maybe 1/4 of a medium onion. For my family, I cut the onion rings into half.
• 3. Pour apple cider vinegar over the cucumbers and onions. I use about 1/3 cup to start.
• 4. Then I add a splash of water, about 1/6 of a cup, or half of the amount of vinegar.
• 5. This next step is totally CONTROVERSIAL in West Virginia, so I hesitate to start another Civil War and divide the state, but I sprinkle in a little sugar, maybe a Tablespoon.
• 6. Stir together and add salt & pepper, to taste. You can serve it immediately or cover the bowl and let it "set" in the refrigerator for a half hour or so. Mom always made it first, then fixed dinner while the cucumbers soaked up the deliciousness in the fridge. Serve with every summer dinner and make more wonderful food memories with your family. =^..^=

LEMONY CUCUMBERS

Steps:

• In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

ASIAN CUCUMBER SALAD

Steps:

• Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

CUCUMBERS AND VINEGAR

Steps:

• In an extra large mason jar or plastic container, whisk together vinegar, water, honey, salt & pepper until all dissolved.
• Add in cucumber slices and allow to marinate for at least 2-3 hours before serving, but overnight is better.
• Keep in the fridge and snack on them all week long. If desired, you can reuse the vinegar for another batch of cucumbers at the end of the week.

XI'AN FAMOUS FOODS CHINESE INSPIRED SMASHED CUCUMBER SALAD

Steps:

• Trim the ends off of the cucumbers then take the flat side of your knife and place it sideways on top of one cucumber. Using your hand, carefully smash them like you would a clove of garlic. Repeat for all cucumbers.
• Using your hands, tear the smashed cucumbers into pieces and place in a small bowl so there's not a lot of excess room for them to float around.
• Fill the bowl half way with rice wine vinegar so that half of the cucumbers are submerged. Then fill the rest of the bowl with water. Give it a stir and let it rest for 30 minutes.
• After 30 minutes, drain the liquid from the cucumbers then add the black vinegar, sesame oil, sugar and the crispy chili oil on top. **I recommend starting with 1 tbsp of the chili oil and then adding another after tasting because depending on the brand, sometimes it's super spicy and sometimes it's not.**
• Now stir everything together and let them rest for at 5 minutes before serving. Enjoy!

AGURKESALAT - CUCUMBERS IN VINEGAR

Steps:

• 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.

SIMPLY, SIMPLE CUCUMBER SLICES IN VINEGAR DRESSING- LONGMEADOW

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!

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

Steps:

• Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
• Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
• In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
• Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
• Seal the jars and store them in a cool place above freezing temperature.
• These cucumbers will not ferment and will be perfect for the wintertime.

CUCUMBER VINEGAR SALAD

Steps:

• Place cucumbers and onions in a bowl and sprinkle a little salt over them.
• Combine the remaining ingredients in a saucepan and cook until just hot, not boiling.
• Pour over the cucumbers and onions. Cool, then cover and refrigerate.

CUCUMBERS AND ONIONS IN VINEGAR

Steps:

• With a sharp knife or mandolin, slice the cucumbers and onions very thin
• Place the onions and cucumbers into a bowl; sprinkle with sea salt and sugar and mix well.
• Set the mixture aside for at least one hour to allow the cucumbers to release water
• Add the vinegar and dill; stir - adjust the salad with salt, pepper and sugar and water to taste

CUCUMBER SALAD

Steps:

• Score cucumbers with a fork and cut into slices. Place them in a deep jar with the garlic and chill overnight. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Remove from the heat immediately and chill it over an ice bath. Pour the dressing over the cucumbers and season with pepper and parsley. Chill covered overnight. Serve in a decorative bowl; garnish with red onion rings.

OLD FASHIONED CUCUMBERS AND ONIONS IN VINEGAR

Steps:

• Combine cucumbers and onions in a large bowl.
• In a small bowl, whisk together remaining ingredients. Pour over cucumbers and onions. Mix or toss to combine.
• Let cucumbers and onions marinate in the refrigerator for at least 3 hours and up to overnight. The longer the better!