Cucumbers In Vinegar Food

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.

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.

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.

CUCUMBER IN VINEGAR (PICKLED CUCUMBERS)

Steps:

• place in large container,
• stir vinegar, sugar, salt, herbs until sugar completely dissolved,
• add vegetables,
• let stand 24 hours eat or keep in refrigerator.
• Brine should cover all vegetables.
• Keeps through the winter.

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.

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 VINEGAR SAUCE

Steps:

• Combine the first three ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is thoroughly mixed.
• Remove from heat and pour into a bowl.
• Allow mixture to cool to room temperature.
• Stir in the coriander and the cucumber and serve immediately.
• Or, store in a well-sealed container in the refrigerator for as long as four days.

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.