Moms Marinated Cucumbers Food

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.

MARINATED CUCUMBERS

Steps:

• Wash and split the cucumber into 2-4 long spears. To the cucumbers add the salt, dill and garlic. Mix all the ingredients together.
• Let the cucumbers marinate for at least 2 hours and keep them in the refrigerator for up to 5 days. Enjoy!

CUCUMBER SALAD WITH VINEGAR

Steps:

• Slice cucumbers very thinly and place in a large bowl. I like to use a mandoline to keep the slices even and to make the process very fast, but you can just use a knife if you prefer.
• In a separate small bowl or in a jar, whisk or shake together vinegar, water, sugar, salt, pepper and herbs. Pour over cucumbers. Cover; chill at least one hour or overnight. Drain cucumbers and serve!

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

MOM'S MARINATED CUCUMBERS

Steps:

• Peel the cucumber and slice it thin.
• Mix together the remaining ingredients in a container (I use a Tupperware-like one), then add the sliced cucumber.
• Stir to coat the veggie well, cover, and refrigerate for at least 3 hours before serving.

MARINATED CUCUMBERS

Steps:

• In large saucepan, combine vinegar, sugar, celery seed, and salt. Bring to a boil. Remove from heat; refrigerate, covered, at least 4 hours.
• In large bowl, combine cucumbers, bell pepper, lemon peel, and onions. Mix well; set aside.
• Add *chilled* sauce to cucumber mix; toss gently. Place in a 2 1/2 quart container; cover & refrigerate until ready to serve.

MARINATED CUCUMBERS, ONIONS, AND TOMATOES

Steps:

• Combine all ingredients in a large bowl.
• Toss well to mix.
• Refrigerate at least 2 hours before serving.

MARINATED CUCUMBERS

Steps:

• slice the cucumber very thinly and sprinkle with salt, let stand for an hour.
• combine all other ingredients in a bowl, stir, chill.
• add cucumbers, cover and marinate in fridge over night.
• store uneaten cucumbers covered in brine in fridge.