Simply Marinated Cucumbers Food

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.

MARINATED CUCUMBER SALAD

Steps:

• Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.

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.

MARINATED CUCUMBERS

Steps:

• In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

SIMPLY MARINATED CUCUMBERS

Steps:

• Place cucumbers and scallions in a large bowl.
• In a seperate bowl, whisk together red wine vinegar, sugar, salt, pepper, and dill. Pour over the cucumber/scallion mixture.
• Toss to coat evenly.
• Chill for about 2 hours. Toss again before serving.

SIMPLE CUCUMBERS

Steps:

• Peel cucumber and slice (crosswise, as thin or thick as you like).
• Mix vinegar, salt, and pepper in a serving dish (don't use a metal container!) Gently mix in cucumber.
• Best if refrigerated for one hour.

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.

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.)

MARINATED CUCUMBERS

Steps:

• Mix all ingredients and refrigerate at least a few hours, until ready to serve.
• Stir occasionally to make sure all the cucumbers are marinating evenly.
• NOTE: Brownulated Brown Sugar is a granulated brown sugar made by Domino Sugar.
• For the 1/4 cup required, you can substitute a mixture of 3 1/2 tablespoons of light brown sugar mixed with 1/2 tablespoon of granulated white sugar.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

THAI MARINATED CUCUMBERS

Steps:

• In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
• Remove from heat and let cool to room temperature.
• Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
• Place in a serving bowl, pour marinade over cucumbers; stir to blend.
• If made ahead, cover and refrigerate for up to 2 hours.
• Top with peanuts 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.