Wilted Cucumber Salad Food

CREAMY CUCUMBER SALAD

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

ADRIENNE'S CUCUMBER SALAD

Steps:

• Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

WILTED CUCUMBER SALAD

Steps:

• In a large bowl toss the cucumbers with the salt and in a colander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature.

CUCUMBER SALAD

Steps:

• Combine the first 3 ingredients in a large container with a tight fitting lid.
• Combine the remaining ingredients in a glass or teflon coated sauce pan and bring to a boil stirring constantly.
• Let boil for 1 minute making sure sugar is completely dissolved.
• Remove from heat and pour over cucumber mixture.
• When cool place lid on container and refrigerate over night.

WILTED CUCUMBER SALAD

Steps:

• Prepare cucumbers in a bowl and sprinkle with salt, mixing thoroughly.
• Cover and allow to sit on counter for 2-3 hours.
• Rinse cucumbers throughly with water and drain.
• Toss cucumbers with vinegar and gently drain.
• Fold in sour cream and top with pepper to taste.
• Stir in pepper before serving.
• To make with lettuce, break apart one head of iceberg lettuce and separate the leaves, salting as above and allowing to sit until wilted then follow remaining steps.