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Source: This is from my mom.
By patricia g from Brewton, AL
Clean, peel and slice cucumbers and cut tomatoes into wedges. Add green onions. Place vegetables in a large bowl and top with dill, pepper and salt. Toss lightly and refrigerate for 25-30 minutes.
Gently turn in yogurt, vinegar and sugar. Place in sealed container, and chill for at least 2-3 hours.
Great served with roast turkey.
Cut peeled cucumbers in half and lengthwise. Scrape out seeds. Cut cucumbers in 1/2 inch cubes. Saute in butter in large pan until tender but still firm (about 2 minutes). Sprinkle with flour and stir to blend. Add half and half, dill, sugar, salt, and pepper.
Cook over moderate heat until thickened, stirring constantly. If serving is delayed and sauce becomes too thick, add a little more cream. Serves 6.
By Sandy from Graettinger, IA
*I like to use the big English cucumbers and only partially peel them, It takes about 5 large ones.
**Vinegar choice here changes flavour, I prefer white but cider is also good.
Mix vegetables and sprinkle with 1 Tbsp. of salt. Stir well and let stand for about 1 hour. Drain off liquid.
Mix dressing ingredients. Stir until sugar dissolves. I usually bring dressing mixture to a boil as it speeds up the process - but doesn't have to be. Pour over vegetable mixture. Cover and store in fridge.
Source: Have no idea where this came from as I have been making it for many, many years!
By ERP from Ontario, Canada
A nice and colorful condiment. Boil juice, sugar, and vinegar for 2 minutes. Add certo and bring to a boil again. Remove from heat.
Cut off peel of cucumber and slice it. Bread in flour. I cut mine both ways, whatever you prefer. Heat oil, should be medium high. Fry one side, salt and pepper then turn and fry other side. Cook until nice and brown, not burned.
Peel and slice cucumbers and onions. Mix remaining ingredients and pour over cucumbers and onions. Refrigerate several hours before serving.
This is a summer favorite of mine! So nice and cool. Sometimes I want nothing else in the evening for my meal.
Peel and slice cucumbers. Soak in salt water and drain. Add sliced onions. combine other ingredients and pour over cucumbers and onions. Extra good on coleslaw.
Mix cream cheese, mayonnaise, ranch dressing mix and milk in blender. Spread on slices of cocktail rye. Add a slice of cucumber and sprinkle with dill weed on top.
Combine vegetables, cucumbers, green peppers, onion, celery and pimentos. Make a bring of salt and cold water. Pour over vegetables and let stand 4 hours; drain well.
Slice 3 medium cucumbers into a bowl. Sprinkle salt on each layer of cucumbers as you are slicing them. Let set in refrigerator for at least one hour and then drain.
You can seed a cucumber very easily by slicing it in half and scooping it out of the center with the tip of a teaspoon.
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I am looking for recipes for fixing cucumbers.
By Mary from Mitchell, IN
2 cucumbers, peeled and thinly sliced
1 pint cherry tomatoes or grape tomatoes, halved
1 small green bell pepper, chopped
1/2 cup green onions, chopped
1/3 cup vegetable oil
1/4 cup balsamic vinegar
2 tbls capers
Dried Italian dressing seasoning to taste
Toss cucumbers, tomatoes, bell pepper and onion in medium bowl.
Whisk together oil, vinegar, capers and Italian seasoning in small bowl.
Pour dressing over salad mixture and toss to coat.
And here's a yummy dressing to drizzle over sliced cucumbers:
This is a great way to use up extra cherry tomatoes.
1/2 cup whole cherry tomatoes
1 /4 cup red wine or balsamic vinegar
1/8 tsp garlic powder
1 tsp Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper
Combine cherry tomatoes, vinegar, garlic and Dijon mustard in a food processor and process until well blended. With food processor is still on, slowly pour in olive oil until mixture is blended. Season the mixture with salt and pepper to taste and transfer to a serving vessel.
By Deeli from Richland, WA
And here's one more:
CUCUMBER AND FETA SALAD
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp honey
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 cucumbers, peeled and seeded
8 oz feta flavor of your choice, crumbled
Salt and pepper to taste
Place garlic, Dijon, honey, vinegar and oil in a cruet or lidded jar, shake and refrigerate.
Peel, seed and slice the cucumbers and place on salad plates. Evenly sprinkle with feta, season with salt & pepper, shake dressing, drizzle dressing over salad and serve.
By Deeli from Richland, Wa
*They would also be good diced in just about any cold pasta salad.
*You can also Google for 'Freezer Dills' recipes. ;-)
I'm looking for recipes for cucumbers and onions, preferably with a white sauce.
By SSylvester from Anamosa, IA
Cucumber Onion Salad
1 sliced cucumber
1/2 c. sliced Bermuda onion
1/2 c. salad oil
1 tbsp. sugar
1/2 c. vinegar
Dash of paprika
Combine all ingredients and put in refrigerator for 1-2 hours.
Cucumber and Viadalia Onion
2 onions (Vidalia), thinly sliced
1/3 c. sour cream
1/4 c. sugar
1/3 c. white vinegar
Peel cucumbers, slice thin. Toss. Let stand in refrigerator for 1 hour. Rinse and drain. Add onion. Pour dressing over salad and toss. Chill at least 3 hours.
Thick Buttermilk-Cucumber Dressing
Serves/Makes: 1.5 cups | Difficulty Level: 3 | Ready In: < 30 minutes
1/8 teaspoon salt
1/8 teaspoon granulated sugar
2 teaspoons vinegar
1/2 cup buttermilk
1/4 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons finely chopped fresh dill
2 teaspoons dried dill weed
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh parsley
2 teaspoons dried parsley
2 cloves garlic, minced
pepper to taste
Peel cucumber. Cut in half lengthwise. Scrape out and discard seeds. Grate coarsely into small bowl. Stir in salt, sugar and vinegar. Let stand at least 10 minutes. Drain well. Discard liquid.
In a jar with a tight-fitting lid, combine buttermilk, yogurt, lemon juice, dill, green onion, parsley, garlic, pepper and drained cucumber. Shake well to combine. Refrigerate. If refrigerated, this salad dressing will keep for 3 days.
Calories per 1 tbsp 7 Fat 0.1 g Carbs 1.2 g Sodium 20 mg Fiber 0.1 g.
Spicy Pickled Cucumbers
Prep Time: 10 min
Inactive Prep Time:
Serves: 6 to 8 servings
* 4 kirby cucumbers or 2 regular cucumbers, sliced thin
* 2 fresh red Thai chilies, seeded and sliced thin
* 1 handful fresh mint
* 1/2 cup rice wine vinegar
* 1 teaspoon sugar
* 1/2 teaspoon kosher salt
Combine all the ingredients in a bowl and mix well. Let sit for at least 1 hour for the flavors to blend. Taste and adjust the seasoning. Will keep in the refrigerator for 3 days.
What are some ways in which to cook with baby cucumbers and when growing them how big should they grow to?