Classic Cucumbers Recipes
CUCUMBER SALAD
There's nothing better than warm weather and a good meal. This fresh and easy Cucumber Salad is a perfect addition to any cookout. From seafood to grilled meat, these paper-thin slices of cucumber are tossed in a light vinegar mixture. Let them marinate for a few hours to heighten the flavor profile. Pair our cucumber vinegar salad with grilled chicken or teriyaki chicken. Make sure to add this Cucumber Salad recipe to your summer meal must-makes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place cucumbers in small glass or plastic bowl.
- In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
- Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g
15 CUCUMBER RECIPES: CUCUMBER SALAD & MORE!
This creamy cucumber salad is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and a sour cream sauce.
Provided by Sonja Overhiser
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Thinly slice the shallots. In a small container, stir together the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
- Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don't need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
- When ready to serve, gently stir together the cucumbers and dressing (don't stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you'd like to prepare it in advance, refrigerate the components separately until serving.
Nutrition Facts : Calories 28 calories, Sugar 3.8 g, Sodium 2.2 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg
SPICY CUCUMBER PICKLE
Provided by Charlie Clapp
Categories Sides Jamie Magazine Vegetables Christmas Asian Gift
Time 1h10m
Yield 1 large jar
Number Of Ingredients 7
Steps:
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
Nutrition Facts : Calories 37 calories, Fat 0.6 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 7.2 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre
CLASSIC CUCUMBERS AND ONIONS
Steps:
- Place the sliced cucumbers and onions in a large bowl. Place the vinegar, water and sugar in a medium size bowl, whisk the ingredients together until the sugar is dissolved. Pour the mixture over the sliced cucumbers in the bowl. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Serve cold. Keep leftover Cucumber and Onions wrapped and refrigerated.
EASY CREAMY CUCUMBER SALAD
Steps:
- In a large bowl whisk together sour cream, vinegar, garlic, dill, sugar, and salt.
- Add cucumbers and onion into the mixture and stir until combined.
- Cover with plastic wrap and refrigerate 1 hour, or until ready to serve.
Nutrition Facts : Calories 102 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 173 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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4.8/5 (80)Total Time 3 hrs 10 minsCategory Side DishCalories 70 per serving
- Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices.
- In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
- Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.
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- Place the sliced cucumbers in a bowl and sprinkle them with the salt. Stir to coat all of the slices.
- In a small sauce pan, heat the vinegar, sugar, and water over medium heat. Stir to dissolve the sugar.
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- Now, layer the cucumber slices on the bread in a way that they cover the bread. You can toss some lemon juice if you like.
- Sprinkle some salt and pepper on the cucumber slices. Cover with the remaining buttered slices to make a sandwich and cut it diagonally.
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- Divide cucumbers and dill between jars. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.
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Reviews 2Servings 4Cuisine AmericanCategory Salad
- Cut the cucumbers and tomatoes in half and remove the seeds. Cut each into roughly 1" chunks. Finely slice the red onion into half moons and combine all of the vegetables in a large bowl.
- Whisk together the vinegar, oil, salt and pepper and then pour over the veggies and toss to coat.
CLASSIC CUCUMBER DILL PICKLES - TODAY.COM
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Ratings 55Category Side Dishes
- You can use dill seed or fresh dill to make these quick pickles. The flavor differs slightly but the process is nearly identical. If using dill seed, bring it to a boil with the rest of the brine; if using fresh dill, wait and add it just before pouring the bring over the cucumbers.
- In a medium saucepan, bring the vinegar, water, garlic, salt, sugar, peppercorns and dill seed (if using fresh dill, don’t add it yet) to a boil, whisking occasionally to dissolve the salt and sugar. Let cool for a few minutes. If using chopped fresh dill, add it now.
- Place the cucumber slices in 1 clean glass quart jar or 2 clean glass pint jars. Pour the brine over the cucumbers, leaving about ½ inch of space at the top. Let cool at room temperature for about 1 hour. Screw on the lid, turn the jar upside-down a few times to distribute the brine and refrigerate at least overnight and up to 1 week.
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- Peel and thinly slice cucumber if using an American cucumber. If using an English cucumber, this isn't necessary.
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- Salt and Pepper Smashed Cucumber Salad. Salt, pepper, and a homemade vinaigrette are the secrets to the easiest cucumber salad you'll make. Go to Recipe.
- Sour Cream and Dill Cucumber Salad. Salting the cucumbers before tossing them in the sour cream dressing is the secret to a salad that’s creamy and crispy rather than soggy.
- Tangy Cucumber Salad. The best part about this cucumber salad is it actually gets better the longer it rests in the fridge — so feel free to make it the night before you need it.
- Cucumber Caprese Salad. Caprese salad is pretty perfect as is, but adding cucumbers lends a bit of crunch to the situation that’s hard to beat. Go to Recipe.
- Saucy Chili-Garlic Cucumber Noodles. These Asian-inspired cucumber noodles are equally spicy and refreshing. If you don’t have a spiralizer, use a julienne peeler or a basic vegetable peeler to shave the cucumbers into ribbons instead.
- Tangy Cucumber Avocado Salad. Crisp, refreshing cucumbers and creamy, buttery avocado are tossed with cilantro vinaigrette and quick-picked red onion in this vibrant salad.
- Blackberry and Cucumber Mule. Fizzy ginger beer gives this refreshing cocktail its fiery bite. Go to Recipe.
- Pineapple-Cucumber Salad. Don’t knock this combination until you try it. Super-sweet pineapple chunks marry incredibly well with crisp cucumbers and fresh herbs.
- Salt and Vinegar Cucumbers. These quick-pickled cucumbers are the perfect complement to just about any summer meal. Enjoy them as a side dish or just piled right on top of your burger.
- Chilled Lemon-Dill Cucumber Noodles. To turn these herby cucumber noodles into a meal, slide a grilled piece of salmon or chicken on top of a bowl. Go to Recipe.
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Cuisine GermanTotal Time 30 minsCategory SaladsCalories 154 per serving
- Wash the cucumbers and peel, if desired (we usually don't peel the cucumbers when making the recipe). Thinly slice the cucumbers using a mandolin or the slicing side of a four-sided box grater. Add the cucumber slices to a bowl.
- Sprinkle 1 teaspoon of salt over the cucumbers and let them sit for 20 minutes. This will remove excess moisture. After the 20 minutes, give the cucumber a squeeze to remove even more water. Be sure to drain any excess liquid from the bowl.
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