Creamed Cucumbers Recipes

CUCUMBERS IN CREAM

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

CREAMED CUCUMBERS

Steps:

• Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients; pour over cucumber mixture and mix well. Refrigerate for several hours.

CREAMY CUCUMBERS

Steps:

• In a medium bowl combine sour cream, vinegar, salt, dill, and pepper. Add cucumber and onion; toss to coat. Cover and chill for 4 hours or up to 3 days, stirring occasionally. Stir before serving.

CUCUMBERS IN SOUR CREAM

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

CREAMED CUCUMBERS AND ONIONS

Steps:

• 1. Mix mayo, sour cream, vinegar, sugar, garlic, onion, & dill weed in a medium bowl.
• 2. Peel and slice cucumbers and onions and put in a strainer. Pour salt over the cucumbers and mix until well coated. Allow to sit for 1/2 an hour or so. Rinse salt off and pat cucumbers dry with a paper towel. This process brings the moisture out of the cucumbers so the recipe stays creamy instead of liquidy.
• 3. Stir cucumbers into mayo mixture and refrigerate for at least 2 hours. It will even taste better the next day just as the old fashioned cucumbers and onions would!

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

SOUR CREAM CUCUMBERS

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

CREAMED CUCUMBERS

Steps:

• Peel Cucumbers and scoop out seeds with a spoon.
• Cut into bite size pieces and sprinkle with salt (no special amount).
• Let drain for about an hour then rinse cucumbers well with cold water.
• Cut onions into bite size pieces and add to cucumbers.
• Mix sour cream, miracle whip, salt sugar, vinegar, and dill weed or chives together and pour over cucumbers & onions.
• Stir thoroughly.
• Refrigerate for at least an hour.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

CREAMY CUCUMBERS

Steps:

• In medium bowl, mix ingredients until well blended.
• Cover; refrigerate about 4 hours or until chilled.

EASY CUCUMBERS IN CREAM

Steps:

• In a large bowl, gradually whisk the vinegar into the cream. Gently stir in the cucumbers, salt and pepper. Serve immediately or refrigerate for a short time. Serve with a slotted spoon.

CREAMY CUCUMBER SALAD

Steps:

• In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
• In a separate large mixing bowl, toss together cucumbers and onions.
• Pour sour cream mixture over top and mix together.
• Chill at least 1 hour before serving.

GERMAN CREAMED CUCUMBERS

Steps:

• Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
• Let stand in refrigerator for 2 or more hours.
• When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
• Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.
• Makes about 10 servings.

CREAMED CUCUMBERS

Steps:

• Peel and thinly slice the cucumbers, then place in large bowl.
• Add salt and toss to cover all cucumber slices.
• Let stand for about 1 hour.
• Drain off all water in a colander.
• In a small bowl, add the yogurt, lemon juice, dill and pepper and stir until well mixed.
• Add the olive oil and stir vigorously until blended.
• Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently.
• Refrigerate for about 1 hour to allow the flavors to marry, then serve.

CREAMED CUCUMBERS

Steps:

• Peel the cucumbers if waxed.
• Cut them in half lengthwise and scoop out the seeds with a spoon.
• Cut them into 3/4 inch chunks.
• If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes.
• Rinse and dry.
• If the cucumbers are already firm, proceed with the recipe. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
• Do not let the onion brown.
• Add the cucumbers and cook, stirring for about 5 minutes, until the cucumbers are just tender.
• Add pepper and, if you did not salt them earlier, salt. Turn heat to low, then stir in the cream or yogurt and a good handful of dill.
• Stir until well blended, then serve, garnished with more dill.