Cucumber Mold Recipes

HOW TO PICKLE CUCUMBERS (QUICK METHOD)

Steps:

• In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using.
• Bring to a boil, then simmer for 5 minutes, whisking occasionally.
• While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.
• Add a few layers of cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they'll pickle.
• Add a layer of onions (if using), then more cucumber slices, repeating until the jar is nearly full. Leave about ½ inch of head space at the top of the jar.
• Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don't have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.
• Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).
• Tip: Since these are going to be kept in the fridge, a canning jar isn't necessary. Whatever heat safe lidded glass jar you have on hand that's big enough will work.

FROSTY CHRISTMAS CUCUMBER MOLD

Steps:

• 1. Dissolve jello and salt in boiling water; cool. Combine mayonnaise and sour cream; mix well. Gradually add jello mixture to mayonnaise mixture. Chill until partially set; fold in cucumber, pimiento and onion. Pour into a 1-quart mold; chill until firm. Unmold on to serving plate.

COOL CUCUMBER SALAD

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

CUCUMBER SOUR CREAM MOLD

Steps:

• Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

CUCUMBER MOLD SALAD

Steps:

• After seeding and grating the cucumber, drain them well, reserving 1/4 cup of liquid.
• Dissolve gelatin in liquid and stir over low heat or microwave until all is dissolved.
• Beat cream cheese until fluffy, add remaining ingredients, beat well.
• Pour into a jello mold and chill 3-4 hours or overnight.

COOL CUCUMBER MOLDED SALAD

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.

CREAMY CUCUMBER GELATIN SALAD

Steps:

• Pour the gelatin mix into a medium bowl, and stir in the boiling water. Set aside to cool slightly.
• In a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. Process until fairly smooth. Stir into the gelatin mixture. Pour into a mold, or leave in the bowl. Refrigerate for 3 hours, or until firm.