Quickie Marinated Cucumbers Recipes

MARINATED CUCUMBERS

Steps:

• In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

MARINATED CUCUMBERS

Steps:

• slice the cucumber very thinly and sprinkle with salt, let stand for an hour.
• combine all other ingredients in a bowl, stir, chill.
• add cucumbers, cover and marinate in fridge over night.
• store uneaten cucumbers covered in brine in fridge.

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

MARINATED CUCUMBER SALAD

Steps:

• Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.

QUICKIE MARINATED CUCUMBERS

Steps:

• In a medium sized bowl, combine the hot water, sugar, and italian dressing. Add the cucumbers and onions. Mix well, cover, and chill for at least 2-3 hours before serving.

"QUICKIE" MARINATED CUCUMBERS

Steps:

• What To Do:
• In a medium bowl, combine hot water, sugar, and Italian dressing. Add cucumbers and onions. Mix well and chill for at least 2 to 3 hours before serving.
• Note
• The longer you let these cucumbers marinate, the more flavorful they become. But if you like them really crispy, then you'd better plan to eat them up within a day...which should be no problem since they're so fresh-tasting!
• Read more at http://www.mrfood.com/Misc-Salads/Quickie-Marinated-Cucumbers-919/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfooddaily20140529#1xkv84qM1cH651sP.99

MARINATED CUCUMBERS

Steps:

• Scrub but do not peel cucumbers. Trim, and slice thinly.
• Wash, trim and slice scallion. Combine with vinegar, sugar and cucumber; stir to season cucumbers.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Steps:

• Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
• Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
• Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
• Screw on lids and refrigerate at least 1 hour before serving.

QUICK MARINATED CUCUMBERS

Steps:

• Peel cucumbers if skin is tough or thick. Otherwise, score lengthwise with tines of a fork. Thinly slice cucumbers (you will have about 3 cups).Place cucumbers in a medium bowl. Add vinegar, water, sugar, dill weed, salt and pepper stir until blended. Cover and refrigerate until ready to serve, stirring several times.Transfer to a serving dish. Serve with a slotted spoon.Serve with tuna noodle casserole, fried fish or pork chops.