Sweet And Sour Cucumber Slices Recipes

REFRIGERATOR CUCUMBER SLICES

Steps:

• In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a medium bowl, toss together cucumbers and onions. Set aside.
• In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.

SWEET-AND-SOUR CUCUMBERS WITH FRESH DILL

Steps:

• Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
• Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

SWEET AND SOUR CUCUMBER SLICES

Steps:

• Trim the ends of the cucumbers and slice them lengthwise in half, then run the tines of a fork several times down the length to creat a slight decoration on the skin.
• Scoop out the seeds with a spoon and cut the cucumber halves into 3-inch sections; cut the sections, along the length, into almost paper thin slices and place in a bowl.
• Mix the remaining ingredients; add to the cucumbers and toss lightly to coat the slices.
• Cover and refrigerate for 30 minutes; serve cold.

EASY REFRIGERATOR PICKLE SLICES

Steps:

• Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions.
• Then place the remaining onion slices slices on top.
• Sprinkle the garlic slices (if using) over and around the pickles and onions.
• In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute.
• Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.

SWEET AND SOUR CUCUMBERS

Steps:

• In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.
• Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.
• When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.