Sweet Cucumber Dessert Recipes

QUICK PICKLED SWEET CUCUMBERS

Steps:

• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

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.

CUCUMBER NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
• Place shredded cucumbers into a colander and let drain for about 30 minutes.
• Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
• Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

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 TANGY CUCUMBER SALAD

Steps:

• Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
• Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.

SWEET CUCUMBER DESSERT

Steps:

• 1. peel cucumber and carrots, slice lettuce into small pieces, and juice oranges.. set the juice aside and combine with your sugar.
• 2. next slice cucumber into very thin circles add to your juice mixture, set aside.
• 3. use a grater to grate carrot into fine shreds, then combine it and your lettuce with your juice mixture, add water and Chill.
• 4. serve cold with a spoon. Also makes a good snack. My favorite way is only oranges lettuce and cucumbers mmmmmmm but thats just me ... Enjoy

CUCUMBER CAKE RECIPE | EASY SWEET

Steps:

• First of all roast the semolina till it will get pink colour and fragrant, once done keep aside.
• Take green cardamom in mortar-pestle and powder them.
• Now slice the cucumber and remove the seeds, if you are using regular cucumber then no need to remove the seeds, grate the cucumber and keep aside.
• A lot of the cucumber juice will be collected in the bowl or in the plate, just add this to the batter.
• In a bowl take roasted semolina, mix in the grated cucumber along with its juice, grated coconut, chopped cashews, powdered jaggery, cardamom powder and cumin powder.
• Mix the batter very well without any lumps, the batter has a medium consistency and is neither too thick nor thin, depending on the consistency of the batter you can add a few tbsp of milk or coconut milk.
• Now heat about 3 ½ cups water in idli steamer, grease the pan with coconut oil, pour the batter in the pan, place the pan in the steamer, cover the steamer with its lead.
• Steam for 30-40 minutes until a knife inserted comes out clean, when the cucumber cake become warm or is cooked completely, then slice and serve.