Appalachiancucumberandonionsalad Recipes

APPALACHIAN CUCUMBER AND ONION SALAD

Steps:

• Make a brine of equal parts water and vinegar, then sugar to taste.
• Slice cucumbers and onions into brine. Make sure you have enough brine to cover all of the slices.
• Set in the 'kelvinator' overnight, LOL.
• Serve chilled.
• Brine can be reused one time only.

GRANDMA'S CUCUMBER AND ONION SALAD

Steps:

• Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
• Mix cucumbers, onions, and green bell pepper together in a bowl.
• Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

ONION/CUCUMBER SALAD

Steps:

• In a bowl, combine oil, vinegar, sugar, water, sour cream and salt.
• Add cucumber and onion. Toss to coat.
• Refrigerate several hours or overnight.

CAJUN CUCUMBER AND ONION SALAD

Steps:

• Cucumbers-peeled (if desired-I don't like the bitter taste the peel has) slice thick or thin your preference.
• Purple onion sliced thick or thin your preference into rings and rings separated.
• Place onion rings in very cold water for a few minutes then drain very well.
• Meanwhile mix in a nice serving bowl all remaining ingredients tasting and seasoning or adding more mayo if to thin.
• Tasting and adding what is needed for your taste.
• Fold in the onions now let sit in the refrigerator for about 2-4 hours. It will become watery in the fridge, so a quick folding with spatula before serving will mix everything back together.