Chamorro Cucumber Slices Recipes

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CHAMORRO CUCUMBER SLICES



Chamorro Cucumber Slices image

From the southern Pacific island of Guam where we lived for 4 years! These were a favorite at our church potluck suppers and picnics with barbequed chicken and ribs! Very refreshing in hot and humid weather! (The name "Chamorro" comes from the native people of Guam...very warm, and friendly people...)

Provided by SilentCricket

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 -3 medium cucumbers
1/4 cup finely chopped onions or 1/4 cup thinly sliced scallion
1/8 teaspoon black pepper
1/4 cup soy sauce
2 lemons, juice of or 2 tablespoons white vinegar
1/8 cup water

Steps:

  • Pare the cucumbers and leave narrow strips of skin for color.
  • Slice into 1/4-inch slices.
  • In a zip-lock plastic bag, combine onions, pepper, soy sauce, lemon juice, and water.
  • Add cucumber slices.
  • Seal bag securely.
  • Turn bag over and over to coat cucumbers.
  • Place bag in refrigerate for at least 15 minutes.
  • A longer time will enhance flavor.
  • Serve in bowl.

PICKLED CUCUMBER SLICES



Pickled Cucumber Slices image

My two sons and I love these. If they had their way I would have to make 'em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of "heartburn". An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.

Provided by Jim in Washington

Categories     Low Protein

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

3 -4 large cucumbers, peeled and scored with a fork,lengthways,sliced crossways,medium thick
1 large white onions or 1 large yellow onion, quartered,then sliced crossways,½ inch thick
2 bell peppers, any color,cut in 1 inch squares.
1 1/2 cups white vinegar
3/4 cup water
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder

Steps:

  • Pour vinegar and water in large left-over bowl, add spices and mix well.
  • Add vegetables to bowl.
  • More water and vinegar may be added, maintaining a 2 vinegar to 1 water ratio, to cover vegetables.
  • May be adjusted to your own pucker power.
  • We like ours tart.
  • Cover and chill at least 4 hours before serving.
  • Avoid metal bowls.

Nutrition Facts : Calories 42.2, Fat 0.2, SaturatedFat 0.1, Sodium 588.5, Carbohydrate 8.2, Fiber 1.5, Sugar 3.6, Protein 1.3

ANYTIME CUCUMBER SLICES



Anytime Cucumber Slices image

I received this recipe for cucumber slices from a friend at church who would make a large batch for picnics and potlucks.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 cups.

Number Of Ingredients 7

3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1 cup sugar
1/2 cup white vinegar
1/2 cup water
1 teaspoon salt

Steps:

  • In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar, water and salt; bring to a boil. Pour over cucumber mixture. Cover and chill for 3 hours or overnight.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

REFRIGERATOR CUCUMBER SLICES



Refrigerator Cucumber Slices image

My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield about 2-1/2 quarts.

Number Of Ingredients 6

4 pounds cucumbers (about 6 large), cut into 1/4-inch slices
3 medium onions, cut into 1/8-inch slices
3 cups sugar
3 cups cider vinegar
4 teaspoons canning/pickling salt
1-1/2 teaspoons mustard seed

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.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

CEIL'S CUCUMBER SLICES



Ceil's Cucumber Slices image

An old friend of mine gave me this recipe ages ago. They are great.

Provided by IRENERUSSELL

Categories     Appetizers and Snacks

Time 50m

Yield 32

Number Of Ingredients 7

6 cups sliced cucumber
1 cup sliced onion
1 cup sliced green bell pepper
2 tablespoons salt
1 tablespoon celery seed
1 cup distilled white vinegar
1 ½ cups white sugar

Steps:

  • In a mixing bowl, combine the cucumber slices, onions, and green peppers.
  • In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
  • Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 437.2 mg, Sugar 9.7 g

DILL CUCUMBER SLICES



Dill Cucumber Slices image

Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.

Provided by The New York Times

Categories     condiments

Time 45m

Yield 2 quarts

Number Of Ingredients 8

8 medium Kirby cucumbers
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup kosher salt
2 cups Champagne vinegar
1/2 teaspoon black peppercorns
4 sprigs dill
3 garlic cloves, peeled and halved
2 whole dried chilies (optional)

Steps:

  • Boil a stockpot of water as deep as the shoulder of a quart jar.
  • Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
  • In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
  • Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
  • Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams

CREAMED CUCUMBER SLICES



Creamed Cucumber Slices image

This is the only recipe I can think of that my mother and grandmother use to make.

Provided by GEEKSWIFE1

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

1 cup mayonnaise
¼ cup milk
1 teaspoon sugar
½ teaspoon white vinegar
1 large cucumber, sliced
salt and pepper to taste

Steps:

  • In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 6 g, Cholesterol 22.1 mg, Fat 44 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 320.1 mg, Sugar 3.5 g

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