Dilled Cucumbers Morgan Recipes

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

MORGAN'S INCREDIBLE CREAMY CUCUMBER SALAD

Steps:

• Place cucumbers in a colandar (over a bowl) and sprinkle with the salt. (Don't be scared of the amount of salt, it really doesn't make the cucumbers salty). It will help draw the water out and make your end result less watery. Let that sit for at least 2 hours in the fridge.
• Meanwhile, dice the onions very fine.
• After the cucumbers are drained, place them in a large bowl. Add the onions. Pour the vinegar over this mixture, then add the sugar. Let it sit for another hour in the fridge. After this, you will want to taste it to make sure it's not too tangy or too sweet. You'll want a perfect blend of both flavors, combined with the saltiness that's already there.
• After you're happy with that result, add the rest of the ingredients, ending with the cheese.
• Adjust all seasonings to taste!
• Chill for one hour before serving.
• Some things to note:.
• * I wouldn't add more salt to this salad other than what you salted the cucumbers with in the beginning. The parmesan adds a bit of saltiness anyway.
• * You can cut back on the onion if 1 cup seems too much, but I will tell you that once the other flavors are combined, you will NOT taste any overpowering onion flavor. It's just perfect!
• * Try to use Kosher salt for this as well as the Tarragon vinegar. I think the Tarragon flavor is a must for this salad.
• * Personally, I've been known to drain the cucumbers over night, and add all of the other ingredients the next day. But that's just me. :-).
• * Actually, I add a bit more of the garlic powder, onion, powder, and pepper. I play around with the dill measurement as well. ADJUST TO YOUR LIKING.
• * The "cooking" time is actually the waiting/draining time.
• * I promise this is worth it! :-) ENJOY!

DILL PICKLED CUCUMBERS

Steps:

• Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
• Mix the cucumber and onion in a non-reactive* bowl.
• Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
• Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
• For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.
• Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.
• Remove from the heat and leave the mixture to cool in the saucepan.
• Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.Once a jar is opened, store it in the refrigerator.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

DILLED CUCUMBER AND ONIONS

Steps:

• Combine sliced cucumber and onions with all other ingredients.
• Cover and refrigerate for 2 to 3 hours before serving.