MARINATED CUCUMBERS
Make and share this Marinated Cucumbers recipe from Food.com.
Provided by kclime
Categories Vegetable
Time P1DT1h
Yield 1 cucumber worth, 2 serving(s)
Number Of Ingredients 6
Steps:
- slice the cucumber very thinly and sprinkle with salt, let stand for an hour.
- combine all other ingredients in a bowl, stir, chill.
- add cucumbers, cover and marinate in fridge over night.
- store uneaten cucumbers covered in brine in fridge.
MARINATED CUCUMBERS
These cucumber slices make a cool summer side dish dressed in a light, tangy vinegar and oil mixture seasoned with herbs. The refreshing salad is always a hit when served with cold sandwiches or grilled meat. -Mary Helen Hinson, Lamberton, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
CRISP MARINATED CUCUMBERS
My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.
Provided by mistyaikin
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 29.4 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, Sodium 293.2 mg, Sugar 27 g
MARINATED CUCUMBERS
Make and share this Marinated Cucumbers recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Toss the cucumbers and onions together.
- Mix the rest of the ingredients in a jar with lid.
- Shake well.
- Pour over cucumbers.
- Cover and chill.
Nutrition Facts : Calories 111.3, Fat 5.7, SaturatedFat 0.8, Sodium 237.5, Carbohydrate 14.6, Fiber 1.2, Sugar 10.2, Protein 1.4
PITCHER-MARINATED CUCUMBERS
This is a recipe that is combining two recipes. One that was handed-down from my mother-in-law, and one that is used to make cucumbers a side dish. I salt the cucumbers before eating them.
Provided by Sandra
Categories Side Dish Vegetables
Time 8h10m
Yield 5
Number Of Ingredients 7
Steps:
- Stir water, vinegar, olive oil, lemon juice, chili powder, salt, and pepper together in a large pitcher. Add cucumbers, cover the pitcher with a lid, and marinate cucumbers, 8 hours to overnight.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 4.8 g, Fat 5.6 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 10.9 mg, Sugar 2.1 g
MARINATED CUCUMBERS
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Scrub but do not peel cucumbers. Trim, and slice thinly.
- Wash, trim and slice scallion. Combine with vinegar, sugar and cucumber; stir to season cucumbers.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 5 grams
SPICY MARINATED CUCUMBERS (OEE MUCHIM)
These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)
Provided by Hooni Kim
Categories side-dish
Time 8h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
- Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
- Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
- Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)
MARINATED CITRUS SALAD
This citrus salad evolved over the years by combining a little bit of what everyone in my family likes.-Katrina Heinrich, Underhill, Vermont
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved. , In another large bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours. , Drain and reserve marinade. Arrange lettuce on plates; top with fruit mixture. Sprinkle with mint if desired. Serve with reserved marinade.
Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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