Southern Cucumbers Recipes

SWEET AND SOUR CUCUMBERS

Steps:

• In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.
• Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.
• When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.

QUICK-PICKLE CUCUMBERS AND ONIONS

Steps:

• Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

SOUTHERN BELLE CUCUMBER SANDWICHES

Steps:

• Peel and cut the cucumbers in half lengthwise.
• Remove the seeds and sprinkle the cavities liberally with salt.
• Place the cucumbers on a rack in a glass dish, cover, and let drain overnight.
• The next day rinse the cucumbers to remove excess salt, and press between paper towels to remove any excess moisture.
• Chop the cucumbers and put into a food processor.
• Blend for 10 seconds.
• Chop the cream cheese into cubes, and add to the cucumbers along with the chives and salad dressing powder, and blend until smooth.
• Cut the crusts from the bread and use a cookie cutter to cut shapes out of each slice.
• I use a heart-shaped cutter that is 2 1/2 by 2 1/2 inches.
• You can usually get two sandwiches out of each slice of bread.
• I freeze the scraps to use for bread crumbs, or I feed them to the birds.
• Spread the cucumber filling on each slice and place into an airtight container separating layers or sandwiches with waxed paper.
• Refrigerate for an hour or more.
• Place on a serving platter and garnish each sandwich with a snippet of fresh parsley.

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

SAUTEED CUCUMBERS

Steps:

• Wash and coarsely grate cucumbers into colander. Let stand until cooking time.
• Squeeze water out of cucumbers.
• Heat butter in skillet and saute onions until they soften. Add cucumbers and cook, stirring occasionally, until mixture is soft, about 5 minutes. Season with salt, if desired.
• To serve, blend in yogurt, if desired; sprinkle with parsley.