Sweet And Sour Cucumber Recipes

SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a medium bowl, toss together cucumbers and onions. Set aside.
• In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.

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.

SWEET AND SOUR CUCUMBER SLICES

Steps:

• Trim the ends of the cucumbers and slice them lengthwise in half, then run the tines of a fork several times down the length to creat a slight decoration on the skin.
• Scoop out the seeds with a spoon and cut the cucumber halves into 3-inch sections; cut the sections, along the length, into almost paper thin slices and place in a bowl.
• Mix the remaining ingredients; add to the cucumbers and toss lightly to coat the slices.
• Cover and refrigerate for 30 minutes; serve cold.

SWEET AND SOUR CUCUMBERS

Steps:

• Halve cucumbers lengthwise and scrape out seeds.
• Slice cucumbers 1/8-inch thick.
• Transfer to colander set over a bowl.
• Sprinkle cucumbers with salt and refrigerate.
• Combine vinegar, sugar and rice wine vinegar in small saucepan.
• Bring to a boil, shaking pan gently to dissolve sugar; remove from heat.
• Cool to room temperature.
• Transfer to serving bowl and chill thoroughly.
• Add cucumbers and dill (if desired) and toss lightly.
• Cover and refrigerate at least 8 hours or overnight.