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Come take part in the fun and post your own recipes! Welcome to Kitchen Goddess! - The original recipe exchange site - Here you will find loads of fabulous tested recipes from our members, along with some step-by-step instructions and product reviews. (preferably ones you have actually made along with photos)

cucumbers

Refreshing Summer Side: Sweet and Sour Cucumbers

Posted By Nancy Einhart on May 30, 2016 at 8:15AM

One great thing about Spring and Summer is that the veggies are so delicious, and they taste great in the simplest of salads. Dressed with nothing but a little vinegar, salt, and sugar, this cucumber salad is fresh and sweet.

Sweet-and-Sour Cucumbers With Fresh Dill


Notes

Though the recipe calls for English hothouse cucumbers, I swapped in the smaller Persian cucumbers, which still tasted very good. Slice the cucumbers very thin with a mandoline if you have one or a sharp chef's knife, which is what I used.

Ingredients

2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Directions

  1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
  2. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
  3. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend.
  4. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

Makes 6 to 8 servings.

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Sesame-Soy Cucumber Salad

Posted By Susannah Chen on Jan 21, 2014 at 5:39PM

Sesame-Soy Cucumber Salad


Ingredients

4 large Japanese or Persian cucumbers, washed and plunged in an ice bath
1/2 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil

Directions

  1. Prep the cucumbers: Remove the cucumbers from the ice bath. Chop the ends off the sides of each cucumber; peel cucumbers, leaving alternating green stripes of skin. Halve the cucumbers lengthwise; use a small spoon to remove and discard cucumber seeds. Slice crosswise into half-moon-shaped segments, each 1/2-inch thick.
  2. Transfer chopped cucumber to a medium-sized mixing bowl; add salt.
  3. After 10 to 15 minutes, pour out excess water, and dry cucumber pieces with a paper towel.
  4. Add white vinegar, soy sauce, and sesame oil; stir to combine, and allow to marinate for 15 minutes.

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