Gurkensalatcucumberrelishsalad Recipes

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

Steps:

• Peel cucumbers (if waxed) and cut into very thin slices.
• Mix together vinegar, sugar, garlic, salt, and pepper and pour over cucumbers and onions (reserving 2 tablespoons).
• Marinate about 20 minutes.
• Mix dill or parsley with sour cream.
• Add sour cream to cucumber mixture and toss.
• Top with chopped onion, sprig of fresh dill or parsley and serve.

Steps:

• Peel cucumbers and cut into very thin slices.
• Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.
• Marinate about 20 minutes to an hour but no more than that; drain off liquid, toss cucumbers with sour cream, then top with fresh parsley and serve.

Steps:

• Peel cucumbers. Score with a fork.
• Thinly slice cucumber and onions.
• Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt.
• Cover with ice water.
• Refrigerate for several hours.
• Drain and wash with running water.
• Drain well.
• Blend oil with vinegar.
• Pour mixture over cucumbers and onions and marinate for several hours.
• Drain. Stir in sour cream and pepper to taste.
• Top with chopped parsley and paprika.
• Prepare several hours ahead of serving.

Steps:

• Slice cucumbers paper-thin.
• Sprinkle slices with sugar, vinegar, salt and pepper.
• Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream.
• Top with minced parsley.

Steps:

• For marinade: mix all ingredients, oil comes last; mix well.
• Then cut the cucumber to fine slices using a potato peeler.
• Sprinkle salt on them and let it rest for 20 minutes.
• Drain liquid released by the cucumber.
• Mix the cucumber slices with the onion and marinade and add the herbs.
• Variation: You can add black olives and cubes of sheep´s or goat´s cheese.

Steps:

• Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
• Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Steps:

• 1. Cook bacon while slicing the cucumbers and onions into thin slices. Drain bacon, and set aside. Combine cucumbers with the onions in a large bowl. Toss while sprinkling with sea salt. Let sit at room temperature for 30 minutes to rest. While resting, prepare dressing.
• 2. In another bowl, combine sugar, lemon juice, apple-cider vinegar and canola oil (or olive oil) to make dressing . Mix well.
• 3. Drain off any liquid that may have come off cucumbers and onions while resting. Add the dill and dressing to the cucumbers and onions, and toss gently. Let the salad rest at room temperature for about an hour to absorb flavors. You may chill if using canola oil (Olive oil does not chill well).
• 4. Before serving, toss, again, gently, and sprinkle with cooked, crumbled bacon.

Steps:

• Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
• Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.