Moms Marinated Cucumbers Recipes

Steps:

• Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
• In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

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.

Steps:

• 1. Layer slices of cucumbers and onion in a large bowl.
• 2. Combine remaining ingredients and blend thoroughly.
• 3. Pour marinade over cucumbers.
• 4. Chill cucumbers at least 2 hours.
• 5. Use a slotted spoon or fork to serve chilled marinated cucumbers.

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.)

Steps:

• Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.

Steps:

• Mix all ingredients and refrigerate at least a few hours, until ready to serve.
• Stir occasionally to make sure all the cucumbers are marinating evenly.
• NOTE: Brownulated Brown Sugar is a granulated brown sugar made by Domino Sugar.
• For the 1/4 cup required, you can substitute a mixture of 3 1/2 tablespoons of light brown sugar mixed with 1/2 tablespoon of granulated white sugar.

Steps:

• Mix all ingredients together.
• Refrigerate until serving.

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.

Steps:

• Peel the cucumber and slice it thin.
• Mix together the remaining ingredients in a container (I use a Tupperware-like one), then add the sliced cucumber.
• Stir to coat the veggie well, cover, and refrigerate for at least 3 hours before serving.

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.