Quickie Marinated Cucumbers Recipes

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:

• 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:

• Place cucumbers and scallions in a large bowl.
• In a seperate bowl, whisk together red wine vinegar, sugar, salt, pepper, and dill. Pour over the cucumber/scallion mixture.
• Toss to coat evenly.
• Chill for about 2 hours. Toss again before serving.

Steps:

• In a medium sized bowl, combine the hot water, sugar, and italian dressing. Add the cucumbers and onions. Mix well, cover, and chill for at least 2-3 hours before serving.

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:

• To make the chicken: combine the first 6 ingredients; rub surface of chicken with brown sugar mixture.
• Heat oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook 2 minutes on each side; remove chicken from skillet and set aside.
• Add onion to skillet; stir/saute 2 minutes or until tender.
• Return chicken to pan; add in broth.
• Bring to a boil, cover, lower heat, and simmer 30 minutes or until chicken is done.
• Remove chicken from pan; shred with 2 forks.
• Return chicken to pan; bring to a boil, lower heat, and simmer uncovered for 15 minutes or until liquid evaporates.
• Stir in balsamic vinegar.
• To make the cucumbers: combine cider vinegar and the next 3 ingredients in a large zip-lock plastic bag; seal and marinate in the refrigerator for 10 minutes.
• Remove cucumbers from bag; discard marinade.
• Spoon 1 cup chicken mixture onto bottom half of each bun.
• Top each with 1/4 cup cucumber mixture and top half of bun.

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.

Steps:

• In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
• Remove from heat and let cool to room temperature.
• Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
• Place in a serving bowl, pour marinade over cucumbers; stir to blend.
• If made ahead, cover and refrigerate for up to 2 hours.
• Top with peanuts before serving.

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:

• Stir water, vinegar, olive oil, lemon juice, chili powder, salt, and pepper together in a large pitcher. Add cucumbers, cover the pitcher with a lid, and marinate cucumbers, 8 hours to overnight.

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:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.