Simple Cucumber Salad Recipes

Steps:

• Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

Steps:

• Heat the vinegar, sugar and a splash of water in a small saucepan just long enough to dissolve the sugar. Transfer to a small serving bowl and let cool.
• Peel the cucumber, then grate it on the large holes of a box grater or in a food processor using the shredding disk, or with a mandoline. Place the cucumber in a sieve and season with sea salt. Let drain for 20 to 30 minutes.
• Press the liquid from the cucumber, and then add the cucumber to the bowl with the vinegar mixture. Stir in the creme fraiche and season with white pepper. Adjust the salt and pepper to taste.

Steps:

• Place cucumbers in a medium bowl, sprinkle with sugar, salt, and pepper. Drizzle with vinegar. Toss to combine. Serve immediately.

Steps:

• Mix cucumbers and onions together.
• Mix rest of ingredients together in a closed bowl and give a shake.
• Add to cucumbers, chill till very cold & serve.

Steps:

• In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
• In a separate large mixing bowl, toss together cucumbers and onions.
• Pour sour cream mixture over top and mix together.
• Chill at least 1 hour before serving.

Steps:

• Peel the cucumbers and cut in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.
• Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick.
• Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
• Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
• In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved. Pour the vinegar mixture over the cucumbers and add the chopped chives. Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold.

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

Steps:

• Cut strips off the peel, so that it is striped. Fancy! Pretty food is good food. Cut the cucumber lengthwise into fourths. Seed and slice into 1 inch lengths.
• Mix both vinegars. Add sugar and salt to taste. Pour over the cucumber.
• Mound the cucumber on a plate. Top with ginger.
• note: If you double the recipe, double the cucumber and add only another half recipe of the dressing.

Steps:

• In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.

Steps:

• Peel and slice cucumbers and onions very thinly (I use a mandolin for this).
• Place cucumbers, onion slices and salad dressing in a container that has a tight fitting lid.
• Place the lid on and give the container a couple of shakes which will coat the cucumbers and onions with the dressing and toss the salad.
• Place in container in the refrigerator for 24 hours. Enjoy!

Steps:

• Toss cucumber, onion, sour cream, sugar, vinegar, and black pepper together in a bowl.
• Chill completely in refrigerator to serve.

Steps:

• put sliced cucumbers in colander.
• add salt, and press with plate covered by a heavy can, for 30 minutes.
• rinse, and in bowl add remaining ingredients.
• chill up to several days, and serve.