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Fried Cucumbers
Snack American

Fried Cucumbers

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
  2. 2 Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

By Carmen

Homemade Refrigerator Pickles
Snack American

Homemade Refrigerator Pickles

4.6

Prep
25 min
Cook
15 min
Total
1480 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
  4. 4 Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
  5. 5 Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

By dcbeck46

Million-Dollar Pickles
Snack American

Million-Dollar Pickles

4.1

Prep
25 min
Cook
5 min
Total
390 min

Instructions

  1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
  2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
  3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
  4. 4 Pack pickles into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Cool to room temperature, then store in the refrigerator.

By Donna

Lazy Housewife Pickles
Snack American

Lazy Housewife Pickles

4.7

Prep
15 min
Cook
Total
10095 min

Instructions

  1. 1 Divide cucumbers and onion between two 1-quart jars with lids.
  2. 2 Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

By clover

Christmas Red Pickles
Snack American

Christmas Red Pickles

4.8

Prep
40 min
Cook
155 min
Total
3015 min

Instructions

  1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
  2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
  3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
  4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
  5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Roasted Garlic Tzatziki
Snack Greek

Roasted Garlic Tzatziki

4.4

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Place yogurt in a paper coffee filter, paper towels, or 4 layers of cheesecloth set in a strainer or colander set over a bowl. Strain yogurt in the refrigerator for 24 hours.
  2. 2 Peel and grate cucumber; squeeze out excess water and place into a bowl. Add strained yogurt, mint, garlic purée, lemon juice, and olive oil; stir to combine. Season with salt; chill before serving.

By Diana Moutsopoulos

Bread and Butter Pickles
Snack American

Bread and Butter Pickles

4.8

Prep
60 min
Cook
30 min
Total
270 min

Instructions

  1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
  2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
  3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
  4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
  5. 5 Enjoy!

By David

Crisp Bread and Butter Pickles
Snack American

Crisp Bread and Butter Pickles

4.8

Prep
30 min
Cook
20 min
Total
860 min

Instructions

  1. 1 Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
  3. 3 Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
  4. 4 Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
  5. 5 Process in a boiling-water canner for 10 minutes, adjusting for altitude.
  6. 6 Remove the jars from the canner and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Ball

Cucumber Nut Bread
Snack American

Cucumber Nut Bread

4.7

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. 2 Place shredded cucumbers into a colander and let drain for about 30 minutes.
  3. 3 Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
  4. 4 Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

By Marcella

Watermelon and Cucumber Juice with a Spritz of Lime
Drink

Watermelon and Cucumber Juice with a Spritz of Lime

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Ma's Frozen Pickles
Appetizer

Ma's Frozen Pickles

3.0

Prep
10 min
Cook
5 min
Total
195 min

Instructions

  1. 1 Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
  2. 2 Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.

By Danielle Kroll

Cream Cheese 'n Herb Cucumber Bites
Appetizer

Cream Cheese 'n Herb Cucumber Bites

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
  2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia

Yia Yia's Tzatziki Sauce
Greek

Yia Yia's Tzatziki Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
  2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo

Cucumber Soup with Tomatoes
Lunch

Cucumber Soup with Tomatoes

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

Basil Cucumber Smash
Drink

Basil Cucumber Smash

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a Collins glass, muddle cucumber, basil, and sugar until sugar is dissolved. Add vodka and crushed ice. Stir until well chilled. Garnish with an additional cucumber slice and basil leaf.

By Juliana Hale

Zesty Lemon Apple Juice
Drink

Zesty Lemon Apple Juice

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour water into a glass and place beneath the spigot of a juicer.
  2. 2 Process cucumber, waiting about 20 seconds between halves.
  3. 3 Process apples, waiting about 20 seconds between quarters.
  4. 4 Juice lemon halves.
  5. 5 Stir juice vigorously to blend.

By MVezza

Summer Cucumber Jicama Salad
Lunch American

Summer Cucumber Jicama Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
  2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Homemade Cucumber-Lime Hard Seltzer
Drink

Homemade Cucumber-Lime Hard Seltzer

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 4 slices of cucumber in a cocktail shaker. Fill shaker with 1 cup of ice cubes, lime juice, and vodka. Cover and shake until chilled, 15 to 20 seconds. Fill 2 rocks glasses with ice and strain cocktail over. Top with club soda. Garnish with remaining cucumber slices.

By France Cevallos

Cucumber and Olive Appetizers
Appetizer

Cucumber and Olive Appetizers

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
  2. 2 In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

By Gwena Hedlund