Put cucumbers in a non-metallic bowl. Mix together the vinegar, water and sugar. Pour over cucumbers, cover with plastic wrap and allow to marinate in the refrigerator for 24 hours. Drain cucumbers and mix in the green onions and yogurt (or sour cream or mayonnaise).
You can also add some sliced sweet onions (i.e., Vidalia) to the cucumbers when you marinate them. This recipe is on the tart side.
From: Lucinda Rasmussen lrasmuss@PICA.ARMY.MIL via Veggies Unite!
The mint of choice is spearmint, but any fresh mint will work.
Drain the yogurt in a yogurt funnel or cheesecloth-lined colander for 1 hour. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers in 1/4-inch dice. Mash the garlic and salt to a paste in a mixing bowl.
Stir the drained yogurt into the garlic paste. Add the cucumbers, pepper, mint, parsley, and sugar, and toss to mix. Correct the seasoning, adding salt and pepper to taste. Just before serving, drizzle the salad with olive oil. Tear off pieces of pita bread and use them to scoop us the salad.
147 Calories per serving, 10 G Protein, 5 G Fat, 16 G Carbohydrate, 107 MG Sodium, 12 MG Cholesterol.
Mix sour cream, lemon juice, vinegar and sugar. Chill.
When cucumbers are crisp, drain water thoroughly. Mix with sour cream marinade. Place in large glass jar. Cover tightly and refrigerate. Serve a day or two later with a sprinkling of fresh dill.
Keeps for 2 wks. in fridge.
From: Linda Saegert (firstname.lastname@example.org)
Peel and dice the cucumbers. Put the cucumners in a bowl. Pound the garlic cloves in a mortar with 1 teaspoon of salt. While whipping the yoghurt with a fork or whisk, pour in 1/2 glass of water gradually and mix with yoghurt. Add the cucumbers and garlic to the yoghurt abd mix again. Put the olive oil, vinegar and ice cubes into the bowl. Decorate the salad with chopped fresh mint leaves or dried mint.
From email@example.com via Veggies Unite!
In a large bowl, combine cucumbers, onion, and salt. Let stand at room temperature about 1 hour. Drain well. Combine cream, vinegar, salt and pepper, add to cucumber/onion mixture, and stir. Chill several hours before serving.
Source: the Ronneburg Restaurant in the Amana Colonies in Iowa
From: firstname.lastname@example.org (Sharon Raghavachary)
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