Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
38 calories per serving: 1 G Protein, 0 G Fat, 10 G Carbohydrate; 5 MG Sodium; 0 MG Cholesterol
From: firstname.lastname@example.org (Pat Gold)
Place the cucumber slices in layers in a large colander, lightly salting eachlayer before starting the next. Place a large plate, weighted with a heavy object, on top of the layers of cucumbers. Place the colander over a large bowl (to catch the drippings). Refrigerate.
Heat the vinegar, sugar and red onions in a saucepan over low heat until the sugar dissolves (2-3 minutes). Transfer to a serving bowl. Cool.
Remove the cucumbers from the refrigerator. Rinse thoroughly under cold water. Pat dry with paper towels. Add to the onion mixture. Refrigerate, covered, for at least 3 hours (overnight is better). Drain the mixture, reserving 5 Tbs of the liquid as a dressing. Toss the salad with the dressing. Garnish with chopped fresh dill. Serve.
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature. Serves 4.
From: Newsday, 5/17/94 via email@example.com (Christi Wilson)
Wash, dry, trim and thinly slice the cucumbers. Place in a salad bowl. Pit and chop the olives. Add to the bowl. Add the oil & vinegar. Mix well. Serve.
From: firstname.lastname@example.org (Joel Ehrlich)
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the fridge for days. Add the tomatoes at the last minute.
From: sally charette ECZ5SCC@MVS.OAC.UCLA.EDU via Veggies Unite!
Combine vinegar, sugar and pepper in saucepan. Bring to a boil; boil 1 minute, remove from heat and cool. Slice cucumbers and toss with 1 tsp of salt. Let sit in colander for 30 minutes. Pat dry. Just before serving toss watermelon with salt in a large bowl. Add cucumbers, red onions, and pepper syrup and toss.
From: email@example.com (Rachel)
For the dressing use two table spoons of white vinegar, three table spoons of oil, a `spritzer' of lemon juice, salt, pepper, and (this is important--) lots of fresh dill.
From: Oliver Laumann (firstname.lastname@example.org) via Veggies Unite!
Peel the cucumbers. Slice them thinly (the slicer side of a square grater works well for this) into a fairly large mixing bowl (preferably one with a cover). Mix in 1 cup salt, cover, and let sit at room temp until cucumbers become soft and water has leached out of them (should take about 1/2 hour). *Rinse them well under cold water*, until they are no longer unbearably salty. The slices will still have a lightly salted flavor. Cover with white vinegar; add salt & pepper based on your preference for each. Cover bowl and place in refrigerator; chill at least two hours (I prefer an afternoon).
Serve cold as a side item; don't bother to drain the vinegar. Just spoon them straight out of the bowl -- mouth-puckering heaven! We never have enough of these.
From: Christie E. Burke (email@example.com)
Heat the rice wine vinegar and sugar in a saucepan until the sugar dissolves. Cut the peeled and seeded cucumbers into rounds or dice. Combine cucumbers, peppers, and carrots in a large bowl. Pour the vinegar mixture over the vegetables and toss. Add salt and pepper to taste. Marinate in the refrigerator for several hours.