Best Creamed Cucumbers Recipes

CREAMED CUCUMBERS AND ONIONS

Steps:

• 1. Mix mayo, sour cream, vinegar, sugar, garlic, onion, & dill weed in a medium bowl.
• 2. Peel and slice cucumbers and onions and put in a strainer. Pour salt over the cucumbers and mix until well coated. Allow to sit for 1/2 an hour or so. Rinse salt off and pat cucumbers dry with a paper towel. This process brings the moisture out of the cucumbers so the recipe stays creamy instead of liquidy.
• 3. Stir cucumbers into mayo mixture and refrigerate for at least 2 hours. It will even taste better the next day just as the old fashioned cucumbers and onions would!

CREAMED CUCUMBERS

Steps:

• Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients; pour over cucumber mixture and mix well. Refrigerate for several hours.

CREAMED CUCUMBERS

Steps:

• Peel Cucumbers and scoop out seeds with a spoon.
• Cut into bite size pieces and sprinkle with salt (no special amount).
• Let drain for about an hour then rinse cucumbers well with cold water.
• Cut onions into bite size pieces and add to cucumbers.
• Mix sour cream, miracle whip, salt sugar, vinegar, and dill weed or chives together and pour over cucumbers & onions.
• Stir thoroughly.
• Refrigerate for at least an hour.

CREAMED CUCUMBERS

Steps:

• Sprinkle salt over the cucumber slices in a large bowl, making sure all slices get some salt. Set aside until liquid drains from cucumber slices, 3 to 4 hours. Drain liquid. Squeeze cucumber slices with paper towel to express as much moisture from them as possible.
• Mix evaporated milk and vinegar together in a glass bowl until thickened. Fold cucumber slices into the milk mixture; season with black pepper.

GERMAN CREAMED CUCUMBERS

Steps:

• Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
• Let stand in refrigerator for 2 or more hours.
• When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
• Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.
• Makes about 10 servings.

CREAMED CUCUMBERS

Steps:

• Peel and thinly slice the cucumbers, then place in large bowl.
• Add salt and toss to cover all cucumber slices.
• Let stand for about 1 hour.
• Drain off all water in a colander.
• In a small bowl, add the yogurt, lemon juice, dill and pepper and stir until well mixed.
• Add the olive oil and stir vigorously until blended.
• Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently.
• Refrigerate for about 1 hour to allow the flavors to marry, then serve.

CREAMED CUCUMBERS & ONIONS

Steps:

• Peel cucumbers and slice in thin circles. Halve the onions and slice thin. Layer both the cucumbers and onions in a shallow dish, sprinkling each layer with salt. Let stand covered, in refrigerator overnight to draw out the moisture. In the morning, drain the cucumbers and onions and rinse. Let dry on plain white paper towels. Beat together the mayonnaise, sugar and vinegar until creamy. Gently stir into mixed cucumbers and onions. The dressing should be plentiful so the salad is creamy. Chill before serving.

CAROL'S CREAMED CUCUMBERS

Steps:

• Medium slice cucumbers and soak in salt water (6 cups water 2Tbs. salt) this will take the burb out of the cucumbers.
• Mix sour cream, sugar, vinegar, salt and pepper until smooth.
• Add DRAINED cucumbers.
• Slice onion and add, stir until well mixed.
• Put in a sealed container and place in fridge.
• Stir whenever you think about it.
• Takes about 2 days to ferment and get done.
• It is normal to see air bubbles from the fermentation process, it's ok, let it do it's thing.
• Serve as a side salad, or the sauce can be a topper on potatoes.

SLOW-ROASTED KING SALMON WITH CREAMED CUCUMBERS

Steps:

• Preheat oven to 200 degrees. Melt butter over low heat in a skillet. Add ginger and shallot and sauté briefly, until softened. Add cucumbers, season with salt and pepper and sauté until almost translucent. Spread in a baking dish large enough to hold salmon. Do not wash skillet.
• Place salmon on cucumbers. Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon. Cover with a sheet of parchment or wax paper. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked. Because fish is slow-roasted, it will remain quite red in center.
• Transfer salmon to a large platter with a rim. Transfer cucumber mixture to skillet and cook down for 5 minutes. Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice. Pour mixture around fish. Sprinkle fish with chives and serve.

CREAMED CUCUMBERS

Steps:

• 1. Combine cucumbers and onions in a large bowl.
• 2. Cover cucumbers/ onions and refrigerate for 1 hour.
• 3. While you wait for the vegetables to chill. In another bowl combine all dressing ingredients.
• 4. After the hour- combine everything in the large bowl.
• 5. Cover and refrigerate several hours before serving.

CREAMED CUCUMBERS

Steps:

• 1. In a large bowl, add the cucumbers and green onions. (I only added half of the green onion tops, and discarded the rest.)
• 2. Cover the bowl, and let stand at room temperature for 1 hour.
• 3. Combine remaining ingredients, and pour over the cucumber mixture; mix well.
• 4. Refrigerate for several hours before serving.

CREAMED CUCUMBERS

Steps:

• Slice cucumbers paper thin (easiest to use a mandolin slicer) into a large colander. Put colander in sink and salt cucumbers thoroughly until just salty to taste, but not overly salty. Let cucumbers sit for around 30 minutes to drain. Squeeze out any excess liquid from cucumbers (I use my hands for this) and place squeezed cucumbers in a large bowl. Mix in rest of ingredients and chill until serving. I tend to add a little more vinegar and or cream depending upon taste.