Best Just Cucumber Slices Recipes

REFRIGERATOR CUCUMBER SLICES

Steps:

• In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.

COOL & TANGY MARINATED CUCUMBERS

Steps:

• 1. Layer slices of cucumbers and onion in a large bowl.
• 2. Combine remaining ingredients and blend thoroughly.
• 3. Pour marinade over cucumbers.
• 4. Chill cucumbers at least 2 hours.
• 5. Use a slotted spoon or fork to serve chilled marinated cucumbers.

CEIL'S CUCUMBER SLICES

Steps:

• In a mixing bowl, combine the cucumber slices, onions, and green peppers.
• In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
• Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

EASY DELICIOUS MARINATED CUCUMBER SLICES

Steps:

• Combine first 6 ingredients in saucepan and bring to a boil, stirring so the sugar dissolves.
• Turn off heat and set aside for about 5 minutes.
• Slice vegetables and place in large mixing bowl.
• Pour vinegar mixture over veggies and toss a bit.
• Layer in a large flat dish (I use my Pyrex 13 by 9 pan) that has a tight fiting lid.
• Refrigerate, covered, for at least one whole day (but a couple days is even better).
• Stir every 6 hours or so to be sure all cucumbers get marinaded.
• Serve chilled as a salad or as a delicious edible garnish.

DILL CUCUMBER SLICES

Steps:

• Boil a stockpot of water as deep as the shoulder of a quart jar.
• Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
• In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
• Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
• Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

LIGHT AND TASTY CUCUMBER SLICES

Steps:

• Slice the cucumber into really thin slices. I use my food processor to do this and it just takes a few seconds.
• In a bowl combine the white vinegar, Splenda, garlic and dill and just stir until the Splenda is dissolved.
• Pour wet mixture over the cucumber slices and stir so that the mixture has coated all of the slices.
• You can eat right away but they are much better if you put them in an air tight container and chill them in the fridge for a few hours (I do them overnight).