LEE HONG'S CUCUMBERS

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Lee Hong's Cucumbers image

I got this from the Best of Bridge cookbook. It is a real hit at BBQ's as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn't affect the taste. Enjoy! Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor. Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much. I have successfully used it in place of sugar. It depends on your tastebuds.

Provided by Cathy17

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon salt
1 long English cucumber, sliced very thin (do not use short green cucumbers)
6 tablespoons sugar
2 tablespoons vegetable oil
1 Spanish onion, thinly sliced
8 tablespoons white vinegar
6 tablespoons water

Steps:

  • Slice cucumbers as thin as you can.
  • Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
  • Let stand 2 hours.
  • Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
  • Drain well and pat dry.
  • Thinly slice red onions and break apart rings.
  • In a separate bowl, mix sugar and oil, then add vinegar and water.
  • Add more sugar or vinegar if not sweet or sour enough.
  • It should have a nice tangy taste.
  • Add onions and cucumber to vinegar dressing.
  • Mix well.
  • Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
  • Serve with steak, chicken, at a BBQ or with a deli style sandwich!
  • This doubles and even triples well! This makes alot of dressing for the cukes, but I like it that way so the cukes are totally immersed and absorb the flavor.
  • Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
  • Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much and I have successfully used it in place of sugar. It depends on your tastebuds.

Nutrition Facts : Calories 161.8, Fat 6.9, SaturatedFat 0.9, Sodium 1749, Carbohydrate 24.5, Fiber 0.8, Sugar 21.4, Protein 0.8

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