Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

looking for a Vinegar Cucumber recipe?

impag10impag10 Posts: 58
edited November -1 in EggHead Forum
Who's got a good one? Bought to pick some fresh cucumbers in my backyard.

Comments

  • PattyOPattyO Posts: 882
    Marinated Cucumber/Onion Salad

    1/2 c Water
    1/3 c White Vinegar
    4 T Granulated sugar - plus
    -to taste
    3 lg. Cucumbers, peeled
    -and thinly sliced
    1 sm. Onion, thinly sliced
    -Dill to taste (optional)
    Very important: HEAVILY salt cucumber slices. Let stand in colander for
    at least one hour. This removes the bitterness. Then drain and rinse
    very well to remove as much salt as possible.
    THEN, add sugar, vinegar and salt and onion. I think this is better if
    saved overnight. The cukes absorb the sweet and sour dressing.
  • AngelaAngela Posts: 461
    I usually make an asian one with rice vinegar, a little sugar, salt and black sesame seeds. This is meant to be served fresh and crisp with thinly sliced cucumbers. If it sits too long it gets limp. Which is not what you want with this.
  • SWOkla-JerrySWOkla-Jerry Posts: 636
    This is called Tomato Bowl, but you can substitute fresh cucumbers and add sliced onions as well.

    1 c chopped fresh parsley
    1/4 c veg oil
    2 tbl cider or red wine vinegar
    2 tbl prepared mustard
    1 tsp sugar
    1 tsp salt
    1/2 tsp pepper
    1 clove garlic
    6 firm, ripe, small tomatoes, sliced

    Combine first 8 ingredients, mixing well. Place tomato slices in serving bowl and add dressing. Cover and let stand at room temperature 20 minutes befor serving. Yield 8 to 10 servings.
Sign In or Register to comment.