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Cucumber Recipes
CUCUMBER JELLO SALAD
6 lg. cucumbers
3 envelope unflavored gelatin
3/4 c. water
1 c. mayonnaise
1 (8 oz.) carton commercial sour cream
1 tbsp. grated onion
1 tbsp. minced fresh parsley
1/2 c. whipping cream
1/4 tsp. salt
1/4 tsp. white pepper
Cooked fresh artichokes
Cherry tomatoes
Peel cucumbers and remove seeds; coarsely chop, and place in
container of food processor or electric blender; process until
smooth. Sprinkle gelatin over water in a saucepan; cook over low
heat, stirring constantly, until gelatin dissolves. Stir gelatin
mixture and next 4 ingredients into cucumber puree. Beat whipping
cream until soft peaks form; fold into cucumber mixture. Pour into a
lightly oiled 6 cup ring mold; chill until firm. Unmold the salad
onto a serving platter.
MARINATED CUCUMBER SALAD
2 lg. cucumbers, peeled & sliced thin
1 lg. onion, sliced paper thin
2 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
Place cucumber and onion slices together in a bowl. Mix remaining
ingredients together and pour over vegetables. Chill several hours
before serving.
Serves 6.
OLD FASHIONED BREAD AND
BUTTER SLICED PICKLES
4 qts. (about 6 lbs.) medium-sized
cucumbers, sliced
1-1/2 c. (about 1 lb.) sm. white
onions, sliced
2 lg. garlic cloves
1/3 c. salt
2 qts. ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar
Scrub cucumbers thoroughly with a vegetable brush. Drain on rack.
Slice unpeeled cucumbers into 1/8 inch to 1/4 inch slices. Discard
ends. Add onions and garlic. Add salt and mix thoroughly. Cover with
crushed ice or ice cubes and let stand 3 hours. Drain thoroughly.
Remove garlic cloves. Sterilize 7 pint-sized canning jars. Combine
sugar, spices and vinegar. Heat to just boiling. Add drained
cucumber and onion slices and heat 5 minutes. Pack hot pickles
loosely into hot jars and cover with hot liquid to 1/2 inch from
top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10
minutes in a boiling water bath. NOTE: Sugar may be reduced to 4
cups if a less sweet pickle is desired.
SPAGHETTI AND CUCUMBER
SALAD
1 lb. spaghetti (break into 3-inch
lengths before cooking)
2 lg. tomatoes, chopped
2 cucumbers, chopped
1 sweet onion, chopped
1/2 c. broccoli florets
1/2 c. red and green peppers, chopped
2 sm. zucchini, chopped
12 oz. Seven Seas Herbs and Spices or
Viva Italian salad dressing
1/2 jar McCormick Salad Supreme
Cook spaghetti; drain and cool. Add remaining ingredients and toss
well. Marinate in refrigerator overnight (or at least several
hours). Add any other chopped vegetables.
FRESH CUCUMBERS IN
VINEGAR
6 c. fresh cucumbers
1 c. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar
Mix well. Put in refrigerator, let stand overnight.
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