Refrigerator Cucumber Salad Recipe

Refrigerator Cucumber Salad Recipe

4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green peppers 1-tbsp salt 2-cup white vinegar 1 1/2-cups sugar 1-tsp celery flakes 1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side. 

Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Remove from heat and  add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers,  store in refrigerator.

Will keep up to 2 months

Makes 2 quart jars

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

Ingredients:

• Juice from 1/2 lime
• 2 Tbs. rice bran or canola oil
• 1 Tbs. rice vinegar
• 1/2 tsp. Dijon mustard
• 1/2 tsp. soy sauce
• 1 tsp. brown sugar
• 2 Haas avocados
• 20 rice paper rounds, 6 or 8 inches in diameter
• 10 green lettuce leaves
• Leaves from 1 bunch fresh basil
• Leaves from 1 bunch fresh mint
• 2 carrots, coarsely shredded
• 1/2 English cucumber, cut into thin strips

Directions:

In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.

Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.

Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.

Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.

Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10. 

(Source)

Cucumber Cups!

Cucumber Cups

Recipe: 2 cucumbers peeled and cut thick 12 red seedless grapes (chopped) 1/4 cup chopped olives 1 bar of cream cheese 1/2 shredded cheese 1/8 cup feta cheese 1/8 cup REAL bacon bits 1/2 pkg dry ranch mix Scoop out inside of cucumber, leaving thin bottom. Mix all other ingredients and spoon into the cucumber slices. Sprinkle with parsley(optional). Enjoy a cucumber cup!

Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad

(Original Recipe)

Ingredients 

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.