Easy to Prepare Recipes Cucumbers, Pickles
Copyright © 2005 All Easy Cooking Recipe Kitchen 

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Copyright © 2006 All Easy Cooking Recipe Kitchen 

CUCUMBER SALAD
2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) sour cream
Salt to taste

Peel cucumbers and cut tomatoes, onions and cucumbers into small cubes. Lightly beat sour cream with fork. Mix everything and chill for an hour. Decorate with parsley leaves. Serve cold. Can also be done with only cucumbers. Serves 5.

CUCUMBER SOUP
6 med. sized cucumbers, peeled
6 c. Campbell's chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. Salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped

Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.

CUCUMBER SANDWICHES
8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.

VEGETABLE SANDWICHES
4 tomatoes, chopped fine
2 med. Cucumbers
1 green pepper
2 sm. Onions
2 sm. Carrots
Salt to taste
1 envelope plain gelatin
1 c. mayonnaise

Grind vegetables. Drain well, saving 3 tablespoons juice. Soak gelatin in juice and dissolve over hot water. Add to vegetables; fold in mayonnaise. Refrigerate overnight.

CUCUMBER CREAM CHEESE SANDWICH SPREAD
2 (3 oz.) pkgs. cream cheese, softened
2 med. cucumbers, peeled, grated
1 sm. onion, grated
2 tbsp. Mayonnaise
Salt and pepper to taste

Add cucumbers and onion to cream cheese with just enough juice to make good spreading consistency. Stir in mayonnaise, add salt and pepper.

DIJON MARINATED VEGGIE SALAD
1/2 c. red wine vinegar & oil dressing
1 tbsp. Dijon mustard
1 c. broccoli flowerettes
1 c. sliced Kirby cucumbers, cut in half (pickle cucumbers)
1 yellow bell pepper, cut into strips
1 c. halved cherry tomatoes
3/4 c. diagonally sliced carrots
2 tbsp. chopped parsley

Mix dressing and mustard. Combine, cut up vegetables. Pour mixture over and sprinkle with chopped parsley. Cover and refrigerate 2 hours to marinated. Mix again before serving. Colorful and tasty! Approximately 8 servings.

SALMON SALAD
2 c. shell macaroni
1 lg. can salmon, drained
1-1/2 med. Tomatoes
1-1/2 cucumbers, peeled
4 sweet pickles, diced
Mayonnaise or salad dressing

Cook macaroni according to directions on box. Drain salmon and remove dark skin and bone. Cut up tomatoes and cucumbers. Crumble salmon in bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much mayonnaise as needed to hold all together.

BAKED SALMON FILLETS
2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE
3 cucumbers
1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Salt

Cut pieces of heavy foil about same size as fillets and place skin side of fish on foil. Place in oven about 15 to 20 minutes. Mix together melted butter and lemon juice. Baste fish several times with mixture. Lift each piece to serving platter when fish is done. Serve with cucumber sauce. Peel cucumbers, split in quarters, discard seeds and chop finely. Sprinkle with salt and chill for 2 hours. Mix with sour cream, mayonnaise and dill. Yield: about 3 cups. Serve with salmon.

ORIENTAL SALAD
2 lg. Cucumbers
2 green or red bell peppers
10 radishes
3 celery stalks
2/3 c. vegetable oil
4 tbsp. cider vinegar
2 tsp. Sugar
1 tsp. Salt
1/4 tsp. Pepper
2 tbsp. soy sauce
2 tsp. toasted sesame seeds

Peel and slice cucumber into thin rounds clean and quarter peppers, slicing lengthwise into thin slices. Slice radishes and celery into thin slices. In a small bowl mix remaining ingredients (except sesame seeds). Pour over vegetables and mix well. Cover and chill. mix again before serving and sprinkle with toasted sesame seeds.

ITALIAN SALAD
1 sm. bunch broccoli (use tips)
1 c. cauliflower, chopped
1/2 c. celery, chopped
1/2 c. radishes, sliced
1 c. cucumbers, sliced
1 c. carrots, chopped
1 sm. can water chestnuts, drained
1 sm. can black olives, sliced and drained
2 c. cherry tomatoes, halved
1/2 c. green peppers, chopped
1 sm. bottle Viva Italian salad dressing
1/2 c. mushrooms, chopped

Mix salad well and let marinate in refrigerator at least 4 hours before serving.

COOL CUCUMBER RICE
3 lg. Cucumbers
2 med. Tomatoes
1 med. bell pepper (green)
1 bunch green onion
1/2 c. soy sauce (lite or regular)
6 c. cooked rice

Cut cucumbers into small bite-size pieces, then add diced tomatoes, green bell pepper and green onions. Add soy sauce and let set for 20-30 minutes, stirring frequently. Serve over cooked rice. I serve this with teriyaki chicken in the summer for a cool side dish.

SUMMER RICE SALAD WITH PEAS & CUCUMBERS
3 c. white rice, cooked
3/4 c. cucumbers, peeled & chopped
3 scallions, chopped
1/2 c. frozen peas, blanched
1/4 c. parsley, chopped

DRESSING
3/4 c. oil
1/4 c. white wine vinegar
1 tsp. dry mustard
1 tsp. parsley, minced
1 tsp. Chervil
1 clove garlic, minced
1 tbsp. onion, minced
1 tsp. Sugar
Salt
Pepper

Cook rice according to package, cool. Toss with cucumbers, scallions, peas and parsley. Mix all ingredients for dressing and whisk well. Pour dressing over rice. Adjust seasonings. Chill. Serves 6.

CUCUMBER CASSEROLE
1 med. onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
4-5 carrots, grated (1 c.)
4-5 lg. tomatoes with juice, chopped (4 c.)
1 (14 1/2 oz.) can Italian style seasoned tomatoes
3 bay leaves
1 tsp. lite salt
1/2 tsp. Pepper
3/4 c. bread crumbs
3/4 c. wheat germ
4 lg. Cucumbers
1 tbsp. diet margarine
3 oz. low fat cheese, grated

Chop onion, garlic, green pepper, carrots and tomatoes. Add canned tomatoes, bay leaves, salt and pepper. Simmer mixture for 20 minutes; remove bay leaves. Mix bread crumbs and wheat germ; spread on bottom of greased 9"x12" casserole dish. Peel and slice 1/8" thick cucumbers. Lightly salt cucumber slices. Layer cucumber slices and tomato mixture, making 2 layers and ending with tomato sauce.

HOT CROSSED TUNA CASSEROLE
2 cans tuna, drained
1 (10 oz.) frozen peas, thawed
1 c. shredded sharp cheddar cheese
1 c. celery slices
1/2 c. bread crumbs
1/4 c. chopped onion
1/4 tsp. Salt
1/8 tsp. Pepper
1 c. Miracle Whip salad dressing
1 (8 oz.) can crescent rolls

Combine tuna, peas, cheese, celery, crumbs, onion, and seasonings with salad dressing. Mix well. Spoon into 10 x 6 inch baking dish. Separate the crescent rolls into 2 rectangles, press seams to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Brush lightly with salad dressing. Sprinkle with sesame seeds. Bake 35 to 40 minutes or until golden brown. Serve with Cool Cucumber Sauce.

COOL CUCUMBER SAUCE
1/2 c. Miracle Whip
1/2 c. dairy sour cream
1/2 c. chopped cucumbers
1 tbsp. Chives
1 tsp. chopped parsley
1/4 tsp. Salt
1/4 tsp. dill weed

Combine and mix well; chill. Serves 6 to 8

REFRIGERATOR PICKLES
7 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. white vinegar
1 tbsp. celery salt
1/2 c. chopped green pepper (optional)
1/4 c. canning salt

Mix cucumbers and onions. Put in bowl and sprinkle 1/4 cup canning salt over all of it. Let stand overnight. Drain liquid off next day. Put cucumbers and onions in a large bowl and cover with sugar, white vinegar and celery salt (do not heat) mixed together. Mix and let stand overnight in refrigerator. Next day take out of refrigerator and mix well. Put in jars and cover. Will keep 3 or 4 months in refrigerator. Green peppers may be added.

KOSHER DILL PICKLES
20 to 25 (4 inch or smaller) cucumbers
1/8 tsp. powdered alum
1 clove garlic per quart
1 tsp. dill per quart
3 qt. Water
1 grape leaf per jar
1 qt. cider vinegar
1 c. salt

Wash cucumbers; let stand in cold water overnight. Pack into hot, sterilized jars. To each quart, add above amount of alum, garlic, and dill. Combine vinegar, salt, and water. Heat to a boil; fill jars. Put a grape leaf in each jar, seal. This makes 6 to 8 quarts. Place in a hot water bath for 20 minutes with the water 2 inches over the top of the jars. If you are in a hurry, you may pack the pickles in ice water for 3 hours and then fix them.

FROZEN SLICED SWEET PICKLES
12-13 cucumbers, sliced
5-6 onions, sliced
1/2 c. pickling salt plus 2 tbsp.
8 c. sugar
3 3/4 c. cider vinegar

Cover sliced cucumbers and onions with cold water. Add 1/2 cup pickling salt. Rest for 2 hours and drain well. Put 8 cups of sugar in a pan, add 3 3/4 cups of cider vinegar. Heat until sugar is dissolved and cool. Pack cucumbers in jars. Pour cucumbers in jars. Pour sugar mixture in jars and place in freezer. Do not fill full.

BREAD AND BUTTER PICKLES
4 qt. Cucumbers
6 med. onions, sliced
3 sections garlic
4 green peppers, sliced
1/3 c. salt

SYRUP
3 c. white vinegar
3 c. sugar
1/2 tulmac
1 1/2 tbsp. celery seed
2 tbsp. mustard seed

Combine first 5 ingredients in a large pot and cover with ice and let stand 3 hours. Drain off liquid. Add all ingredients for syrup and bring to a boil. Put in pint-sized jars (HOT) and seal.

BREAD AND BUTTER PICKLES
Put in large container for 2 hours:
4 qts. cucumbers, thinly sliced
1/2 c. kosher salt
2 qts. sliced onions, drained

Put in pan:
1 qt. cider vinegar
4 c. sugar
2 tbsp. mustard seed
1 tbsp. Ginger
1 tsp. Turmeric
1 tbsp. celery seed

Bring to a boil, boil 10 minutes. Add cucumbers and onions. Bring to boil again. Pack immediately in sterilized jars. Yield: 8 (12 oz.) jars.

CRISP LIME PICKLES
7 lbs. med. size cucumbers, 1/4" thick

Slice and weigh. Cover with the following solution:
2 c. hydrated lime
2 gallons water

Soak cucumbers in lime solution for 24 hours. Rinse thoroughly and cover with fresh cold water. Soak for 3 hours longer. Drain well on a large cloth. Then mix the following mixture:
1 tbsp. Salt
1 tsp. whole cloves
4 1/2 lbs. white sugar
2 qts. vinegar
1 tsp. celery seed
1 tsp. mixed pickling spices

Soak cucumbers in vinegar solution overnight, be sure the solution covers the cucumbers, then place container on heat and boil cucumbers gently for 40 minutes. Pack in clean sterilized pint jars and seal. Be sure and use new lids.

SWEET DILL PICKLES
3 3/4 c. vinegar
6 c. sugar
3 tbsp. pickling salt
4 1/2 tsp. celery seed
4 1/2 tsp. Turmeric
3/4 tsp. mustard seed
1 tsp. dill in each jar
Cucumbers (yellow ones can be used)

Slice cucumbers in sticks and soak in hot water 4 hours. Pack in jars. Make syrup of ingredients listed above and heat. Pour in jars packed with cucumbers. Process in hot water bath for 5 minutes. Optional: 1/2 jalapeno can be added to each jar.

CINNAMON RING PICKLES
2 gallons peeled, sliced cucumbers
2 c. lime
8 1/2 qts. Water

Use large cucumbers, peel and slice enough cucumbers to make 2 gallons. Clean out centers. Mix 2 cups lime with 8 1/2 quarts of water. Pour over the rings and soak for 24 hours. Drain and rinse.
1 c. vinegar
1 sm. bottle red cake coloring
1 tbsp. Alum
Water to cover

Simmer mixture of 1 cup vinegar, small bottle red cake coloring, one tablespoon alum and enough water to cover rings. Simmer for two hours, drain and place in a large container.
2 c. vinegar
2 c. water
10 c. sugar
8 broken sticks cinnamon
1 (6 oz.) pkg. red hots

Then make a syrup of 2 cups vinegar, 2 cups water, 10 cups sugar, 8 broken sticks cinnamon and 6 ounce package of red hots. Bring to a boil, pour over cucumbers, let stand overnight. Next day, drain and reheat syrup and again pour over cucumbers and let stand overnight. Next day pack cucumbers in jars, heat syrup to boiling, pour over cucumbers and seal.

SWEET PICKLES
6 lbs. med. sized cucumbers, unpeeled
1 lg. sweet red pepper, cut in strips
1 sm. onion, sliced
2 cloves garlic
1 1/2 c. pickling salt
2 qts. crushed ice
3 c. sugar
1 qt. white vinegar (5% acidity)
2 tbsp. mustard seeds

Wash cucumbers; remove 1/4 inch from ends. Cut into 1/4 inch slices. Combine cucumbers, red pepper, onion and garlic in a large bowl; add salt and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic, rinse and drain. Combine remaining ingredients in a Dutch oven. Bring to a boil. Add vegetables and reduce heat, simmer 5 minutes. Pack cucumber mixture into hot sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield 7 pints.

BREAD-AND-BUTTER PICKLES
6 qts. sliced cucumbers
1 1/2 qts. sliced yellow onions
1 1/2 qts. distilled vinegar
3 1/2 c. sugar
1/4 c. mustard seed
2 tsp. Turmeric
1/4 c. celery seed
1/2 c. salt

Soak sliced cucumbers and sliced yellow onions overnight in salt and 1 quart water. Mix and boil: distilled vinegar, sugar, mustard seed, turmeric, and celery seed. Add cucumbers and onions; boil until cucumber centers turn yellow. Can and seal. NOTE: Do not use aluminum or cast iron.

OVERNIGHT LIME PICKLES
2 gal. sliced cucumbers
1 gal. Water
1 c. lime

Mix:
8 c. sugar
3 qt. Vinegar
3 tbsp. Salt
1 tbsp. pickling spice

Soak cucumbers in water-lime mixture overnight. Drain rinse and soak in clear water 1 hour. Mix sugar, vinegar, salt and pickling spice and bring to a boil; cook 20 minutes. Add cucumbers, 2 cups sugar and 1 teaspoon mustard seed; boil 30 minutes more, place in jars and seal.

SWEET PICKLES CHIPS

4 lbs. (3 to 4 inch) pickling cucumbers
1 qt. white vinegar
1/2 c. granulated sugar
3 tbsp. Salt
1 tbsp. mustard seed
3 c. granulated sugar
1 2/3 c. white vinegar
1 tbsp. whole allspice
2 1/4 tsp. celery seed

First 5 ingredients: Wash cucumbers; cut crosswise into 1/4 inch slices. Combine 1 quart vinegar, sugar, salt, and mustard seed in a large saucepot. Cover; simmer 5-7 minutes until cucumbers change color. Next 4 ingredients: Combine sugar, vinegar, allspice, and celery seed in another pan. Heat just to boiling. Drain cucumbers; discard liquid. Pack slices in clean hot jars (1/2 pint or pint). Cover within 1/2 inch of top of jar, making sure syrup covers cukes. Cap and process 5 minutes in boiling water bath. Yield: 4-5 pints.

FROZEN SWEET PICKLES
7 c. sliced cucumbers
1 c. onion, chopped
1 c. chopped mangos

If you don't have mangos you may substitute green and red pepper to equal 1 cup. 1 c. vinegar 1 tbsp. salt 1 tsp. celery seed Mix all together. Pour over vegetables. Put in a tight container and refrigerate for 3 days, stirring daily. Place in freezer containers and freeze. DO NOT COOK.

CROCK-STYLE KOSHER DILL PICKLES
4 qt. Water
1 c. cider vinegar
1/2 c. canning salt
Cucumbers, 2-3 inches
Fresh dill, cut (1-2 bunches)
Garlic, chopped (1-2 whole garlics)
Grape leaves, washed

Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock. Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top. Weight down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.

MUSTARD PICKLES
6 med. cucumbers, chopped
2 c. chopped onion
3 sweet red peppers, chopped
1 med. head cauliflower, cut up
1 qt. sm. pickling onions
1 c. salt
4 c. sugar
1 qt. Vinegar
3/4 c. flour
1/4 c. dry mustard
1 1/2 tsp. ground turmeric
1 tbsp. celery salt

Layer vegetables and salt in bowl; cover with cold water. Let stand overnight. Drain, rinse with cold water. To make sauce, combine sugar and vinegar; heat to boiling. Mix remaining ingredients. Add some of vinegar mixture, cooled; mix and add to boiling mixture; stir well. Add drained vegetables, cook 15 to 30 minutes. Pack in hot jars, adjust lids at once. Process in boiling water bath (212 degrees) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes 6 1/2 pints.

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