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Lee Hong's Cucumbers

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“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.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice cucumbers as thin as you can.
  2. Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
  3. Let stand 2 hours.
  4. Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
  5. Drain well and pat dry.
  6. Thinly slice red onions and break apart rings.
  7. In a separate bowl, mix sugar and oil, then add vinegar and water.
  8. Add more sugar or vinegar if not sweet or sour enough.
  9. It should have a nice tangy taste.
  10. Add onions and cucumber to vinegar dressing.
  11. Mix well.
  12. Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
  13. Serve with steak, chicken, at a BBQ or with a deli style sandwich!
  14. 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.
  15. Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
  16. 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.

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