Community Pick
Lee Hong's Cucumbers
photo by Lavender Lynn
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 tablespoon salt
- 1 long English cucumber, sliced very thin (do not use short green cucumbers)
- 6 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 Spanish onion, thinly sliced
- 8 tablespoons white vinegar
- 6 tablespoons water
directions
- Slice cucumbers as thin as you can.
- Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
- Let stand 2 hours.
- Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
- Drain well and pat dry.
- Thinly slice red onions and break apart rings.
- In a separate bowl, mix sugar and oil, then add vinegar and water.
- Add more sugar or vinegar if not sweet or sour enough.
- It should have a nice tangy taste.
- Add onions and cucumber to vinegar dressing.
- Mix well.
- Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
- Serve with steak, chicken, at a BBQ or with a deli style sandwich!
- 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.
- Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
- 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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RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
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