Jessie’s Cucumber Salad
Ingredients
- 3 cucumbers
- 1 teaspoon sea salt
- 1/4 cup white sugar (I use 2 tablespoons Amber Agave Nectar, more to taste)
- 1/8 cup water
- 1/4 cup distilled white vinegar
- 1/2 teaspoon celery seed
- 1/4 cup chopped onion
Preparation
- Peel the cucumbers and slice wafer thin. Sprinkle with sea salt. Let stand 15 minutes, then squeeze cucumbers to release moisture.
- In a medium size bowl mix sugar(Agave), water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
I have used Apple Cider, Seasoned Rice Wine, Sherry vinegar and even Sherry Cooking wine in this recipe. Onion and celery are optional.
cucumbers and Vinegar
Ingredients
- 2-3 small cucumbers, peeled leaving stripes of skin and sliced thin
- 1/4 cup seasoned rice or champagne vinegar
- 1 pinch sugar
- 1 pinch sea salt, or to taste
- freshly ground black pepper to taste
Preparation
- Peel the cucumbers and slice wafer thin. Sprinkle with sea salt. Let stand 15 minutes, then squeeze cucumbers to release moisture.
- Whisk together the vinegar, pinch of sugar, sea salt, and pepper in a small bowl. Pour dressing over the cukes. Gently toss to coat. Cover and refrigerate for at least 1/2 hour before serving.
Lemon Cucumbers
Ingredients
- 2 cucumbers, sliced
- 1/4 cup white wine vinegar
- 2 tablespoons white sugar ((I use 2 tablespoons light Agave Nectar, more to taste)
- 1/2 teaspoons celery seed
- 1/8 teaspoon ground black pepper
- 3/4 teaspoon sea salt
- 2 tablespoons chopped red onion
- 1 tablespoon lemon juice
Preparation
- Peel the cucumbers and slice wafer thin. Sprinkle with sea salt. Let stand 15 minutes, then squeeze cucumbers to release moisture. .
- In a mixing bowl, combine the cucumbers, vinegar, sugar(Agave), celery seed, pepper sea salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.
Tomato and cucumbers
Ingredients
- 1 large cucumber, peeled and cut into chunks
- 2 small cucumbers, peeled leaving stripes of skin and sliced
- 1 large heirloom tomato, seeded and diced
- 1/3 small Vidalia or red onion, finely chopped
- 1/4 cup champagne vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons agave nectar, or more to taste
- 1 pinch sea salt, or to taste
- freshly ground black pepper to taste
Preparation
- place the cucumber chunks and slices in a bowl, Sprinkle with sea salt. Let stand 15 minutes, then squeeze cucumbers to release moisture.
- Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
