Ingredients
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1
-
1
-
6
-
2
-
1
-
8
-
6
-
-
-
-
-
-
-
-
Directions
Lee Hong’s Cucumbers,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.,This is yummy and easy. Made for Name that Ingredient.
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Steps
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1
Done
|
Slice Cucumbers as Thin as You Can. |
|
2
Done
|
Arrange Cucumber Slices in a Bowl in Layers, Salting Between Layers. Sprinkle the Cukes With Salt, Don't Over Salt Them. |
|
3
Done
|
Let Stand 2 Hours. |
|
4
Done
|
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
Done
|
Drain Well and Pat Dry. |
|
6
Done
|
Thinly Slice Red Onions and Break Apart Rings. |
|
7
Done
|
in a Separate Bowl, Mix Sugar and Oil, Then Add Vinegar and Water. |
|
8
Done
|
Add More Sugar or Vinegar If not Sweet or Sour Enough. |
|
9
Done
|
It Should Have a Nice Tangy Taste. |
|
10
Done
|
Add Onions and Cucumber to Vinegar Dressing. |
