Time 10m Number Of Ingredients 6 Steps:
Peel and slice cucumbers into thin slices. Cut onion in half and cut into very thin slices. Combine onions and cucumbers in a large bowl. In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves. Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.* Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.
Time 1h10m Number Of Ingredients 7 Steps:
Slice cucumbers very thinly and place in a large bowl. I like to use a mandoline to keep the slices even and to make the process very fast, but you can just use a knife if you prefer. In a separate small bowl or in a jar, whisk or shake together vinegar, water, sugar, salt, pepper and herbs. Pour over cucumbers. Cover; chill at least one hour or overnight. Drain cucumbers and serve!
Time P1DT1h Yield 1 cucumber worth, 2 serving(s) Number Of Ingredients 6 Steps:
slice the cucumber very thinly and sprinkle with salt, let stand for an hour. combine all other ingredients in a bowl, stir, chill. add cucumbers, cover and marinate in fridge over night. store uneaten cucumbers covered in brine in fridge.
Time 10m Yield 12 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Time 1h10m Yield 4 servings Number Of Ingredients 5 Steps:
Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.
Time 8h10m Yield 4 Number Of Ingredients 6 Steps:
Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.
Time 2h15m Yield 6 Number Of Ingredients 9 Steps:
Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat. Cover bowl with plastic wrap; refrigerate at least 2 hours.
Time 10m Yield 2 servings. Number Of Ingredients 6 Steps:
In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.
Time 10m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Toss the cucumbers and onions together. Mix the rest of the ingredients in a jar with lid. Shake well. Pour over cucumbers. Cover and chill.
Time 15m Yield 2 servings Number Of Ingredients 4 Steps:
Scrub but do not peel cucumbers. Trim, and slice thinly. Wash, trim and slice scallion. Combine with vinegar, sugar and cucumber; stir to season cucumbers.
Time 3h15m Yield 6 Number Of Ingredients 10 Steps:
Arrange cucumbers, tomatoes and onion in 2-quart shallow glass or plastic dish. Stir together remaining ingredients except bacon flavor bits; pour over vegetables. Cover and refrigerate at least 3 hours to blend flavors; sprinkle with bacon flavor bits just before serving.
Time 8h50m Yield 8 servings Number Of Ingredients 8 Steps:
Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2). Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade. Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour. Cucumbers will have released more liquid, which helps the marinating process. At this point, they’re ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)
