Cucumber/Vinegar?

It's a matter of personal taste- I much prefer the seasoned rice vinegar to plain vinegar & sugar. There are many varieties of gourmet vinegars available--try them in small bottles and see what you like. To me it is important to add it just before serving to avoid limp cucumbers.

[Worth1]

Originally Posted by Deborah

Thanks ! I'm enjoying reading your posts. But how much vinegar and water? I don't think my aunt added sugar or salt, just vinegar, water and pepper on top. I remember that the cucumber slices were very cold and crisp.

Here is what I posted before.

1/2 cup white vinegar 2 cups of water 1/8 to 1/4 cup salt, olive oil to completely cover the top and fresh dill if you have it.
Steep dill seeds and weed in hot water and let cool.
Refrigerate and serve at you next meal

Here is what you do, take a said amount of water, and add a little vinegar to it until it tastes like you remember your mothers tasted.
She may or may not have used salt but I bet she did.
It would be called marinated cucumbers.
Most people use way too much vinegar, this will break down the cucumber slices and make them limp.
Where as the salt will cause osmosis to take place bringing the flavor inside the cucumber.
Worth

[coronabarb]

I don't think there is a "name" for it...maybe cucumber salad? My sis and I used to slice cukes and put vinegar and salt on them and eat em right up. I don't recall getting the idea from anywhere. Today, I would rather use something like infused balsamic vinegar or wine vinegar, red onions, since I love those raw and dill or bouquet garni, my favorite spice blend.

[Worth1]

What ever you call it or how you make it, this thread reminded me of something I could do with some fresh Market More 76's I have sitting around.
Which brings to the subject of what cucumbers do best.
Slicers or pickling cucumbers do best, the lousy burp-less dark green cucumbers like they have in the store aren't as good for this.
I truly wish they would have never came up with the things.

Worth

[Lastfling]

We always had this too during the summer months. I have a container in the fridge right now that needs to be replendished. LOL. Cucumbers, onions, and sometimes tomatoes in apple cider vinegar with a little water to tone the vinegar down a mite, olive oil, salt and pepper. .

The only name I've heard is - cucumbers and vinegar. Pretty much says it all. :-)

[shelleybean]

I've reached the point where the only cucumbers I need to grow are pickling cucumbers. I do make a lot of pickles but I also like them for salads because they're so crunchy and the seeds are small. They work well for this salad, if that's what we're calling it. I guess it is a salad.

[Worth1]

Originally Posted by shelleybean

I've reached the point where the only cucumbers I need to grow are pickling cucumbers. I do make a lot of pickles but I also like them for salads because they're so crunchy and the seeds are small. They work well for this salad, if that's what we're calling it. I guess it is a salad.

My mother grew nothing but the dark green burp-less cucumbers one back in the 70's That may be when the came out I dont know.
It was her first year growing them.
She made or might I say (tried) to make pickles with them.
First and last year for burp-less cucumbers, I despise them to this day.

Worth

[Deborah]

I think you're right about just covering the cucumbers with vinegar. Maybe my aunt didn't use water-I'm remembering this dish from when I was about 10. Anyone know what it might be called? We never called it anything that I know of.

[shelleybean]

Yeah, I can recall trying to make some kind of a quick refrigerator pickle with one of the burpless cucumbers from the store but it made the skin so slimy we didn't want to eat them.

[Deborah]

LOL, we were all posting at the same time ! How about we split the difference and name it Auntie Esther's cucumber vinegar salad?

[shelleybean]

All versions have cucumbers and vinegar so that sound's good to me.

[Deborah]

Yay !

[ContainerTed]

Don't want to throw a stick in the spokes, but 60 years ago, in Castlewood and St. Paul, Virginia, my Granny Barker, who was full blood Cherokee Native American, called it "pickled cucumbers" and this name was used separate from "pickles". The family recipe has evolved over time and now is more like the combinations posted above. I like to throw in a few slices of pickled jalapenos.

This dish does cause a lot of flashbacks to memories of the early times when things tasted so good. Nowadays, all of our senses have been shocked by so many extremes that it's hard to appreciate some things. Good cucumbers, apple cider vinegar, red and vidalia onions, some other spices and herbs to our individual tastes, and the time to sit down and enjoy. Ahhhhhhhh! Life is good.

[Mike723]

Originally Posted by Worth1

I just want to add that it is ((dill weed)) not weed weed.
But the latter would prove to be interesting.
Worth

I was just about to comment on that and then I came across this hahaha.. mmm cucumbers

[Worth1]

Originally Posted by Mike723

I was just about to comment on that and then I came across this hahaha.. mmm cucumbers

After I looked at the post I realized it looked suspicious.
If they ever legalize the stuff in Texas I'll have to give it a try.

What I did do was mix ---.
3 cups of water.
1 cup of white 5% acidity vinegar.
1/4 cup of canning salt.
3 table spoons of sugar.
1 table spoon (((dill))) weed.
1 table spoon dill seed.

I mixed up the water sugar and vinegar until everything was dissolved.
Then I took a cup of the mixture and put the dill weed and seeds in.
Heated it up and let it steep for about 10 minutes and poured it back in the container of liquid.
Then the sliced peeled cucumbers carrots peppers and tomatoes were added.
Then a layer of olive oil was added to the top.
Three hours later they came out fantastic.
Worth