Best 4 Ceils Cucumber Slices Recipes

**Ceil's Cucumber Slices: A Refreshing Side Dish for Any Occasion**

Ceil's cucumber slices are a classic summer side dish that is both refreshing and flavorful. Made with just a few simple ingredients, this dish is easy to make and can be tailored to your own taste. Whether you like them sweet, sour, or spicy, there is a recipe in this article that will suit your needs. From the classic sweet and sour cucumber slices to the more unique spicy dill cucumber slices, these recipes offer a variety of flavor profiles that are sure to please everyone at your table. So next time you're looking for a light and refreshing side dish, give Ceil's cucumber slices a try. You won't be disappointed!

**Recipes included in the article:**

* Ceil's Classic Sweet and Sour Cucumber Slices: This recipe is the perfect balance of sweet and sour, with a hint of dill.
* Spicy Dill Cucumber Slices: These cucumber slices are packed with flavor, thanks to the addition of red pepper flakes and fresh dill.
* Asian Cucumber Salad: This refreshing salad is made with cucumber, red onion, cilantro, and a tangy Asian dressing.
* Cucumber and Tomato Salad: This simple salad is a great way to use up fresh cucumbers and tomatoes from your garden.
* Cucumber Gazpacho: This chilled soup is perfect for a hot summer day. It's made with cucumber, tomato, onion, and garlic, and it's seasoned with cumin, paprika, and cayenne pepper.

Let's cook with our recipes!

REFRIGERATOR CUCUMBER SLICES

Refrigerator Cucumber Slices image

My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield about 2-1/2 quarts.

Number Of Ingredients 6

Ingredients

4 pounds cucumbers (about 6 large), cut into 1/4-inch slices
3 medium onions, cut into 1/8-inch slices
3 cups sugar
3 cups cider vinegar
4 teaspoons canning/pickling salt
1-1/2 teaspoons mustard seed

Steps:

In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

DILL CUCUMBER SLICES

Dill Cucumber Slices image

Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.

Provided by The New York Times

Categories condiments

Time 45m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

8 medium Kirby cucumbers
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup kosher salt
2 cups Champagne vinegar
1/2 teaspoon black peppercorns
4 sprigs dill
3 garlic cloves, peeled and halved
2 whole dried chilies (optional)

Steps:

Boil a stockpot of water as deep as the shoulder of a quart jar.
Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams

PICKLED CUCUMBER SLICES

Pickled Cucumber Slices image

My two sons and I love these. If they had their way I would have to make 'em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of "heartburn". An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.

Provided by Jim in Washington

Categories Low Protein

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 large cucumbers, peeled and scored with a fork,lengthways,sliced crossways,medium thick
1 large white onions or 1 large yellow onion, quartered,then sliced crossways,½ inch thick
2 bell peppers, any color,cut in 1 inch squares.
1 1/2 cups white vinegar
3/4 cup water
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder

Steps:

Pour vinegar and water in large left-over bowl, add spices and mix well.
Add vegetables to bowl.
More water and vinegar may be added, maintaining a 2 vinegar to 1 water ratio, to cover vegetables.
May be adjusted to your own pucker power.
We like ours tart.
Cover and chill at least 4 hours before serving.
Avoid metal bowls.

Nutrition Facts : Calories 42.2, Fat 0.2, SaturatedFat 0.1, Sodium 588.5, Carbohydrate 8.2, Fiber 1.5, Sugar 3.6, Protein 1.3

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS

Julia Child's Baked Cucumbers With All Variations image

This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Provided by davinandkennard

Categories Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cucumbers (about 8 inches long)
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or 1/2 teaspoon basil
4 tablespoons minced scallions
1/8 teaspoon pepper

Steps:

Peel the cucumbers.
Cut in half lengthwise and scoop out the seeds with a spoon.
Cut into lengthwise strips about 3/8 inch wide.
Cut strips into 2 inch pieces.
Toss the cucumber in a bowl with the vinegar, salt and sugar.
Let stand for 30 minutes to several hours.
Drain and pat dry in a towel.
Preheat oven to 375.
Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
Variation One: Parslied Cucumbers.
In a warm vegetable dish toss with 2 Tbsp minced parsley.
Variation Two: Creamed Cucumbers.
Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1

Tips:

Choose fresh, firm cucumbers for the best results.
Use a sharp knife to slice the cucumbers evenly.
Add vinegar, sugar, and salt to the water to create a flavorful brine.
Bring the brine to a boil, then remove from heat and let cool slightly before pouring over the cucumbers.
Cover the cucumbers and refrigerate for at least 24 hours before serving.
For a tangy twist, add a tablespoon of lemon juice or lime juice to the brine.
If you want sweeter pickles, add a little more sugar to the brine.
For a spicier pickle, add a pinch of cayenne pepper or red pepper flakes to the brine.
Be creative and experiment with different herbs and spices to create your own unique cucumber pickles.

Conclusion:

Ceil's Cucumber Slices are a delicious and refreshing side dish that can be enjoyed all year round. They are easy to make and can be customized to your own taste. With a few simple ingredients and a little time, you can create a delicious and refreshing snack or side dish that the whole family will enjoy. So next time you're looking for a quick and easy way to use up some fresh cucumbers, give Ceil's Cucumber Slices a try. You won't be disappointed!