71 refrigerator cucumbers vinegar Recipes

sugar, salt, water, cider vinegar, cucumbers, peeled, sliced, onion, sliced, green pepper, sliced

sweet onion (such as vidalia or maui), thinly sliced, pickling cucumbers , scrubbed, cut into 1/4-inch-thick rounds, dill, coarsely chopped (stems included), yellow mustard seeds, whole white peppercorns, apple cider vinegar, water, sugar, coarse kosher salt, dill seeds

refrigerated cheese tortellini, sugar, red wine vinegar, olive oil, sesame seeds, toasted, grated onion, salt, paprika, fresh baby spinach, sliced cucumbers, mandarin oranges, drained, honey-roasted sliced almonds, real bacon bits

corn, black beans, light kidney beans, diced tomatoes, cucumber, diced, green pepper, diced, white vinegar (refrigerated ), italian dressing (dry )

yellow tomatoes (1 lb), seeded and finely chopped, yellow bell pepper, finely chopped, cucumber, peeled, seeded and finely chopped, stalk celery, finely chopped, red onion, finely chopped, minced fresh chives, white-wine vinegar, lemon juice, worcestershire sauce, freshly ground pepper, salt, several dashes hot sauce , to taste, raw shrimp (21-25 per pound), peeled and deveined, garlic, minced, minced fresh thyme, tip: to oil a grill rack : oil a folded paper towel, hold it with tongs and rub it over the rack. (do not use cooking spray on a hot grill.), make ahead tip : prepare the salsa (step 1), cover and refrigerate for up to 1 day.

water, white distilled vinegar, canning salt, sugar, garlic clove, to taste. i use 4-8 cloves, fresh dill, to taste. (at least 2-3 sprigs per bucket ), onion, to taste. (i recommend 1 large per bucket ), pickling cucumbers , sliced into spears if using larger cucumbers, alum

garlic, peeled, celery seed, coriander seed, mustard seed, black peppercorns, pink peppercorns (if you have em), several sprigs fresh dill, white vinegar, salt, carrots , halved lengthwise, kirby cucumbers , cut lengthwise into quarters, hot red chiles or 2 jalapenos, whole or (for more heat) halved, scallions, white parts only

refrigerated breadstick dough, olive oil, garlic clove, minced, water-packed artichoke hearts, drained, divided, cream cheese, softened, feta cheese, crumbled, divided, dried oregano, tomatoes, seeded, chopped, pitted ripe olives, sliced, cucumber, sliced and quartered, red onion, sliced into thin wedges, pine nuts, toasted (optional), red wine and vinegar salad dressing, cooked chicken breast (optional)

mahi-mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions), whole wheat or multi-grain flour tortillas, juice of 10 limes, cilantro finely chopped, salt, pepper, apple cider vinegar, chopped fresh cilantro, lime juice, sugar, salt, freshly ground pepper to taste, shredded red or green cabbage, plain fat-free greek yogurt, chopped fresh cilantro, fresh lime juice, lime zest, diced peeled seeded cucumber, sea salt and pepper to taste, combine all ingredients. season with salt and pepper., fresh, diced tomatoes, diced spanish onion, thoroughly washed , minced cilantro, sea salt, juice from 4 limes, mix diced tomatoes , onions and cilantro in a large bowl. add the lime juice and salt stir., fresh mangos diced, cucumber peeled and diced, sweet onion diced, red pepper diced , seeds removed, rice wine vinegar, hot pepper (we recommend either a serrano pepper which provides great flavor and not too much heat or a habanero pepper, 1 of the hottest peppers, cilantro, finely chopped, combine all ingredients in a bowl and mix well. set aside and refrigerate for 30 minutes.