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    You are in: Home / Recipes / Lee Hong's Cucumbers Recipe
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    Lee Hong's Cucumbers

    Lee Hong's Cucumbers. Photo by Lavender Lynn

    1/3 Photos of Lee Hong's Cucumbers

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Cathy17's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice cucumbers as thin as you can.
    2. 2
      Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
    3. 3
      Let stand 2 hours.
    4. 4
      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. 5
      Drain well and pat dry.
    6. 6
      Thinly slice red onions and break apart rings.
    7. 7
      In a separate bowl, mix sugar and oil, then add vinegar and water.
    8. 8
      Add more sugar or vinegar if not sweet or sour enough.
    9. 9
      It should have a nice tangy taste.
    10. 10
      Add onions and cucumber to vinegar dressing.
    11. 11
      Mix well.
    12. 12
      Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
    13. 13
      Serve with steak, chicken, at a BBQ or with a deli style sandwich!
    14. 14
      This doubles and even triples well! This makes alot of dressing for the cukes, but I like it that way so the cukes are totally immersed and absorb the flavor.
    15. 15
      Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
    16. 16
      Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much and I have successfully used it in place of sugar. It depends on your tastebuds.

    Ratings & Reviews:

    • on June 30, 2011

      55

      Fab! Made again using sugar substitute and less oil, still very nice but the "fake" might have left a slightly "odd" taste.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2013

      55

      This is yummy and easy. Made for Name that Ingredient.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2012

      I love these and I don't care for cucumbers. I used the spenda and add a little dried crush red peper and garlic . Super easy with mandoline....thanks for getting me back to liking cucumbers again!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (34)

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    Nutritional Facts for Lee Hong's Cucumbers

    Serving Size: 1 (123 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 161.8
     
    Calories from Fat 62
    38%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1749.0 mg
    72%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 21.4 g
    85%
    Protein 0.7 g
    1%

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