KIRBY CUCUMBER RECIPES

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TOMATO, ONION, AND CUCUMBER SALAD RECIPE | RACHAEL RAY ...



Tomato, Onion, and Cucumber Salad Recipe | Rachael Ray ... image

For a fresh salad standby, try Rachael Ray's Tomato, Onion and Cucumber Salad recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 6

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Steps:

  • Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
  • Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Nutrition Facts : Calories 88 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 77 milligrams, CarbohydrateContent 6 grams, FiberContent 1 grams, ProteinContent 1 grams, SugarContent 4 grams

EASY DILL PICKLES RECIPE | FOOD & WINE



Easy Dill Pickles Recipe | Food & Wine image

These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. More Easy Pickle Recipes

Provided by Bobby Flay

Categories     Snacks

Total Time 20 minutes

Yield Makes 1 quart

Number Of Ingredients 10

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4 inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

Steps:

  • In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
  • In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

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