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Lee Hongs Cucumbers

My ex-wife and I have been making this simple salad for years! I have not thought about it much for several years until It came to me when I bought some nice English cucumbers in Mexico. Until today I never thought much about what the difference was between the different varieties besides the shape. This is what I found…

Definition: a variety of cucumber that is generally sweeter than the regular, common cucumber. It is longer, sometimes a bit thinner, and has very tiny seeds. In contrast, a regular cucumber has many large seeds, which can contribute to the bitter flavor.

As for Lee Hong…I have not a clue! Before summer ends, give this a try!

Heres the simple recipe DO NOT USE REGULAR CUCUMBERS!!!

Lee Hong’s Cucumbers
“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 taste buds.”
Ingredients
o 1 tablespoon salt
o 1 long English cucumber, sliced very thin ( do not use short green cucumbers)
o 6 tablespoons sugar
o 2 tablespoons vegetable oil
o 1 Spanish onion, thinly sliced
o 8 tablespoons white vinegar
o 6 tablespoons water
Directions
1. Slice cucumbers as thin as you can.
2. Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don’t over salt them.
3. Let stand 2 hours.
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. Drain well and pat dry.
6. Thinly slice red onions and break apart rings.
7. In a separate bowl, mix sugar and oil, then add vinegar and water.
8. Add more sugar or vinegar if not sweet or sour enough.
9. It should have a nice tangy taste.
10. Add onions and cucumber to vinegar dressing.
11. Mix well.
12. Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
13. Serve with steak, chicken, at a BBQ or with a deli style sandwich!

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on August 30, 2014, in Salads and tagged , , , , , . Bookmark the permalink. 2 Comments.

  1. This salad was always a a summer favourite in our house when I was growing up. Thanks for reminding me!
    …Bev Scott

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