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Using a paring knife or vegetable peeler, peel away all of the outside skin. Slice about 1/2 inch off of each end Slice each cucumber in half lengthwise. Then, use a spoon to scrape away the seeds from inside each half. Discard the seeds and peels.

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Stir together 1 cup vinegar, alum, and enough water to cover pickles. Simmer pickles in this solution for 2 hours. Drain and discard solution. In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.

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First, you make a mint shrub by boiling water, sugar, and vinegar then adding mint leaves to steep. When that shrub chills, build this refreshing soda by adding cucumbers, some of the shrub, ice, and soda water to a tall glass. Then go sit on the patio and enjoy. Get Recipe. Continue to 13 of 25 below.

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25. Cucumber Mint Slushie. This cucumber mint slushie might look like that green smoothie you choke down every morning, but the taste is so much better. Combining cucumbers, mint, lime, honey, and ice creates the perfect mocktail for the summer season. Go ahead and add a glug of gin if you want something more grown-up.

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cucumber, tomatillo, and cilantro gazpacho. cucumber, avocado, and honeydew gazpacho. basil cucumber gazpacho. 9. Stuffed cucumbers. Cucumber boats are a great vehicle for packing in extra veggies.

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Instructions. Peel the cucumber, making sure to remove as much of the hard green peel as possible. Slice off the ends then slice into rounds or match sticks. Size and thickness is as desired. Place the cucumber in a bowl, then drizzle with fresh lime juice and sprinkle with as much Tajin as possible.

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Fish the cucumber out of the syrup and lay it on a lined baking tray. Put the tray in a low oven, about 90 C (194 F) for and hour and a half to two hours, until mostly dried out (they will remain a bit chewy because of the very high water content of cucumber). Keep wrapped in baking parchment until needed. The leftover syrup can be kept for use.

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Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock. Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers.

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Add to Shopping List. 2 1/2 pounds cucumbers (3 large cucumbers, skins left on) 3 medium yellow onions, sliced thin. 1/4 cup salt. 2 cups granulated sugar. 1 cup white vinegar. 1/2 teaspoon pepper.

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How To Make red hots (candied cucumbers) Let cucumbers soak in solution for 24 hours in a non-metal container. Remove cucumbers from lime and rinse 3 times. Let stand for 3 hours in ice water. Mix a solution of: 1 cup vinegar, 1 small bottle red food coloring, 1 tablespoon alum. Place cucumbers in a large pan (like a roaster).

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Combine 3 cups vinegar, 2 cups water, sugar, red hot candies and cinnamon sticks. Bring to a boil, stirring until sugar is dissolved. Pour over cucumbers. Let stand for 24 hours. Repeat process for 1 more day then heat syrup and cucumbers. Pack into hot sterilized jars, covering cucumbers with syrup. Cover with sterilized lids and bands.

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Turn heat down to medium-low and toss in the mint and as many cucumber slices as you can fit without them overlapping. Cook the cucumbers for 20 minutes. Line a baking sheet with a Silpat or with parchment paper. Scoop the cucumbers out of the syrup and place them in a single layer on the prepared baking sheet.

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Place cucumbers in large kettle; add 1 cup vinegar, food coloring, alum, and enough water to cover. Bring to a boil, then simmer for 2 hours and drain. Combine remaining 2 cups vinegar, 2 cups water, sugar, cinnamon and candy in large saucepan; bring to a boil, stirring until sugar in dissolved. Pour over cucumbers; let stand 24 hours.

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There are just two steps to preparing this cucumber tajin snack in minutes. 1) First, rinse, peel, and chop the cucumber and juice the limes. You can cut the cucumber several ways, including spears for a snack, thin round cucumber slices, ribboned using a vegetable peeler, and even shredded, depending on your preferred texture.

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4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies. 5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight. 6. Day Three or Four:

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Peel and slice 2 cucumbers. Add vinegar, warm water, sugar, salt, and pepper to a bowl. Whisk together. Add the cucumbers to the vinegar. Marinate for at least an hour. Drain the liquid off the cucumbers. Serve cold.