This vinegar-marinated cucumber salad is totally vegan and doesn’t contain any mayonnaise. 1 hour 10 minutes Easy American 5 yields Slice the cucumbers and place them in a large bowl. Season with 1 ...

Just blend cucumbers with Greek yogurt, garlic, lemon juice, salt, and dill until you achieve a smooth consistency. Best served cold, it offers a soothing experience while you benefit from its ...

Take a jar and combine vinegar, water, sugar, salt, garlic cloves, and dill with sliced cucumbers. Let them sit in the ...

Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for up to a month. The salt draws out the excess ...

This refreshing cucumber gazpacho is inspired by ajo ... you might want to add an extra splash of sherry vinegar or a pinch of salt. Serve in bowls and top with chopped grapes, toasted almonds ...

Rub a cucumber with salt and rinse with water ... For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat.