roy lindbergs cucumbers

Name: Roy Lindbergs Cucumbers
Prep time: 1 h
Ingredients: 5 large cucumbers; 1 cup(s) white vinegar 10% (highest percent you can get); 1 tablespoon(s) olive oil, extra virgin; 3 tablespoon(s) white sugar; 5 - cloves; 1 small yellow onion

(1 RATING)

69 Pinches

Gaerd Vickery

Anderson, SC

Updated on Apr 17, 2013

This was my Father's most loved recipe of all times. He was a 1st generation Norwegian in our family to be born in this country and he loved stuff like this. I can still see him preparing these in the early A.M. and then eating them at dinner that night with the look of total bliss on his face... Such a simple thing to eat to satisfy the soul... Everyone who has eaten this over the years has loved it!

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prep time 1 Hr

cook time

method ---

yield As many as you would like to make it for...

Ingredients

5 large cucumbers
1 cup white vinegar 10% (highest percent you can get)
1 tablespoon olive oil, extra virgin
3 tablespoons white sugar
5 - cloves
1 small yellow onion

How To Make roy lindbergs cucumbers

Step 1

Wash and prep your cucumbers. IE: Snip ends,clean any unsightly spots etc... Score you cucumbers length- wise leaving 3 strips of peel. Now either use a slicer or by hand slice the cucumber into 1/8 or 1/4 pieces. Set in a corning ware or glass bowl (plastic not a good idea for this)Cover the sliced cucumbers with 3 Tablespoons of sugar. Set aside. Now peel and clean your yellow onion. Suggestion for not crying is place 2 toothpicks in you mouth,1 on each side of jaw and close the teeth down on them then the lips with tooth picks sticking out. I have never cried one time when I have done this, why it works we don't know but it does... Go ahead and start slicing onions so that you have 1/4 to 1/3 inch thickness of rings.You will need about 5 or so whole rings. Once sliced, go ahead and break them apart and place these on top of the sugar.Store the rest in a Ziploc in the fridge for something else. Now comes the vinegar and oil. Pour these in 1 at a time.You want the cucumbers to be well covered with vinegar and just enough oil to make it interesting but not "flooded" which is about what 1 Tablespoon will give you. Throw in your cloves. NOTE:If I want to impart a slightly stronger cloves taste faster cause of time I take a large measuring cup and bang the cloves gently 1 or 2 times to help release the oil...STIR, STIR, STIR GENTLY 1 TIME and leave it alone on counter top with lid on it. Okay, now comes the magic, you have to ALLOW this to marinate at least 2 HOURS or more (best is more in this case...) Yes, they can be put in the fridge after dinner (if any left). Great summer dish or anytime !
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