The truth is, it’s my pleasure to make the dish, I enjoy cooking it, and I wouldn’t dream of not making stuffed cucumbers!
My MIL introduced me to stuffed cucumbers many years ago; I posted it over 5 years ago, way back here ~ it begged to be posted again, it’s that good!
A little time consuming, it might be, but it’s easy, not a plethora of ingredients; with the results amazing you, making your diners happy to be around your table.
To start, peel the cucumbers, and removed the seeds carefully. Let them soak in salt water while you tend to the rest of the recipe.
I used canned tomatoes, incorporate fresh tomatoes from your garden, if you wish.
Add chopped onions, seasonings and a touch of brown sugar to cut the acidity.
Simmer on medium-low heat while stuffing cucumbers.
This time, to season the meat, I used McCormick Grill Mates Montreal Seasoning, plus a sprinkling of ground basil. This was the best, all the meat needed, and I will be doing that from now on!
Stuff the cucumbers with the meat, place in the sauce and simmer until transparent.
A perfect summertime meal to us, with a crusty bread and a salad of mesclun greens ~ I’m hoping you give it a go ~ and like it too!
6 cucumbers, ends cut off and peeled
For the sauce:
1 (28-ounce) can crushed tomates
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
1 large sweet onion, chopped
1 tablespoon brown sugar
Salt and pepper, to taste
Ingredients for the meat:
3 pounds extra-lean ground beef*
4 tablespoons McCormick Grill Mates Montreal Steak Seasoning
2 teaspoons dried basil
Peel cucumbers, cut off ends until you can see the seeds; carefully scoop out seeds with a knife, without cutting through meat of cucumber.
Add 1 teaspoon of salt to water in a large bowl.
Add cucumbers and let soak for 30 minutes or so (while you make the sauce and meat.)
In a large pot, add tomato products, onion, brown sugar and salt and pepper.
Bring to a boil, reduce heat to low, and simmer while preparing meat and cucumbers, stirring occasionally.
Combine ground beef and seasonings for the stuffing and meatballs.
Stuff cucumbers carefully with the meat.
Place stuffed cucumbers in tomato sauce.
Cook on medium-low heat for 45 minutes to 1 hour, until the cucumbers are slightly transparent, stirring occasionally. (Cooked too long, the cucumbers will break apart.)
Serve stuffed cucumbers in a bowl with a couple of meatballs.
*Use less meat if you do not want meatballs.