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Cucumber Jelly Cubes

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  Cucumbers 4 Medium
  Vinegar 2 Tablespoon
  Salt To Taste
  White pepper To Taste
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Hot chicken bouillon 1 Cup (16 tbs)
  Mayonnaise 4 Tablespoon
  Pimento strips   Cup (0 tbs) (Used For Garnishing)

Peel cucumbers, remove seeds and grate.
Add vinegar and sprinkle with salt and white pepper.
Let stand for 20 minutes.
Drain off liquid, reserving 3 tablespoons.
Soften gelatin in reserved liquid, then dissolve in hot chicken bouillon.
Combine with grated cucumber, and add green food coloring to make a pale green.
Pour into a sectioned ice cube tray, chill in refrigerator and, when firm, remove divider.
Serve in separate plates over lettuce leaves; dot with allowed mayonnaise (one tablespoon per serving).
Add a rolled strip of pimento for color, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 708 Calories from Fat 461

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 50.1 mg16.7%

Sodium 1078.3 mg44.9%

Total Carbohydrates 41 g13.6%

Dietary Fiber 6.9 g27.6%

Sugars 19 g

Protein 25 g50%

Vitamin A 114.7% Vitamin C 300.8%

Calcium 12.8% Iron 31.8%

*Based on a 2000 Calorie diet

Cucumber Jelly Cubes Recipe