5 small English cucumbers
1 small onions, chopped
1 large sweet onion, chopped
3/4 cup minced red bell pepper
1 1/2 teaspoons pepper granules
3 teaspoons paprika
1 teaspoon salt
1 dash ground black pepper
1 teaspoon dried rosemary
Place cucumber in a large bowl, cover and soak in cold water for 8 to 10 minutes. Toss in onion and peppers and toss until compact. Remove from water, cool and cut into quarters or pieces.
Remove skin from cucumber and cut into cubes.
Heat oil in a large saucepan over medium heat. Fry cucumber cubes in oil for about 5 minutes on each side. Remove from oil and set aside.
In a mixing bowl, mix the brown sugar, vinegar and sugar cubes. Transfer the mixture to a small bowl, and stir in salt, pepper, rosemary and pepper pepper powder. Transfer the mixture to a small bowl and sprinkle with crushed tomatoes. Place the cucumbers in the saucepan with the brown sugar and vinegar mixture. Bring to a boil, stirring occasionally, and boil for 1 minute. Remove from heat. Cover and let stand to cool.
Preheat oven to 350 degrees F (175 degrees C).
Remove skin from cucumbers and cut into small cubes. Cut into strips.
In a mixing bowl, mix the brown sugar, vinegar, sugar cubes, paprika, salt, pepper and rosemary. Place cucumbers in these strips and roll in rosemary.
Arrange cucumber strips in a single layer on a baking sheet. Cover well with foil and allow to cool. When cool, roll cucumber into 1/4 inch thick slices.
Bake at 350 degrees F (175 degrees C) for 10 minutes, turning once. Immediately flip to the heat and cook for 1 minute more. Serve with chopped green onions and sliced fresh mushrooms.
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