Name: Grandma's Pineapple Cucumber Lime Jello Salad
Yield: 8
Ingredients: 1 (6 ounce) package of Jell-O Lime gelatin -; 1 teaspoon salt -; 2 cups hot water -; 2 cups cold water -; 1 1/2 cups peeled, diced cucumbers -; 3 tablespoons horseradish (or more if you want it spicier) -; 1/2 teaspoon grated onion -; 2 tablespoons vinegar -; 1 1/2 cup diced or crushed drained canned pineapple (you cannot use fresh pineapple with gelatins. The bromelaine enzyme in fresh pineapple will keep the gelatin from bonding.) -

Grandma's Pineapple Cucumber Lime Jello Salad

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Ingredients for - Grandma's Pineapple Cucumber Lime Jello Salad

1. 1 (6 ounce) package of Jell-O Lime gelatin -

2. 1 teaspoon salt -

3. 2 cups hot water -

4. 2 cups cold water -

5. 1 1/2 cups peeled, diced cucumbers -

6. 3 tablespoons horseradish (or more if you want it spicier) -

7. 1/2 teaspoon grated onion -

8. 2 tablespoons vinegar -

9. 1 1/2 cup diced or crushed drained canned pineapple (you cannot use fresh pineapple with gelatins. The bromelaine enzyme in fresh pineapple will keep the gelatin from bonding.) -

How to cook deliciously - Grandma's Pineapple Cucumber Lime Jello Salad

1. Stage

In a bowl, dissolve lime jello and salt in 2 cups of hot water (don't use boiling water, just regular hot water). Add 2 cups cold water. Chill until slightly thickened - the consistency of egg whites, about 30 minutes.

2. Stage

In a separate bowl mix cucumber, horseradish, grated onion, and vinegar. Fold pineapple and cucumber mixture into jello. Pour into a jello mold and chill for several hours (about 6) until gelatin sets.

3. Stage

To remove jello from its mold, fill up a basin half-way with hot water. Lower the jello mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove. Place a plate on top of the jello mold and turn upside down. The jello salad should just slide out.