PICKLED CUCUMBERS AND RED ONION
Provided by Tyler Florence
Categories side-dish
Time 5h20m
Yield about 3 to 4 cups
Number Of Ingredients 7
Steps:
- Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
- In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.
PICKLED RADISHES
Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 1 pint (8 to 10 servings)
Number Of Ingredients 8
Steps:
- Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.
EASY PICKLED RED RADISHES
These delightful pickled radishes are ready in no time! Use in salads, on sandwiches, or just as a side to clean the palate! This is the recipe my mom has used for as long as I can remember.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h7m
Yield 4
Number Of Ingredients 5
Steps:
- Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
- Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 27.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 615.5 mg, Sugar 26.5 g
CUCUMBER SALAD WITH PICKLED RED ONIONS
This light and crunchy salad makes a cooling accompaniment to spicy dishes
Provided by John Torode
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.
Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
QUICK CUCUMBER AND RED-ONION PICKLED SALAD
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
- Just before serving, scatter dill over salad, and toss well.
PICKLED CUCUMBER AND RADISH
Categories Salad Vegetable Side Low Fat Vegetarian Quick & Easy Vinegar Cucumber Radish Spring Chill Healthy Vegan Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
- Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
- Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
- Drain vegetables before serving.
More about "pickled cucumber red onion and radishes recipes"
EASY PICKLED RED ONIONS RECIPE - RACHEL COOKS®
From rachelcooks.com
Category Salad Dressings & ToppingsCalories 14 per serving
- In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
PICKLED RED ONIONS AND CUCUMBERS - LITTLE BITES OF JOY
From littlebitesofjoy.com
Estimated Reading Time 3 mins
- Using a mandolin, slice the onion and cucumber toss them so they’re evenly distributed. Add them to the jar, and add more onion/cucumber if they don’t yet come to the top. Place the bay leaf on top, and a grind of pepper.
- In a small pot, combine the vinegar, water and salt and bring to a simmer. Pour the liquid carefully over the onions and cucumber mixture. Use a fork to submerge the mixture under the liquid.
SPICY QUICK PICKLED RADISHES - COOKIE AND KATE
From cookieandkate.com
4.7/5 (85)Calories 53 per servingCategory Condiments
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
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