Pickled Cucumbers From Scotts Nana Recipes
PICKLED CUCUMBERS (FROM SCOTT'S NANA)
Scott is Bird's nephew and this recipe is adapted from Scott's Nana who made them often. I peel the cucumbers leaving some skin on (creating stripes) for a beautiful presentation. Makes about 1 quart.
Provided by 2Bleu
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PICKLES: To a clean jar add half of the garlic and dill. Follow with the sliced cucumbers, then the remaining garlic and dill.
- BRINE: Using a non-reactive pot, bring to brine ingredients to a boil. Carefully pour hot liquid into the jar to fill. Cover and refrigerate overnight.
PICKLED CUCUMBERS
Provided by Craig Claiborne
Categories easy, side dish
Time 15m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the halves crosswise into thin slices. There should be about five cups.
- Put the cucumbers in a bowl.
- Blend the vinegar, sugar, water and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves. Pour the liquid over the cucumbers. Let stand until cool. Chill.
- Sprinkle with pepper and parsley and serve.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 671 milligrams, Sugar 22 grams
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- Combine the water, vinegar, sugar, bay leaf, and peppercorns in a medium saucepan. Bring to a boil. Remove from the heat and let cool.
- Slice the cucumber as thinly as possible using a mandoline or very sharp knife. Place the cucumber slices in a colander and sprinkle with the salt, tossing the cucumber slices so that the salt is well distributed throughout. Allow the cucumber slices to sit for about 30 minutes. Rinse well and squeeze out as much moisture from the slices as possible.
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