PICKLED FRESH CUCUMBERS
Make and share this Pickled Fresh Cucumbers recipe from Food.com.
Provided by jrobertfl
Categories Vegetable
Time 20m
Yield 2 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours.
- Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool. Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving.
- Sprinkle with chopped parsley and serve.
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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.
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- In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
- Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.
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- Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill and slices of horseradish in between.
- In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme and mustard seeds. Set aside to cool for about 10 minutes.
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- Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
- Next day, rinse cucumbers under cold water, drain. Combine vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
- Add cucumbers, bring to boil, remove from heat immediately. Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture; seal when cold.
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- In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Remove the pan from the heat and stir in the vinegar. Transfer the brine to a heatproof bowl and let cool to room temperature.
- In a colander set over a bowl, toss the sliced cucumbers with the salt. Let stand at room temperature for 15 minutes. Press down on the cucumbers to release any excess liquid, then transfer the cucumbers to the brine. Cover and refrigerate for at least 2 hours.
PICKLED CUCUMBERS (QUICK, EASY & TASTY) - CHEF TARIQ
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- Place the washed mini cucumbers in a clean jar, interspersed with dill, garlic, and hot peppers, if using.
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- Close the container and store in the fridge. Small pickles will be done within a day or so, large pickles (such as those shown on the photo) take about a week. You can eat your pickles sooner, they just won't yet be as soft and light green.
HOME-MADE PICKLED CUCUMBER - SIMPLY DELICIOUS
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- To make the pickling liquid, combine the ingredients in a saucepan and allow to come up to the boil.
- Close the jars tightly and allow to cool to room temperature. Place the pickles in the fridge and allow to stand for at least 2 days before serving.
QUICK ASIAN PICKLED CUCUMBERS | FOODIECRUSH.COM
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- Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.
- In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.
QUICK PICKLED CUCUMBERS - WRITTEN BY VEGAN
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- In a small bowl, mix together water, vinegar, sugar, and salt. Stir until all sugar and salt are entirely dissolved. This is your brine.
- Place the sliced cucumbers in a jar and with the back of a fork press them to the bottom of the jar. Pour the brine over the cucumbers in the jar. Make sure the cucumbers are fully covered with brine.
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