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
AQUAVIT'S QUICK PICKLED CUCUMBERS
According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.
Provided by Chef Kate
Categories Vegetable
Time 4h20m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cucumbers as thin as possible, using a mandoline if you have one.
- If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
- Put the slices in a colander and toss them with the salt.
- Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
- Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
- Remove from heat and let cool.
- Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
- Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
- Cover the bowl and refrigerate 3 to 6 hours before serving.
Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5
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.
QUICK PICKLED CUCUMBERS
Provided by Aarti Sequeira
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.
QUICK PICKLED SWEET CUCUMBERS
Steps:
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
QUICK PICKLED CUCUMBER AND GINGER
Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
- Mix in the cucumber, ginger and onion.
- Refrigerate for several hours until ready to serve.
QUICK PICKLED CUCUMBERS
After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other meats. They are even served with frankfurters sold at street kiosks, much like the sauerkraut that often tops the hot dogs sold here.
Provided by Marcus Samuelsson
Categories Condiment/Spread Vegetable Side Picnic Super Bowl Vinegar Cucumber Fall
Yield Serves 4 to 6 (makes about 1 1/2 cups)
Number Of Ingredients 7
Steps:
- 1. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
- 2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
- 3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION
This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.
Provided by French Tart
Categories Onions
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
- Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
- Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
- Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
- Garnish with mint or parsley.
- Keeps in the fridge for a week.
Nutrition Facts : Calories 62.9, Fat 0.1, Sodium 389.4, Carbohydrate 15.6, Fiber 0.4, Sugar 13.9, Protein 0.4
QUICK PICKLED CUCUMBERS
Try this cool and crunchy vegetable side dish on a warm day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
- In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.
Nutrition Facts : Calories 25 g, Protein 1 g
PICKLED CUCUMBER
A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator
Provided by Jubes
Categories Vegetable
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
- In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
- Add all ingredients and mix.
- Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
- Refrigerate and use as required.
Nutrition Facts : Calories 209, Fat 1.1, SaturatedFat 0.3, Sodium 1188.7, Carbohydrate 50.9, Fiber 5.1, Sugar 34.4, Protein 6.2
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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.
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