Cucumber Salad With Quick Pickled Onion Recipes

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

Quick Cucumber and Red-Onion Pickled Salad image

This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

1 large red onion, peeled and very thinly sliced
2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
3 tablespoons rice-wine vinegar
1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

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.

CUCUMBER PICKLE SALAD

Cucumber Pickle Salad image

Provided by Alex Guarnaschelli

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup sliced red onion
2 tablespoons red wine vinegar
2 medium English cucumbers, peeled and cut into rounds 1/4 to 1/2 inch thick
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 large pickle, diced, plus 1 tablespoon pickle juice
1 teaspoon garlic powder
1 teaspoon dried dill or dill seed (see Cook's Note)
Kosher salt and freshly ground black pepper

Steps:

Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

GRANDMA'S CUCUMBER AND ONION SALAD

Grandma's Cucumber and Onion Salad image

Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.

Provided by KBOVER

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 8

Ingredients

7 cups sliced cucumbers
salt as needed
1 cup sliced onions
1 cup sliced green bell pepper
2 cups white sugar
1 cup white vinegar
1 tablespoon celery seed
2 teaspoons salt, or to taste

Steps:

Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
Mix cucumbers, onions, and green bell pepper together in a bowl.
Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g

QUICK PICKLED CUCUMBER SALAD

Quick Pickled Cucumber Salad image

Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

2 large cucumbers, peeled and thinly sliced crosswise
1/2 medium red onion, thinly sliced
1 teaspoon sugar
1/4 cup rice vinegar
Coarse salt and ground pepper

Steps:

In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g

CUCUMBER SALAD WITH QUICK PICKLED ONION

Cucumber Salad with Quick Pickled Onion image

Pickling the onion helps tame its bite. Finely chopthe salad for a fresh, flavour condiment.

Categories Dinner,Lunch,Appetizers

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 tbsp(s) Rice vinegar (30 ml)
1 tbsp(s) Dijon mustard (15 ml)
1 tsp(s) Sugar (5 ml)
0.5 tsp(s) Table salt (2 ml)
0.25 pinch Black pepper (1 ml)
0.5 small Uncooked red onion(s) thinly sliced
2 medium English cucumber(s) cut lengthwise, thinly sliced on diagonal
1 small Orange bell pepper or yellow, thinly sliced
2 tbsp(s) Fresh dill (30 ml) chopped

Steps:

In a large bowl, whisk together vinegar, mustard, sugar, salt and pepper; stir in onion. Let stand until onion turns bright red and softens slightly, 15 minutes (or refrigerate overnight).
Add cucumber, bell pepper and dill to pickled onion; toss to coat.
Serving size:175 ml (3/4 cup)

Nutrition Facts : Calories 16 kcal

CUCUMBER SALAD WITH PICKLED RED ONIONS

Cucumber salad with pickled red onions image

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

Ingredients

25g sugar
50ml Japanese vinegar
1 large red onion , finely sliced into rings
1 large cucumber , halved, deseeded then diced

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

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD

Tomato, Cucumber, and Pickled-Onion Salad image

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
3 tablespoons red-wine vinegar
6 ripe medium tomatoes, cored and cut into wedges
1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
2 to 3 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil, larger leaves torn
Sea salt and freshly ground pepper

Steps:

Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

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