Cucumber Salad With Quick Pickled Onion Recipes

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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

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

SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION



Sunday Afternoon Tea Quick Pickled Cucumber and Onion image

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

1 whole cucumber
1 small onion, peeled and thinly sliced
1 teaspoon salt
60 ml malt vinegar
75 g sugar
mint (to garnish) or parsley (to garnish)

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

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