Mini Cukes Recipes

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QUICK PICKLED CUCUMBER RECIPE



Quick Pickled Cucumber Recipe image

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Provided by Suzy Karadsheh

Categories     Condiment

Time 30m

Number Of Ingredients 12

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

Steps:

  • Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
  • Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
  • Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
  • Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
  • Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving

CRISP MARINATED CUKES



Crisp Marinated Cukes image

THIS RECIPE is a favorite of mine not only because it's delicious, but because it was given to me by a very dear friend. I take this dish to many different gatherings and often, get requests for the recipe. It's a wonderful side dish, compatible with any meal. -Kathy Wallace Madison, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
2 cups sliced cucumbers
1/4 cup sliced onions

Steps:

  • In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 213 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 54g carbohydrate (51g sugars, Fiber 1g fiber), Protein 1g protein.

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