Pickled Cucumber Salad Recipes

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PICKLED CUCUMBER SALAD (AGURKESALAT)



Pickled Cucumber Salad (Agurkesalat) image

This recipe is a stable in the Nordic kitchen and can be eaten with any cuts of meat or chicken. UPDATE- I should mention that Danes serve the cucumbers in a bowl on the table with the liquid, each person serve themselves and fork out the cucumbers - meaning that the cucumbers are supposed to be eaten without the pickling liquid.

Provided by Deantini

Categories     Scandinavian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cucumber
1/3 cup white vinegar (or more)
1 tablespoon sugar (or more)
1/2 teaspoon salt
fresh ground pepper
1 -2 tablespoon fresh curly-leaf parsley, chopped fine

Steps:

  • Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
  • Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 28, Fat 0.1, Sodium 293.8, Carbohydrate 6.1, Fiber 0.4, Sugar 4.5, Protein 0.5

CUCUMBER PICKLE SALAD



Cucumber Pickle Salad image

Provided by Alex Guarnaschelli

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

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.

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

PICKLED HERRING AND CUCUMBER SALAD



Pickled Herring and Cucumber Salad image

It just so happens I like cucumber salad and pickled herring, so I decided to try this combination and the results are great. You can add your own seasoning to give it some zip, but I prefer just to leave it alone. The prep time and cook time are about the same.

Provided by Thor

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

4 seedless English cucumbers, thinly sliced
4 vine-ripened tomatoes, diced
1 onion, thinly sliced
1 cup apple cider vinegar
½ cup granulated sugar
2 (12 ounce) jars herring pickled in wine sauce (such as VitaR)), liquid drained and reserved

Steps:

  • Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
  • Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
  • Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 30.2 g, Cholesterol 11.1 mg, Fat 15.6 g, Fiber 1.9 g, Protein 13.7 g, SaturatedFat 2.1 g, Sodium 748.3 mg, Sugar 17.4 g

PICKLED CUCUMBER SALAD



Pickled Cucumber Salad image

Make and share this Pickled Cucumber Salad recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 medium cucumbers, washed well
3 teaspoons white sugar
3 teaspoons sea salt
1/3 cup white vinegar
1/4 cup white sugar, extra
1/3 cup malt vinegar
2 tablespoons fish sauce
1/4 cup roughly chopped of fresh mint
1/2 cup julienned scallion
1 large red chile, finely sliced on the diagonal (optional)
1 tablespoon roasted sesame seeds
1/2 teaspoon szechwan pepper, and
salt, blend

Steps:

  • Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
  • Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
  • Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.

Nutrition Facts : Calories 119.5, Fat 2, SaturatedFat 0.3, Sodium 2447.5, Carbohydrate 24.1, Fiber 2, Sugar 18.9, Protein 2.5

PICKLED CUCUMBER SALAD FOR HAMACHI TANDOORI



Pickled Cucumber Salad for Hamachi Tandoori image

This Pickled Cucumber Salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 7

2 tablespoons unseasoned rice-wine vinegar
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground white pepper
1/2 English cucumber, quartered lengthwise, seeded, and cut crosswise into 1/4-inch slices
1 teaspoon fresh cilantro, thinly sliced

Steps:

  • Place vinegar and sugar in a medium skillet over medium heat. Cook, stirring, until sugar is dissolved. Add oil, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and add cucumber; cook 1 to 2 minutes. Strain cucumber mixture through a sieve, discarding liquid. Refrigerate until chilled. Add cilantro, and season with salt and pepper. Refrigerate until ready to serve.

DILLED POTATO AND PICKLED CUCUMBER SALAD



Dilled Potato and Pickled Cucumber Salad image

Categories     Potato     Side     Picnic     Cucumber     Summer     Dill     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops

Steps:

  • Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
  • Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
  • Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

PICKLED CUCUMBER, FIG, AND HALLOUMI SALAD



Pickled Cucumber, Fig, and Halloumi Salad image

Pickled cucumber, fig, and halloumi salad is a special Greek-inspired recipe.

Provided by OneWholesomeMeal

Time 25m

Yield 4

Number Of Ingredients 9

1 medium cucumber
1 ½ tablespoons white wine vinegar
1 tablespoon honey
½ teaspoon red chile flakes
½ teaspoon salt
½ cup blanched hazelnuts
8 ounces halloumi cheese
2 tablespoons chopped fresh mint
3 medium (blank)s fresh figs, chopped

Steps:

  • Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  • While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  • Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  • Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 42.5 mg, Fat 23.1 g, Fiber 3 g, Protein 14.7 g, SaturatedFat 9.2 g, Sodium 916.7 mg, Sugar 11.8 g

PICKLED RADISH & CUCUMBER SALAD



Pickled radish & cucumber salad image

This super-healthy side dish is a great way of getting two of your five-a-day

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 7

3 tbsp rice vinegar
1 tbsp caster sugar
few splashes of toasted sesame oil
2 spring onions , finely sliced
1 large cucumber , halved lengthways
300g radishes , sliced
small handful coriander leaves

Steps:

  • In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
  • Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.

Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

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