PICKLED CUCUMBERS AND ONIONS
Steps:
- In a small saucepan, combine both vinegars, sugar, salt and lemon juice. Place over medium heat and stir until sugar is dissolved. Let cool 10 minutes.
- Place celery seeds, cucumbers, Vidalia onion, and red onion in a large bowl.
- Pour vinegar mixture over cucumbers. Cover and refrigerate at least 12 hours.
Nutrition Facts : Calories 73 kcal, ServingSize 1 serving
PICKLED ONION AND CUCUMBER
Make and share this Pickled Onion and Cucumber recipe from Food.com.
Provided by Fauve
Categories Onions
Time 20m
Yield 2 gallons
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a large bowl.
- Cover and chill 24 hours.
- Store in refrigerator up to 2 weeks.
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.
PICKLED CUCUMBER, RED ONION, AND RADISHES
This is a perfect topping for our Pulled Pork Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.
TOMATO, CUCUMBER, AND PICKLED-ONION SALAD
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
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.
CUCUMBER PICKLE
Cucumber and onion pickle
Provided by tarilang
Time 1h15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
- Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
- Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months
PICKLED CUCUMBER AND ONION
Great as a snack, on a salad, in a sandwich or as a side/condiment. Use a melon baller or the tip of a teaspoon to scrape out the seedy middle of the cucumber.
Provided by queen_jane
Categories Vegetable
Time 10m
Yield 1 pint, 4 serving(s)
Number Of Ingredients 9
Steps:
- place sliced cucumber and onion in pint mason jar.
- mix vinegar and water and pour into jar to the fill line.
- add the remaining ingredients.
- seal jar and refrigerate at least 1 day.
- good for about 1 week.
Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 42.7, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 0.6
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