Pickledcucumberdippingsauce Recipes

QUICK PICKLED CUCUMBER SALAD

Steps:

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

PICKLED CUCUMBERS WITH DILL & SPICE

Steps:

• Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
• Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
• Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

QUICK PICKLED CUCUMBER RECIPE

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.

PICKLED CUCUMBER AND PEPPERS

Steps:

• In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

PICKLED CUCUMBER SALAD

Steps:

• Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
• Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

CUCUMBER DIPPING SAUCE

Steps:

• Put the rice vinegar and sugar into a saucepan and heat gently until the sugar has dissolved. Boil for 2 minutes, until syrupy. Allow to cool.
• Stir the finely cut cucumber and carrot into the vinegar with 2 tablespoons of sweet chilli dipping sauce.

PICKLED CUCUMBERS

Steps:

• Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover, and refrigerate overnight.
• Drain and rinse cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Distribute pickling spices, garlic, and dill evenly among the jars.
• Combine 6 1/4 cups water, the remaining 1/2 cup salt, the vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.

PICKLED CUCUMBERS

Steps:

• Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the halves crosswise into thin slices. There should be about five cups.
• Put the cucumbers in a bowl.
• Blend the vinegar, sugar, water and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves. Pour the liquid over the cucumbers. Let stand until cool. Chill.
• Sprinkle with pepper and parsley and serve.

PICKLED CUCUMBER DIPPING SAUCE

Steps:

• Combine the vinegar, water and sugar in a medium saucepan over low heat.
• Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
• Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
• Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.