QUICK PICKLED CUCUMBERS
Try this cool and crunchy vegetable side dish on a warm day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
- In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.
Nutrition Facts : Calories 25 g, Protein 1 g
QUICK PICKLED CUCUMBER RECIPE
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
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
PICKLED FRESH CUCUMBERS
Make and share this Pickled Fresh Cucumbers recipe from Food.com.
Provided by jrobertfl
Categories Vegetable
Time 20m
Yield 2 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours.
- Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool. Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving.
- Sprinkle with chopped parsley and serve.
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.
QUICK PICKLED CUCUMBERS
Provided by Aarti Sequeira
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.
PICKLED CUCUMBERS
Provided by Craig Claiborne
Categories easy, side dish
Time 15m
Yield About 3 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 671 milligrams, Sugar 22 grams
AMAZING PICKLED CUCUMBERS
Make and share this Amazing Pickled Cucumbers recipe from Food.com.
Provided by Kim M.
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients in glass or plastic bowl. Refrigerate overnight.
Nutrition Facts : Calories 210.8, Fat 9.2, SaturatedFat 1.2, Sodium 150, Carbohydrate 31.9, Fiber 1, Sugar 28.1, Protein 1.1
PICKLED CUCUMBERS
Steps:
- Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.
SPICY LIGHTLY PICKLED CUCUMBERS
These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers.
Provided by Andy Baraghani
Categories Bon Appétit Pickles Hors D'Oeuvre Appetizer Side New Year's Eve Cocktail Party Cucumber Dill Vinegar Summer
Yield 8 servings
Number Of Ingredients 7
Steps:
- Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
- Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.
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- In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
- Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.
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