Quick And Easy Cucumber Pickels Recipes

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.

THE TASTIEST PICKLED CUCUMBERS

Steps:

• Slice the cucumbers into uniform coins or spears (your choice!)
• Add the cucumber slices, mustard seed, dried or fresh dill, peppercorn, and garlic into your jar.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cucumber mixture in the jar until they are just covered.
• Put the top on immediately and put into the refrigerator.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

QUICK AND EASY PICKLES

Steps:

• Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
• Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
• The pickles will last for up to a few weeks.

QUICK AND EASY CUCUMBER PICKELS

Steps:

• cut each cucumber logwise, then cut horizontaly to have a bunch of half circles.
• fill into a suitable size jar, try to fill the jar as much as you can.
• add the garlic, celery and cumen to the jar content.
• in a small pot heat the water + salt, after it boils remove from the heat and add the vinegar.
• now add this salt vinegar mixture while still hot to the jar, covering all the contents.
• then add the oil to make a thin oily layer on top of the jar contents.
• close tightly and leave in the room temperature.
• in couple of hours the cucumber will be ready, if you leave it overnight it will be even better, but after that you should keep it in the fridge so it wont be so soft, that's why it is best done in small batches suitable for 3-4 days max.

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.