Quick Pickled Sesame Cucumbers Recipes
HOW TO PICKLE CUCUMBERS
You'll be obsessed with these quick pickled cucumbers. They're tangy, sweet and addictive. This is the best recipe to learn how to pickle cucumbers.
Provided by Darcey Olson
Categories Condiments
Time 10m
Number Of Ingredients 7
Steps:
- Slice the cucumber as thin and evenly as possible. I recommend a mandoline to ensure consistency.
- Stuff as many cucumber slices into a jar as possible. I recommend a sealable glass mason jar (12 oz). Top with the garlic cloves.
- Add the water, vinegar, sugar, salt and red pepper flakes (If using) to a medium size bowl and stir until the sugar and salt are dissolved. Taste and adjust the salt and sugar to your liking.
- Pour the vinegar mixture over the cucumbers. They should all be covered by the liquid.
- Marinate for at least an hour before enjoying to maximize flavor.
- Store in an airtight container for up to two months. (*Note 5)
Nutrition Facts : Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 878 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HOT SESAME PICKLED CUCUMBERS
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes 2 cups, enough for 12 tacos
Number Of Ingredients 9
Steps:
- Combine the vinegar, sugar, and chili paste in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once it has dissolved, remove the pan from the heat. Add the remaining ingredients, and toss until the cucumbers are well coated with the vinegar mixture.
- Refrigerate the mixture in an airtight container or covered bowl for at least 12 hours before serving. The cucumbers will keep for 2 to 3 days, though they will be less crisp after the first day. Serve chilled or at room temperature.
COOL SESAME CUCUMBERS
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 8 side servings
Number Of Ingredients 6
Steps:
- Slice the cucumber into thin rounds. Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste.
QUICK-PICKLED SESAME CUCUMBERS
These pickled cucumbers go great with our Korean Beef Tacos.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
- Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru 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.
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
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