CUCUMBER AND CARROT PICKLE
This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.
Provided by Food Network Kitchen
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
- Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
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
QUICK PICKLES
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Provided by Martha Rose Shulman
Categories easy, condiments, pickles, side dish
Time 40m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
- In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams
QUICK CUCUMBER AND CARROT PICKLE
This pickle is very easy and quick to make. The flavor is sweet and tangy. It is a good side dish for Chinese food.
Provided by Elsa Beene
Categories Vegetables
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
- 2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
- 3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
- 4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.
QUICK RICE VINEGAR CUCUMBER PICKLES
These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!
Provided by Caroline Phelps
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- In a bowl, mix the water, vinegar, salt and sugar.
- Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 41 calories, Sugar 8.9 g, Sodium 1551.1 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 0.2 g, Protein 0.2 g, Cholesterol 0 mg
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
KOREAN PICKLES
Korean Pickles are a low calorie, easy way to add a crunch and flavor to your meals with just a bit of salt, sugar, crushed red pepper, vinegar and sesame oil.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Cut the cucumbers into thin slices and toss with salt, then let sit in colander for 1 hour.
- Squeeze water out of cucumbers then roll in paper towels to squeeze any remaining water out.
- Add pepper flakes, vinegar, sesame oil and sugar to the cucumbers, place in airtight container and place in the refrigerator for 1 hour.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
AMAZUZUKE (QUICK VINEGAR PICKLES)
Steps:
- Sterilize eight ½-pint (240 ml) mason jars.
- Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.
- Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.
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4/5 (6)Estimated Reading Time 3 minsServings 1
- Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
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5/5 (68)Calories 16 per servingCategory Condiment
- For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
- In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
- Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
- Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
QUICK PICKLED CUCUMBERS | EASY REFRIGERATOR PICKLES RECIPE
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5/5 (41)Calories 88 per servingCategory Snacks
- 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.
SIMPLE JAPANESE PICKLED CUCUMBERS - ONOLICIOUS HAWAIʻI
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4.7/5 (16)Estimated Reading Time 5 minsServings 3Total Time 1 hr 15 mins
QUICK ASIAN PICKLED CUCUMBERS | FOODIECRUSH.COM
From foodiecrush.com
4/5 (78)Category SnackCuisine AsianCalories 74 per serving
- Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.
- In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.
QUICK PICKLE BRINE FOR CUCUMBERS & VEGGIES - JANA EATS
From janaeats.com
Estimated Reading Time 7 minsTotal Time 45 mins
- In a medium pot over medium high heat, add all the ingredients for the brine. Warm until the salt & sugar have dissolved. It does not need to boil.
- Slice up cucumbers & onion (or whatever produce you are including) and layer in a jar. Add a smashed clove of garlic and a few peppercorns.
TANGY, CRUNCHY, SALTY: ASIAN PICKLES TO MAKE AT HOME
From yummly.com
4.6/5 (39)Estimated Reading Time 8 mins
- In a large saucepan, bring 2 quarts of water to a boil. Gently drop the eggs into the saucepan straight from the refrigerator. Adjust the heat so that the water is simmering gently (around 190°F), and simmer the eggs for 6 minutes (longer, if you prefer your eggs firmer). Prepare a bowl of ice water. When the eggs are done, remove them with a slotted spoon and dunk them in the ice water to stop them from cooking further.
- When the eggs are cool enough to handle, peel them and arrange them so they fit snugly into a nonreactive container. (I use a rectangular 4-cup glass container with a tight-fitting lid.)
- Halve the cabbage and cut a "V" notch at the base to remove the core. Cut into bite-size pieces. Put the cabbage in a large nonreactive bowl and sprinkle with the salt. Massage the salt into the cabbage and set aside for 2 to 3 hours, tossing every 30 minuets or so. The cabbage is ready when it has shrunk and is soft and bendable.
QUICK PICKLED CUCUMBER - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (5)Total Time 5 minsCategory Side DishCalories 14 per serving
- Take an old clean jam jar and add the vinegar, salt, sugar, black pepper and dill. Screw on the lid and shake until the salt and sugar have dissolved.
- Fill the jar with the sliced cucumber. Top up with a little extra vinegar, if necessary, so the cucumber is completely submerged under the vinegar.
- Either serve straight away or leave for a few hours in the fridge before serving for an even better taste!
QUICK-PICKLED CUCUMBER SALAD RECIPE | MYRECIPES
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5/5 (2)Total Time 1 hr 15 minsServings 6
- Combine first 5 ingredients in a small saucepan over medium-high heat; bring to a boil. Remove pan from heat; let stand 20 minutes or until cool.
- Combine onion slices, cucumber slices, and dill sprigs in a large zip-top plastic bag; add vinegar mixture, and seal bag. Lay bag flat in refrigerator for 1 hour, turning bag occasionally.
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