Salt Pickled Cucumbers Recipes

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PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE



Pickled cucumbers in vinegar- Easy recipe image

Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.

Provided by The Bossy Kitchen

Categories     Canning

Time 50m

Number Of Ingredients 11

4 pounds 4-6 inch cucumbers
1 head of garlic
1 gallon plain vinegar 5% acidity
4 tablespoons canning/pickling salt(no iodine)
2 tablespoons granulated sugar
5-6 bay leaves
1 teaspoon dried thyme
6 teaspoons dried dill(or the whole dill stems with umbels and green seeds)
1 tablespoon mustard seeds
1-2 tablespoons black peppercorns
1 horseradish root cleaned and sliced in strips

Steps:

  • Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
  • Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
  • In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
  • Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
  • Seal the jars and store them in a cool place above freezing temperature.
  • These cucumbers will not ferment and will be perfect for the wintertime.

Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SALT PICKLED CUCUMBERS



Salt Pickled Cucumbers image

Salted Pickled Cucumbers are made with the simplest and oldest method of pickling. It is so simple that it takes a mere 5 minutes to pickle the cucumbers. But you need to leave the pickles for 1-2 days before enjoying them.

Provided by Yumiko

Categories     Appetizer     Side

Time P1DT5m

Number Of Ingredients 4

4 Lebanese cucumbers ((350-400g / 0.8-0.9lb, note 1))
300ml / 10oz water
2 tsp salt
1 sheet konbu ((5cm x 5cm / 2" x 2"), cut into strips (note 2))

Steps:

  • Remove both ends of cucumbers.
  • Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.
  • Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
  • When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.
  • Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.
  • Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

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