Spicy Lightly Pickled Cucumbers Recipes

SPICY PICKLED CUCUMBERS RECIPE

Spicy Pickled Cucumbers Recipe image

This quick and easy recipe for Spicy Pickled Cucumbers will knock your socks off. It's refreshing, spicy and crunchy, all at once.

Provided by Valentina K. Wein

Time 4h39m

Number Of Ingredients 7

Ingredients

1 pound small pickling cucumbers (Persian are great), (washed and dried)
2 teaspoons salt
3½ tablespoons unseasoned rice vinegar
2½ tablespoons granulated sugar
¼ cup grapeseed oil
1 teaspoon sesame oil
1½ tablespoons chili paste ((Sambal Oelek is perfect))

Steps:

Prepare the cucumbers. After the cucumbers are washed and dried, cut them into ¼ to ½ inch rounds and place them in a mixing bowl. Sprinkle them with the salt and gently mix. Let them sit for 20 minutes. Pour the salted cucumbers into a strainer and drain and rinse them with cold water. Dry them with paper towels and place them in a new mixing bowl. Set aside.
Prepare the vinegar and marinate. In a small sauté pan, over low heat, warm the sugar with the vinegar only until it dissolves, about 2 minutes. Pour this over the cucumbers and gently mix. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 2 hours. Stir them once or twice during this time.
Make chili oil. In a small sauté pan, heat the grapeseed oil with the sesame oil and chili paste. Cook only until it's sizzling, about 2 minutes. Stir and let it cool to room temperature.
Add the chili oil, marinate and serve. Remove the cucumbers from the refrigerator. Stir in the chili oil and return them to the refrigerator for at least 2 hours and ideally overnight to continue to marinate.

Nutrition Facts : Calories 111 kcal, ServingSize 1 serving

SPICY LIGHTLY PICKLED CUCUMBERS

Spicy Lightly Pickled Cucumbers image

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

Ingredients

2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
1/4 cup white wine vinegar or unseasoned rice vinegar
1 tsp. sugar
3/4 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
2 Tbsp. chopped dill
2 Tbsp. fresh lemon juice

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.

CHINESE STYLE SPICY PICKLED CUCUMBERS

Chinese Style Spicy Pickled Cucumbers image

These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad.

Provided by Geema

Categories Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 lb small pickling cucumber, cut lengthwise into 8 wedges
1 1/2 teaspoons salt
4 teaspoons sugar
2 tablespoons rice vinegar
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 inch peeled fresh gingerroot, julienned
1 teaspoon red pepper flakes

Steps:

Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
Remove the skillet from the heat and let the oil cool to room termperature.
Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
Refrigerate and cover, stirring occasionally. Use within 5 days.

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2018-11-20 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.
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