Cucumber In Vinegar Pickled Cucumbers Food

CUCUMBERS IN VINEGAR

Steps:

• Put cucumbers, garlic, and onion in a bowl.
• Pour in vinegar and water until covering cucumbers, at a 3-1 ratio between vinegar and water.
• (3parts vinegar for every part water).
• Allow to marinate overnight before serving.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

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.

PICKLED CUCUMBERS AND RED ONION

Steps:

• Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
• In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

CUCUMBER IN VINEGAR (PICKLED CUCUMBERS)

Steps:

• place in large container,
• stir vinegar, sugar, salt, herbs until sugar completely dissolved,
• add vegetables,
• let stand 24 hours eat or keep in refrigerator.
• Brine should cover all vegetables.
• Keeps through the winter.

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

VINEGAR AND SUGAR CUCUMBER

Steps:

• In a large bowl mix first 3 ingredients.
• Peel and slice cucumbers and onion and add to vinegar/water/sugar mix.
• Cover and refrigerate for 1 hour before serving.
• If all the cucumbers and onions are eaten reserve the vinegar/water/sugar mix and add fresh cucumbers and onion.
• My servings are an estimate, as I can eat the whole bowl myself :) The cooking time is actually the refrigeration time.

AGURKESALAT - CUCUMBERS IN VINEGAR

Steps:

• Peel the cucumbers and slice very thin. Mix the other ingredients and pour over the cucumbers.
• May be eaten at once but flavor will improve with standing for several hours at room temperature.
• Store in the fridge after brining.

PICKLED CUCUMBERS

Steps:

• Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the halves crosswise into thin slices. There should be about five cups.
• Put the cucumbers in a bowl.
• Blend the vinegar, sugar, water and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves. Pour the liquid over the cucumbers. Let stand until cool. Chill.
• Sprinkle with pepper and parsley and serve.

CUCUMBERS IN VINEGAR

Steps:

• Chop up cucumber, place in a bowl or small container with a lid.
• Add vinegar, stir to coat the cucumber in vinegar, or gently shake the container with lid.
• Enjoy immedately or put in the fridge or pack in an insulated lunch kit with an ice pack for a few hours with your lunch.
• Note - this recipe is best cold.