QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
PICKLED CUCUMBER SALAD (AGURKESALAT)
This recipe is a stable in the Nordic kitchen and can be eaten with any cuts of meat or chicken. UPDATE- I should mention that Danes serve the cucumbers in a bowl on the table with the liquid, each person serve themselves and fork out the cucumbers - meaning that the cucumbers are supposed to be eaten without the pickling liquid.
Provided by Deantini
Categories Scandinavian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
- Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 28, Fat 0.1, Sodium 293.8, Carbohydrate 6.1, Fiber 0.4, Sugar 4.5, Protein 0.5
PICKLED CUCUMBER SALAD
Make and share this Pickled Cucumber Salad recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
- Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
- Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.
Nutrition Facts : Calories 119.5, Fat 2, SaturatedFat 0.3, Sodium 2447.5, Carbohydrate 24.1, Fiber 2, Sugar 18.9, Protein 2.5
CUCUMBERS AND EGG SALAD
This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!
Provided by Eva Ryder
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
- Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 8 g, Cholesterol 189.9 mg, Fat 13.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 606.3 mg, Sugar 3.6 g
PICKLED BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE
Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.
Provided by Ksenia Prints
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Chop cucumbers, beets and onions evenly.
- Mix all other ingredients except dill in a jar, and shake until combined.
- Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
- This salad can be made ahead and allowed to rest in the fridge for a day or two.
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
QUICK PICKLED CUCUMBER RECIPE
Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).
Provided by Suzy Karadsheh
Categories Condiment
Time 30m
Number Of Ingredients 12
Steps:
- Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
- Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
- Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
- Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
- Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.
Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
SPICY CUCUMBER PICKLE
Provided by Charlie Clapp
Categories Sides Jamie Magazine Vegetables Christmas Asian Gift
Time 1h10m
Yield 1 large jar
Number Of Ingredients 7
Steps:
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
Nutrition Facts : Calories 37 calories, Fat 0.6 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 7.2 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre
PICKLED CUCUMBER SALAD
Steps:
- Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
- Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.
CUCUMBER PICKLE SALAD
Provided by Alex Guarnaschelli
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
- Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
- In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
- When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.
More about "cucumber pickle salad food"
KOREAN CUCUMBER SALAD - PICKLED PLUM
From pickledplum.com
- Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.
- In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
ORZO-CUCUMBER SALAD RECIPE - REAL SIMPLE
From realsimple.com
- Cook the orzo according to the package directions. Drain; run under cold water to cool and shake well to remove excess water.
- In a medium bowl, toss the orzo with the cucumber, Feta, scallions, parsley, lemon juice, oil, 1 teaspoon salt, and ½ teaspoon pepper. Serve cold or at room temperature.
JAPANESE CUCUMBER SALAD RECIPE - GOOP
From goop.com
- Slice the cucumbers ⅛-inch thick. A mandoline can help you do this easily. Place the cucumber slices in a colander and sprinkle them with the salt. Let sit for 5 to 10 minutes.
- In a small bowl, stir together the rice vinegar, shoyu, sesame oil, sugar, and crushed red pepper flakes (if using) until the sugar is dissolved.
- Gently squeeze the cucumber slices with your hands to eliminate the excess water. Place the cucumber slices in a serving bowl and pour the dressing on top. Toss to combine. Sprinkle with the sesame seeds.
DANISH CUCUMBER SALAD (AGURKSALAT) - NORDIC FOOD & LIVING
From nordicfoodliving.com
- Mix the vinegar, boiling water, sugar and peppercorn in a bowl. Stir until the sugar has completely dissolved.
- Rinse the cucumber and cut it in very thin slices. Put them on a plate or similar and add the salt. Let them soak in the salt for about 10 minutes.
- Use your hands to press out the water from the cucumbers. Put them in a strainer and rinse them shortly in cold water.
CHINESE CUCUMBER SALAD–SMASHED VERSION | CHINA SICHUAN FOOD
From chinasichuanfood.com
- Remove the two ends and smash with a wide kitchen knife (like Chinese slicing knife) until the cucumber is well crushed. Then cut into one bite pieces.
QUICK PICKLED CUCUMBERS | EASY REFRIGERATOR PICKLES RECIPE
From blessthismessplease.com
- 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.
THAI CUCUMBER SALAD (FOR CHICKEN SATAY) - THE FOOD CHARLATAN
From thefoodcharlatan.com
- In a small pot, add 1/3 cup sugar, 1/3 cup white vinegar, 1 and 1/2 tablespoons water, and 1/2 teaspoon kosher salt.Turn the heat to high and bring to a boil.
CRUNCHY PICKLED SALAD - CUCUMBERS, CABBAGE, RADISH
PICKLED CUCUMBER SALAD (WITHOUT SUGAR) - DIABETES STRONG
From diabetesstrong.com
- Thinly slice the cucumber and onion using a mandolin slicer. You can also use a very sharp knife, but the slices need to be REALLY thin.
CUCUMBER AND PICKLED FETA SALAD WITH DILL - SHE LIKES FOOD
From shelikesfood.com
- In a small bowl or jar, combine together the vinegar, water, salt and maple syrup. Stir until salt is dissolved and ingredients are combined. Add the feta and refrigerator for at least 30 minutes, the longer you refrigerate the mixture the more intense flavor it will have.
- Once the feta is pickled, drain the the feta and reserve a few tablespoons of the pickling liquid. Place the sliced cucumbers, red onion, dill and feta into a large bowl. Add the olive oil and stir until everything is combined. If you would like a more intense pickle flavor slowly add in the reserved pickling liquid a teaspoon at a time.
PICKLED CUCUCMBER - RASA MALAYSIA
ASIAN MARINATED CUCUMBER SALAD - THE FOOD CHARLATAN
CUCUMBER PICKLE PASTA SALAD- EASY BABY MEALS
From easybabymeals.com
- For the dressing, in a mixing bowl add vegan mayonnaise, pickle juice, chives, dill and black pepper. Mix everything well. Transfer this to an airtight container and keep it in a refrigerator.
- In a large bowl, add the cooked pasta, chopped apple, and pickled cucumber slices. Add the prepared dressing and mixing everything well. Garnish these with some more dill leaves and freshly ground black pepper.
QUICK-PICKLED CUCUMBER SALAD RECIPE | MYRECIPES
From myrecipes.com
- 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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