Mamas Pickled Onions And Cucumber Food

QUICK-PICKLE CUCUMBERS AND ONIONS

Steps:

• Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

MOM'S CUCUMBERS

Steps:

• Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
• In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

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.

MOM'S CUCUMBERS AND ONIONS

Steps:

• Add peeled and sliced cucumbers and onions to a bowl; sprinkle with salt.
• Cover mixture with water and stir; let sit for approximately for 20 - 30 minutes (up to 1 hour).
• Drain the water. Add vinegar, sugar, celery seed and black pepper; stir.
• Allow to marinate before eating. These will get better as they sit in the refrigerator.

MAMA'S PICKLED ONIONS AND CUCUMBER

Steps:

• Toss the thinly sliced onions and cucumbers with the cider vinegar, sugar, salt and pepper.
• Top with ice cubes and refrigerate.

PICKLED CUCUMBERS AND ONIONS

Steps:

• 1. Place cucumber and onion in a medium bowl
• 2. Combine together water, vinegar, sugar, and pepper. Check salt and pepper, adjust if needed. Pour over cucumber and onion. (Be sure the cucumbers and onions are covered with the liquid.)
• 3. Cover bowl and refrigerate for several hours or overnight. Stir occasionally.

MOM'S MUSTARD PICKLES

Steps:

• Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
• MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
• SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.

PICKLED ONION AND CUCUMBER

Steps:

• Stir together all ingredients in a large bowl.
• Cover and chill 24 hours.
• Store in refrigerator up to 2 weeks.

CUCUMBER SALAD WITH PICKLED RED ONIONS

Steps:

• Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.

MONA'S EASY REFRIGERATOR PICKLES

Steps:

• Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally.