Pickled Cucumber Salad Food

PICKLED CUCUMBER SALAD (AGURKESALAT)

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.

PICKLED CUCUMBER SALAD

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.

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

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.

QUICK PICKLED CUCUMBERS

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.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

Steps:

• Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
• Just before serving, scatter dill over salad, and toss well.

PICKLED CUCUMBER, FIG, AND HALLOUMI SALAD

Steps:

• Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
• While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
• Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
• Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

PICKLED CUCUMBER AND RADISH

Steps:

• Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
• Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
• Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
• Drain vegetables before serving.

PICKLED RADISH & CUCUMBER SALAD

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.

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.