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.
QUICK CUCUMBER AND RED-ONION PICKLED SALAD
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
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 SALAD WITH RED ONIONS AND FETA
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop.
- Top with the feta cheese and fresh dill just before serving.
QUICK-PICKLE CUCUMBERS AND ONIONS
Don't skip this summer staple.
Provided by Sheri Castle
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
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.
PICKLED CUCUMBER, RED ONION, AND RADISHES
This is a perfect topping for our Pulled Pork Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.
PICKLED ONION AND CUCUMBER
Make and share this Pickled Onion and Cucumber recipe from Food.com.
Provided by Fauve
Categories Onions
Time 20m
Yield 2 gallons
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a large bowl.
- Cover and chill 24 hours.
- Store in refrigerator up to 2 weeks.
SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION
This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.
Provided by French Tart
Categories Onions
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
- Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
- Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
- Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
- Garnish with mint or parsley.
- Keeps in the fridge for a week.
Nutrition Facts : Calories 62.9, Fat 0.1, Sodium 389.4, Carbohydrate 15.6, Fiber 0.4, Sugar 13.9, Protein 0.4
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
PICKLED CUCUMBER AND ONION
Great as a snack, on a salad, in a sandwich or as a side/condiment. Use a melon baller or the tip of a teaspoon to scrape out the seedy middle of the cucumber.
Provided by queen_jane
Categories Vegetable
Time 10m
Yield 1 pint, 4 serving(s)
Number Of Ingredients 9
Steps:
- place sliced cucumber and onion in pint mason jar.
- mix vinegar and water and pour into jar to the fill line.
- add the remaining ingredients.
- seal jar and refrigerate at least 1 day.
- good for about 1 week.
Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 42.7, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 0.6
CUCUMBER SALAD WITH PICKLED RED ONIONS
This light and crunchy salad makes a cooling accompaniment to spicy dishes
Provided by John Torode
Categories Side dish
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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- Using a mandolin, slice the onion and cucumber toss them so they’re evenly distributed. Add them to the jar, and add more onion/cucumber if they don’t yet come to the top. Place the bay leaf on top, and a grind of pepper.
- In a small pot, combine the vinegar, water and salt and bring to a simmer. Pour the liquid carefully over the onions and cucumber mixture. Use a fork to submerge the mixture under the liquid.
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