Pickled Cucumbers From Scotts Nana Food

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.

PICKLED CUCUMBERS (FROM SCOTT'S NANA)

Steps:

• PICKLES: To a clean jar add half of the garlic and dill. Follow with the sliced cucumbers, then the remaining garlic and dill.
• BRINE: Using a non-reactive pot, bring to brine ingredients to a boil. Carefully pour hot liquid into the jar to fill. Cover and refrigerate overnight.

QUICK PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

DANISH PICKLED CUCUMBERS (SYLTEDE AGURKER)

Steps:

• Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
• Cover and refrigerate, stirring occasionally, at least 3 hours.
• Drain; sprinkle with dill weed.