DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
PICKLED CUCUMBERS
Pickled cucumbers are a breeze to make, and will set you on a pickling adventure! Next stop - pickled chillis. Don't let any of your veg go to waste.
Categories Cocktail food, Side, Starter
Time 20m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
- Next day, rinse cucumbers under cold water, drain. Combine vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
- Add cucumbers, bring to boil, remove from heat immediately. Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture; seal when cold.
Nutrition Facts : ServingSize Serves 12
SWEDISH PICKLED CUCUMBERS
An easy and tasty side dish.
Provided by Jill Fisher
Categories Side Dish Vegetables
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Put sliced cucumbers into a bowl.
- Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
- Refrigerate cucumbers 3 hours to overnight.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 74.7 mg, Sugar 5.9 g
PICKLED CUCUMBERS AND RED ONION
Provided by Tyler Florence
Categories side-dish
Time 5h20m
Yield about 3 to 4 cups
Number Of Ingredients 7
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.
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE
Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.
Provided by The Bossy Kitchen
Categories Canning
Time 50m
Number Of Ingredients 11
Steps:
- Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
- Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
- In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
- Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
- Seal the jars and store them in a cool place above freezing temperature.
- These cucumbers will not ferment and will be perfect for the wintertime.
Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
MONA'S EASY REFRIGERATOR PICKLES
I got this recipe from an old family friend. She used to make us these pickles when we were kids. It is a really simple recipe, and the hardest part is not eating the pickles before they are ready. You can add pimentos, sliced bell peppers, or whole garlic cloves to the vinegar solution as alternative options.
Provided by Chris & Chenell
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 76.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 3494.1 mg, Sugar 69 g
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
QUICK PICKLED CUCUMBERS
The easiest and quickest pickled cucumbers are fantastic when you have savoury cravings! They are so easy and you need only 5 ingredients. They taste fantastic in salads, sandwiches, toasts, on tacos and nachos... They are naturally vegan and gluten-free.
Provided by Klara Walterova
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- In a small bowl, mix together water, vinegar, sugar, and salt. Stir until all sugar and salt are entirely dissolved. This is your brine.
- Place the sliced cucumbers in a jar and with the back of a fork press them to the bottom of the jar. Pour the brine over the cucumbers in the jar. Make sure the cucumbers are fully covered with brine.
- Let it sin for at least 30 minutes before eating.
- Serve in, on salads, sandwiches, toasts, on tacos, nachos, tortillas, wraps...
Nutrition Facts : ServingSize 1 jar, Calories 155.7 kcal, Carbohydrate 31 g, Protein 1.6 g, Fat 0.3 g, SaturatedFat 0.3 g, Sodium 4723 mg, Fiber 2.9 g, Sugar 29.2 g, UnsaturatedFat 0.1 g
THE TASTIEST PICKLED CUCUMBERS
These quick pickled cucumbers (AKA homemade pickles) are a great way to use up the cucumbers in your garden or excess from the store. Easy and tasty!
Provided by Holli Medley
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Slice the cucumbers into uniform coins or spears (your choice!)
- Add the cucumber slices, mustard seed, dried or fresh dill, peppercorn, and garlic into your jar.
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
- As soon as it reaches a good boil, pour it over the cucumber mixture in the jar until they are just covered.
- Put the top on immediately and put into the refrigerator.
Nutrition Facts : Calories 63 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1753 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
QUICK RICE VINEGAR CUCUMBER PICKLES
These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!
Provided by Caroline Phelps
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- In a bowl, mix the water, vinegar, salt and sugar.
- Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 41 calories, Sugar 8.9 g, Sodium 1551.1 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 0.2 g, Protein 0.2 g, Cholesterol 0 mg
HOMEMADE EASY PICKLED CUCUMBERS RECIPE
Steps:
- Make sure to sterilize all tools and jars you are using. Let them dry well.
- Wash the cucumbers and dill.
- Make the brine by mixing the water, vinegar, and salt.
- Lay the cucumbers in the jar.
- Chop the dill and add to the jar.
- Add the coriander seeds.
- Fill the jar with the brine. Make sure all the cucumbers are submerged.
- Tightly close the jar and place it in the fridge. Let them pickle for at least 48 hours (the flavor intensifies best after one week).
Nutrition Facts : ServingSize 50 g, Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1400 mg, Fiber 1 g, Sugar 1 g
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
HOW TO PICKLE CUCUMBERS (QUICK METHOD)
Make your own pickles, no canning involved! Their mildly sweet flavor complements the savory dill and garlic. If you prefer a more classic dill pickle taste, then the honey can be left out.
Provided by Katie Wells
Categories Snack
Time 12h25m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using.
- Bring to a boil, then simmer for 5 minutes, whisking occasionally.
- While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.
- Add a few layers of cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they'll pickle.
- Add a layer of onions (if using), then more cucumber slices, repeating until the jar is nearly full. Leave about ½ inch of head space at the top of the jar.
- Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don't have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.
- Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).
- Tip: Since these are going to be kept in the fridge, a canning jar isn't necessary. Whatever heat safe lidded glass jar you have on hand that's big enough will work.
Nutrition Facts : ServingSize 1 pickle, Calories 63 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 1 g, Sugar 11 g
CUCUMBER IN VINEGAR (PICKLED CUCUMBERS)
Make and share this Cucumber in Vinegar (Pickled Cucumbers) recipe from Food.com.
Provided by Larry in DC
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- place in large container,
- stir vinegar, sugar, salt, herbs until sugar completely dissolved,
- add vegetables,
- let stand 24 hours eat or keep in refrigerator.
- Brine should cover all vegetables.
- Keeps through the winter.
QUICK PICKLED CUCUMBERS
These quick and easy, lightly pickled cucumbers are the perfect snappy bite. No cooking necessary and they only need to brine for about an hour. Quick Pickled Cucumbers are not too sour, tangy or sweet and add just the right oomph to sandwiches, salads, bao buns, or anything that needs a little pop of brightness.
Provided by Lisa Lotts
Categories Condiments
Time 1h5m
Number Of Ingredients 5
Steps:
- In a small to medium bowl, combine the salt, sugar, cider vinegar and water. Stir until the sugar and salt are completely dissolved.
- Add the thinly sliced cucumbers (no need to peel, the skins are thin enough).
- Use the back of a spoon to adjust the cucumbers so they are submerged in the brine. Let the cucumbers soak for about an hour, then they're ready to use.
- Store in a tight fitting container, with the cucumbers covered in the brining liquid.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
QUICK AND EASY PICKLED CUCUMBERS
Pickled cucumbers are perfect on burgers, BBQ, sandwickes, with IKEA style swedish meatballs, sandwiches and more.
Provided by Karon Grieve
Categories pickles
Time 25m
Number Of Ingredients 9
Steps:
- Pour the vinegar and lemon juice into a pan and add the sugar, salt and peppercorns. Heat on a medium temperature until the sugar has completely dissolved and then raise the temperature to boiling for 5 minutes.
- Remove the pan from the heat and allow to cool completely.
- Slice the garlic into slithers and chop the cucumber into 5mm/1/4 " rings.
- Rip up the herbs.
- Pack a 1 litre sterilised jar with layers of the cucumber, herbs and garlic.
- Pour over the cooled vinegar and pop on the lid.
- Store in a cool dark cupboard and use within 6 months.
- Once opened store in the fridge and use within a month.
Nutrition Facts : Calories 977 kcal, Carbohydrate 227 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 2381 mg, Fiber 8 g, Sugar 211 g, ServingSize 1 serving
PICKLED CUCUMBER RECIPE
It is currently the season for the small pickled cucumbers. You can either find them at the farmer next door, or at the weekly market and at well-stocked greengrocers.
Provided by Klaraslife
Categories pickled cucumber
Number Of Ingredients 9
Steps:
- Rinse the glass with hot and set aside.
- Wash pickling cucumbers and cut away any unsightly spots. Then cut into 0.5 cm wide slices and fill up the mason jar together with the dill flowers, savory and pepper.
- Put water, vinegar, salt and sugar in a saucepan and bring to a boil.
- Pour the liquid over the cucumbers to fill the jars.
- Seal the jars and store them in a cool place.
- Let it rest in a dark place for 4 weeks. They keep in the fridge for up to 12 months.
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5/5 (41)Calories 88 per servingCategory Snacks
- 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.
HOME-MADE PICKLED CUCUMBER - SIMPLY DELICIOUS
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5/5 (5)Estimated Reading Time 2 minsCategory Pickles, PreservesTotal Time 20 mins
- To make the pickling liquid, combine the ingredients in a saucepan and allow to come up to the boil.
- Close the jars tightly and allow to cool to room temperature. Place the pickles in the fridge and allow to stand for at least 2 days before serving.
HOW TO PICKLE CUCUMBERS IN VINEGAR - EASY PEASY …
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Ratings 28Category Appetizer, Side DishCuisine InternationalTotal Time 1 hr 20 mins
- Put one teaspoon of sugar and one of salt in each jar. Add 2 large bay leaves (or 3 small), about 30 peppercorns and 1 teaspoon mustard seeds, per jar (if you chose to use garlic, put 2-3 cloves per jar at this stage).
HOW TO PICKLE CUCUMBERS IN VINEGAR - EASY - FOOD …
From food.onehowto.com
- The first step to make pickle cucumbers in vinegar is to choose the right cucumber. While buying cucumbers make sure that they are fresh. Choose the ones which have thin skin and preferably the ones which are about the same size as the pickling jar.
- Now that you have chosen the right cucumbers for pickling, the next step should be choosing a fermentation jar and sterilizing it. To sterilize the jars and the lids, boil a large pot of water.Meanwhile, wash the cucumbers and then dry them. After that, cut off the end of the cucumber from where the flower grows. Then chop the cucumbers. In order to make pickles, cucumbers can be cut in two ways. One is cutting them vertically into four long stick like slices. The other way is to slice them into a round, coin-like shape.
- Now take the spices, that is, the dill seeds, smashed garlic cloves and chili flakes and add them to the jar. Then, add the cucumber slices to the jar. Try to put in as many cucumbers in one jar as you can without breaking or smashing any.Make sure that the cucumber does not reach till the top of the fermenting jar. There should be at least a half an inch gap between the top of cucumbers to pickle and the top of the jar.
- The next step would be to prepare the pickling brine. To prepare the brine combine water, cider vinegar and pickling salt or kosher salt in a pan. Then bring the liquid over high heat. When it boils, pour it in the jar containing the cucumber and spices. Then tightly screw the lid on top of the jar.
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- Use a mandolin to thinly slice the cucumber. Add to a mixing bowl and toss with the thinly sliced red onion and red chili flakes.
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- For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
- In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
- Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
- Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
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