Pickled Cucumbers Salt Free Pickles Food

PICKLED CUCUMBERS

Steps:

• Cut cucumber crosswise into very thin slices (preferably using a manual slicer).
• In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat.
• Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.

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.

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.

PICKLED CUCUMBERS (SALT-FREE PICKLES)

Steps:

• Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds.
• Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
• Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
• Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
• Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.

PICKLED FRESH CUCUMBERS

Steps:

• Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours.
• Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool. Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving.
• Sprinkle with chopped parsley and serve.

PICKLED CUCUMBER SLICES

Steps:

• Pour vinegar and water in large left-over bowl, add spices and mix well.
• Add vegetables to bowl.
• More water and vinegar may be added, maintaining a 2 vinegar to 1 water ratio, to cover vegetables.
• May be adjusted to your own pucker power.
• We like ours tart.
• Cover and chill at least 4 hours before serving.
• Avoid metal bowls.