Pickled English Cucumber Food

PICKLED CUCUMBERS

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.

QUICK PICKLED CUCUMBERS

Steps:

• Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
• In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.

SPICY CUCUMBER PICKLE

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.

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.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

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.

SALT PICKLED CUCUMBERS

Steps:

• Remove both ends of cucumbers.
• Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.
• Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
• When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.
• Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.
• Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

THE TASTIEST PICKLED CUCUMBERS

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.

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 RICE VINEGAR CUCUMBER PICKLES

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.

QUICK PICKLED CUCUMBERS

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.

QUICK PICKLED CUCUMBERS

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...

QUICK SWEDISH PICKLED CUCUMBERS

Steps:

• Place sliced cucumbers and dill in a quart-size mason jar.
• Heat remaining ingredients in a saucepan over medium heat until simmering.
• Pour vinegar mixture into the jar with the cucumbers and dill. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature. The cucumbers are best fresh but will keep in the fridge for a week.

JAPANESE PICKLED CUCUMBER

Steps:

• Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
• Rinse cucumbers under cold water to remove salt.
• Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
• Pour over cucumbers.
• Marinate cucumbers overnight in refrigerator in sealed container.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

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.

HOW TO PICKLE CUCUMBERS (QUICK METHOD)

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.

QUICK PICKLED CUCUMBER RECIPE

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.

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.

CUCUMBER PICKLE

Steps:

• Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
• Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
• Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months

QUICK-PICKLED ENGLISH CUCUMBERS

Steps:

• In medium nonreactive pot over medium-high heat, bring rice vinegar, sugar and salt to a simmer stirring frequently. Once the sugar and salt ha.ve completely dissolved, remove pan from heat
• Add cucumber slices to hot brine and set aside to cool to room temperature
• Transfer the pickles and brine into a pint jar or other glass container and close the lid tightly. Store in the refrigerator overnight. The pickles will be ready to eat after 1 hour and will keep for 5-7 days