Quick Cucumber And Red Onion Pickled Salad 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.

CUCUMBER AND RED ONION SALAD

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

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.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

PICKLED ONION AND CUCUMBER

Steps:

• Stir together all ingredients in a large bowl.
• Cover and chill 24 hours.
• Store in refrigerator up to 2 weeks.

PICKLED CUCUMBER SALAD WITH RED ONIONS AND FETA

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

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.

SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION

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.

CUCUMBER SALAD WITH PICKLED RED ONIONS

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.