QUICK PICKLED CUCUMBERS
Provided by Aarti Sequeira
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.
QUICK PICKLES
Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickled cucumbers have the perfect balance of sour and sweet-though closer to a "bread and butter" taste, these quick pickles still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.
Provided by EatingWell Test Kitchen
Categories Healthy Pickle Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
- Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.
Nutrition Facts : Calories 9.9 calories, Carbohydrate 2.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 1.1 g
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
QUICK PICKLED CUCUMBER AND GINGER
Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
- Mix in the cucumber, ginger and onion.
- Refrigerate for several hours until ready to serve.
QUICK PICKLES
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Provided by Martha Rose Shulman
Categories easy, condiments, pickles, side dish
Time 40m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
- In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams
AQUAVIT'S QUICK PICKLED CUCUMBERS
According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.
Provided by Chef Kate
Categories Vegetable
Time 4h20m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cucumbers as thin as possible, using a mandoline if you have one.
- If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
- Put the slices in a colander and toss them with the salt.
- Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
- Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
- Remove from heat and let cool.
- Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
- Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
- Cover the bowl and refrigerate 3 to 6 hours before serving.
Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5
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
Try this cool and crunchy vegetable side dish on a warm day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 25 g, Protein 1 g
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- 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.
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