Salt And Sugar Pickles Food

SALT & SUGAR PICKLES

Steps:

• Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind.
• Halve the radishes and slice into thin wedges.
• Cut the daikon radishes crosswise into slices about 1/8 inch thick.
• Cut the cucumbers crosswise into slices about 1/4 inch thick.
• Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.
• In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss.
• Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

SALT-AND-SUGAR PICKLES

Steps:

• In a small bowl, mix together salt and sugar. Place radishes and cucumbers in a medium bowl and sprinkle with salt mixture; toss to combine. Let stand 5 to 10 minutes before serving.

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.