CUCUMBERS VINEGAR AND ONIONS RECIPES

Name: Easy Pickled Vegetables
Prep time: 4 h 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 6 pints.
Ingredients: 1 small head cauliflower, cut into florets (about 4 cups); 4 cups thinly sliced onions (about 4 large); 4 cups thinly sliced cucumber (about 3 medium); 2 medium sweet red pepper, cut into strips; 2 medium green peppers, cut into strips; 8 quarts ice water; 1 cup canning salt; 2-1/2 cups sugar; 2-1/2 cups white vinegar; 1 teaspoon celery seed; 3/4 teaspoon ground turmeric; 1/4 teaspoon ground cloves

EASY PICKLED VEGETABLES RECIPE: HOW TO MAKE IT

Easy Pickled Vegetables Recipe: How to Make It image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. —Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Total Time 04 hours 35 minutes

Prep Time 04 hours 20 minutes

Cook Time 15 minutes

Yield 6 pints.

Number Of Ingredients 12

Ingredients

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

Steps:

Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

SIMPLE CUCUMBERS AND ONIONS RECIPE - FOOD.COM

Simple Cucumbers and Onions Recipe - Food.com image

My mom always had a bowl of this in the fridge during the summer, and now I do too! My mom sliced her cucumbers and onions in cold salt water for a few hours first, but I usually do not. I do not notice difference when they are not soaked. Instead of peeling the cucumbers completely, I leave a few stripes of green to add color to the salad. Note: Cooking time includes time to chill salad before serving.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 medium cucumbers, sliced very thin
1 medium onion, cut in half and thinly sliced
1/3 cup vegetable oil
1/3 cup vinegar
1/2 cup sugar

Steps:

Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad). Stir until sugar is dissolved (Note: You can heat the dressing to help keep it from separating. It is not necessary, but I do if I have time. If you heat the dressing, be sure to cool it before adding to cucumbers).
Add cucumbers and onions to dressing. Toss to coat veggies.
Cover and chill at least 2 hours before serving. The longer it chills, the better it gets!

Nutrition Facts : Calories 196.2, FatContent 12.2, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 3.2, CarbohydrateContent 22, FiberContent 0.8, SugarContent 19.1, ProteinContent 0.8

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