PICKLED CUCUMBER RESTAURANT RECIPES

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QUICK-PICKLED CUCUMBER | RICARDO



Quick-Pickled Cucumber | RICARDO image

What to do with this year's cucumber bumper crop? Look no further than this quick, fresh and crunchy recipe for pickled cucumbers.

Provided by Ricardocuisine

Total Time 16 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 2 cups (500 ml)

Number Of Ingredients 7

1 English cucumber, unpeeled, cut into slices 1/8 inch (3 mm) thick
1 small shallot, thinly sliced
1 tsp kosher salt
½ cup (125 ml) white vinegar
2 tbsp sugar
1 tbsp pickling spice
1 tsp (5 ml) sambal oelek

Steps:

  • Quick-Pickled Cucumber

EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES



Easy pickled cucumber recipe | Jamie magazine recipes image

Total Time 1 hours 10 minutes

Yield 1 large jar

Number Of Ingredients 7

6 pickling cucumbers or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

    1. Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
    2. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
    3. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
    4. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Nutrition Facts : Calories 37 calories, FatContent 0.6 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 7.2 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.6 g fibre

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