PICKLED CUCUMBERS AND RED ONIONS RECIPES
QUICK PICKLED ONIONS RECIPE - BBC GOOD FOOD
These colourful, spiced sweet and sour onions add piquancy to a ploughman’s, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, SodiumContent 1.5 milligram of sodium
PICKLED CUCUMBERS RECIPE | HOW TO PICKLE CUCUMBERS RECI…
Provided by Tyler Florence
Categories side-dish
Total Time 5 hours 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield about 3 to 4 cups
Number Of Ingredients 7
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.
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EASY PICKLED VEGETABLES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 04 hours 35 minutes
Calories 74 calories per serving
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Total Time 04 hours 35 minutes
Calories 74 calories per serving
- 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.
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QUICK-PICKLE CUCUMBERS AND ONIONS | SOUTHERN LIVING
Don't skip this summer staple.
From southernliving.com
Total Time 1 hours 10 minutes
From southernliving.com
Total Time 1 hours 10 minutes
- 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.
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EASY PICKLED VEGETABLES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 04 hours 35 minutes
Calories 74 calories per serving
From tasteofhome.com
Total Time 04 hours 35 minutes
Calories 74 calories per serving
- 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.
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While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Pickled Vegetables
Calories 98.7 calories per serving
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Pickled Vegetables
Calories 98.7 calories per serving
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
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PICKLED DAIKON RADISH AND CARROT RECIPE | ALLRECIPES
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
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Reviews 4.5
Total Time 5 hours 20 minutes
Category Carrot Side Dishes
Calories 69.6 calories per serving
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Reviews 4.5
Total Time 5 hours 20 minutes
Category Carrot Side Dishes
Calories 69.6 calories per serving
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
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These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.
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- Unwrap the sandwiches, cut each in half, and serve.
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These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.
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CUCUMBER RECIPES - BBC GOOD FOOD
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PICKLED CUCUMBER - WIKIPEDIA
A pickled cucumber (commonly known as a pickle in the United States, Australia and Canada, and a gherkin in Britain, Ireland, South Africa, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers …
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This classic refrigerated quick-pickle is more of a common concept than an exact recipe. It involves sliced fresh cucumbers and onions, vinegar, water, sugar, salt, and pepper. People call it Cucumber and Onion Salad, or perhaps Cucumber and Onion Refrigerator Pickles or Quick Pickles, or simply Cucumbers and Onions.
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Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled.Foods that are pickled …
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A pickled cucumber (commonly known as a pickle in the United States, Australia and Canada, and a gherkin in Britain, Ireland, South Africa, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers …
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All recipes are pretty much just guidelines to me and I thought this recipe was an excellent starting point. I used 4 large Daikon, carrots until there was about a 50:50 ratio between carrots and radish. Then I added cilantro and red …
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