PICKLED MIX RECIPES

Name: Quick pickled cucumbers
Prep time: 30 min
Total time: 30 min
Yield: serves 2, as a side
Ingredients: 1 large cucumber, ends trimmed, cut in half widthways and spiralized into thick ribbons; 1 tsp flaky sea salt; 1 tbsp white wine vinegar; 1 tbsp caster sugar; ½ tsp coriander seeds; a small handful of dill, leaves picked

QUICK PICKLED CUCUMBERS RECIPE - BBC GOOD FOOD

Quick pickled cucumbers recipe - BBC Good Food image

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

Total Time 30 minutes

Prep Time 30 minutes

Yield serves 2, as a side

Number Of Ingredients 6

Ingredients

1 large cucumber, ends trimmed, cut in half widthways and spiralized into thick ribbons
1 tsp flaky sea salt
1 tbsp white wine vinegar
1 tbsp caster sugar
½ tsp coriander seeds
a small handful of dill, leaves picked

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, FatContent 1 grams fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 2.5 milligram of sodium

QUICK PICKLED BEETS - HOW TO PICKLE BEETS

Quick Pickled Beets - How to Pickle Beets image

Beets will develop a sweet and salty flavor when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!

Provided by THEPIONEERWOMAN.COM

Categories salad side dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 lb. medium beets, stems removed and scrubbed
4 sprigs fresh dill
2 c. distilled white vinegar
1/2 c. granulated sugar
2 tbsp. kosher salt
2 garlic cloves, smashed
8 whole black peppercorns
1/2 tsp. yellow mustard seeds

Steps:

Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle. Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs. In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

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Category Side dish
Calories 70 calories per serving

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