RECIPE TO PICKLE CUCUMBERS RECIPES

Name: Pickled Cucumbers and Red Onion
Prep time: 10 min
Cook time: 10 min
Total time: 5 h 20 min
Yield: about 3 to 4 cups
Ingredients: 1 hothouse seedless cucumber; 1/2 small red onion; 2 tablespoons fresh picked dill sprigs; 1 1/2 cups white vinegar; 1 cup sugar; 5 to 6 allspice berries; 1/4 teaspoon kosher salt

PICKLED CUCUMBERS RECIPE | HOW TO PICKLE CUCUMBERS RECI…

Pickled Cucumbers Recipe | How to Pickle Cucumbers Reci… image

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

Ingredients

1 hothouse seedless cucumber
1/2 small red onion
2 tablespoons fresh picked dill sprigs
1 1/2 cups white vinegar
1 cup sugar
5 to 6 allspice berries
1/4 teaspoon kosher salt

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.

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

Ingredients

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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