Aquavits Quick Pickled Cucumbers Recipes

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QUICK PICKLED CUCUMBER RECIPE



Quick Pickled Cucumber Recipe image

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Provided by Suzy Karadsheh

Categories     Condiment

Time 30m

Number Of Ingredients 12

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

Steps:

  • Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
  • Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
  • Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
  • Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
  • Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving

AQUAVIT'S QUICK PICKLED CUCUMBERS



Aquavit's Quick Pickled Cucumbers image

According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.

Provided by Chef Kate

Categories     Vegetable

Time 4h20m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

1 English cucumber
1 tablespoon kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf, preferably fresh
2 allspice berries

Steps:

  • Slice the cucumbers as thin as possible, using a mandoline if you have one.
  • If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
  • Put the slices in a colander and toss them with the salt.
  • Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
  • Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
  • Remove from heat and let cool.
  • Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
  • Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
  • Cover the bowl and refrigerate 3 to 6 hours before serving.

Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other meats. They are even served with frankfurters sold at street kiosks, much like the sauerkraut that often tops the hot dogs sold here.

Provided by Marcus Samuelsson

Categories     Condiment/Spread     Vegetable     Side     Picnic     Super Bowl     Vinegar     Cucumber     Fall

Yield Serves 4 to 6 (makes about 1 1/2 cups)

Number Of Ingredients 7

1 English (hothouse) cucumber
1 tablespoon kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf
2 allspice berries

Steps:

  • 1. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
  • 2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
  • 3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.

QUICK-PICKLED CUCUMBERS



Quick-Pickled Cucumbers image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Time 4h

Yield Makes 2 1/2 cups

Number Of Ingredients 7

1 English cucumber, thinly sliced (preferably on a mandoline; about 4 cups)
1 tablespoon coarse salt
1 1/2 cups water
1/2 cup white-wine vinegar
1 cup sugar
1 bay leaf
2 allspice berries

Steps:

  • Place cucumbers in a colander. Toss with salt, and let stand 30 minutes.
  • Meanwhile, combine water, vinegar, sugar, bay leaf, and allspice berries in a medium saucepan, and bring to a boil. Remove from heat, and let cool.
  • Rinse salt off cucumbers, and squeeze out as much moisture as possible with your hands. Transfer cucumbers to a nonreactive container with a tight-fitting lid, and pour pickling liquid over them. Cover, and refrigerate at least 3 hours before serving.

QUICK PICKLED CUCUMBERS



Quick pickled cucumbers 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

Time 30m

Yield serves 2, as a side

Number Of Ingredients 6

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, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Try this cool and crunchy vegetable side dish on a warm day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 5

1 English cucumber
1 tablespoon distilled white vinegar
2 teaspoons sugar
2 teaspoons chopped fresh dill
Coarse salt

Steps:

  • Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
  • In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.

Nutrition Facts : Calories 25 g, Protein 1 g

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