Cucumber Salad With Pickled Red Onions Recipes

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

Steps:

• Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
• Just before serving, scatter dill over salad, and toss well.

PICKLED CUCUMBERS AND RED ONION

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.

PICKLED CUCUMBER AND RED ONION SALAD

Steps:

• Whisk together the rice vinegar, sugar, water, fish sauce, and chili garlic sauce in a medium sized mixing bowl.
• Partially or fully peel the cucumbers and thinly slice.
• Remove the outer peel and thinly slice the onion.
• Add the cucumber and onion slices to the vinegar mixture and marinate for at least 2 hours or overnight in the refrigerator. Serve chilled or at room temperature.
• May be kept for a up to a week in the refrigerator.

CUCUMBER AND RED ONION SALAD

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Steps:

• Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
• Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

CUCUMBER SALAD WITH PICKLED RED ONIONS

Steps:

• Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.

PICKLED CUCUMBERS AND ONIONS

Steps:

• In a small saucepan, combine both vinegars, sugar, salt and lemon juice. Place over medium heat and stir until sugar is dissolved. Let cool 10 minutes.
• Place celery seeds, cucumbers, Vidalia onion, and red onion in a large bowl.
• Pour vinegar mixture over cucumbers. Cover and refrigerate at least 12 hours.

PICKLED CUCUMBER SALAD WITH RED ONIONS AND FETA

Steps:

• Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop.
• Top with the feta cheese and fresh dill just before serving.