Cucumber Salad With Quick Pickled Onion Recipes

CUCUMBER SALAD WITH QUICK PICKLED ONION

Steps:

• In a large bowl, whisk together vinegar, mustard, sugar, salt and pepper; stir in onion. Let stand until onion turns bright red and softens slightly, 15 minutes (or refrigerate overnight).
• Add cucumber, bell pepper and dill to pickled onion; toss to coat.
• Serving size:175 ml (3/4 cup)

SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION

Steps:

• Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
• Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
• Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
• Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
• Garnish with mint or parsley.
• Keeps in the fridge for a week.

CUCUMBER PICKLE SALAD

Steps:

• Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
• Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
• In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
• When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

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.