Pickled Cucumber With Ginger Recipes

PICKLED CUCUMBER WITH GINGER RECIPE

Steps:

• Wash the cucumber and dry it. Score down the cucumber skin with a fork, you'll need to do this fairly hard so you can see the pattern appear in the surface. Then slice the cucumber in thin slices.
• Pop the slices of cucumber into big bowl and sprinkle with salt, mix well so all of the slices are covered. Leave to soak for 10 to 15 minutes so they absorb the salt.
• Rinse the slices really well in cool water, then drain and pop them back into a clean big bowl.
• Peel and grate the root ginger, I use a garlic rub plate as I prefer the ginger to be a bit more of a pulp than finely grated. Drain about three pieces of stem ginger from the syrup and finely chop, add as much or as little as you like. (I usually do this whilst the cucumber slices are soaking in the salt)
• Add the sugar and the ginger mix to a small bowl, then pour on the white wine vinegar and mix well. Pour the sugar, ginger and vinegar mixture over the cucumber, it might look like there isn't much pickling liquid but there will be plenty.
• Bottle in sterilised jars, label and chill for at least an hour before serving

QUICK PICKLED CUCUMBER AND GINGER

Steps:

• Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
• Mix in the cucumber, ginger and onion.
• Refrigerate for several hours until ready to serve.

GINGER-DILL PICKLES

Steps:

• Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.

GINGER-SPICED CUCUMBERS

Steps:

• In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.

GINGERY QUICK PICKLES

Steps:

• Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.