Pickled Cucumbers Salt Free Pickles Recipes

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PICKLED CUCUMBERS



Pickled cucumbers image

Pickled cucumbers are a breeze to make, and will set you on a pickling adventure! Next stop - pickled chillis. Don't let any of your veg go to waste.

Categories     Cocktail food, Side, Starter

Time 20m

Yield Serves 12

Number Of Ingredients 10

2 kilogram green cucumbers
coarse cooking salt
1.5 litre (6 cups) white vinegar
1 cup sugar
3 small fresh red chillies
2 tablespoon yellow mustard seeds
2 tablespoon black mustard seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
6 whole cloves

Steps:

  • Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
  • Next day, rinse cucumbers under cold water, drain. Combine vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
  • Add cucumbers, bring to boil, remove from heat immediately. Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture; seal when cold.

Nutrition Facts : ServingSize Serves 12

PICKLED CUCUMBERS AND RED ONION



Pickled Cucumbers and Red Onion image

Provided by Tyler Florence

Categories     side-dish

Time 5h20m

Yield about 3 to 4 cups

Number Of Ingredients 7

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.

PICKLED CUCUMBERS (SALT-FREE PICKLES)



Pickled Cucumbers (Salt-Free Pickles) image

A great recipe for those living a low sodium diet. Comes from The No-Salt Cookbook. These taste wonderful and keep well in the fridge. What's better??? No one will know they are salt free! The cookbook recommends making these in a stainless steel bowl, but glass will work too. NOTE: After you have chilled down the pickled cucumbers , feel free to throw in some chunked up tomatoes which taste divine in this marinade too!

Provided by januarybride

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

3 cucumbers
1 small red onion, sliced thin
2 tablespoons black peppercorns
3 cups white wine vinegar
1 teaspoon dill
1 teaspoon sage (optional)
1 lemon, juice of
1 tablespoon sugar

Steps:

  • Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds.
  • Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
  • Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
  • Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
  • Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.

Nutrition Facts : Calories 44.4, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 11.1, Fiber 1.7, Sugar 5.3, Protein 1.4

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