Pickledcucumberdippingsauce Recipes
QUICK PICKLED CUCUMBER RECIPE
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
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
PICKLED CUCUMBERS
Provided by Craig Claiborne
Categories easy, side dish
Time 15m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the halves crosswise into thin slices. There should be about five cups.
- Put the cucumbers in a bowl.
- Blend the vinegar, sugar, water and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves. Pour the liquid over the cucumbers. Let stand until cool. Chill.
- Sprinkle with pepper and parsley and serve.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 671 milligrams, Sugar 22 grams
PICKLED CUCUMBER DIPPING SAUCE
Tasty and refreshing. A great cooling accompaniment to serve with curry puffs. Best served cooled. Allow for chilling time.
Provided by An_Net
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the vinegar, water and sugar in a medium saucepan over low heat.
- Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
- Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
- Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.
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