Quick Pickled English Cucumbers Recipes

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QUICK PICKLED CUCUMBER RECIPE



Quick Pickled Cucumber Recipe image

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

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

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

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Try this cool and crunchy vegetable side dish on a warm day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 5

1 English cucumber
1 tablespoon distilled white vinegar
2 teaspoons sugar
2 teaspoons chopped fresh dill
Coarse salt

Steps:

  • Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
  • In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.

Nutrition Facts : Calories 25 g, Protein 1 g

SPICY CUCUMBER PICKLE



Spicy cucumber pickle image

Provided by Charlie Clapp

Categories     Sides     Jamie Magazine     Vegetables     Christmas     Asian     Gift

Time 1h10m

Yield 1 large jar

Number Of Ingredients 7

6 pickling cucumbers, or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

  • Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
  • Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
  • Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
  • Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Nutrition Facts : Calories 37 calories, Fat 0.6 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 7.2 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

These quick and easy, lightly pickled cucumbers are the perfect snappy bite. No cooking necessary and they only need to brine for about an hour. Quick Pickled Cucumbers are not too sour, tangy or sweet and add just the right oomph to sandwiches, salads, bao buns, or anything that needs a little pop of brightness.

Provided by Lisa Lotts

Categories     Condiments

Time 1h5m

Number Of Ingredients 5

1 english cucumber (very thinly sliced)
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 cup cider vinegar
1/2 cup water

Steps:

  • In a small to medium bowl, combine the salt, sugar, cider vinegar and water. Stir until the sugar and salt are completely dissolved.
  • Add the thinly sliced cucumbers (no need to peel, the skins are thin enough).
  • Use the back of a spoon to adjust the cucumbers so they are submerged in the brine. Let the cucumbers soak for about an hour, then they're ready to use.
  • Store in a tight fitting container, with the cucumbers covered in the brining liquid.

Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PICKLED CUCUMBERS AND ONIONS



Pickled Cucumbers and Onions image

This quick Pickled Cucumbers and Onions recipe produces wonderfully crispy, crunchy pickles with plenty of tang.

Provided by Christin Mahrlig

Categories     Appetizer     Snack

Number Of Ingredients 9

3/4 cup apple cider vinegar
3/4 cup rice vinegar
3/4 cup sugar
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 teaspoon celery seeds, (optional)
4 small cucumbers
1/2 large Vidalia onion
1/2 large red onion

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.

Nutrition Facts : Calories 73 kcal, ServingSize 1 serving

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

The easiest and quickest pickled cucumbers are fantastic when you have savoury cravings! They are so easy and you need only 5 ingredients. They taste fantastic in salads, sandwiches, toasts, on tacos and nachos... They are naturally vegan and gluten-free.

Provided by Klara Walterova

Categories     Side Dish

Time 40m

Number Of Ingredients 5

250 g qukes or Lebanese cucumbers (thinly sliced, with the skin on)
1/2 cup distilled water
1/2 cup white or apple cider vinegar
2 tbsp white granulated sugar
2 tsp kosher or pink Himalayan salt

Steps:

  • In a small bowl, mix together water, vinegar, sugar, and salt. Stir until all sugar and salt are entirely dissolved. This is your brine.
  • Place the sliced cucumbers in a jar and with the back of a fork press them to the bottom of the jar. Pour the brine over the cucumbers in the jar. Make sure the cucumbers are fully covered with brine.
  • Let it sin for at least 30 minutes before eating.
  • Serve in, on salads, sandwiches, toasts, on tacos, nachos, tortillas, wraps...

Nutrition Facts : ServingSize 1 jar, Calories 155.7 kcal, Carbohydrate 31 g, Protein 1.6 g, Fat 0.3 g, SaturatedFat 0.3 g, Sodium 4723 mg, Fiber 2.9 g, Sugar 29.2 g, UnsaturatedFat 0.1 g

HOW TO PICKLE CUCUMBERS (QUICK METHOD)



How to Pickle Cucumbers (Quick Method) image

Make your own pickles, no canning involved! Their mildly sweet flavor complements the savory dill and garlic. If you prefer a more classic dill pickle taste, then the honey can be left out.

Provided by Katie Wells

Categories     Snack

Time 12h25m

Number Of Ingredients 8

¾ cup white vinegar
3 cloves garlic ((smashed))
¾ cup filtered water
1 TBSP sea salt ((or Himalayan salt))
½ cup honey ((optional))
2 heads fresh dill ((or 3 TBSP fresh leaves, or 2 TBSP dried))
3-5 small cucumber ((sliced))
½ onion ((thinly sliced, optional))

Steps:

  • In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using.
  • Bring to a boil, then simmer for 5 minutes, whisking occasionally.
  • While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.
  • Add a few layers of cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they'll pickle.
  • Add a layer of onions (if using), then more cucumber slices, repeating until the jar is nearly full. Leave about ½ inch of head space at the top of the jar.
  • Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don't have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.
  • Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).
  • Tip: Since these are going to be kept in the fridge, a canning jar isn't necessary. Whatever heat safe lidded glass jar you have on hand that's big enough will work.

Nutrition Facts : ServingSize 1 pickle, Calories 63 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 1 g, Sugar 11 g

QUICK RICE VINEGAR CUCUMBER PICKLES



Quick rice vinegar cucumber pickles image

These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!

Provided by Caroline Phelps

Categories     Condiment

Time 5m

Number Of Ingredients 5

1 English cucumber (cut into 1/8-inch thick slices) or 2 Japanese cucumbers
1/4 cup water
1/4 cup rice wine vinegar
2 teaspoon kosher salt
2 tablespoons granulated sugar

Steps:

  • In a bowl, mix the water, vinegar, salt and sugar.
  • Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 41 calories, Sugar 8.9 g, Sodium 1551.1 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 0.2 g, Protein 0.2 g, Cholesterol 0 mg

QUICK & EASY REFRIGERATOR PICKLES



Quick & Easy Refrigerator Pickles image

Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.

Provided by Jennifer Segal

Categories     Snacks

Yield About 24 spears, or two 1-quart jars

Number Of Ingredients 10

1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs

Steps:

  • Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  • Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Nutrition Facts :

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE



Pickled cucumbers in vinegar- Easy recipe image

Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.

Provided by The Bossy Kitchen

Categories     Canning

Time 50m

Number Of Ingredients 11

4 pounds 4-6 inch cucumbers
1 head of garlic
1 gallon plain vinegar 5% acidity
4 tablespoons canning/pickling salt(no iodine)
2 tablespoons granulated sugar
5-6 bay leaves
1 teaspoon dried thyme
6 teaspoons dried dill(or the whole dill stems with umbels and green seeds)
1 tablespoon mustard seeds
1-2 tablespoons black peppercorns
1 horseradish root cleaned and sliced in strips

Steps:

  • Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
  • Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
  • In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
  • Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
  • Seal the jars and store them in a cool place above freezing temperature.
  • These cucumbers will not ferment and will be perfect for the wintertime.

Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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