Quickpickledcucumberandginger Recipes

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QUICK PICKLED CUCUMBER AND GINGER



Quick Pickled Cucumber and Ginger image

Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.

Provided by Punky Julster

Categories     Vegetable

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup water
1 cup sugar
1/2 cup vinegar
1 cucumber, finely sliced
1 teaspoon fresh ginger
1 yellow onion, finely chopped or sliced

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.

GINGERY QUICK PICKLES



Gingery Quick Pickles image

Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.

Provided by Justin Chapple

Categories     side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

12 to 14 ounces Persian, kirby or English cucumbers, cut into spears (see Cook's Note)
One 2-inch knob fresh ginger, peeled and sliced
1/2 lime, thinly sliced
1 1/4 cups unseasoned rice wine vinegar
3/4 cup water
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 1/2 teaspoons coriander seeds, lightly crushed

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.

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