Best Cucumber And Radish Pickles Recipes

Blue Ribbon Horseradish Pickles image

Provided by SHAWN

Time 3h20m

Yield 50

Number Of Ingredients 8

7 cups water
1 ¾ cups white vinegar
1 ¼ cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers

Steps:

Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g

Pickled Cucumber and Radish image

Yield Makes 4 servings

Number Of Ingredients 6

Steps:

Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
Drain vegetables before serving.

Cucumber and Radish Pickles image

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 9

2 cups seasoned rice-wine vinegar
1/4 cup sugar
2 tablespoons coarse salt
2 tablespoons sambal chili paste
1 tablespoon coriander seeds
3 kirby cucumbers, sliced and/or quartered
3 breakfast radishes, trimmed and halved lengthwise
1/4 cup cilantro leaves
Extra-virgin olive oil

Steps:

In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
Drain and toss with cilantro leaves. Drizzle with olive oil before serving.

Pickled Radish Cucumber Salad image

Provided by Lisa G. Sweet Pantry Gal

Time 10m

Number Of Ingredients 10

Steps:

1. Using a mandeline slice radishes, cucumbers, and onions. Toss in bowl with cheese crumbles.
2. For dressing, use equal parts fresh lemon juice and olive oil and a splash of vinegar. Season according to taste with remaining ingredients, wisk and dress salad.
3. In place of the lemon and vinegar I used the juice of a couple of my pickled lemons.https://www.justapinch.com/recipes/snack/other-snack/dyk-pickled-lemons.html?p=1