Best Pickled Cucumber And Onion Recipes

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QUICK CUCUMBER AND RED-ONION PICKLED SALAD



Quick Cucumber and Red-Onion Pickled Salad image

This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

1 large red onion, peeled and very thinly sliced
2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
3 tablespoons rice-wine vinegar
1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

Steps:

  • Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
  • Just before serving, scatter dill over salad, and toss well.

PICKLED CUCUMBER, RED ONION, AND RADISHES



Pickled Cucumber, Red Onion, and Radishes image

This is a perfect topping for our Pulled Pork Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 9

1 English cucumber, sliced into 1/4-inch-thick rounds
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Steps:

  • Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD



Tomato, Cucumber, and Pickled-Onion Salad image

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
3 tablespoons red-wine vinegar
6 ripe medium tomatoes, cored and cut into wedges
1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
2 to 3 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil, larger leaves torn
Sea salt and freshly ground pepper

Steps:

  • Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
  • Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION



Sunday Afternoon Tea Quick Pickled Cucumber and Onion image

This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.

Provided by French Tart

Categories     Onions

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole cucumber
1 small onion, peeled and thinly sliced
1 teaspoon salt
60 ml malt vinegar
75 g sugar
mint (to garnish) or parsley (to garnish)

Steps:

  • Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
  • Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
  • Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
  • Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
  • Garnish with mint or parsley.
  • Keeps in the fridge for a week.

Nutrition Facts : Calories 62.9, Fat 0.1, Sodium 389.4, Carbohydrate 15.6, Fiber 0.4, Sugar 13.9, Protein 0.4

PICKLED ONION AND CUCUMBER



Pickled Onion and Cucumber image

Make and share this Pickled Onion and Cucumber recipe from Food.com.

Provided by Fauve

Categories     Onions

Time 20m

Yield 2 gallons

Number Of Ingredients 5

5 lbs sweet onions, thinly sliced and separated into rings
8 medium cucumbers, thinly sliced
1 gallon white vinegar (5% acidity)
2 teaspoons pepper
1 teaspoon salt

Steps:

  • Stir together all ingredients in a large bowl.
  • Cover and chill 24 hours.
  • Store in refrigerator up to 2 weeks.

CERVEZA-BATTERED FISH TACOS WITH QUICK-PICKLED ONION AND CUCUMBER



Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons salt
12 ounces beer
3 (8-ounce) tilapia fillets, cut into chunks
8 (8-inch) flour tortillas
Quick-Pickled Onion and Cucumber, recipe follows
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero chile, seeds removed, minced
1 Roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro leaves

Steps:

  • Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
  • In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
  • Meanwhile, grill tortillas on grill.
  • Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.
  • In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
  • Toss in the tomato and cilantro, 5 minutes before serving.

CARAMEL CHICKEN WITH PICKLED CUCUMBER AND ONION



Caramel Chicken with Pickled Cucumber and Onion image

Who needs take-out when you have this Asian-inspired recipe that's ready in less than an hour?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 17

1/4 cup cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium cucumber
1 small red onion, cut in half, sliced (1/2 cup)
1/2 cup packed brown sugar
2/3 cup chicken broth
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
8 boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
Hot cooked rice, if desired
Black sesame seed or toasted sesame seed, if desired

Steps:

  • In medium glass or plastic bowl, mix cider vinegar, granulated sugar, pepper flakes, salt and pepper until sugar is dissolved. Cut cucumber in half lengthwise; remove seeds with spoon. Cut each half crosswise into 1/4-inch slices. Add cucumber and onion to bowl; toss to coat. Set aside; stir occasionally.
  • In small bowl, mix brown sugar, broth, rice vinegar and soy sauce until sugar is almost dissolved; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook about 5 minutes, stirring occasionally, until chicken is lightly browned.
  • Add broth mixture to skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 20 to 25 minutes or until chicken is golden brown and sauce is thickened and reduced by half.
  • Serve chicken and sauce over rice. Top with pickled cucumber and onion; sprinkle with sesame seed.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 42 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 30 g, TransFat 0 g

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD



Tomato, Cucumber, and Pickled-Onion Salad image

How to make Tomato, Cucumber, and Pickled-Onion Salad

Provided by @MakeItYours

Number Of Ingredients 7

1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
3 tablespoons red-wine vinegar
6 ripe medium tomatoes, cored and cut into wedges
1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
2 to 3 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil, larger leaves torn
Sea salt and freshly ground pepper

Steps:

  • Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
  • Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

PICKLED CUCUMBER AND ONION



Pickled Cucumber and Onion image

Great as a snack, on a salad, in a sandwich or as a side/condiment. Use a melon baller or the tip of a teaspoon to scrape out the seedy middle of the cucumber.

Provided by queen_jane

Categories     Vegetable

Time 10m

Yield 1 pint, 4 serving(s)

Number Of Ingredients 9

1 cucumber, peeled, cored and sliced (1/4 inch slices)
1/4 onion, sliced (yellow or red)
1/3 cup apple cider vinegar (feel free to try other vinegars)
2/3 cup water
1 pinch salt
1 pinch coarse black pepper
1 bay leaf
1/2 teaspoon dill or 1/2 teaspoon fresh dill
1 smidgeon dried chili pepper flakes (optional)

Steps:

  • place sliced cucumber and onion in pint mason jar.
  • mix vinegar and water and pour into jar to the fill line.
  • add the remaining ingredients.
  • seal jar and refrigerate at least 1 day.
  • good for about 1 week.

Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 42.7, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 0.6

PICKLED CUCUMBER, RED ONION, AND RADISHES



Pickled Cucumber, Red Onion, and Radishes image

How to make Pickled Cucumber, Red Onion, and Radishes

Provided by @MakeItYours

Number Of Ingredients 9

1 English cucumber, sliced into 1/4-inch-thick rounds
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Steps:

  • Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

SUNDAY AFTERNOON TEA QUICK PICKLED CUCUMBER AND ONION



Sunday Afternoon Tea Quick Pickled Cucumber and Onion image

This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.

Provided by @MakeItYours

Number Of Ingredients 6

1 whole cucumber
1 small onion, peeled and thinly sliced
1 teaspoon salt
60 ml malt vinegar
75 g sugar
mint (to garnish) or parsley (to garnish)

Steps:

  • Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
  • Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
  • Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
  • Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
  • Garnish with mint or parsley.
  • Keeps in the fridge for a week.

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