Best Pickled Cucumber And Onion Recipes

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

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

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

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

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.

PICKLED ONION AND CUCUMBER

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

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

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.

PICKLED CUCUMBER AND ONION

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.

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD

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

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.

PICKLED CUCUMBER, RED ONION, AND RADISHES

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.