Best Pickled Cucumber And Peppers Recipes

Quick-Pickle Cucumbers and Onions image

Provided by Sheri Castle

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

3 cups fresh cucumbers, thinly sliced (peeled if necessary)
½ - 1 cup onions, thinly sliced
1 garlic clove, finely chopped (optional)
1 cup white distilled or apple cider vinegar
1 cup water
2 tablespoons sugar, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

Pickled Cucumbers and Red Onion image

Provided by Tyler Florence

Categories side-dish

Time 5h20m

Yield about 3 to 4 cups

Number Of Ingredients 7

1 hothouse seedless cucumber
1/2 small red onion
2 tablespoons fresh picked dill sprigs
1 1/2 cups white vinegar
1 cup sugar
5 to 6 allspice berries
1/4 teaspoon kosher salt

Steps:

Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

Pickled Cucumber and Peppers image

Provided by Food Network

Categories side-dish

Number Of Ingredients 8

9 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoons salt
3 tablespoons water
1 seedless cucumber cut into 1/2 inch chunks
1 red pepper cut into 1/2 inch dice
1 yellow pepper cut into 1/2 inch dice
Salt and fresh ground pepper

Steps:

In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

Pickled Peppers image

Provided by Love2c0ok

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g