Best Pickled Cucumber Slices Recipes

PICKLED CUCUMBER SLICES

Pickled Cucumber Slices image

My two sons and I love these. If they had their way I would have to make 'em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of "heartburn". An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.

Provided by Jim in Washington

Categories Low Protein

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 large cucumbers, peeled and scored with a fork,lengthways,sliced crossways,medium thick
1 large white onions or 1 large yellow onion, quartered,then sliced crossways,½ inch thick
2 bell peppers, any color,cut in 1 inch squares.
1 1/2 cups white vinegar
3/4 cup water
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder

Steps:

Pour vinegar and water in large left-over bowl, add spices and mix well.
Add vegetables to bowl.
More water and vinegar may be added, maintaining a 2 vinegar to 1 water ratio, to cover vegetables.
May be adjusted to your own pucker power.
We like ours tart.
Cover and chill at least 4 hours before serving.
Avoid metal bowls.

Nutrition Facts : Calories 42.2, Fat 0.2, SaturatedFat 0.1, Sodium 588.5, Carbohydrate 8.2, Fiber 1.5, Sugar 3.6, Protein 1.3

SZECHUAN PICKLED CUCUMBER SLICES

Szechuan Pickled Cucumber Slices image

My friend Pan who is Chinese was amazed when I made these Cucumber slices for her. She said they reminded her of home. I try to take her a jar of them whenever we go for a visit.

Provided by Marsha Gardner

Categories Other Snacks

Number Of Ingredients 8

Ingredients

1 1/2 lb english cucumbers
1 Tbsp kosher salt
1 Tbsp sesame oil
1/4-1/2 tsp szechuan peppercorn, according to taste
3/4 inch piece fresh ginger, cut into thin strips
1/4-1/2 tsp hot chili oil
4 Tbsp chinese red rice wine vinegar, chingkiang (not red wine vinegar)
2 Tbsp sugar

Steps:

1. Cut the ends off the cucumbers, cut in half lengthwise and use a small spoon to remove the seeds in the middle. Cut lengthwise into thin strips. Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.
2. Heat the sesame oil on medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.
3. Turn the heat down and carefully add the red rice vinegar. Stir in the sugar. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the cucumbers.
4. Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #preparation #low-protein #healthy #salads #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something