Best Pickled Cucumber Squash And Red Pepper Salad Recipes

CUCUMBER SALAD WITH PEPPERS AND ONION

Cucumber Salad with Peppers and Onion image

This crisp and colorful salad is an ideal way to use up all that produce. "It's so good on hot summer evenings," says NanCee Maynard of Box Elder, South Dakota. "I've even added chopped zucchini for variety."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

3 cups thinly sliced cucumbers
3/4 cup chopped red onion
1/2 cup each chopped green, sweet red and yellow peppers
1/2 cup cider vinegar
2 tablespoons sugar

Steps:

In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PICKLED CUCUMBER AND PEPPERS

Pickled Cucumber and Peppers image

Provided by Food Network

Categories side-dish

Number Of Ingredients 8

Ingredients

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 CUCUMBER SALAD WITH RED ONIONS AND FETA

Pickled Cucumber Salad with Red Onions and Feta image

Provided by Kelsey Nixon

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 large cucumbers, peeled and cut into 1/4-inch thick slices
1 red onion, thinly sliced
Kosher salt and freshly cracked black pepper
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 cup crumbled feta cheese
1/4 cup loosely packed chopped fresh dill, plus a few fronds for garnish

Steps:

Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop.
Top with the feta cheese and fresh dill just before serving.

PICKLED CUCUMBER SALAD

Pickled Cucumber Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium red onion, thinly sliced
1/2 cup white vinegar
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cucumbers, thinly sliced

Steps:

Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

CUCUMBER PICKLE SALAD

Cucumber Pickle Salad image

Provided by Alex Guarnaschelli

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup sliced red onion
2 tablespoons red wine vinegar
2 medium English cucumbers, peeled and cut into rounds 1/4 to 1/2 inch thick
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 large pickle, diced, plus 1 tablespoon pickle juice
1 teaspoon garlic powder
1 teaspoon dried dill or dill seed (see Cook's Note)
Kosher salt and freshly ground black pepper

Steps:

Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

PICKLED SQUASH

Pickled Squash image

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Provided by TAXIDERMYCHICK

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 4h5m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

Steps:

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

Pickled Cucumber, Squash, and Red Pepper Salad image

Categories Salad Vegetarian Quick & Easy Vinegar Cucumber Bell Pepper Summer Chill Yellow Squash Simmer Gourmet

Yield Makes 8 Servings

Number Of Ingredients 14

Ingredients

For pickling liquid
3 cups water
1 1/2 cups cider vinegar
6 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon celery seeds
1 whole clove
3 small yellow squash
1 large cucumber
2 red bell peppers
1/2 large sweet onion

Steps:

Make pickling liquid:
In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.