Best Pickled Cucumbers From Scotts Nana Recipes

THE TASTIEST PICKLED CUCUMBERS

Steps:

• Slice the cucumbers into uniform coins or spears (your choice!)
• Add the cucumber slices, mustard seed, dried or fresh dill, peppercorn, and garlic into your jar.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cucumber mixture in the jar until they are just covered.
• Put the top on immediately and put into the refrigerator.

PICKLED CUCUMBERS (FROM SCOTT'S NANA)

Steps:

• PICKLES: To a clean jar add half of the garlic and dill. Follow with the sliced cucumbers, then the remaining garlic and dill.
• BRINE: Using a non-reactive pot, bring to brine ingredients to a boil. Carefully pour hot liquid into the jar to fill. Cover and refrigerate overnight.

QUICK PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

PICKLED CUCUMBERS AND RED ONION

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.

QUICK-PICKLE CUCUMBERS AND ONIONS

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.

SWEDISH PICKLED CUCUMBERS

Steps:

• Put sliced cucumbers into a bowl.
• Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
• Refrigerate cucumbers 3 hours to overnight.

QUICK PICKLED CUCUMBERS

Steps:

• Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
• In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.