QUICK PICKLED SWEET CUCUMBERS
Steps:
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
PICKLED SWEET AND SOUR CUCUMBERS
Make and share this Pickled Sweet and Sour Cucumbers recipe from Food.com.
Provided by ballarat
Categories < 60 Mins
Time 1h
Yield 4 cups
Number Of Ingredients 7
Steps:
- Remove the wax from the cucumber with a soft brush.
- Halve the cucumbers lengthwise; remove and discard seeds.
- Cut the flesh into 2 cm chunks, sprinkle with salt and leave for 45 minutes.
- Transfer to drain in a colander for 10 minutes.
- Combine the sugar, vinegar and chilli oil and cucumber.
- Cover and refrigerate.
- Serve within 2 days as the cucumbers will lose their colour and crispness.
- When ready to serve, sprinkle with sesame oil and sesame seeds to taste.
Nutrition Facts : Calories 28.7, Fat 0.2, SaturatedFat 0.1, Sodium 1747.1, Carbohydrate 7, Fiber 0.8, Sugar 4.1, Protein 1
SWEET-AND-SOUR QUICK PICKLES
Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
SWEET CUCUMBER PICKLE
Season: July to September. This is a wonderful way to use up an abundance of cucumbers, be they long and uniform green, or the short, knobbly-skinned type. It's also very quick and easy to make if you use a food processor. This is not a true preserve, as the cucumbers are not brined and the pickle is very light, but it will keep well in the fridge for a couple of weeks in a sealed container. I love this sweet condiment with all manner of salads and in sandwiches, but it's especially delectable with hot-smoked trout or salmon.
Yield makes two 12-ounce jars
Number Of Ingredients 6
Steps:
- Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly. Combine the cucumbers, onions, and dill, if using, in a large bowl.
- Mix the sugar, salt, and vinegar and pour over the cucumbers and onions. Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isn't possible, let stand for at least 3 hours before serving. Pack into a large airtight container or wide-necked jam jars. Store in the fridge and use within 2 weeks.
- Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery. Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery. Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudités or dips) or chop into 1/2-to 3/4-inch chunks. Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds. As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.
NOT-TOO-SOUR REFRIGERATOR PICKLES
Provided by Valerie Bertinelli
Time 9h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.
QUICK SWEET-AND-SOUR PICKLE SPEARS
Steps:
- Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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