Cucumber Pickle Recipes

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QUICK PICKLED CUCUMBER RECIPE



Quick Pickled Cucumber Recipe image

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Provided by Suzy Karadsheh

Categories     Condiment

Time 30m

Number Of Ingredients 12

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

Steps:

  • Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
  • Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
  • Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
  • Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
  • Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving

SPICY CUCUMBER PICKLE



Spicy cucumber pickle image

Provided by Charlie Clapp

Categories     Sides     Jamie Magazine     Vegetables     Christmas     Asian     Gift

Time 1h10m

Yield 1 large jar

Number Of Ingredients 7

6 pickling cucumbers, or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

  • Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
  • Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
  • Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
  • Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Nutrition Facts : Calories 37 calories, Fat 0.6 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 7.2 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE



Pickled cucumbers in vinegar- Easy recipe image

Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.

Provided by The Bossy Kitchen

Categories     Canning

Time 50m

Number Of Ingredients 11

4 pounds 4-6 inch cucumbers
1 head of garlic
1 gallon plain vinegar 5% acidity
4 tablespoons canning/pickling salt(no iodine)
2 tablespoons granulated sugar
5-6 bay leaves
1 teaspoon dried thyme
6 teaspoons dried dill(or the whole dill stems with umbels and green seeds)
1 tablespoon mustard seeds
1-2 tablespoons black peppercorns
1 horseradish root cleaned and sliced in strips

Steps:

  • Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
  • Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
  • In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
  • Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
  • Seal the jars and store them in a cool place above freezing temperature.
  • These cucumbers will not ferment and will be perfect for the wintertime.

Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

QUICK PICKLES



Quick Pickles image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

  • Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

CUCUMBER PICKLE



Cucumber pickle image

Cucumber and onion pickle

Provided by tarilang

Time 1h15m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
  • Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
  • Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months

EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

  • Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

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.

QUICK PICKLED CUCUMBERS



Quick pickled cucumbers image

These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 30m

Yield serves 2, as a side

Number Of Ingredients 6

1 large cucumber, ends trimmed, cut in half widthways and spiralized into thick ribbons
1 tsp flaky sea salt
1 tbsp white wine vinegar
1 tbsp caster sugar
½ tsp coriander seeds
a small handful of dill, leaves picked

Steps:

  • Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
  • Mix the other ingredients together in a small bowl then stir in the cucumber.

Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium

OLD FASHIONED SWEET CUCUMBER PICKLE



Old Fashioned Sweet Cucumber Pickle image

These are wonderful pickles that probably go back several generations. I love them and so does everyone I serve them to. Be warned - they take 2 weeks to complete but they only need a few minutes attention each day.

Provided by Toadflax

Categories     For Large Groups

Time P14DT3h

Yield 150 serving(s)

Number Of Ingredients 13

8 quarts pickling cucumbers
2 cups pickling salt
1 gallon water
1 gallon hot water
2 tablespoons alum
1 gallon water
12 cups sugar
6 cups vinegar
3 tablespoons pickling spices
green food coloring
yellow food coloring
cinnamon stick
clove, whole

Steps:

  • Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
  • The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
  • Day# 1.
  • Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
  • Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
  • Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
  • Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
  • Day#8.
  • Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
  • Day# 10.
  • Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
  • Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
  • On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
  • Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

Nutrition Facts : Calories 67.5, Sodium 1512.1, Carbohydrate 16.9, Fiber 0.1, Sugar 16.4, Protein 0.2

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