Pickled Cucumber Dipping Sauce Recipes

PICKLED CUCUMBER DIPPING SAUCE

Pickled Cucumber Dipping Sauce image

Tasty and refreshing. A great cooling accompaniment to serve with curry puffs. Best served cooled. Allow for chilling time.

Provided by An_Net

Categories Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

125 ml rice vinegar
125 ml water
100 g caster sugar
1 lebanese cucumber, halved lengthways, deseeded, finely chopped
1 fresh long red chile, halved, deseeded, finely chopped

Steps:

Combine the vinegar, water and sugar in a medium saucepan over low heat.
Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.

CUCUMBER DIPPING SAUCE

Cucumber Dipping Sauce image

Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup plain yogurt
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon coarse salt
8 ounces English (hothouse) cucumber (about 3/4 cucumber), peeled, grated, and pressed between paper towels

Steps:

Stir together yogurt, sour cream, lemon juice, garlic, salt, and cucumber. Sauce can be refrigerated, covered, up to 1 day.

CUCUMBER DIPPING SAUCE

Cucumber Dipping Sauce image

Make and share this Cucumber Dipping Sauce recipe from Food.com.

Provided by English_Rose

Categories Asian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup rice vinegar
2 tablespoons superfine sugar
1/4 cucumber, cut in half lengthways, de-seeded and finely sliced
1 small carrot, finely chopped
5 tablespoons sweet chili sauce

Steps:

Put the rice vinegar and sugar into a saucepan and heat gently until the sugar has dissolved. Boil for 2 minutes, until syrupy. Allow to cool.
Stir the finely cut cucumber and carrot into the vinegar with 2 tablespoons of sweet chilli dipping sauce.

Nutrition Facts : Calories 54, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.4, Sodium 133.7, Carbohydrate 11.1, Fiber 1, Sugar 7.5, Protein 1.1

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