Pickled English Cucumber 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

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Try this cool and crunchy vegetable side dish on a warm day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 5

1 English cucumber
1 tablespoon distilled white vinegar
2 teaspoons sugar
2 teaspoons chopped fresh dill
Coarse salt

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.

Nutrition Facts : Calories 25 g, Protein 1 g

PICKLED ENGLISH CUCUMBER



Pickled English Cucumber image

Make and share this Pickled English Cucumber recipe from Food.com.

Provided by Chef Gorete

Categories     Very Low Carbs

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 English cucumber, thinly sliced
1/4 cup vinegar
3/4 cup water
1 teaspoon salt
1 teaspoon sugar
black pepper (optional)

Steps:

  • Using a mandolin, slice the cucumber on thin, with or without skin.
  • Mix the remaining ingredients and pour over the sliced pickles. Let marinate for several hours.
  • Taste and adjust the seasonings.
  • Pour off the liquid when ready to serve.

Nutrition Facts : Calories 18, Fat 0.1, Sodium 584.5, Carbohydrate 3.8, Fiber 0.4, Sugar 2.3, Protein 0.5

QUICK-PICKLED ENGLISH CUCUMBERS



Quick-pickled English Cucumbers image

Number Of Ingredients 4

1/2 cup Rice vinegar
1/4 cup Sugar
1 tablespoon Kosher salt
3/4 pound English cucumbers

Steps:

  • In medium nonreactive pot over medium-high heat, bring rice vinegar, sugar and salt to a simmer stirring frequently. Once the sugar and salt ha.ve completely dissolved, remove pan from heat
  • Add cucumber slices to hot brine and set aside to cool to room temperature
  • Transfer the pickles and brine into a pint jar or other glass container and close the lid tightly. Store in the refrigerator overnight. The pickles will be ready to eat after 1 hour and will keep for 5-7 days

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