Pickled Sweet And Sour Cucumbers Recipes

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

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.

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.

SWEET-AND-SOUR QUICK PICKLES

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.