pickled cucumber

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).

Quick Pickled Cucumber Recipe

vinegar white vinegar

water

salt

mustard seed

coriander seed

peppercorn

bay leaves

cucumbers cucumbers

green onions

Jalapeno peppers

garlic

dill

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.

Super fast and easy refrigerator pickles! Sweet, spicy, and crunchy!

Sweet and Spicy Refrigerator Pickles

cucumbers (thinly sliced (about 6 cups when sliced))

red onion (thinly sliced)

apple cider vinegar (see notes)

honey (see notes)

red pepper

Sprinkle 3 teaspoons of salt over your thinly sliced cucumbers and red onion. Place cucumbers and onions in a colander and let sit for 1 hour—this helps remove the extra moisture from the vegetables. Set aside and start on your pickling mixture.

In a small saucepan over low heat, add your vinegar, water, honey, minced garlic, and crushed red pepper. Bring mixture to a boil and let boil for 1 minute. Remove from heat and let cool to room temperature.

After your cucumbers and onions have sat for 1 hour, rinse salt and pat dry. Add your cucumbers and onions to 1 large jar or divide between 2 medium size jars (see notes). It’s okay to really squish the cucumbers and onions in there. Pour the pickling liquid into the jar(s) covering the cucumbers and onions. Place lid on tightly and refrigerate for at least 3 hours before eating.

David Prior shares this favourite crispy crunchy chicken sandwich recipe, reminiscent of those served in US diners.

Fried chicken sandwiches with homemade pickles

chicken breast

buttermilk

Sunflower oil, to deep-fry

(300 grams) plain flour

cayenne pepper

(100 grams) whole-egg mayonnaise

white bread rolls,

Salad leaves, to serve (optional)

telegraph cucumber, thinly sliced (a mandoline is ideal)

red onion, thinly sliced

(60 milliliters) rice vinegar

apple cider vinegar

caster sugar

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There’s chicken satay and then there’s this sweet, spicy satay noodle sensation by Phoebe Wood. Herbs and pickled cucumber add a fresh kick to the moreish chicken, and crushed peanuts round out the flavour-charged dish that scores a dinnertime touchdown.

Satay chicken noodles recipe

chicken thigh fillets

lemongrass stalks (white part only), finely grated

(10 grams) ginger, finely grated

(35 grams) cornflour

(80 milliliters) peanut oil

red onion, finely chopped

garlic cloves, finely chopped

red chillies, seeds removed, finely chopped

(95 grams) crunchy peanut butter

tbs brown sugar

lime,

coconut cream

(80 milliliters) kecap manis

soy sauce

packet soba noodles,

basil cucumber

(125 milliliters) rice vinegar

tbs caster sugar

tsp fish sauce,

Lebanese cucumber, sliced thinly widthwise

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It is incredibly quick to cook this comfortable delicious meal that goes well with white rice.

Gua Zi Rou

g pork

pickled cucumber (reserve liquid)

tbsp minced garlic

tbsp minced ginger

onion

cornstarch + 1/2 tbsp water (stir well as thickening)

tbsp dark soy sauce

liquid

tbsp oyster sauce (mix

tbsp rice wine

pepper

Remove pickled cucumber from can and drain well (reserve liquid). Then dice pickled cucumber to cubes.

In the hot frying pan, add some oil and fry minced pork till separated until dry and the meat bottom a bit browned and add half tablespoon of dark soy sauce. stir well.

Add minced garlic and ginger, stir fry well, followed by the sauces, rice wine and a dash of pepper at medium heat.  Fry mixture for a minute or two. then add in the pickled cucumber, stir well.

Lastly add cornstarch solution, stir well mixture again until the sauce thickens, off heat and drop in the spring onion. Serve immediately with hot rice.

With refreshing ingredients, this crunchy Vietnamese-style chicken sandwich makes a perfect lunch treat for hot sticky days.

Five-spice chicken and cucumber banh mi

(165 grams) caster sugar

(185 milliliters) white vinegar

carrots,

(150 grams) whole-egg mayonnaise

baguettes,

red chillies, seeds removed,

cucumber,

red onion, very thinly sliced

coriander leaves

(60 milliliters) soy sauce

eschalots, finely chopped

fish sauce

coriander stalks, bruised

five-spice powder

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Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

Tandoori-ish chicken with lime-pickled cucumber

chicken

yogurt

ginger

tomato purée

tsp cumin

tsp coriander

tsp turmeric

tsp chilli powder

1½ tsp sweet smoked paprika

lemon juiced

pilau rice

limes juiced

tsp sugar

red chilli finely chopped

cucumber halved, seeds removed and cut into half moons

Greek yogurt

½ tsp ground cumin

coriander

mint

sugar

Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.

For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.

Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.

Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.

Top 7 pickled cucumber recipes from across the web

The most viewed pickled cucumber recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Pickled Cucumber Recipe

Sweet and Spicy Refrigerator Pickle...

Fried chicken sandwiches with homem...

Satay chicken noodles recipe

Gua Zi Rou

Five-spice chicken and cucumber ban...

Tandoori-ish chicken with lime-pick...

Top 7 pickled cucumber recipes from across the web

The most viewed pickled cucumber recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Pickled Cucumber Recipe

Sweet and Spicy Refrigerator Pickle...

Fried chicken sandwiches with homem...

Satay chicken noodles recipe

Gua Zi Rou

Five-spice chicken and cucumber ban...

Tandoori-ish chicken with lime-pick...

The most viewed pickled cucumber recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine