How To Pickle Cucumbers

How To Pickle Cucumbers

A glass mason jar full of sliced cucumbers and smashed garlic cloves to make picked cucumbers. Wooden cutting board with sliced cucumbers and bowl of sugar and salt in the background.

Craving pickles? Start making this quick pickled cucumbers recipe now and you’ll have crunchy pickled cucumbers to nosh on in just one hour! Only 10 minutes of prep time required to learn how to pickle cucumbers. This really is the best pickling cucumber recipe. It’s flavorful, quick and easy to make.

 

You’ll always find jars of these quick pickled cucumbers, along with pickled onions and pickled peppers recipe, in my refrigerator. Pickled vegetables add so much depth and flavor to our favorite recipes. I love serving these as a side dish to our Korean Beef Bulgogi in addition to our Spicy Cucumber Salad. You can also add them to your favorite sandwiches or salads. 

Ingredients to make pickled cucumbers including a large cucumber, salt, sugar, vinegar and water.

HOW TO make pickles

If you’ve been wondering how to pickle cucumbers, you’ve come to the right place. Making pickled cucumbers is a breeze. All you need is a few ingredients and 10 minutes.  This doesn’t include the hour of marinating time, however. Here’s how to pickle cucumbers:

 

Step 1. Slice the cucumbers as thin and evenly as possible. I recommend using a Mandoline for best results. 

 

Step 2. Stuff as many sliced cucumbers as possible into a large jar, such as these glass mason jars (16 oz).  Top with the crushed garlic.

 

Step 3. Add the vinegar, sugar, salt, water and red pepper flakes (if using) to a bowl and stir until the sugar and salt are dissolved.

 

Step 4. Pour the vinegar mixture over the cucumbers and marinate for at least an hour to develop the best flavor.

Top down view of a glass mason jar full of sliced cucumbers and smashed garlic cloves to make picked cucumbers.

Pickled Cucumber Variations

 

Sweet Pickled Cucumber Recipe

Like sweet pickled cucumbers? Increase the sugar by 1 tablespoon to add extra sweetness. We do recommend you taste the initial vinegar brine first to get a baseline flavor. 

 

Spicy Pickled Cucumbers

If you prefer spicy pickles, add extra red pepper flakes, to taste. I’ve been known to add a full tablespoon of red pepper flakes. 

 

Korean Pickled Cucumbers

To make Korean Pickled Cucumbers, add in 1/2 Tablespoon of coarse ground gochugaru, 1 Tablespoon of sesame oil and a 1 teaspoon of sesame seeds to the vinegar brine. 

What Are the Best Cucumbers For Pickling?

Kirby, Persian and green cucumbers tend to be best for pickling due to the thicker skin. The thicker skin allows the pickled cucumber to stay crunchy longer after it’s preserved. Try and snag fresh and firm cucumbers, no matter the variety you select.

HOW LONG DO PICKLED cucumbers LAST?

When property stored, in an airtight container, pickled cucumbers last up to two months in the refrigerator. Mine never make it past a week. 

WHAT DO YOU DO WITH PICKLED CUCUMBERS?

In addition to snacking on them we add them as a side dish to most Asian Recipes. You can also add them to hamburgers, sandwiches or even salads. 

A glass mason jar full of sliced cucumbers and smashed garlic cloves to make picked cucumbers. Wooden cutting board with sliced cucumbers and bowl of sugar and salt in the background.

Print

How to Pickle Cucumbers

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You’ll be obsessed with these quick pickled cucumbers. They’re tangy, sweet and addictive. This is the best recipe to learn how to pickle cucumbers.
Course Condiments
Cuisine American
Keyword Cucumber, Pickled Vegetable
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 28kcal
Cost $2

Ingredients

  • 1 Large Cucumber (*Note 1 & 2)
  • 1/2 Cup Water
  • 1/2 Cup Unseasoned Rice Vinegar (*Note 3)
  • 1 Tbsp Sugar (*Note 4)
  • 1.5 tsp Sea Salt

OPTIONAL:

  • 1/4 tsp Red Pepper Flakes
  • 2 Cloves Garlic, Peeled and Smashed

Instructions

  • Slice the cucumber as thin and evenly as possible. I recommend a mandoline to ensure consistency.
  • Stuff as many cucumber slices into a jar as possible. I recommend a sealable glass mason jar (12 oz). Top with the garlic cloves.
  • Add the water, vinegar, sugar, salt and red pepper flakes (If using) to a medium size bowl and stir until the sugar and salt are dissolved. Taste and adjust the salt and sugar to your liking.
  • Pour the vinegar mixture over the cucumbers. They should all be covered by the liquid.
  • Marinate for at least an hour before enjoying to maximize flavor.
  • Store in an airtight container for up to two months. (*Note 5)

Notes

Note 1: Kirby cucumbers, Persian cucumbers or green cucumbers work best for pickling.

Note 2: If you own a mandoline, now is the time to break it out. You want the slices thin and as even as possible.

Note 3: You could also use distilled white vinegar, apple cider vinegar or white wine vinegar in place of the rice wine vinegar. 

Note 4: You can omit the sugar, if you prefer. They final product will just be less “sweet.” 

Note 5: The longer the cucumbers stay in the brine, the softer they become. So you’ll find they’re less crunch on day 7 than day 1 or 2.

Note 6: This recipe has NOT been testing for canning. 

Nutrition

Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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Originally posted at Foodie And Wine

Quick and Easy Pickled Red Onions

Quick and Easy Pickled Red Onions

Pickled red Onions in a glass mason jar flanked by a bowl of cut red onions in a white bowl

Quick and easy pickled red onions! 10-minutes and 4-ingredients is all you need to make a batch of flavorful pickled red onions. Keep a jar on-hand, along with our pickled peppers recipe and pickled cucumbers, to add punch and flavor to your favorite Mexican recipes, taco recipes, eggs and more. 

Making pickled vegetables can be intimidating if you’ve never made them before. From the type of vegetables to the type of vinegar, it can lead to a ton of questions before you even begin. This pickled red onions recipe is a great one to dip your toes in as it’s short, simple and provides step by step instructions to teach you how to make pickled red onions. Not to mention you’re left with the best pickled onions to grub on.

The ingredients to make pickled red onions: onions, salt, sugar and vinegar.

How To Pickle Red Onions

Only 10 minutes stands between you and a jar of quick pickled red onions. Of course this doesn’t include the recommended hour or marinating time, but that’s not a hard and fast rule. Here’s how to make pickled onions:

 

Step 1. Slice the onions as thin and evenly as possible. I recommend using a Mandoline for best results. 

 

Step 2. Stuff as many sliced onions as possible into a large jar. We use these glass mason jars (16 oz). 

 

Step 3. Add the vinegar, sugar, salt and water to a bowl and stir until the sugar and salt are dissolved.

 

Step 4. Pour the vinegar mixture over the onions and marinate for an hour before digging. Sure – that’s not a requirement but it does maximize the flavor.

What is the Best Vinegar For Pickling?

There are quite a few different vinegars that will work – each has pros and cons. Here are the top varieties:

 

Distilled White Vinegar

Most commonly used vinegar for pickling vegetables. It’s my preferred go-to vinegar for most vegetables, other than red onions.  

 

Malt Vinegar

Malt vinegar has a very bold flavor and adds a brown tint. It’s best to utilize on produce with a strong flavor that can hold up to it. It’s not my favorite, but it works.

 

Cider Vinegar

Cider vinegar is a great option. It has a distinct flavor, lends a sweetness to the final product and is probably an ingredient you probably already have. Just make sure to check the acidity level. It MUST be over 5%. An acidity level under 5% won’t properly preserve the product. 

 

Wine Vinegar

Another great option for picking as it has a delicate flavor and lends just a slight color. As with cider vinegar, you must ensure the acidity level is over 5% to use. 

Pickled red Onions in a glass mason jar flanked by a bowl of cut red onions in a white bowl

Which Onions To Grow For Pickling?

Looking into growing a garden full of onions for pickling? We did some research and the best varieties of onions for picking are: Barletta Silverskin, Small Paris Silverskin, Giant Zittau, Improved Queen, White Queen, Purplette and Covent Garden Pearl.

How Long Do Pickled Onions Last?

When property stored, in an airtight container, pickled onions last up to three weeks in the refrigerator.

What Do You Do With Pickled Onions?

I put picked onions on EVERYTHING. We’re born and raised in Southern California, so load them up on all our Mexican recipes. Think Carne Asada Tacos, Steak Tacos, Breakfast Skillets, Slow Cooker Carnitas and more. You could even toss the in salads and sandwiches. 

Pickled red Onions in a glass mason jar flanked by a bowl of cut red onions in a white bowl

Print

Easy and Quick Pickled Red Onions

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10-minutes is all you need to make a batch of flavorful pickled red onions. Keep a jar on-hand to add punch and flavor to your favorite Mexican recipes, taco recipes, eggs and more.
Course Condiments
Cuisine American
Keyword Picking Recipe, Pickled Vegetable, Red Onions
Prep Time 10 minutes
Marinating 1 hour
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 14kcal
Cost $2

Equipment

Ingredients

  • 1 Large Red Onion (*Note 1)
  • 1/2 Cup Apple Cider Vinegar (*Note 2)
  • 1 Tbsp Granulated Sugar
  • 1 1/2 tsp Salt
  • 1 Cup Hot Water (*Note 3)

Instructions

  • Slice the onion as thin and evenly as possible. I recommend a mandoline to ensure consistency.
  • Add as many red onion slices into a jar as possible. I recommend a sealable glass mason jar (16 oz).
  • Add the vinegar, sugar, salt and warm water to a medium size bowl and stir until the sugar and salt are dissolved.
  • Pour the vinegar mixture over the sliced onions, ensuring the liquid completely covers the onions. Marinate for at least an hour before enjoying to maximize flavor.
  • Store in an airtight container for up to three weeks.

Notes

Note 1: If you own a mandoline, now is the time to break it out. You want the slices thin and as even as possible.

Note 2: You could use Distilled White Vinegar or White Wine Vinegar in place of the Apple Cider vinegar for a stronger, more pronounced flavor.

Note 3: The water doesn’t need to be heated, but it needs to be hot from the tap. This ensures it’s hot enough to dissolve the sugar and salt.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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Jumbo Lump Crab Spaghetti with Lemon Gremolata

Jumbo Lump Crabmeat and Spaghetti with a Lemon Gremolata and Toasted Breadcrumbs. Restaurant quality dish yet quick and easy #weeknightmeal  Can be #dairyfree


Fresh, sweet jumbo lumb crab meat with spaghetti is such simple classic. Take it to the next level by adding lemon gremolata and toasted bread crumbs. And yes, I did tag this as a quick and easy weeknight meal (it is, I promise!).

Whenever my husband and I go to a nice restaurant that has crab cocktail on the menu, we have to get it. I just love the sweet flavor of the crab with a touch of heat from the cocktail sauce. And it’s pretty much guilt free with low calories and low fat.

Last weekend we decided to cook something restaurant quality at home instead of going out, and I was craving crab. I ran to Costco just to get a container of jumbo lump crab meat – it’s totally worth it. Their container is bigger than what you can get at a regular food market and it’s about $10 less. Plus, it’s fresh.

When I walked in to Costco I put my blinders on and headed straight for the food section as I kept telling myself “don’t go in the middle section, don’t go in the middle section.” Because you know if you even glance that way something is going to suck you in and I’d end up coming home with a new coat, a jumbo pack of socks, a book, Christmas wrapping paper (in August), and I’d forget the crab. I’m happy to say that this time I checked out with just one item – this huge container of jumbo lump crab meat.

When using jumbo lump crab, you never want to break up those big, beautiful chunks of meat. If you want something more broken up, just buy the regular lump crab. The jumbo lump chunks are the perfect bite. And when you get the huge container at Costco, you will definitely have extra. It makes great crab cocktail the next day!

So I mentioned that the gremolata and toasted bread crumbs take this dish pasta to the next level, and they really do. It’s such a simple part of the dish, but turns it from an at home dish to a fancy restaurant quality dish. Don’t skip the breadcrumbs! They seriously give the pasta such a distinctive crunch.

This can be a dairy free dish, which is how I made it. The original recipe calls for butter to start the pan sauce; I used oil. The recipe also calls for butter to toast the breadcrumbs; I used oil again. Finally, I did not put Parmesan cheese on mine, but my husband did.

Jumbo Lump Crap Spaghetti with Lemon Gremolata and Toasted Breadcrumbs
Adapted from: Foodie Crush

Ingredients for the Crab Spaghetti

  • 1 pound of spaghetti
  • 3 Tbsp olive oil
  • 3 cloves garlic, sliced
  • 1/2 c dry white wine
  • 1 lemon, juiced
  • 1/2 tsp red pepper flakes (more or less, to taste)
  • 1 lb jumbo lump crab meat
  • Kosher salt, black pepper to taste
  • Optional: Parmesan cheese
Ingredients for the Lemon Gremolata and Toasted Breadcrumbs
  • 3 Tbsp olive oil
  • 1 c bread crumbs
  • 2 cloves of garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp lemon zest
  • Kosher salt to taste

Directions

Gremolata and Toasted Bread Crumbs

  • Combine the garlic, parsley, and lemon zest. Season with salt if desired. Set aside. 
  • Heat the olive oil in a non-stick pan. Add the bread crumbs and stir for 3 minutes, until toasted and golden brown. Transfer to a bowl OR combine with the gremolata (your choice! I kept them separate the second time I made this dish since my husband didn’t want them).
Spaghetti
  • Cook the spaghetti in a pot of salted boiling water. Drain, reserving 1 c of the water.
  • Heat olive oil in a large saute pan. Add the sliced garlic and saute for 30 seconds. Add the red pepper flakes, wine, and lemon juice. Bring to a boil and then reduce to a simmer for 5 minutes. 
  • Add the cooked spaghetti to the pan and toss. Add the crab and toss gently. Season with salt and pepper.
  • Serve topped a spoonful of the gremolata and toasted bread crumbs. Add Parmesan if desired. 

Originally posted at Maryellens Cooking Creations