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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The post How To Pickle Cucumbers appeared first on Foodie and Wine.

Originally posted at Foodie And Wine

How To Roast Butternut Squash

How To Roast Butternut Squash

Fresh cut butternut squash covered in olive oil and spread out on a silver cookie sheet

Here’s a quick step-by-step recipe to teach you how to roast butternut squash like you get at your favorite restaurant. Roasted butternut squash is perfect on it’s own or makes a great foundation for other butternut squash recipes, such as butternut squash soup (recipe coming soon!).

 

Roasted Butternut Squash Recipe

Roasting butternut squash couldn’t be easier. The hard part is getting it diced up, really. Once the squash is cubed, there are only three more steps for a total of four.

1. Cut the squash as directed below.

2. Drizzle olive oil over the cubed squash and toss to evenly coat.

3. Transfer the squash to a parchment lined baking sheet and spread out so no two pieces overlap. Season with salt or any other seasoning of your choosing.

4. Cook for about 40 minutes in the oven. You may need a bit more or less depending on the size of your squash cubes. Cook until tender and golden. Remove from the oven and grub away!

Roasted butternut squash on a silver cookie sheet with silver servingware.

How to Cut Butternut Squash

Cutting butternut squash can be intimidating if you haven’t done it before. All you need is a vegetable peeler, sharp knife and focus to make sure you don’t cut yourself.

1. Using a vegetable peeler, remove the hard skin from the exterior. It may take a few passes to get completely off.

2. Once skinned, lay the squash on its side on a large cutting board. Cut 1/2” off both ends and discard.

3. Stand the squash upright so the fattest/widest part is on the bottom.

4. Slice down the middle, vertically creating two halves.

5. Remove the seeds with a large spoon.

6. Place half of the squash, seed-side down, on the cutting board and cut into 3/4”-1” slices. Repeat with the second half. You will be left with half circle shaped slices.

7. Cut those half circle slices into 3/4”-1” cubed pieces. Repeat until you’re left with a ton of 3/4”-1” cubed squash.  Now you’re ready to roast.

Do I Need to Peel Butternut Squash Before Roasting?

If you’re looking to roast butternut squash in cubed form, yes you need to peel it. It would be too difficult and labor intensive to do so after the fact. If you’re roasting whole butternut squash (or in halves) there is no need to peel as it will help keep it’s shape. You can use the instructions provided for roasting butternut squash halves, however you’ll need to  adjust the cooking time to about 45 minutes. 

 

How to Peel Butternut Squash

Just grab your handy dandy vegetable peeler and peel as you would any other fruit or vegetable. It may take a few passes to remove as butternut squash has very thick skin.

What Can I Add To Squash For Flavor?

 

Maple Roasted Butternut Squash

Maple Butternut Squash is a fan favorite! Just drizzle maple syrup over the cubed butternut squash before roasting. Toss in some chopped nuts as well for some added crunch and flavor.

 

Butternut Squash Spices

There are a lot of spices that pair nicely with squash, namely: cinnamon, nutmeg, cajun seasoning, brown sugar, Italian seasoning and even seasoning salt. 

Ways To Use Roasted Butternut Squash

My preference is to eat it solo – the earthy, rich flavor of butternut squash is unparalleled. Of course that can get boring, so here are other ways to use roasted butternut squash.

1. Make mashed butternut squash (a la mashed potatoes style). Just add some butter, cream (or milk) and a bit more salt and you have a filling side dish. You could throw in some garlic and extra herbs to amp up the flavor if that’s your thing.

2. Make butternut squash soup (recipe coming soon!)

3. Use in baked goods in place of pumpkin puree. Think muffins, cakes, breads and more. Our Pumpkin Cream Cheese Muffins would be a great place to start!

4. Add it in place of potatoes for a filling Sausage and Egg breakfast skillet.

 

How to Store Butternut Squash

Store in an airtight container in the refrigerator for up to 3 days. To freeze, just spread out the roasted butternut squash on a parchment lined baking sheet and freeze for 3-4 hours. Transfer to a freezer safe container and keep for up to 3 months.

Roasted butternut squash on a silver cookie sheet with silver servingware.

Print

How To Roast Butternut Squash

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Easy step-by-step instructions to learn how to roast butternut squash. You’ll be left with silky, creamy and flavorful roasted butternut squash.
Course Main Course, Side Dish
Cuisine American
Keyword Butternut Squash, How To, Vegan, Vegetables, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 58kcal
Cost $2.50

Ingredients

  • 1 Butternut Squash (2-3 Lbs)
  • 1-2 Tbsp Olive Oil
  • Sea Salt (To Taste)

Instructions

  • Preheat the oven to 425°.
  • Peel and cut the squash into similar size cubes, approx. 1/2″.
  • Drizzle olive oil over the cut squash and toss to evenly coat.
  • Transfer the squash to a large parchment covered baking sheet and spread out, ensuring no two pieces touch.
  • Season with salt and cook for approx. 40 minutes, tossing the cubes halfway through. Check with a fork to ensure the squash is tender and golden before removing. Cook for an additional 5 minutes if needed (depends on the size of your squash cubes). Repeat in 5 minute increments as needed.
  • Remove from the oven, transfer to a serving platter and enjoy.

Nutrition

Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | 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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The post How To Roast Butternut Squash appeared first on Foodie and Wine.

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