Best 9 Pickled Cucumber Squash And Red Pepper Salad Recipes

PICKLED SQUASH

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

CUCUMBER & SQUASH SALAD

Steps:

• In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

PICKLED CUCUMBER SALAD

Steps:

• Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
• Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

PICKLED CUCUMBER AND PEPPERS

Steps:

• In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

RED PEPPER AND CUCUMBER SALAD

Steps:

• Whisk vinegar with oil in salad bowl and stir in scallions.
• Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.

QUICK THREE-PEPPER SALAD

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

Steps:

• Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
• Just before serving, scatter dill over salad, and toss well.

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

Steps:

• Make pickling liquid:
• In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.