Best 6 Quick Pickled Cucumber And Ginger Recipes
**Discover a delightful culinary journey with our collection of quick pickled cucumber and ginger recipes!**
**Embark on a flavor-filled adventure as you explore a range of pickling techniques and taste sensations. From classic vinegar-based pickles to unique Asian-inspired creations, our recipes cater to every palate and occasion. Elevate your meals with the vibrant colors and tangy crunch of pickled cucumbers and ginger, adding a refreshing zest to salads, sandwiches, and more. Dive into the diverse world of pickling and relish the crisp, flavorful goodness of these culinary delights.**
GINGERY QUICK PICKLES
Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
QUICK PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h20m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
QUICK PICKLED CUCUMBER AND GINGER
Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
- Mix in the cucumber, ginger and onion.
- Refrigerate for several hours until ready to serve.
QUICK PICKLED GINGER
Make and share this Quick Pickled Ginger recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 1h
Yield 1 cup
Number Of Ingredients 5
Steps:
- Peel the ginger and slice it thinly on a mandoline or grater.
- Sprinkle it with salt and let it sit for 30 minutes.
- Rinse the ginger and lightly dry it.
- Toss the ginger with the sugar, vinegar, and water.
- Let it sit for 15 minutes.
- Add more vinegar, salt, or sugar to taste, then serve.
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
QUICK PICKLED GINGER
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams
Tips:
- Choose pickling cucumbers that are small and firm, with no blemishes.
- Use a sharp knife to thinly slice the cucumbers.
- If you don't have a mandoline, you can use a food processor fitted with a slicing blade.
- Be sure to sterilize your jars and lids before you start pickling.
- You can adjust the amount of vinegar and sugar in the pickling liquid to suit your taste.
- If you want your pickles to be more spicy, you can add a few red pepper flakes to the pickling liquid.
- Once the pickles are finished pickling, store them in a cool, dark place.
Conclusion:
Quick-pickled cucumber and ginger is a delicious and refreshing snack that can be enjoyed on its own or as a side dish. It's also a great way to use up leftover cucumbers. This recipe is easy to follow and can be made in just a few minutes. So next time you're looking for a healthy and tasty snack, give quick-pickled cucumber and ginger a try.
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