**Tantalize your taste buds with a delightful culinary journey into the realm of sweet and spicy cucumbers, where contrasting flavors dance harmoniously to create an unforgettable symphony of taste.**
Embark on a flavor adventure with our curated collection of cucumber recipes, each one a unique expression of this versatile vegetable's potential. From the classic Sweet and Spicy Cucumbers, a delightful blend of sweet, heat, and tang, to the refreshing Cucumber Salad with Dill and Mustard Seeds, a symphony of flavors that will awaken your palate, our recipes offer a diverse range of culinary experiences.
Indulge in the tangy delight of our Asian Cucumber Salad, a vibrant medley of flavors and textures that will transport you to the bustling streets of Southeast Asia. Experience the harmonious union of sweet and savory in our Honey Garlic Cucumbers, a tantalizing appetizer or side dish that will leave you craving more.
For a quick and easy snack, try our Cucumber Kimchi, a Korean-inspired dish that packs a punch of flavor with its spicy and tangy sauce. And if you're looking for a refreshing and healthy side dish, our Cucumber and Tomato Salad, a classic combination of crisp cucumbers, juicy tomatoes, and a tangy dressing, is sure to satisfy.
No matter your taste preferences or culinary skills, our collection of sweet and spicy cucumber recipes has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.
SWEET AND SPICY CUCUMBER SALAD
Sweet & Spicy Cucumber Salad - This easy vinegar based cucumber salad is a healthy vegan side dish recipe that's perfect for spring and summer. #cucumber #vegan
Provided by Melissa Belanger
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a large colander, sprinkle the cucumbers with salt.
- Allow the cucumbers to sit with the salt so that the juices drain.
- Meanwhile, simmer the remaining ingredients in a small saucepan over medium heat.
- Reduce the liquid to 2/3 cup and remove from heat.
- Toss the cucumbers with the cooled dressing and refrigerate until ready to serve.
Nutrition Facts : Calories 34 calories, Sugar 5.3 g, Sodium 584.8 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 7 g, Fiber 0.5 g, Protein 0.5 g, Cholesterol 0 mg
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
CRISP & SPICY CUCUMBER SALAD
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.
Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SWEET & SPICY CUCUMBER SALAD
Sometimes you just need a quick salad for dinner and this sweet & spicy cucumber salad is the answer. Very tasty, it's made with ingredients you may have on hand. The salad is slightly spicy with coolness from the mint. The cucumbers stay nice and crisp. Zesty rice vinegar brings all the flavors together perfectly. A fantastic...
Provided by Rhea Altamura
Categories Other Salads
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, combine cucumbers, garlic, mint leaves, and red pepper flakes. Toss in the bowl to distribute evenly. NOTE: Sometimes I stripe-peel my cucumbers, using a potato peeler. This means that I leave strips of skin for more texture.
- 2. Add rice wine vinegar. Toss again.
- 3. Cover bowl and place in the refrigerator for at least 1 hour. (I place mine in a large plastic storage bag until serving time.)
QUICK PICKLED SWEET CUCUMBERS
Steps:
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER
These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.
Provided by Yotam Ottolenghi
Categories dinner, meat, roasts, main course
Time 3h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
- Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
- Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
- Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
- Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
- Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.
SWEET & SPICY CUCUMBERS
After a shopping trip to Costco I had an over abundance of English cucumbers and red bell peppers so I came up with this recipe. I love things that are sweet, tangy, and spicy so it seemed like the natural thing to make. This has become a favorite of mine and a big hit among friends & family!
Provided by Merry Cook
Categories Vegetable
Time 20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine sliced cucumber + 2 tablespoons of salt and set aside.
- Slice onion and bell pepper and place in a separate bowl. To this bowl add the ingredients for the dressing and stir to combine.
- Rinse the cucumber under cold water and drain.
- Combine cucumbers, onion, pepper and dressing and stir to coat veggies then store in an air-tight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 49, Fat 1.8, SaturatedFat 0.3, Sodium 298.6, Carbohydrate 7.5, Fiber 0.7, Sugar 4.9, Protein 1.3
Tips:
- Choose firm, unwaxed cucumbers for the best results.
- Use a sharp knife to cut the cucumbers evenly.
- If you don't have a food processor, you can grate the cucumbers using the large holes of a box grater.
- Be sure to drain the cucumbers well before adding them to the vinegar mixture.
- Taste the cucumbers after they have marinated and adjust the seasonings as needed.
- Store the cucumbers in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Sweet and spicy cucumbers are a delicious and easy-to-make appetizer or side dish. They are perfect for potlucks, picnics, or barbecues. The cucumbers are crisp and refreshing, with a sweet and tangy flavor. The addition of chili flakes gives them a bit of a kick, making them the perfect snack for those who enjoy a little bit of heat.
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