Cucumber Pickle Salad Recipes
QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
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.
SMASHED PICKLE SALAD
Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.
Provided by Ali Slagle
Categories salads and dressings, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the red onion and pickle brine.
- On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
- Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)
PICKLED CUCUMBER SALAD (AGURKESALAT)
This recipe is a stable in the Nordic kitchen and can be eaten with any cuts of meat or chicken. UPDATE- I should mention that Danes serve the cucumbers in a bowl on the table with the liquid, each person serve themselves and fork out the cucumbers - meaning that the cucumbers are supposed to be eaten without the pickling liquid.
Provided by Deantini
Categories Scandinavian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
- Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 28, Fat 0.1, Sodium 293.8, Carbohydrate 6.1, Fiber 0.4, Sugar 4.5, Protein 0.5
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
QUICK CUCUMBER AND RED-ONION PICKLED SALAD
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
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.
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