Mamas Pickled Onions And Cucumber Recipes

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

Steps:

• Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
• In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

Steps:

• Toss the thinly sliced onions and cucumbers with the cider vinegar, sugar, salt and pepper.
• Top with ice cubes and refrigerate.

Steps:

• Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
• MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
• SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.

Steps:

• 1. Place cucumber and onion in a medium bowl
• 2. Combine together water, vinegar, sugar, and pepper. Check salt and pepper, adjust if needed. Pour over cucumber and onion. (Be sure the cucumbers and onions are covered with the liquid.)
• 3. Cover bowl and refrigerate for several hours or overnight. Stir occasionally.

Steps:

• Stir together all ingredients in a large bowl.
• Cover and chill 24 hours.
• Store in refrigerator up to 2 weeks.