Best Cucumber Pickle Recipes

OLD FASHIONED SWEET CUCUMBER PICKLE

Steps:

• Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
• The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
• Day# 1.
• Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
• Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
• Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
• Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
• Day#8.
• Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
• Day# 10.
• Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
• Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
• On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
• Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

CUCUMBER AND CARROT PICKLE

Steps:

• Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
• Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

QUICK CUCUMBER AND CARROT PICKLE

Steps:

• 1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
• 2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
• 3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
• 4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.

CUCUMBER ESSENTIALS: YUMMY HORSERADISH DILL PICKLE

Steps:

• 1. PREP/PREPARE
• 2. The best pickles for this recipe are the small pickling variety; however, I have tried them with just about every variety, and loved them all.
• 3. Getting a crispy pickle. There are several reasons why your pickles might not be as crispy as you want. One of reasons is that you did not cut off the flowering end of the pickle. That is the end that is attached to the vine before picking. There is a nasty little enzyme in the blossom end of a cucumber will cause the finished pickles to be softer. So, wash them well, and cut that end off. Another secret is to add a bit of black tea to the brine. The tannins in the tea help to keep the pickles crisp. Any good black tea should do fine.
• 4. This recipe calls for using horseradish, not horseradish cream. Get the real thing. I use Bubbies, Prepared Horseradish, but any good brand should do.
• 5. Regular salt has ingredients in it that can hamper the fermentation process... use kosher salt.
• 6. Gather your Ingredients (mise en place).
• 7. Add the vinegar, sugar, salt, dill, and mustard to a small saucepan, over medium heat.
• 8. Bring to the boil, and then down to a simmer, and keep it at the simmer for about 15 minutes.
• 9. Strain out the dill seeds, and allow to cool for 15 minutes.
• 10. Add the horseradish, and black tea leaves (if using), whisk together, and place in the fridge, to fully cool, about 30 minutes.
• 11. While the brine is cooling, wash the cucumbers, cut off the flowering end. Then, cut into desired shapes (slices, wedges, etc.).
• 12. Add pickles to a jar, place in some carrot sticks, and peppercorns, if using, pour in the cooled brine solution, then seal.
• 13. Place the jar on your countertop, and once a day loosen the lid to release any built-up pressure.
• 14. After a few days, open it up and take a bite. If you like what you tasted, reseal, and put them into the fridge to stop the fermentation process. If they are not quite there yet, wait another day or two, and take another taste. I have had good pickles in as little as 5 days, and as long as 25 days. But, it is worth the wait.
• 15. PLATE/PRESENT
• 16. Serve as you would any other pickles. Enjoy.
• 17. Keep the faith, and keep cooking.

CUCUMBER PICKLE SALAD

Steps:

• Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
• Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
• In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
• When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

HERITAGE BREAD AND BUTTER PICKLE - PICKLED CUCUMBER AND ONIONS

Steps:

• Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
• Leave for one hour and then drain and rinse thoroughly.
• Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
• Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
• Seal immediately with sterilised and vinegar proof lids.
• Keep in a DARK and COOL storage area for 2 months before using.
• Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.

VIETNAMESE STYLE CUCUMBER PICKLE

Steps:

• Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.

SWEET CUCUMBER PICKLE CHIPS

Steps:

• 1. PICKLES: Wash and cut cucumbers in round slices. Put in quart jars.
• 2. For each quart add alum and salt and fl\ill with cold cider vinegar. Seal, but not tightly, let stand 2 to 3 months or longer.
• 3. Anytime after that drain and cover with the following syrup
• 4. SYRUP: Mix, bring to boil, let boil 2 to 3 minutes and pour over the cucumbers that have been packed into quart jars. Seal. Ready in two weeks.
• 5. Do not add any more vinegar.
• 6. Before using set jar in the refrigerator for a couple of hours. They are crisp like ice.

CUCUMBER PICKLE

Steps:

• Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
• Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
• Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months

KOREAN CUCUMBER PICKLE

Steps:

• In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

CHINESE PICKLED CUCUMBER (A QUICK PICKLE RECIPE)

Steps:

• Add cucumber into a big bowl. Sprinkle salt over the sliced cucumbers and gently toss them with your hands so the cucumbers are evenly coated. Rest for 30 minutes to an hour, tossing them occasionally.
• Once the cucumbers are done resting, drain off the liquid that has collected in the bottom of the container and gently rinse the cucumbers with cold water to remove the excess salt. Place the rinsed cucumbers and garlic cloves into a heat-proof, sealable container or mason jars. Make sure to arrange the cucumbers to be packed together, without too much excess space between them.
• Heat the sichuan peppercorns and dried chilis over medium-low heat in a small pot. Toss the spices until fragrant, around 1 minute.
• Once the spices are fragrant add the vinegar, water, soy sauce, and sugar. Bring to a boil.
• Pour the hot brine over the cucumbers until they are completely covered.
• Allow the pickles to cool to room temperature and seal the container.
• Let the cucumbers pickle overnight in the fridge and enjoy!

SWEET CUCUMBER PICKLE

Steps:

• Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly. Combine the cucumbers, onions, and dill, if using, in a large bowl.
• Mix the sugar, salt, and vinegar and pour over the cucumbers and onions. Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isn't possible, let stand for at least 3 hours before serving. Pack into a large airtight container or wide-necked jam jars. Store in the fridge and use within 2 weeks.
• Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery. Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery. Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudités or dips) or chop into 1/2-to 3/4-inch chunks. Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds. As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.

SESAME SALMON SUBS WITH CUCUMBER PICKLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate. Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds. Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.
• Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet. Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.

CUCUMBER APPLE PICKLE

Steps:

• Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
• Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.
• Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.