Best Pickled Cucumber Salad Recipes

PICKLED RADISH & CUCUMBER SALAD

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.

QUICK CUCUMBER AND RED-ONION PICKLED SALAD

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.

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

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.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

DILLED POTATO AND PICKLED CUCUMBER SALAD

Steps:

• Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
• Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
• Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD

Steps:

• Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
• Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

Steps:

• Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
• Combine all ingredients except flower confetti and refrigerate.
• Whisk together all ingredients and refrigerate.
• Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)

Steps:

• Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
• Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
• Let stand 2-3 hours in refrigerator before serving.

PICKLED CUCUMBER, FIG, AND HALLOUMI SALAD

Steps:

• Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
• While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
• Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
• Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

PICKLED CUCUMBER SALAD (AGURKESALAT)

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.

PICKLED CUCUMBER AND DAIKON SALAD

Steps:

• In a large bowl combine the carrots, cucumbers and daikon.
• In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
• Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

Steps:

• Make pickling liquid:
• In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
• Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

CUCUMBER SALAD WITH PICKLED RED ONIONS

Steps:

• Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.

PICKLED DILL CUCUMBER AND POTATO SALAD

Steps:

• In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
• Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
• Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
• Place the bag on top of a bowl in refrigerator overnight.
• After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
• Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
• Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
• Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
• Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
• Serve cold or room temperature.

CUCUMBER, SMOKED TROUT, AND PICKLED BEET SALAD

Steps:

• In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
• Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.

QUICK-PICKLED CUCUMBER SALAD WITH WATERMELON AND BLUEBERRIES

Steps:

• Put the cucumber, watermelon and blueberries in a medium bowl.
• Put the oil, dill, honey, relish, vinegar, mustard, celery salt, 1/4 teaspoon salt and a few cracks of pepper in a small container or jar and cover with a lid. Shake to combine. Pour the dressing over the cucumber mixture and stir gently to combine. Chill at least 2 hours and up to 4 hours.
• Garnish with dill fronds before serving.

TOMATO AND PICKLED DILL CUCUMBER SALAD

Steps:

• slice ingredients.
• layer alternately on a round plate in decreasing circles.
• garnish with parsley.

CUCUMBER, JíCAMA, AND PICKLED GINGER SALAD

Steps:

• Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.