Lightly Pickled Cucumbers

When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through.When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers. For 1 bowl. Recipe by nabeko44kazu.

I tried making my usual morning pickled cucumbers by using shio-koji instead of my usual method.This recipe is so easy because all you have to do is mix and rub everything together.You can also add some turnips..The amount of salt content in shio-koji varies by brand, so adjust accordingly. Recipe by Yuuyuu0221

This recipe is the result of many experiments with various pickling liquids.Small thin cucumbers that are about 100 g each are tastier than big fat ones with large seeds inside. Recipe by FarmersK

I made these pickles to serve with seasoned rice.This is an instant pickled dish that's easy and done in no time. Recipe by Cooking S Papa

I was inspired by some delicious homemade pickles made by a farmer's wife, who served them with ochazuke.The generous pinch of sugar is key! For 2-3 servings. Recipe by olive11

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

Japanese-style mustard pickles are delicious, so I thought another more "Western" version using mustard should be great too.By slicing the cucumber diagonally, it will wilt faster.By using a plastic bag, you'll be able to prevent your hands from getting dirty.I added a little sugar for sweetness. Serve these just like you would any other kind of pickle. For 2 servings. Recipe by hitkat

I'm sharing another pickled cucumber recipe, which is also easy and quick to make. As long as you have all the ingredients at home, you can prepare this dish in half an hour. You can serve this dish after marinating it for 30 minutes, but the longer you marinate it, the more flavorful it'll get. Make sure you keep the pickled cucumber in the refrigerator. And I recommend finishing it within 5 days. This pickled cucumber can be served as an appetizer or a side with any meaty or hearty dish. The refreshing and crunchy cucumber will cut right through the grease. Instruction video (https://youtu.be/TYnfn6JIJew)

Since I wanted to make pickled cucumbers quickly, I tried using the microwave... and it worked!You can pickle the cucumbers thoroughly using a microwave after Step 4! Recipe by yamita

I made these because my daughter loves pickles on hamburgers. This was my first time trying to make them.Pickled cauliflower and cherry tomatoes are also delicious. Recipe by Korokorokorone

Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu

The recipes include lots of potassium-rich vegetables, which the body needs during the summer. One was this standard tuna and cucumber combination with a different seasoning mix. It is quick to make and even the kids enjoy it.1 serving: 110 cal, sodium: 1.0g.Chop the cucumbers into large chunks. If you chop them into small pieces, there will be a lot of surface space and you will need more seasoning ingredients to get a a good flavor. Lightly flavor the cucumbers with soy sauce and set aside, then flavor with the curry powder and vinegar. This will allow for a strong flavor with a little salt. Recipe by Mizkan

I wanted to add radishes to my salads because they provide Vitamin C to our immune system and have great ANTIOXIDANT power, but raw radishes are quite boring. This very simple pickle allows you to enjoy this wonderful vegetable while maintaining all its properties in a delicious way.

This was my first time making homemade pickles, as we grew a decent amount of cucumbers this year in our backyard garden! I looked through alot of recipes before I decided what I wanted to do and this is a combination of a few different recipes. Depending on what size jars you have, what size and how many pickles, and how flavorful you want them you may need to adjust the amounts accordingly. You can also reuse your brine for more pickling! 👏#onerecipeonetree #mycookbook #pickles #diy #sweetpickles #pickledcucumbers #pickledtomatoes

Armenian and persian cucumbers grow well here in our hot desert climate, and we pick them in June, when still small, before they produce a lot of seeds. Skin on, pickled fresh with a solution of boiled wine, vinegar, sugar, water and spices. They hold their delicious, crunchy, sweet-sour-spicy-fresh taste all year, fresh or sterilized.To maintain their tender taste, we do not add the pickling spices we normally use to pickle fully grown English and Californian cucumbers.If not eaten after a week in the fridge, we sterilize the leftover pickles in their mason jar in a waterbath, 15 minutes and keep them in the pantry.#GlobalApron

I make this when I need one more side dish.I recommend cutting out the core of the Chinese cabbage. You can create other variations of this dish; for example, you can make easy pickles by mixing cabbage, cucumbers, or celery with olive oil and salt and pepper. Recipe by miino

See the following for lightly pickled cucumbers:. This is the celery version. I love celery!I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7

By pickling these whole, I was able to streamline the process.Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita

For a long time I thought radishes were boring and pointless. My partner, who is a chef, would order me food with "no radishes!" However, I discovered the art of pickling vegetables and this recipe turns a dull vegetable into something truly delicious.

I made an overnight pickle with fish sauce, which I don't use that often, and cucumbers.If you prefer lightly seasoned cucumbers, eat this the day it's made.You can make the flavors soak into the cucumbers better if you rub them. Recipe by Kana-

Several recipes and tips exist on Pickled Radishes, but I wanted a very simple and fast method of doing it with quality results. Mrs. Donk and I are gardening and have found that we have a overwhelming amount of produce, Radishes are more than we can put on the dinner table during the growing season and we have to do something with them. It's simple and easy! You can change it up in many different ways. For example, momma doesn't like hot and spicy but I do so I will put a little Tabasco Sauce in a few jars and omit it from hers. If you like it really hot, add some jalapeño slices! Enjoy and feel free to give any suggestions or tips of your own!

I learned this recipe from my grandparents. It's great for using up lots of cucumbers in the summer.1/2 teaspoon is on the low side, and I prefer about 1 teaspoon. This is best chilled. If the cucumbers look dirty after rolling them on the cutting board, wash them off and sprinkle with more salt. Recipe by Yuki

This was so refreshing and delicious! Cutting it in spirals takes some time but the result is worth it! I would definitely make a double portion next time :)

My mother used to make this every summer. It's a family favorite.I simply cut up the cucumber roughly, but my mother like to make thin slices into it so it would resemble an accordion. The marinade can be reused as a salad dressing or sauce if it hasn't gotten too watery. Recipe by Setsumika

Makes a cool side dish for a hot day. Had a simple taste and its quick and easy.

I wanted to eat pickled cucumbers that were not Japanese-style, so I made them spicy by adding ra-yu spicy chili sesame oil.This is simple, so I don't have tips. But if you lett the flavours blend for a long time, go easy on the chili oil and the soy sauce etc... Mix the cucumbers and pickling sauce while pickling in the Tupperware about halfway through. Recipe by Mawaru7

A refreshing addition to accompany a heavy meat fest! Made this for a Xmas potluck! Very easy and can be made ahead.I use mirin to balance the flavours, you can also use coconut sugar instead. The chili flakes add a spicy extra kick to this salad.I also use a ziplock bag to reduce washing fi dishes.

I received some of this from a neighbor and was amazed - it was just like Kyuuri no Kyuuchan! I didn't know you could make it at home! So, I asked my neighbor for the recipe.These are rather assertively flavored. If they are too strong for you, increase the cucumbers or reduce the flavoring ingredients. Recipe by yamita