Pickled Cucumber

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 with some leftover pickle brine I had. I had lots of motherwort herb from the garden and no dill, so I decided to make PMS pickles. Motherwort can help with pms, peri, postpartum, and other "ladies" issues, and can also ease anxiety in both women and men. No guarantees that these pickles will ease your ills, but they're tasty and comforting. The brine cuts the bitterness of the herb. Use just one leaf if you want less of the herb taste.

My brother-in-law, André, enjoys gardening and grows loads of beautiful jalapeños especially for me. I love them and use in a lot of my recipes. They're quick and easy to pickle for the fridge. I strongly recommend wearing latex gloves when handling the jalapeños. We had a couple of leftover mini bells sweet peppers from André's garden that I also used because I liked the red/green contrast. Then he brought in a mess of beautiful banana peppers, and I thought what the heck....in they went. They're delicious!

This cucumber salad with an Asian “zing” is great any time of year...even when it’s a chilly rainy day!

This is more or less a combination of both the Israeli style Salad and the Filipino Cucumber Salad, plus a little tweaking of my own for a bolder flavour.Israeli salad has tomatoes, avocado and herbs in lemon juice, salt and olive oil. The Filipino salad uses vinegar, chili, fish sauce or salt and sugar.Tweak to your liking! Add herbs, avocado, squeeze of lemon, cherry tomatoes etc. :)

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.

Stole this from the internet.

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.This recipe goes the tart savory direction with them instead.Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.#cookingwithyui

I live in North Western Pa, by Amish country. After 5 days of brining, they turn a mild yellow color and have just the right amount of sweet and sour to them. The longer they brine, the better! Their my absolute favorite, and so easy to make!

Today, I’m sharing a super refreshing and easy-to-make recipe for Asian-style cucumber salad. It’s crunchy, sweet, sour, and just the right amount of spicy—perfect for a quick snack or side dish. Best of all, it only takes about 10 minutes to whip up! I’m excited for you to try this simple yet delicious salad. Let’s get started and bring those flavors to life! Enjoy!

This past year I began my journey as "The Gourmet Grill Guru". My mission is to infuse the exquisite element of fine dining with good ole' backyard bbq'ing. As I began sampling different recipes I noticed the improvement of taste regarding marinades mingled with fresh herbs.

I was looking for something to go with a steak dish I was trying, called Japanese Steak Rice Bowl. (Japanese Style Steak Rice Bowl https://cookpad.wasmer.app/us/recipes/4643016-japanese-style-steak-rice-bowl ) This Korean cucumber salad looked like it might fit the bill. It was perfect, really added a nice offset to the slightly sweet sauce on the steak. Now to be fair, I'm not a huge fan of cucumbers, it's a take or leave it kind of thing. But I tell you what, this thinly sliced English cucumber, in this light pickle was perfection. I used a medium hot red pepper powder, and it was not spicy. The flavors were fresh and just happen to be perfect with the steak. Without the lime juice, it had a very slight acidic taste, if you want it a tad more, use the lime/lemon juice also.

I wanted to make pickles with homegrown radishes.Boil and disinfect the jar before use.Adjust the amount of sugar and vinegar as you like. For 10 to 12 pieces. Recipe by Chibisukesacchin

I had this as a side dish for a steak tartare and loved it. The cook told me the recipe and it is too simple to be true.Please note that the cucumber should pickled at least 4 hours.

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

A one pan wonder. I am not so fond of using soy sauce in my food as much as I used to be. I found it can have some bad affects on our bodies and our systems. It's used in just about everything we eat today. So I have cut back on adding extra amounts of it. Hoisin sauce has soy in it already so I wasn't going to add extra.

Papaya atchara is the Filipino version of pickled green papaya. This is usually eaten along with fried or grilled foods. I think that chicken inasal is best with some papaya atchara on the side, so does grilled liempo. I love Pickled papaya and I made this for my side dish.

I make this a little different every time. This is the basis of my recipe though.

This is based on a recipe for "sotto acetto" (pickles), which my friend who worked at an Italian bar taught me. I arranged the recipe so it was easier to make.Once it's cooled in Step 3, you can store it in the fridge. It will keep for 1-2 months. If you are using vegetables with a lot of moisture, such as cucumber, paprika or celery, let the pickling juice cool down in Step 2 before adding.This time I used green cauliflower. Recipe by pali

Perfect for a hot summer's day.

As is well known, chiles are essential in Mexican cuisine. For this occasion, to share this recipe with my friends who aren't used to eating chiles, I added vegetables based on a recipe I haven't been given but have discovered at a restaurant chain throughout the country.

Hot bathed 24 hour pickles. Use the brine for different variations, pickle cucumbers, tomatoes, peppers, garlic, green beans, etc.

A really simple pickle recipe. Just pour all seasonings in a large ziplock. And leave to marinate overnight! I used brown rice vinegar but you can try with other types of vinegar. Enjoy!

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

For the last 3 months, I've been obsessed with pickled onions. I thought it was difficult and time consuming to make. But, it's not. I'm not pickling onions in a big jar, rather prepare it to consume it in the next day. I have this tiny plastic storage cup that I use for pickling onions. Enjoy this as a topping to your favorite tacos or salads.You can keep this in the fridge up to 2 days (based on my research).

When I was little my mom and I would go to a Korean market where they made cucumber salad. This is my version of it. Still haven't been able to get that childhood taste but it is still great!

A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own!After a lot of trial and error, I finally came up with this recipe!It tastes exactly like the real thing.-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!-These will last for about a month, so I recommend making a large batch! For 1 jarful. Recipe by Mizorecchifan