Pickled Snacking Cucumbers

The turmeric makes this so bright and colourful! Also pickling the veggies retains lots of nutrients and flavour! Perfect for our #EatTheRainbow challenge!!To sterilise the jar take a look at my tip!

Pickled onions are a British institution. Often found on the chip shop counter and next to the optics in the pub and served with classics such as a ploughman’s or a steak and kidney pie. We have even been known to put them in a martini!They are a must on Boxing Day with a thick slab of gammon and leftover turkey (from Xmas Day) along with bubble & squeak (made from the leftover spuds and vege).The English term ‘pickle’ first appeared around 1400 CE. It is from Middle English pikel, a spicy sauce served with meat or fish, borrowed from Middle Dutch or Middle Low German pekel (brine) but later referred to preserving in brine or vinegar.Pickling onions is a worldwide thing. They are served as a small dish before the main in Hong Kong, as a side with oozy raclette in Switzerland and with ossenworst (a smoked minced beef) in Holland.There are many different types of onions and pickled in many spices and brines. In Italy they use small pearl silverskin onions ‘maggiolina’ and in Mexico they use sliced red onions ‘cebollas encurtidas’. The pickling liquids vary from bitter orange juice to lemon and vinegar and different flavourings and spices are used such as turmeric and saffron.But for me, nothing beats a crunchy, sweet, tangy yet sour shallot soused in Sarson’s malt vinegar infused with exotic Asian spices. Different spices may be used but, I'm sorry, the vinegar is non-negotiable.Best made in November as the onions need 5 weeks to mature.#Christmas

Once pickled I love how they go bright pink. I always assumed pickling would involve a complicated process, but these pickled onions could not be simpler. I love they turn bright pink after a few days pickling.

There are so many dishes one can make from a cabbage but I find it very hard to use a whole cabbage no matter how small it is. Red cabbage contains more antioxidants, is higher in anthocyanins and richer in vitamins and minerals than white cabbage – defo up there on the rainbow foods to eat.Pickling has been a way of preserving food for out-of-season use and long journeys for thousands of years. Pickles are mentioned in the Bible and it is believed that they were one of Cleopatra's prized beauty secrets. In Shakespeare's The Tempest written in 1610, ‘in a pickle’ refers to Trinculo being inebriated but just some 50 years later, Samuel Pepys refers to his house being, ‘in a sad pickle’ i.e in a mess whilst renovating.Not only is pickling a good way of preserving food, the added sharpness compliments many dishes especially those containing carbs and fats. Pickling can also improve the nutritional value of food by introducing B vitamins produced by the bacteria so it’s a win, win. Often antimicrobial spices such as mustard seeds, garlic and ginger are added to help preserve/improve food safety.To make pickled cabbage, malt vinegar is usually poured over brined cabbage but I’m going posh and ‘pickling’ with apple cider vinegar and cider. Some of the best cider is made in the county of Somerset. I’ve used a medium dry cider called Compton Orchard which is made from bittersweet apples and imparts a tart, crisp and refreshing flavour to the cabbage. #NewYear2025

This batch turned out slightly more salty than I would like but none the less still good. Over the course I did add more salt and vinegar as at the beginning I didn't add enough.

These Pakistani / Indian pickled onions are delightfully crunchy, tart and tasty. Perfect as a side salad. You will love these vinegar’s onions. ( sirka wale pyaaz )#GlobalApron #Week_38 #Onions #Pickled #pickle #vegan #Vegetarian

This is easy to make and tastes really good with bread and cheese, or with cold meats or pâté. #mycookbook

I had some left over ginger and Chinese leaves at home. Wanted to use them up and I thought it would be great to make some pickled vegetables to eat as a side dish.For my pickling version I added carrots, Chinese leaves and ginger. If I had cucumbers or daikon I would have added that too.This is a simple recipe that as it requires few ingredients and the vegetables can be substituted to whatever you like.I hope you enjoy making and eating this as much as we do.#nowaste#leftovervegetables#pickling#pickledvegetables#carrots#ginger#chineseleaves

I love Pickled Vegetables and I often snack them. However, store-bought Pickled Vegetables are often too sour and too salty for snacking. That’s why I make these Overnight Pickled Vegetable Sticks. I pack a small jar with Vegetable sticks, pour the pickle brine, and leave it in the fridge overnight. They are ready to enjoy at tea time OR lunch time next day. Not too salty and not too sour, it’s a perfectly healthy snack. You can take them to work easily.

Try adding a garlic clove sliced in two, and/or a chilli pepper, for a more aromatic pickle

Pickled Pears in preparation for a couple of game dishes I have in mind. Also great in a ploughman’s or salad...

I have never thought pickled eggs would be good or tasty, and this is my first home made pickled eggs and I would say they are really good. The method for preparation is easy and they are great to be around as a colourful – tasty – healthy snack.#pickles#eggs

Angoor in Persian language means grape and Torshi means pickle. This is a delicious recipe for pickled grapes. It’s a tangy- sweet supplement to rice – meat dishes and would be great alongside bread and cheese. Or or like what I do, just put out some of them from the jar and eat them by the handful :) Combination of vinegar with honey and Rosemary leaves is just sooo good.

Just dry-roast some dried soy beans, and put them in a pickling liquid made with balsamic vinegar. These beans are spicy, sweet, and sour, and are very chewy, too. Recipe by Hakka panrecipe written on 10/12/2014

Had a lot of beetroot this week from #seasonsupply so researched several traditional pickling recipes to come up with this simple version.

Cucumbers were growing like crazy this year, some wonky some perfect. I decided to pickle some. #WonkyAutumn

There is nothing more satisfying than picking fruit, vegetables and herbs you have grown and preparing them in a variety of delicacies.#mycookbook #MyCookbook #rsa_food

I looked for recipes for Quick Pickled Red Onion and I was disappointed with all of them. I don’t want to use a lot of Vinegar to pickle just 1 Onion. I don’t want to wait for several hours. Then, I ended up making this Instant Pickled Red Onion using a typical Japanese vinaigrette ‘Amazu’, that is made with Salt, Sugar and Vinegar. Super quick and easy, and tastes good to me.

Easter approaching, fancy something different here is my vibrant pickled eggs ...Pickled eggs are a bit like marmite you either love them or hate them .....I pickled these ones in red wine vinegar and beetroot juice to create that amazing colour

蛇腹（Jabara）"Snake's belly" means to the way of cutting cucumbers, which makes them look like a snake. Also, the flavor is absorbed well, making them delicious.　This dish can be eaten with rice or as a snack to go with alcohol.　 #globalcookpadgames2024

This Was gorgeous so peppery and creamy I'm quite proud of myself putting this together. The flavours of the Garlic , papriks, basil and a little apple cider vinegar also for a nice tangy taste.

This pickled Kohlerabi is so easy and fast to make. You can serve this pickle in 30 minutes! Original recipe is for Daikon, Japanese reddish. Radishes and turnip will be nice as well.

I did not know that pickling is a process until the day I learn how to cook. All those times, I assumed that pickles are just some preserved cucumbers on burgers. To this day, I am still wondering why they are called pickles. Anyway, as soon as I found out about pickling, I was absolutely fascinated by the whole process.Americans are very good at pickling; they can pickle just about anything, from carrots, onions and garlic to chili, cucumbers and even fruits. They even have pickle pie! I am not really into pickles tho as I will always remove them from my burgers. But as I grow older, I grow wiser. I begin to understand the term "the perfect bite".Acidity is pretty essential in almost every dish. Because you want an element to cut thru' the richness and pickled veg is the best option. You can use the below recipe for your pickling adventures. It works on pretty much any vegetables and fruit. Be sure to thinly slice them. I will be using these pickled onions for my next recipe. Stay tuned.

This recipe is good for pickling chillies or onions.

A great way to use fennel and it is delicious to top salads or hotdogs.

This pickled green chilies taste sweet, sour and lightly spicy. Mostly served with noodles or fried rice as condiment. Can be used as pizza topping, in burger or sandwiches. Last a month or more if refrigerate. Always use a clean dry spoon to scoop the pickles out from the jar.Discarding the seeds from the chilies is optional.#pickling#pickles#preserved#chillies#condiment#spicy#cili#rice#noodles#chili

‘CRUNCH! CRUNCH!’, it makes a loud sound as you bite these pickled Daikon (White Radish). How to make them extra crunchy? You dehydrate them before marinate. In the region where I grew up, whole Daikon radishes are tied on ropes and hung outdoor in the dry cold winter air to dry. Once they are wilted, they are pickled. The whole process takes a long time. This recipe can achieve the same texture in 2 to 3 days.

#summerjarAfter one week of holidays we returned to find too many cucumbers in our garden, so we decided to make a summer salad for the winter months. We found this recipe on the internet, but next time we will use less oil because it was too greasy.

A bonus recipe to this week’s #GlobalApron and l chose honey as my fighter.