Easy & Instant Cucumber Pickles

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

I wanted to make some easy pickles from a cucumber that I could put on hamburgers. Since you can make it with a microwave and it takes only a little bit of seasoning, take note of this recipe.Please be careful, since it can boil over! Please mix well and heat in the microwave until the cucumber's color changes to how it looks in the picture. Please apply the wrap tightly like a lid, to seal out as much air as possible over the cucumber. Recipe by Macchii shokudou

From middle school to high school, I would often visit a Protestant church.I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them.While they are on the sweet side, they taste almost exactly as I remembered.Try it during the summer when you need a way to consume your stock of cucumbers.If you drain the cucumbers after brining, use less seasonings overall.This recipe makes a sweet pickle, so adjust to taste.You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon.They will last in the refrigerator for up to a week. Recipe by Jikana

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

Latest picking adventure, came out great!

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 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

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

When I tried putting the leek-miso I made for samgyeopsal on cucumbers it was delicious, so I adapted it to make it into a proper recipe.If you don't like spicy food, adjust the spiciness by varying the amount of gochujang and miso used.You can use plain salt instead of shio-koji (salt-fermented rice malt). Recipe by Ibechou

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 :)

When you don’t know what to do with celery sitting in the fridge, this is a great way to consume quickly. This is a slight modified recipe from Japanese Cookpad. Easy and tastes great!

My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan)

I just whipped this up!!Adding the shio-kombu will draw out more moisture than you'd expected, so start with a small amount, then add more to taste. Recipe by Yumicchi sensei

*This recipe uses no turmeric but you can add 1tsp to get anti inflammatory benefits along with great added flavor.

Stay Home then make a recipe for everyone as pro Sushi chef.It can keep 3-4 days, if you don't have time that use a microwave for time saving!

My aunt taught me how to make these pickles. I simplified the recipe using sushi vinegar.I don't have any hints, but in Step 2 don't let the vinegar flavor dissipate by letting it boil for too long. But you should let it come to a boil once since the liquid contains water. For an easy to make amount. Recipe by Chobikoro

is the daikon radish version of these easy just-mix pickles.Not much liquid comes out from Kohlrabi so if you are making it in a tupperware container, increase the amount of the ◆ marked ingredients.Even when you use a plastic bag, make sure you are using enough of the ingredients marked with ◆ so that all the kohlrabi is submerged in liquid. Recipe by Popotankobu

It's too much trouble for me to rub the vegetables with salt and wait hours until they are ready, so I just used the microwave.I make this with a mixture of rice vinegar and apple vinegar. Try it with whatever vinegar you'd like.The vegetables cook in the microwave, so there's no need to rub them with salt first.It will keep for a while if you make sure that the vegetables stay soaked in the liquid. Recipe by Wanko mama

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

Super easy. Cooked veggies in the microwave and toss with seasoning! You can keep this for 2-3 days in the fridge. Recipe adapted from Miwa Japanese Cooking.

This recipe comes from a lady I work with her name is Crystal she has shared these quickles many times

This is fresh crispy worth a slight kick! enjoy with fish or steak. If you don't want to use xylitol you can use sugar

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 am always looking for a good pickle! I've been trying out different pickling combinations, trying to get the spices just right. This came out tangy with just the right amount of heat!

This recipe is simple and tastes so good. You can make hamburger style pickles, whole pickles, or spears. This recipe is a brine that can be used for all shapes of pickles! Change it up a bit with different kinds of ingredients to your liking. I will be using garlic, pepper corn, and dill weed for this recipe. Canned pickles will have a shelf life of a couple of years. There's nothing more satisfying than canning veggies straight out of your garden. Enjoy, and please like and follow for future recipes from DeDee!

I love cinnamon candy pickles, but lack the patience to make them from scratch! Soooo, I found a short cut!

I love pickles almost as much as hotdogs.

No vinegar just water and salt. You can put anything in to pickle, okra, cucumber, any thing out of the garden rhe more fresh the more crisp.

It's the season of cauliflower.I wanted a refreshing taste, so I pickled them.You could try with cucumbers, cabbages, or also bell peppers.For Step 2: It's fine if you package the cauliflower while it's still hot. Using a straw will make removing the air a lot easier. For 3-4 portions. Recipe by happy sky

When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita