Pickled Snacking Cucumbers
ZMA @zesty5
#ny2025
#cookpadindia
#newrecipe
#healthy
#innovative
Snacking Cucumber or Mini Cucumbers are a great option for everyday meals either in a lovely Salad or as a Pickle. Infact these beautiful looking crisp and delightful Pickled Cucumbers are a perfect way to enjoy it for a long time.
The Pickling involves an excellent almost easiest way with just a few whole spices and White or Apple Cider Vinegar. If it's Apple Cider Vinegar, you don't even need the whole spices except Garlic. Only the Vegetables would be enough. But if White Vinegar is used, any number of whole spices can be used for a more flavourful and aromatic Pickled Vegetables.
Snacking Cucumbers are smaller, more crisper and a bit tangy too. You would definitely love them as a Pickle that tickles your tastebuds and makes every meal of yours memorable and cherished. With your loved ones besides you, what more could you ask for? Let's begin this New Year on a healthier note. Cheers to a healthy You.
Enjoy Pickling with Zeen!
Open in Cookpad AppCooking Instructions
- 1
Keep a clean and a dry sterilised jar ready. Set aside. Meanwhile cut each of the cucumbers lengthwise into 5 to 6 pieces with the skin. Do not peel it off.
- 2
Add water and vinegar to a saucepan with peppercorns, mustard and fennel seeds. Bring it to a single boil.
- 3
Add the cucumbers to the jar with salt and garlic. And pour the brine over it. Stir all. Take care that everything is submerged in the brine. Keep it aside for two days. Salt can be used according to one's own choice.
- 4
Refrigerate and use for almost or more than 20 days. That's it. Enjoy!
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.
Read more Similar Recipes
Lightly Pickled Cucumbers
Everyone in my family loved this dish!Although using a plastic bag would pickle more evenly, I make and serve it in a Tupperware. The longer the pickling, the better the flavor.When pickling for a long time, it's good to add ichimi chili pepper powder before serving. Recipe by Team yokin
Pickled Cucumbers (Quick-Prep Microwave Version)
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
Quick 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.
Super Easy Pickled Red Onions
If you like picked onions, you will love this quick and simple recipe. Use the recipe as is or you can experiment by substituting red wine, rice wine or apple cider vinegar and add your favorite herbs and spices.#nikicuisine #summer
Pickled "Kyu-chan" Cucumbers
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
California Farm Pickle Miniature Cucumbers
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
Homemade Pickles That Keep For A Long Time
I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.If the top part is exposed, as shown in the photo, cover with plastic wrap to keep air from getting in. I used mini-cucumbers because I didn't feel like cutting them. You can sterilize the cucumbers with boiling water before pickling. When I use 100% vinegar, I omit this step. Recipe by kebeibiko
Pickled Red Cabbage
Pickled red cabbage made with a sweetened spiced vinegar great with stews instead of pickled beetroot.
Delicious Nanban Pickled Small Sardines
I had a lot of small sardines left over, so I thought to pickle them in black vinegar and preserve them. If you have any pickling vinegar left over, put it to good use as a dressing, in ankake, or various other uses!Use the same amounts of green pepper, paprika, and carrot, but use a little more onion. In Step 3 add the vegetables to the pickling vinegar while it's still hot. Be sure to adjust the sourness in Step 4. Add the fried sardines to the pickling vinegar while still hot. These are the main points. For 4 servings. Recipe by Shiotokoshou
Pickled Sakura and Japanese Turnips
Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Before I got married, my health-minded parents pickled them in large quantities, and sent me containers of them.Now I make a basic sakura pickle every year that I learned from my mother.For sakurazuke pickled only in salt, generally vinegar, ponzu sauce, or dashi is added for flavor; Since only a small amount of vinegar and dashi stock is added to this recipe for the pickling liquid, you can eat them without extra seasoning. Recipe by Macchinaa
Home Pickled Cucumbers Are Just Better
I grew my cucumbers at home and there even better!
Pickled Radishes
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.
Spicy Cucumbers Pickled Overnight in Fish Sauce
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-
Pickled chicken
This easy, fuss-free Pakistani Pickled Chicken (Achari Chicken) recipe requires one pot and takes less than 50 minutes to make.Achari Chicken is a chicken curry made with ingredients used to make achaar, `Achar” means pickle and the most popular achar is mango--my favourite!So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavour, obtained by the use of pickling spices.Unlike most recipes for achar gosht (meat) that calls for a heavy dose of tomatoes and yogurt, this recipe is tomato-yogurt free!Instead of roasting and grinding the spices you can use premix achar gosht masala.The name of the dish gives the flavours away. It's spicy, zesty and smells as fragrant as the achar pickle we all love to add to our less spicy food and especially with daal.For video recipe:https://youtu.be/nXApZ3TEmSs
![A picture of [A Nutritionist's Recipe] Spicy Pickled Cucumbers.](https://img-global.cpcdn.com/recipes/6244652270223360/240x320cq90/photo.jpg)
[A Nutritionist's Recipe] Spicy Pickled Cucumbers
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
California Farm Pickled Mushrooms
Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.
Pickled Onions
This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.
Achar gosht (pickled mutton curry)
Its spicy, tangy, pickled curry would rock your taste buds. I used to make it with ready made packet masala few years back. But now I use my own spices to make this for special occasions. The pickle spices and the aroma of achar gosht will make your loved ones tummy roll.
Dilly-Dilly Dill Pickles
I use dill pickles in so many recipes, but what I don’t tell you is that they are MY dill pickles. The difference between these pickles and ones from the store is the vinegar. I use apple cider vinegar and it creates an amazing taste with the dill.
Lightly Pickled Spicy Celery
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
California Farm Pickling Carrots Daikon Sticks
Cookpad member “Pinkblanket’s Kitchen” posted a beautiful, sophisticated recipe for pickling daikon and carrots with 10% white vinegar. Thank you, Mrs Pinkblanket. I like to make that with my farm made 5% apple cider vinegar recipe, sugar and spices, and made a jar to see how that works when mixing carrots with daikon. Here is the recipe. It took half a year to see how the flavors and textures develop, but it sure looks pretty already and tastes good after a week. The turmeric will turn the white daikon sticks yellow.For safe pickling, follow soeasytopreserve.com.
Old Fashioned Pub Pickled Onions
In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.
Pickled Onions
I heard from my husband that pickled onions are good for you, so now it's become a staple dish in our home.For those who aren't quite partial to vinegar, use 1 part vinegar to 1 part soy sauce, or add sugar or dashi stock to make it milder. You can use the leftover vinaigrette for vinegar dishes or to make ponzu or dressing. Pickling eliminates the sharpness of the onion and highlights the sweetness. See. Recipe by Setsumika
Savory Pickled Beets
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
Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"
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
Chicken Adobo
Usually made with chicken, adobo is a fragrant stew seasoned with black peppercorns, palm vinegar (or use cider vinegar), garlic, and soy sauce
Memorial Day refreshing cucumbers
Easy and simple. here in the Florida its very hot but these cool cucumbers are refreshing in the hot days here.
Pickled Okra 2024 Easy Batch
First time using mustard powder. Pickled Okra it's a Southern thing! The brine will be shared with another recipe.
Pickle Cucumbers
This is the way my mom cooks cucumbers and it's so delicious.
bluedunemilk More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/24388280
Comments (18)