Pickling Cucumbers Recipes

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Garlic and ginger eye fillet with quick cucumber & radish pickle

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1/4 cup (60ml) apple cider vinegar
  • 1 1/2 tbs caster sugar
  • 2 tbs grated ginger
  • 2 small Lebanese cucumbers, halved lengthways, sliced into ribbons (using a vegetable peeler)
  • 4 radishes, thinly sliced
  • 1 tsp sesame seeds
  • 1 garlic clove, finely chopped
  • 800g beef eye fillet, tied at 3cm intervals
  • 2 tbs olive oil
  • Rocket leaves, to serve

Method

  • Step 1
    For the pickle, combine the vinegar, sugar, 1 tbs ginger and 1 tsp salt in a bowl with the cucumber, radish and sesame seeds. Set aside for 30 minutes to pickle.
  • Step 2
    Preheat oven to 200C. Rub garlic and remaining 1 tbs ginger over beef, and season. Heat the oil in a large frypan over medium-high heat. Cook beef, turning, for 4-5 minutes until browned. Transfer to a baking tray and roast in the oven for 15 minutes for medium-rare or until cooked to your liking. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
  • Step 3
    Slice the beef and serve with rocket and the cucumber and radish pickle.

Danish polser

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 1 large brown onion
  • 125ml (1/2 cup) olive oil
  • 4 soft bread rolls
  • 4 smoked German sausages
  • 2 thick dill cucumbers, thinly sliced
  • Sweet gherkins, to serve

Remoulade

  • 100g white cabbage, finely shredded
  • 2 thick dill cucumbers, finely chopped
  • 125g (1/2 cup) whole egg mayonnaise
  • 2 teaspoons wholegrain mustard
  • 1 teaspoon caster sugar
  • 2 teaspoons fresh lemon juice

Method

  • Step 1
    To make the remoulade, combine all the ingredients in a bowl.
  • Step 2
    Thinly slice three-quarters of the onion and finely chop the remaining. Heat the oil in a small frying pan over medium-high heat. Add the sliced onion and cook, stirring, for 5-8 minutes or until golden and crisp. Use a slotted spoon to transfer the onion to a plate lined with paper towel to drain.
  • Step 3
    Meanwhile, heat a barbecue grill or chargrill pan on medium-low. Slice the rolls down the centre, making sure not to cut all the way through. Open the rolls slightly, being careful not to break in half. Grill, cut-side down, for 3-5 minutes or until toasted. Transfer to a board. Grill the sausages, turning occasionally, for 10 minutes or until cooked through.
  • Step 4
    Place a sausage in each roll. Top with fried onion, dill cucumber, remoulade and chopped onion. Serve with gherkins, if using.

Fried chicken sandwiches with homemade pickles

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 4 x 170g chicken breast fillets, cut into thirds lengthways
  • 600ml buttermilk
  • Sunflower oil, to deep-fry
  • 2 cups (300g) plain flour
  • 1 1/2 tablespoons cayenne pepper
  • 1/3 cup (100g) whole-egg mayonnaise
  • 6 white bread rolls, split
  • Salad leaves, to serve (optional)

Homemade pickles

  • 1 telegraph cucumber, thinly sliced (a mandoline is ideal)
  • 1 red onion, thinly sliced
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon caster sugar

Method

  • Step 1
    For the pickles, toss all the ingredients together in a plastic container with 1 teaspoon sea salt and some freshly ground black pepper. Cover and refrigerate for at least 2 hours or overnight.
  • Step 2
    Place chicken in a shallow ceramic dish and cover with the buttermilk. Marinate in the fridge for at least 2 hours or overnight.
  • Step 3
    Half-fill a saucepan with oil and heat to 190C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds).
  • Step 4
    Combine flour and cayenne pepper in a bowl and season with salt. Remove chicken from the buttermilk, allowing the excess to drip off, then coat in the flour mixture, shaking off excess.
  • Step 5
    In 3 batches, deep-fry the chicken, turning, for 6-8 minutes until golden, crisp and cooked through. Remove using a slotted spoon and drain on paper towel. Sprinkle with sea salt.
  • Step 6
    Spread the mayonnaise generously over the rolls, then fill with the chicken, pickles and salad leaves, is using.

Japanese hot dog

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 60ml (1/4 cup) rice wine vinegar
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 2 French shallots, peeled, thinly sliced
  • 125g (1/2 cup) whole egg mayonnaise
  • 1 teaspoon wasabi paste
  • 4 Angus beef sausages
  • 60ml (1/4 cup) teriyaki sauce
  • 4 soft bread rolls
  • 1 Lebanese cucumber, halved, deseeded, cut into matchsticks
  • Pickled ginger, to serve
  • Thinly shredded toasted nori sheets, to serve

Method

  • Step 1
    Place the vinegar, 60ml (1/4 cup) water, sugar and salt in a small saucepan. Stir over medium heat until sugar dissolves. Place the shallot in a small heatproof bowl and pour over the pickling liquid. Set aside to pickle.
  • Step 2
    Meanwhile, combine the mayonnaise and wasabi in a bowl.
  • Step 3
    Heat a lightly oiled frying pan over medium-low heat. Cook sausages, basting frequently with the teriyaki sauce, for 10 minutes or until cooked through.
  • Step 4
    Slice the rolls down the centre, making sure not to cut all the way through. Drain the pickled shallot. Place a sausage in each roll. Top with the pickled shallot, cucumber and pickled ginger. Drizzle over the wasabi mayonnaise then sprinkle with nori.

Smoked salmon wreath

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1 large fennel bulb, trimmed, core removed
  • 3 limes
  • 2 green shallots, trimmed
  • 3 large ripe avocados
  • 250g baby cucumbers, peeled into ribbons
  • 200g (1 bunch) radishes, trimmed, washed, thinly sliced
  • 400g sliced smoked salmon
  • Extra virgin olive oil, to drizzle
  • Crème fraîche, to serve
  • Salmon roe, to serve
  • Fresh dill sprigs, to serve
  • Micro herbs, to serve
  • Gluten-free crackers or crusty bread, to serve (optional)

Method

  • Step 1
    Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.
  • Step 2
    Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
  • Step 3
    Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you like.

Quick fridge pickles

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 500ml (2 cups) white wine vinegar
  • 215g (1 cup) caster sugar
  • 2 tablespoons sea salt
  • 250g baby cucumbers, cut into wedges
  • 400g baby carrots, peeled
  • 200g radishes, sliced
  • Bay leaves, to serve
  • Fresh thyme, to serve
  • Rosemary or dill sprigs, to serve
  • Black peppercorns, to serve
  • Coriander seeds, to serve
  • Chilli flakes, to serve
  • Fennel seeds, to serve

Method

  • Step 1
    Stir vinegar, 500ml (2 cups) water, sugar and salt in a saucepan over medium heat until sugar and salt dissolve.
  • Step 2
    Divide the cucumber, carrot and radish among 3 sterilised 500ml jars. Add your choice of flavourings, leaving a 2cm-gap at the top of the jar. Pour the hot brine into jars to submerge the vegetables. Screw on the lids and invert for 2 minutes, Turn upright and set aside to cool. Place in the fridge for 24 hours before opening. Keep for up to 2 weeks in the fridge.

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