Quick Cucumber Pickles

quick cucumber pickles, are you looking for these recipes? check this for the best quick cucumber pickles:

Smoked salmon crostini with cucumber and pear pickle

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped fresh dill
  • 3 teaspoons caster sugar
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 Beurre Bosc pear, peeled, cut into matchsticks
  • 1 French bread stick (baguette), cut into 1cm-thick slices, toasted
  • 150g goat's cheese, at room temperature
  • 220g pkt smoked salmon, torn

Method

  • Step 1
    Whisk the vinegar, dill and sugar in a large bowl until the sugar almost dissolves. Season. Add the cucumber and pear. Gently toss to combine.
  • Step 2
    Spread the toasts with the goat’s cheese and top with smoked salmon.
  • Step 3
    Top with the cucumber mixture.

Crispy skinned snapper with cucumber & tamarind pickle

Image credit: Ian Wallace – taste.com.au

Ingredients

  • 1 red onion, halved, thinly sliced
  • 1 teaspoon caster sugar
  • 1 teaspoon white wine vinegar
  • 2 teaspoons red wine vinegar
  • 1/3 cup (80ml) grapeseed oil (see Note), plus extra to drizzle
  • 2 Lebanese cucumbers, halved, thinly sliced
  • 1/4 cup tamarind puree (see Note)
  • 1/4 teaspoon freshly ground white pepper
  • 4 x 150g snapper fillets with skin (or use other fi rm white fi sh)
  • Sliced long red chilli (optional), to serve

Method

  • Step 1
    Place onion in a bowl and season with sugar and 1 teaspoon salt. Stir to separate onion slices. Leave for 15 minutes or until the onion has softened slightly.
  • Step 2
    Whisk the vinegars and 2 tablespoons grapeseed oil in a bowl until combined. Stir in the cucumbers, tamarind, white pepper and onion mixture. Set aside.
  • Step 3
    Heat the remaining oil in a large frypan over high heat. Season the snapper skin with salt and score lightly. Cook skin-side down, pressing down gently with a fish slice, and cook for 3-4 minutes until crispy, then turn and cook for 2-3 minutes until cooked through. Serve with the pickle, and sprinkle with chilli if desired.

Open chicken sandwich with quick cucumber pickle

Image Source: taste.com.au

Ingredients

  • 4 thick slices sourdough bread, toasted
  • 5 tablespoons Obela Sweet Beetroot Spread 375g
  • 250g shredded cooked chicken

Quick cucumber pickle

  • 4 baby cucumbers (qukes)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon caster sugar
  • Pinch of sea salt flakes

Method

  • Step 1
    To make the pickle, use a vegetable peeler to cut the cucumbers into ribbons. Place in a bowl with the vinegar, sugar and salt. Toss to combine. Set aside for 5 minutes to pickle.
  • Step 2
    Spread the sourdough slices with Obela Sweet Beetroot Hommus. Top with chicken and cucumber pickle. Season with pepper. Serve.

Quick cucumber kimchi

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 telegraph cucumber, cut into 1cm-thick batons
  • 2 tablespoons sea salt
  • 2 garlic cloves, thinly sliced
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 green onions, thinly sliced
  • 3/4 cup roughly chopped garlic chives
  • 1 tablespoon Korean chilli paste (see note)
  • 1 tablespoon caster sugar
  • 2 tablespoons fish sauce

Method

  • Step 1
    Place cucumber in a medium heatproof bowl. Combine salt and 1 1/2 cups cold water in a small saucepan over high heat. Bring to the boil. Pour over cucumber. Stand for 20 minutes. Drain. Rinse well. Drain.
  • Step 2
    Combine remaining ingredients in a medium bowl. Add drained cucumber. Toss to coat cucumber in marinade. Cover with plastic wrap. Stand at room temperature for 6 hours. Refrigerate overnight or up to 3 days. Serve.

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.

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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