Quick Pickled Cucumbers

2018-01-01

Photos

Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers Quick Pickled Cucumbers

Recipe

1. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes. 2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool. 3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.

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Nutritional Info

This information is per serving.

  • Protein

    1
  • Fat Total

    0
  • Calories

    261
  • Sodium

    490