Best 7 Pickled Cucumber Salad Dans Recipes
If you're looking for a refreshing and flavorful side dish to accompany your favorite summer meals, look no further than pickled cucumber salad. This classic dish is made with thinly sliced cucumbers that are pickled in a sweet and tangy vinegar solution. It is a popular side dish in many cuisines around the world and can be found on menus at restaurants and delis everywhere. Whether you're a fan of traditional pickled cucumber salad or are looking for a new variation on this classic dish, there are countless recipes out there to suit your taste.
Here are our top 7 tried and tested recipes!
PICKLED CUCUMBER SALAD (AGURKESALAT)
This recipe is a stable in the Nordic kitchen and can be eaten with any cuts of meat or chicken. UPDATE- I should mention that Danes serve the cucumbers in a bowl on the table with the liquid, each person serve themselves and fork out the cucumbers - meaning that the cucumbers are supposed to be eaten without the pickling liquid.
Provided by Deantini
Categories Scandinavian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
- Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 28, Fat 0.1, Sodium 293.8, Carbohydrate 6.1, Fiber 0.4, Sugar 4.5, Protein 0.5
QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
CUCUMBER PICKLE SALAD
Provided by Alex Guarnaschelli
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
- Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
- In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
- When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.
PICKLED CUCUMBER SALAD (DAN'S RECIPE)
My son Dan often makes this for me as I love it. The most important thing is the cucumber, the rest of the herbs and veg are really up to you (rocket and red bell pepper are good in it too). Thai basil would be good in there as would Vietnamese mint. Taste the "dressing" and decide if the balance of sweet, salty, sour and hot is right for you.
Provided by JustJanS
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a vegie peeler, slice the cucumber into ribbons discarding the seedy centre.
- Bring the fish sauce, vinegar, brown sugar, turmeric, onion wedges and sliced chilli to the boil. Simmer a few minutes, then remove from the heat and toss through the cucumber ribbons. Allow to cool.
- Add in the remaining herbs and veg and serve.
PICKLED CUCUMBER SALAD
Steps:
- Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
- Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.
PICKLED CUCUMBER SALAD
This sweet and sour Pickled Cucumber Salad electrifies the palette, making for a tasty summer side dish.
Provided by Martha Stewart
Time 8h15m
Yield Makes 8 cups
Number Of Ingredients 5
Steps:
- Stir together vinegar and sugar in a large bowl until sugar dissolves. Stir in cucumbers, onion, and radishes. Cover, and refrigerate at least 8 hours and up to 1 day.
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
Tips:
- Choose small to medium-sized cucumbers for the best flavor and texture.
- Use a sharp knife to thinly slice the cucumbers for even pickling.
- Add some fresh dill or garlic cloves to the pickling liquid for extra flavor.
- Use a clean glass jar with a tight-fitting lid for storing the pickled cucumbers.
- Let the pickled cucumbers rest in the refrigerator for at least 24 hours before eating to allow the flavors to develop.
Conclusion:
Pickled cucumber salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be stored in the refrigerator for up to two weeks. With its tangy and slightly sweet flavor, pickled cucumber salad is sure to be a hit with everyone at your next gathering.
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