Best 7 Quick Pickled Cucumber And Ginger Recipes
Quick pickled cucumber and ginger is a delightful condiment that adds a tangy and refreshing flavor to any dish. It is a great way to use up extra cucumbers from your garden or farmers market, and it can be made in just a few minutes. The combination of sweet, sour, and salty flavors makes this pickle a perfect accompaniment to grilled meats, fish, or tofu. It is also a great addition to salads, sandwiches, and wraps. With so many ways to enjoy it, quick pickled cucumber and ginger is a must-try recipe for any home cook.
Here are our top 7 tried and tested recipes!
QUICK PICKLED CUCUMBERS
Provided by Aarti Sequeira
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.
QUICK PICKLED GINGER
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams
QUICK PICKLED GINGER
Make and share this Quick Pickled Ginger recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 1h
Yield 1 cup
Number Of Ingredients 5
Steps:
- Peel the ginger and slice it thinly on a mandoline or grater.
- Sprinkle it with salt and let it sit for 30 minutes.
- Rinse the ginger and lightly dry it.
- Toss the ginger with the sugar, vinegar, and water.
- Let it sit for 15 minutes.
- Add more vinegar, salt, or sugar to taste, then serve.
QUICK PICKLED CUCUMBER AND GINGER
Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
- Mix in the cucumber, ginger and onion.
- Refrigerate for several hours until ready to serve.
PICKLED CUCUMBERS WITH GINGER
Japanese pickles, or we call it Tsukemono (漬物) in Japanese, is a really important part of the Japanese meal. One or a few kinds of pickles are always served with rice and enjoyed as a garnish or palate cleanser.
Provided by Namiko Chen
Categories Side Dish
Time 2h10m
Number Of Ingredients 3
Steps:
- Gather all the ingredients.
- Rinse the cucumbers and cut both sides of the edge.
- Rub the 2 piece of cucumbers against each other until you see the small bubbles. It is to remove the bitterness from the cucumber. Discard the two ends.
- Slice the cucumbers.
- Peel the ginger and cut into julienne strips.
- Put the cucumber, salt, and ginger in the Ziploc bag.
- Remove the air out and seal completely.
- Place a heavy object on top of the cucumbers and refrigerate it for 1-2 hours. Here I sandwiched the Ziploc bag with two plates and then put the mortar on top. I recommend 3 hours at most otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!
Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 281 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PICKLED CUCUMBER WITH GINGER RECIPE
A really tasty, quick and easy recipe
Provided by Andrea
Categories Accompaniments
Time 1h
Yield 3 Jars
Number Of Ingredients 6
Steps:
- Wash the cucumber and dry it. Score down the cucumber skin with a fork, you'll need to do this fairly hard so you can see the pattern appear in the surface. Then slice the cucumber in thin slices.
- Pop the slices of cucumber into big bowl and sprinkle with salt, mix well so all of the slices are covered. Leave to soak for 10 to 15 minutes so they absorb the salt.
- Rinse the slices really well in cool water, then drain and pop them back into a clean big bowl.
- Peel and grate the root ginger, I use a garlic rub plate as I prefer the ginger to be a bit more of a pulp than finely grated. Drain about three pieces of stem ginger from the syrup and finely chop, add as much or as little as you like. (I usually do this whilst the cucumber slices are soaking in the salt)
- Add the sugar and the ginger mix to a small bowl, then pour on the white wine vinegar and mix well. Pour the sugar, ginger and vinegar mixture over the cucumber, it might look like there isn't much pickling liquid but there will be plenty.
- Bottle in sterilised jars, label and chill for at least an hour before serving
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
Tips:
- To make the quick-pickled cucumbers and ginger, you will need the following ingredients: 2 Kirby cucumbers, thinly sliced; 1/4 cup thinly sliced peeled fresh ginger; 1/2 cup plus 2 tablespoons rice vinegar; 1/4 cup plus 2 tablespoons sugar; 1 tablespoon kosher salt; 2 teaspoons red pepper flakes; 2 cups water.
- To make the quick-pickled cucumbers and ginger, follow these steps: In a large bowl, combine the cucumbers, ginger, rice vinegar, sugar, salt, and red pepper flakes. Toss to combine and let sit for 10 minutes. Meanwhile, bring the water to a boil in a small saucepan over high heat. Pour the boiling water over the cucumber mixture and let cool to room temperature. Transfer the cucumber mixture to a jar or container with a lid and refrigerate for at least 2 hours before serving.
- The quick-pickled cucumbers and ginger can be used as a condiment with grilled meats, fish, or tofu. They can also be used in salads, tacos, or sandwiches.
- If you don't have rice vinegar, you can use white vinegar or apple cider vinegar instead.
- The quick-pickled cucumbers and ginger will keep in the refrigerator for up to 2 weeks.
Conclusion:
Quick-pickled cucumbers and ginger are a delicious and versatile condiment that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a quick and easy way to add some flavor to your meal, give quick-pickled cucumbers and ginger a try!
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