How to Prepare Speedy Easy and Colorful Yellow Cucumber and Onion Pickles

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Favorite Easy and Colorful Yellow Cucumber and Onion Pickles. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Easy and Colorful Yellow Cucumber and Onion Pickles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy and Colorful Yellow Cucumber and Onion Pickles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can cook Easy and Colorful Yellow Cucumber and Onion Pickles using 8 ingredients and 12 steps. Here is how you can achieve it.

From middle school to high school, I would often visit a Protestant church. I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them. While they are on the sweet side, they taste almost exactly as I remembered. Try it during the summer when you need a way to consume your stock of cucumbers. If you drain the cucumbers after brining, use less seasonings overall. This recipe makes a sweet pickle, so adjust to taste. You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon. They will last in the refrigerator for up to a week. Recipe by Jikana

Ingredients and spices that need to be Take to make Easy and Colorful Yellow Cucumber and Onion Pickles:

1. 3 Cucumbers
2. 1/2 tsp Salt
3. 1 medium Onion
4. 2 small knobs Ginger
5. 300 ml ☆ Vinegar
6. 5 tbsp ☆ Soft light brown sugar
7. 1 tbsp ☆ White pepper (whole)
8. 1 tsp ☆Turmeric powder

Instructions to make to make Easy and Colorful Yellow Cucumber and Onion Pickles

1. Thoroughly rinse the cucumbers and ginger. Chop the top and bottom of the onion, and remove the outer skin.
2. Evenly peel the skin of the cucumbers lengthwise to make a striped pattern, then slice into 1-2 cm thick rounds. Sprinkle with salt to soften.
3. After cutting the onion along the grain, cut across the grain (into desired sizes).
4. Julienne the ginger without peeling the skin (or peel, for those who prefer to do so).
5. Combine the ☆ ingredients in a pot coated in enamel or other non-reactive finish, and once it is warm, add the ginger.
6. Add the cucumber slices and onions and boil for about 15 minutes. If watery, set aside for about 1 hour, then boil again to reduce the liquid.
7. Transfer to a resealable plastic container, and store in the refrigerator overnight, then they're done.
8. They should keep in the refrigerator for up to a week. If you want to store them longer, thoroughly remove the moisture by brining before pickling.
9. The white peppercorns serve as a key accent to the pickles, but black peppercorns would also work.
10. Tumeric is very health supporting ♫ If you don't have any, you could substitute with curry powder for coloring.
11. I use fresh ginger, but you could also use powdered ginger. Tumeric is good for the liver, while ginger is good for the digestive system. They're both great for fighting summer fatigue.
12. Also check out my recipe for Easy Refreshing Daikon Radish and Cucumber Sunomono for Summer. Try it to endure summer fatigue. https://cookpad.com/us/recipes/155238-easy-and-refreshing-marinated-shiso-leaf-and-cucumber-sunomono

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