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Before you jump to Easy and Colorful Yellow Cucumber and Onion Pickles recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
In general, people have been taught to think that “comfort” foods are terrible for the body and have to be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. Some foods honestly do raise your mood when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.
Cold water fish are good if you want to feel better. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3s. These are two things that promote the quality and the function of your brain’s gray matter. It’s the truth: eating tuna fish sandwiches can actually help you fight your depression.
As you can see, you don’t need to eat all that junk food when you want to feel better! Try a couple of of these tips instead.
We hope you got benefit from reading it, now let’s go back to easy and colorful yellow cucumber and onion pickles recipe. You can have easy and colorful yellow cucumber and onion pickles using 8 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Easy and Colorful Yellow Cucumber and Onion Pickles:
- You need 3 Cucumbers
- You need 1⁄2 tsp Salt
- Use 1 medium Onion
- You need 2 small knobs Ginger
- Provide 300 ml ☆ Vinegar
- Take 5 tbsp ☆ Soft light brown sugar
- Provide 1 tbsp ☆ White pepper (whole)
- Take 1 tsp ☆Turmeric powder
Steps to make Easy and Colorful Yellow Cucumber and Onion Pickles:
- Thoroughly rinse the cucumbers and ginger. Chop the top and bottom of the onion, and remove the outer skin.
- 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.
- After cutting the onion along the grain, cut across the grain (into desired sizes).
- Julienne the ginger without peeling the skin (or peel, for those who prefer to do so).
- Combine the ☆ ingredients in a pot coated in enamel or other non-reactive finish, and once it is warm, add the ginger.
- 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.
- Transfer to a resealable plastic container, and store in the refrigerator overnight, then they're done.
- 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.
- The white peppercorns serve as a key accent to the pickles, but black peppercorns would also work.
- Tumeric is very health supporting ♫ If you don't have any, you could substitute with curry powder for coloring.
- 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.
- 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
Cut them in half lengthwise and scoop out the seeds. Cut into chunks and place into your food processor, pulse until they are your desired size. Place into a large bowl and set aside. Cucumber and onion salad gets better as it sits in the refrigerator because it becomes pickled cucumbers and onions. Keep adding to the bowl with additional cucumbers and onions as you pick them from the garden.
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