Easy and Colorful Yellow Cucumber and Onion Pickles
Easy and Colorful Yellow Cucumber and Onion Pickles

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, easy and colorful yellow cucumber and onion pickles. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Easy and Colorful Yellow Cucumber and Onion Pickles is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Easy and Colorful Yellow Cucumber and Onion Pickles is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have easy and colorful yellow cucumber and onion pickles using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Easy and Colorful Yellow Cucumber and Onion Pickles:
  1. Take 3 Cucumbers
  2. Get 1/2 tsp Salt
  3. Get 1 medium Onion
  4. Prepare 2 small knobs Ginger
  5. Take 300 ml ☆ Vinegar
  6. Prepare 5 tbsp ☆ Soft light brown sugar
  7. Get 1 tbsp ☆ White pepper (whole)
  8. Take 1 tsp ☆Turmeric powder
Instructions 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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