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

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In order to see results, it is definitely not a necessity to drastically change your eating habits. It’s not a bad idea if you want to make big changes, but the most crucial thing is to gradually switch to making healthier eating choices. As you get accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will discover that you no longer want to eat the old diet.

Obviously, it’s easy to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to easy and colorful yellow cucumber and onion pickles recipe. To cook easy and colorful yellow cucumber and onion pickles you only need 8 ingredients and 12 steps. Here is how you do it.

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

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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