Total Time Prep: 10 min. + marinating Makes 12 servings Ingredients 6 medium cucumbers, thinly sliced1 medium onion, sliced1 cup white vinegar1/4 to 1/3 cup ...

Peel the cucumbers if desired, and then slice them into thin rounds. Cut the tomatoes into bite-sized wedges. Thinly slice the red onion. Prepare the dressing: In a large bowl, whisk together the ...

add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside.

Put the cucumber and the onion in a bowl and toss in the salt ... Return the cucumber to the bowl, add the sugar, vinegar and dill and mix together. Spoon into a large sterilised jar, packing ...

Bring a medium pot of salted water to a boil over high heat. Trim ends of cucumbers. Place cucumbers in a plastic bag and use a rolling pin to smash into irregular, large-bite-size pieces.

At least 3 hours before serving time, or up to the night before, prepare the Pickled Cippolini Onions. In a small nonreactive saucepan, combine the vinegar, ginger, sugar, salt, chile, and ¼ cup ...