DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
AFTERBURNER PETITE DILL PICKLES
These are sweet and then you get hit with heat! I posted these because I have many requests for the recipe. No canning needed! This is a very easy cheat recipe! A take off of Recipe #233463, using a lot less sugar! You are more then welcome to add more sugar. You can also use the same jar the pickles came in being you discard the juice it should fit.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- In a large colander drain and mix the pickles and jalapenos. Discard juice.
- In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
- Packing down as you add the rest of the layers.
- Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
- It will release juice. Now watch it disappear.
DILL PICKLES
Provided by Food Network
Categories condiment
Time P4DT30m
Yield 15 pickles
Number Of Ingredients 17
Steps:
- Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve.
- Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.
REFRIGERATOR JALAPENO DILL PICKLES
I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota
Provided by Taste of Home
Time 20m
Yield about 4 dozen pickle spears.
Number Of Ingredients 9
Steps:
- Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
AFTERBURNER
Make and share this Afterburner recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake the ingredients together in a cocktail shaker with ice.
- Strain into a cocktail glass.
- Add slice of strawberry to side of cocktail glass if desired.
Nutrition Facts : Calories 144.7, Sodium 0.8, Carbohydrate 1.4, Sugar 1.4, Protein 0.1
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
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