DILLY SUN PICKLES
If you can boil water, you can make these. Just five ingredients and a warm, sunny spot will help you produce great crunchy dill pickles in just 3 days. The "secret" ingredient is bread!
Provided by kaytee533
Categories Hungarian
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Scrub cukes well.
- Cut off both ends of cukes and vertically score their skin on opposite sides.
- Place cukes in a glass or a high quality plastic container.
- Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
- Boil enough water to fill container.
- Add 1 level tbs. salt per 2 cups of water.
- Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
- Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
- Place container in a warm, sunny place.
- Carefully stir contents once a day, keeping the bread on top.
- (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
- Taste test.
- When the pickles are sour enough strain and reserve their liquid.
- Rinse the pickles in cold water.
- Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
- The pickles could be stored in the fridge for a week.
Nutrition Facts : Calories 58.5, Fat 0.5, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 13.5, Fiber 1.6, Sugar 5.2, Protein 2.3
DILLY PICKLES
This is another canning recipe from my sisiter's mother-in-law, known as the Martha Stewart of the Okanagan!
Provided by CountryLady
Categories Vegetable
Time 40m
Yield 6 pints
Number Of Ingredients 5
Steps:
- Scrub cucumbers, rinse well & cut in half.
- Combine pickling salt & vinegar in a heavy pot & bring to a boil.
- Pack cucumbers in hot sterilized mason jars.
- Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
- I use a chopstick to remove any air bubbles before sealing the jars.
- Place jars into a canning kettle & cover with hot (not boiling) water.
- Bring to a boil & boil for 10 minutes (no longer).
- Remove jars from water& turn upside down& allow to cool.
- Store in a cool, dark place.
- It's best to wait a month before opening!
Nutrition Facts : Calories 70.5, Fat 0.3, SaturatedFat 0.1, Sodium 6988.5, Carbohydrate 12.1, Fiber 1.5, Sugar 5.5, Protein 2
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.
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.
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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- In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
- In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
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