QUICK PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h20m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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.
SLOPPY JOES WITH FRUIT DRINK PICKLES
Provided by Trisha Yearwood
Categories main-dish
Time P2DT40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and some salt and pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the onion, pepper, and chili powder and cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the tomato sauce, sugar, vinegar, Worcestershire, soy sauce and 1/2 cup water and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes.
- Serve the meat on the buns topped with Fruit Drink Pickles.
- Drain the brine from the pickles into a bowl. Add the fruit drink packet and sugar and stir until dissolved. Add the brine back to the jar (discard any that doesn't fit). Refrigerate at least 2 days and up to 1 month.
HOMEMADE DILL PICKLES
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT15m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
- Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
- Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
- After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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- In the bottom of each mason jar, place a few sprigs of dill. Place half of the sliced garlic, mustard seeds, coriander seeds and peppercorns in the bottoms of each mason jar. Top with sliced cucumbers. And then top with the remaining dill and spices.
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- Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
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- Place the garlic, mustard seeds, peppercorns and dill in the bottom of a clean, quart-sized canning jar.
- Pack the cucumber slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.
- Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.
- Pour the brine into the jar just until the cucumbers are completely submerged. Cover with a lid and allow the jar to cool slightly.
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