KINDA SORTA SOUR PICKLES
This is a wonderful recipe that is from Alton Brown of "Good Eats". They aren't dill, but boy are they addicting! Simple to make, I'm sure this can be adapted for canning - they never last that long 'round here. I can't stop eating them and others always want some to take home.
Provided by chinasmom2000
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine onion and cucumber slices in a clean jar.
- Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
- Bring to a boil and simmer for 4 full minutes.
- Add the garlic cloves to the jar.
- Slowly pour the pickling liquid over the slices, filling to the top of the jar.
- Cool to room temperature.
- Top off the pickles with any remaining liquid and refrigerate at least overnight.
KINDA SORTA SOURS
Provided by Alton Brown
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion and cucumber slices in a clean spring-top jar.
- Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
- Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
- Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.
SWEET DILL PICKLED OKRA
Most people love dill picked okra, but my husband loves sweet dill pickled okra, so I spent many hours hunting this recipe last year. It turned out real well, according to the people who have eaten it. I personally don't care for pickled okra, but for those of you who do, this recipe puts a new twist on it.
Provided by Jellyqueen
Categories Vegetable
Time 35m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Pack washed okra in 6 pint jars.
- Divide garlic, celery seed, hot pepper and dill seed between the jars.
- Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
- Seal jars and place in hot water bath (water to cover jars) for 7 minutes.
- Remove to wire rack to cool.
Nutrition Facts : Calories 269.7, Fat 1.1, SaturatedFat 0.1, Sodium 9467.7, Carbohydrate 58, Fiber 8.7, Sugar 39, Protein 6.3
SOUR PICKLES
Provided by Cathy Barrow
Time 20m
Yield 1 to 2 quarts
Number Of Ingredients 6
Steps:
- Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
- Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
- Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
- Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
- Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.
Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams
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HOW TO MAKE SOUR PICKLES (FERMENTED PICKLE RECIPE)
From nourishedkitchen.com
5/5 (4)Total Time 168 hrs 10 minsCategory FermentCalories 19 per serving
- Pour a quart of water into saucepan. Set it on the stove, and then turn up the heat to medium-high. Stir in the sea salt until it dissolves fully, and then allow the water to cool to room temperature.
- Trim the cucumbers of any tough stems and flower ends, and then place them in bowl. Cover them with cold water to refresh them, at least 20 minutes and up to 1 hour.
- Drain the cucumbers, and then place them into your jar. Drop in the garlic and spices, and then slide the horseradish leaf and dill into the jar. Cover the cucumbers with the saltwater brine. Place a weight over the pickles, and then seal the jar.
- Allow the pickles to ferment at room temperature until they turn from vivid green to a dull green, and smell pleasantly sour - at least 1 week and up to 2 months, depending on how sour you like them.
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