Pickle Os Recipes
PICKLE O'S
Make and share this pickle o's recipe from Food.com.
Provided by foxjen
Categories Vegetable
Time 8m
Yield 2 pickles, 2 serving(s)
Number Of Ingredients 3
Steps:
- dip pickles in batter and fry till brown.
- remove and drain and enjoy.
Nutrition Facts : Calories 11.7, Fat 0.1, Sodium 833.3, Carbohydrate 2.7, Fiber 0.8, Sugar 2.3, Protein 0.4
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- For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
- In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
- Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
- Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
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- I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using.
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