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.
QUICK DILL PICKLES
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
- Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
QUICK CUCUMBER DILL PICKLES
After Note: I have revised the recipe slightly from the original regarding the use of "Alum", and further info is provided in the comments section of this recipe. Safety and Health Wise, Above All Else. The gardens are starting to provide their bounty here in the Midwest. Cukes and zucchini are in abundance. I've made two...
Provided by Gary Hancq
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Wash and cut un-peeled cucumbers into dill spears. (I used a cucumber length that would just fit the pint jars.) Pack spears in the two pint jars fairly tight.
- 2. Note: If using Alum soak spears in three cups cold water to which 1/4 teaspoon of alum has been added for 30 to 60 minutes. Drain and rinse well before adding brine. Do not add more Alum. (See the comments section to see Shirley Makekau's better suggestion regarding the "Pickle Crisp" product in lieu of Alum).
- 3. In a medium sized microwave safe bowl add all other ingredients except the Alum. Nuke on high 8 to 10 minutes to a low boil.
- 4. Pour liquid into spear packed jars and seal and give a quick shake to distribute.
- 5. When jars have cooled considerably place in fridge. I normally place jars on a paper towel and invert and turn jars upside down every 4 hours or so for the first day, to distribute contents.
- 6. Pickle should be pleasant to eat in two days, and improve with age. Should keep safely in fridge for 2 to 3 months, if you can keep out of the jars.
- 7. Need more, just increase the quantities in two pint stages.
- 8. I googled "Alum" to check it's makeup and safety. It is, a cousin to aluminum and should be used sparingly and modestly. It has been used in the making of pickles for many years to provide the crispiness and snap of many pickles. It is, found in the spice section of the store. I provide this caution only to warn of a possible over usage. Additional note added 6/7/12: Pickling Lime could also be used. And requires rinsing. I have experimented with pickling lime. There is also a "Pickling Crisp" product on the market from Ball the canning jar company, which I have not tried. Other sources say soaking the spears in ice water at the start will also provide some crispness. though I don't think it will equal the use of a small amount of Alum. The Alum provided a definite crispness and slightly tough texture to the pickle rind, things I find desirable in a pickle.
- 9. Note: You could slice pickles into round chips, or you could leave whole, and prick a few times with a fork or ice pick to absorb the brine. Left whole they will require more refrigerator time to absorb the brine.
- 10. I'm a low salt practitioner, but some things just naturally require salt. If after two or three days the outcome is questionable, add a little more salt. It just might make the Big Difference.
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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QUICK AND EASY REFRIGERATOR PICKLES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory SnacksServings 24Estimated Reading Time 3 mins
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
QUICK PICKLES (EASY REFRIGERATOR DILL PICKLE RECIPE)
From crayonsandcravings.com
4.7/5 (62)Total Time 15 minsCategory Side DishesCalories 11 per serving
- In a medium saucepan set over medium heat, bring the water, vinegar, salt, dill, and garlic to a simmer. Continue to simmer, stirring occasionally, until all the salt has dissolved.
- Pour the brine over the cucumbers. The cucumbers should be covered with liquid. Top off with cool water if needed to cover all the cucumbers.
- Cool to room temperature (about an hour) then cover and refrigerator overnight or until serving.
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5/5 (91)Total Time 4 hrs 25 minsCategory Pickles, PreservesCalories 761 per serving
- Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
- Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
- Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
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