RUSSIAN DILL PICKLES
Make and share this Russian Dill Pickles recipe from Food.com.
Provided by Tom Lambie
Categories Vegetable
Time 40m
Yield 10 Quarts, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, vinegar, sugar and pickling spice in a sauce pan.
- Bring to a boil and cook until sugar is dissolved.
- Put sprigs of dill and slices of onion in the bottom of each quart jar.
- Cut the cucumbers in chunks and pack into the jars.
- Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar.
- Pour on the hot brine.
- Seal jars and hot bath 10 minutes.
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
DILL PICKLE POTATO SALAD
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
UKRAINIAN DILL AND GARLIC PICKLES
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Provided by Tania D.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Soak cucumbers in cold water overnight.
- Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
- In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
- Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g
TATIANA'S DILL PICKLES
This delicious dill pickle recipe is courtesy of Tatiana Sorokko.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Yield Makes one 64-ounce jar of pickles
Number Of Ingredients 9
Steps:
- Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1-inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain hot sterilized jar. Place jar on a wire rack set over a rimmed baking sheet.
- Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes; do not boil, as this may cause problems in sealing jar. Drain lid and set aside.
- Place 2 cloves garlic into sterilized jar, along with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar.
- In a large saucepan, combine 6 cups water, sugar, and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on lid; invert jar, making sure that it does not leak, and cover with a towel. Let stand overnight to cool.
- Transfer pickles to refrigerator until ready to use, up to 6 months.
RUSSIAN TARRAGON PICKLES
I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.
Provided by Jenny Sanders
Categories Vegetable
Time P1m11DT2h
Yield 2 quarts, 48 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the cucumbers very well.
- Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
- Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
- Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
- Make a brine of the vinegar, salt and water and pour over the cucumbers.
- Seal with sterilized lids.
- Set aside for 6 weeks in a cool dark spot before trying.
Nutrition Facts : Calories 7.3, Sodium 291.9, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 0.2
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