CHEATER* PICKLES
Don't throw away that pickle jar and the liquid brine after you've eaten a jar of your favorite commercially prepared pickles! Here is a ridiculously easy recipe for the most unbelieveable tasting pickles. This is a sure way to impress family and friends with these delicious "home-made" pickles... Trust me on this, ok?
Provided by Fauve
Categories Lunch/Snacks
Time 5m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Slice cucumbers.
- Place slices into jar of commercially prepared pickle brine, filling the jar just until all cucumbers are covered by the liquid.
- Replace lid and refrigerate.
- Wait at least 4 hours to serve. (These are actually better after 3 or 4 days).
- Keeps in refrigerator up to 3 weeks.
Nutrition Facts : Calories 163.3, Fat 1.7, SaturatedFat 0.4, Sodium 11631.1, Carbohydrate 37.4, Fiber 10.9, Sugar 31.8, Protein 5.6
CHEATER SWEET PICKLES AND PEñOS
Steps:
- SLICE the pickles 1/4 inch thick.
- COMBINE the pickles with all the remaining ingredients in a large nonaluminum (stainless steel, glass, or ceramic) mixing bowl.
- COVER the bowl with plastic wrap and refrigerate for 2 to 3 days.
- PACK the pickles in clean half-pint decorative jars. Seal the jars and keep refrigerated. The pickles will keep in the refrigerator for 4 to 5 months.
TEXAS CHRISTMAS PICKLES
These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT30m
Yield 60
Number Of Ingredients 4
Steps:
- Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g
QUICK PICKLES
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Provided by Martha Rose Shulman
Categories easy, condiments, pickles, side dish
Time 40m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
- In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams
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- Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths. Slice the cucumbers like bread-and-butter pickles, about 1⁄8 inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir it in well. Scatter the ice cubes over the cucumbers and cover the bowl loosely with plastic wrap. Chill in the freezer for ½ hour.
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