Fresh Garden Pickles With Aioli Recipes

Steps:

• Prepare Aioli, Combine, Mayo, Dill, Garlic powder, Cayenne, and Pickle juice, add S&P To taste, Refrigerate until Cauliflower is Cooked and Finished (May seem a little liquidy, But will thickened when refrigerated)
• Mix Your Batter to Package instructions. Allow to sit for 5 minutes
• Cut Cauliflower into medium sized florets (About the size of the Larger ones in your average frozen bag of Cauliflower.)
• Batter Dip, Allow excess to drip off, and drop into 375 degree oil unitl a light Golden Brown and Enjoy!

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.

Steps:

• In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water. Set aside.
• In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine.
• Return the saute pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat.
• Cool to room temperature, then cover and refrigerate. These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.