HOMEMADE PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h15m
Yield 1 quart pickles
Number Of Ingredients 7
Steps:
- To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
- Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.
PANTRY PICKLES
Provided by Food Network
Time 1h15m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Cut cucumbers across width into 1/16-inch slices, diagonally. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered., 10 to 15 minutes. Store in pickling liquid, in refrigerator.
Nutrition Facts : ServingSize 1 of 26 servings, Calories 32, Fat 0g, SaturatedFat 0g, Carbohydrate 7g, Fiber 1g, Sugar 5g, Protein 1g, Cholesterol 0mg, Sodium 219mg
CHOPPED PICKLES
Steps:
- Place the pickles in a small bowl and sprinkle with the vinegar. Add the dill and toss to combine.
EASY HOMEMADE PICKLES
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 quarts.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
HONEYED BREAD AND BUTTER PICKLES
This recipe is from "Canning For A New Generation" by Liana Krissoff, and I'm posting it in response to a request. I haven't tried it but it sounds pretty good. She gives directions for pasteurizing the pickles or for processing them. Supposedly, pasteurizing results in a crisper pickle. You could also add 1/4 teaspoon of pickle crisp to each jar if you are processing them, to help keep them crisp. Prep time includes overnight soak; "cooking" time is processing time.
Provided by xtine
Categories Canning
Time 9h15m
Yield 7 pints
Number Of Ingredients 10
Steps:
- Cut off the blossom end of each cucumber; cut into 1/4-inch rounds.
- Cut the onions in half lengthwise and thinly slice them into half circles.
- Put the cucumbers and onions into a large bowl and sprinkle with 1/4 cup of kosher salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.
- Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the mustard seeds, celery seeds, and red pepper flakes and set aside.
- In a non-reactive pot, combine the vinegar, 1 and 1/2 cups water, the honey, turmeric, mustard powder, and the remaining 1 tablespoon kosher salt. If pasteurizing, bring the mixture to 160º to 180º on a candy thermometer. If processing, bring to a full boil.
- Working quickly, pack the cucumbers and onions into the jars (not too tightly), leaving 1" headspace. Ladle the hot vinegar mixture into the jars, leaving 1/2" headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rim of each jar to remove any brine which may have gotten on the rim, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Place the jars in the water bath, making sure they are covered by at least 1" of water.
- If pasteurizing, bring the water in the pot to 180ºF, and keep it there, adjusting the burner as necessary, for 30 minutes (use a candy thermometer to monitor the temperature). Any time the water spends below 180ºF must be added to the pasteurizing time so that the water is at 180ºF for a total of 30 minutes.
- If processing, bring to a full boil and process for 15 minutes.
- Remove the jars from the water bath, place on a folded towel, and do not disturb for 12 hours.
- Check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Nutrition Facts : Calories 234.2, Fat 1.7, SaturatedFat 0.2, Sodium 4061.5, Carbohydrate 47.7, Fiber 2.8, Sugar 37, Protein 3.2
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