New Pickle Recipes
NEW ENGLAND PICKLED OYSTERS
For eating right out of the jar, or to use in your favourite shellfish recipes. From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Savory
Time 30m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Wash and clean the oysters.
- Bring the oyster liquor to a boil and skim.
- Add oysters and seasonings and cook until oysters are plump and the edges curl.
- Add the hot vinegar and pour into sterilized jars; seal.
- Allow to stand at least 24 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 198.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 113.4, Sodium 969.8, Carbohydrate 11.9, Fiber 0.3, Protein 21.5
NEW PICKLE
SOURCE: LEE AND CHERYL CUSTER This keeps for several days (up to a week ) in the fridge. Cooking time is chilling time.
Provided by Chef Shadows
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut cucumbers into thin slices.
- Mix with the yellow onion and minced garlic.
- Bring to a boil the sugar, water, white vinegar, and dill.
- Pour over cucumber mixture, and chill for 1 hour ( over night is better ) before serving.
- This keeps for several days (up to a week ) in the fridge.
Nutrition Facts : Calories 216.5, Fat 0.4, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 52.2, Fiber 2, Sugar 43.9, Protein 2.3
KOSHER PICKLES, THE RIGHT WAY
Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.
Provided by Mark Bittman
Categories condiments, appetizer
Time P1D
Yield About 30 pickle quarters or 15 halves
Number Of Ingredients 4
Steps:
- Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
- Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
- Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
- When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram
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