QUICK DILL PICKLES
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
- Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
QUICK REFRIGERATOR DILL PICKLES
In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!
Provided by Jonathan Melendez
Categories Vegetable
Time P7DT10m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
- In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
- Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.
Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7
QUICK AND EASY SWEET DILL PICKLES
These are the tastiest 'homemade' sweet dill pickles. Our family has enjoyed these for years!! Yummmmmmmy!!
Provided by Chef53Kathy
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
- In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.
Nutrition Facts : Calories 141.4, Fat 0.1, Sodium 733.3, Carbohydrate 35.8, Fiber 0.7, Sugar 35.4, Protein 0.3
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QUICK DILL PICKLES - UNDER 15 MINUTES!
From southernandmodern.com
Reviews 2Category SidesCuisine ModernTotal Time 12 mins
- Place sliced cucumbers, 1/4 teaspoon crushed red pepper (if using), and dill in a heat safe pickling jar.
- Pickling liquid: In a small pot, bring vinegar, water, salt, and mustard seed to a simmer for 10 seconds.
- Pickle: Carefully pour hot pickling liquid into the jar with cucumbers to cover cucumbers without overfilling. Let pickle on the counter for about 10 to 30 minutes. Pickles will get more tart the longer they sit. Pickles keep well for up to 3 days in the fridge.
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