QUICK SWEET-AND-SOUR PICKLE SPEARS
Steps:
- Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
SWEET AND SOUR PICKLED VEGGIES
Steps:
- 1. Place the vegetable into 3 quart jars.
- 2. In a saucepan combine the remaining ingredients. Cook just until the sugar has dissolved. Pour over vegetables and place on the lids.
- 3. Leave sit at least 4 hours. Turning the jars over every half hour. Store in fridge. The next day drain and place the veggies in a container covered in the fridge. Don't leave them in the brine to long because the longer they are in the brine the stronger they become.
SWEET PICKLED GARDEN VEGETABLES
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
Provided by lauralie41
Categories Lunch/Snacks
Time 30m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
- Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
- Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
SWEET-AND-SOUR QUICK PICKLES
Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
SWEET AND SOUR PICKLES
Provided by Katherine Sacks
Categories Low Fat Kid-Friendly Low Cal Healthy Vegan Anise Clove Yellow Squash Small Plates
Yield 5 cups
Number Of Ingredients 9
Steps:
- Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.
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- Refrigerator Dill Pickles. View Recipe. A classic pickle that's ready in just three days, this recipe is great for using extra garden cucumbers during the summer months.
- Nana's Southern Pickled Peaches. View Recipe. Not too sweet and not too tart, these peach pickles are a unique Southern recipe. Spoon over ice cream, chop into chutneys, or eat as-is for a snack.
- Pickled Beets. View Recipe. "We made this recipe and it turned out great," says user zimagirll. "Very easy recipe to follow." See More: Our Best Beet Recipes.
- Bread and Butter Pickles. View Recipe. Cucumbers, onions, and green bell peppers are pickled in this sweet and sour brine. Turmeric is the secret ingredient to giving the pickles a golden hue.
- Quick Pickled Jalapeño Rings. View Recipe. "I love the slight sweetness they have — I will never buy store bought pickled jalapeños again," says user Morgan Luce.
- Pickled Asparagus. View Recipe. Perfect for garnishing a bloody mary, these pickled asparagus spears get a boost of flavor from mustard seed, chili pepper flakes, and dill seed.
- Curtido (Salvadoran Pickled Slaw) View Recipe. A staple of El Salvadorian meals, this tangy slaw pairs beautifully with everything from pupusas to tamales.
- Grandma Oma's Pickled Okra. View Recipe. "When my daughter said they were fantastic I new they were good, she is EXTREMELY picky!" says recipe reviewer Penney Goodwin.
- Christmas Red Pickles. View Recipe. "My great grandmother used to make these pickles for us every Christmas," says user Miss Lisa, "They are unusual, but they taste incredible."
- Pickled Eggs. View Recipe. Don't settle for store-bought pickled eggs. This homemade version uses pickling spices, garlic, and bay leaves for a boost of flavor.
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- Bread-and-Butter Pickles. Try these sweet-and-sour pickles on sandwiches, in deviled eggs, or straight out of the jar. Combine white vinegar, sugar, mustard seeds, turmeric, and cloves, and pour the mixture over sweet onions and pickling cucumbers for a cost-effective way to enjoy these tangy treats.
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- Pickled Green Tomatoes. Enjoy the summer's bounty of beautiful green tomatoes long after the temperature drop. All it takes is an easy brine made up of six simple ingredients.
- Quick Pickled Radishes with Lemon, Ginger, and Maple. Flavored with lemon, maple syrup, and grated fresh ginger, these pickled radishes are a bright addition to any sandwich or party platter.
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