BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
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.
INDIAN SWEET-SOUR LIME PICKLE
Steps:
- Cut 6 limes lengthwise into 6 wedges each. Put a layer of lime wedges in the bottom of a wide-necked jar, with their cut sides facing outward. Sprinkle with some of the ginger and someo f the garlic, if using and about 1 tsp of the salt. Repeat the layering process, pressing down on the ingredients slightly to expel air and adding a chili here and there, until the jar is filled to within 1/2 inch from the top. Squeeze the juice from the remaining limes to make a scant 1 cup. Pour into a saucepan with the vinegar and sugar and heat gently, stirring, until the sugar has dissolved, then simmer gently until the mixture becomes slightly syrupy. Pour the mixture into the jar and rotate the jar to expel any air bubbles. If the top layer of limes floats to the surface, weight them down with waxed paper. Cover the jar, seal and process 10 minutes. Leave in a sunny or warm place for 1 month, then store for another 2-4 weeks at room temperature before serving.
LIME PICKLE
Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months
Provided by Good Food team
Categories Condiment
Time 1h10m
Yield Makes a 500g jar
Number Of Ingredients 15
Steps:
- Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
- Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
- Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
- Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
- Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
- Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.
Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium
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.
More about "sweetsour lime pickle recipes"
SWEET & SOUR LIME PICKLE – KHATTA MEETHA NIMBU KA …
From myfridayfoodswings.com
Cuisine IndianEstimated Reading Time 3 minsCategory PicklesTotal Time 30 mins
- [caption id="attachment_5458" align="aligncenter" width="2848"] Sweet and Sour Lime Pickle[/caption]
- Wash the lemons well and dry them completely, each one of them. I generally put them on a kitchen towel and wipe them individually. You have to make sure there is no moisture at all. Quarter the lemons.
- [caption id="attachment_5460" align="aligncenter" width="2848"] Khatta Meetha Nimbu ka achar[/caption]
- In a washed and sterilized mason jar, put the cut lemon and add the salt and with the wooden spoon mash the lemon pieces a little. Close lightly with a lid and let it stand in the sun in full sun for a good 5-6 hours every day for 10 days. The limes will get soft and will change color.
CLASSIC LIME SWEET PICKLES - COOKING WITH K
From cookingwithk.net
Estimated Reading Time 5 mins
SWEET AND SOUR LEMON PICKLE RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
SWEET LIME PICKLES - IN THE KITCHEN WITH JENNY
From inthekitchenwithjenny.com
OLD-FASHIONED LIME PICKLES RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
DATES AND LIME PICKLE RECIPE - SWEET AND SOUR PICKLE
From healthyliving.natureloc.com
REFRIGERATOR PICKLES - EVERYDAY DISHES
From everydaydishes.com
BEST LIME PICKLE RECIPE | HOT SWEET & SOUR | - YOUTUBE
From youtube.com
LIME PICKLE | SWEET AND SOUR LIME PICKLE | NO SUGAR | LEMON PICKLE ...
From youtube.com
LEMON PICKLE RECIPE (INDIAN LIME PICKLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST SWEET LIME PICKLES RECIPES | YUMMLY
From yummly.com
SPICY SWEET AND SOUR DILL PICKLES RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
SWEET AND SOUR LIME PICKLE RECIPE BY MISS.INDIA | IFOOD.TV
From ifood.tv
BEST SWEET AND SOUR FRESH LIME PICKLE RECIPES
From alicerecipes.com
SWEET AND SOUR LIME PICKLE RECIPE | INDIAN FOOD - YOUTUBE
YOKO:HEALTHY JAPANESE RECIPES ON INSTAGRAM: "SWEET AND SOUR …
From instagram.com
POLISH SWEET-AND-SOUR PICKLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love