3 DAY SUN PICKLES RECIPE
Steps:
- Mix water, pickling salt and vinegar in a sauce pan. Bring to a boil and boil for five minutes.
- Set to the side and cool for about 5 minutes, or until luke warm.
- In a large gallon sized jar, place dill, cut onion, peeled garlic and cucumbers. Place cucumber last, and fill the jar.
- Pour warm mixture into the jar and put the lid on.
- Set jar outside in the sun for 3 days.
- After three days, open the jar and test a pickle. If it is to your liking, place the jar in the fridge. This will keep the pickles crunchy.
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.
3-DAY PICKLES RECIPE RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 8
Steps:
- 1. Mix the brine together until salt is fully dissolved. 2. Wash the cucumbers and slice larger ones in half or quarters. If they're already small, you may just want to leave them whole. 3. In each quart sized glass canning jar place 2 fresh dill heads, 4 cloves garlic, and 1/2 T pickling spices. 4. Place the cucumbers on top. 5. Pour brine over ALL of the cucumbers. 6. Cover lightly with cheesecloth or secure lid. 7. Let them sit in a dark pantry or a cool, dark place for 3 days.
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
3 DAY SWEET PICKLES
My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian
Provided by brian48195
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Day 1-3 - Soak pickles in water and salt for 3 days.
- Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
- Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.
Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1
FRIED PICKLES WITH CHIPOTLE RANCH
Fried pickles are the perfect snack to me-they're crispy, salty and tangy. I like to dip these in my homemade chipotle ranch dressing. They're so good!
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the chipotle ranch: Whisk together the buttermilk, mayonnaise, dressing mix, lemon juice and chipotle chile powder until smooth. Cover and refrigerate until ready to serve.
- Make the pickles: Pour the oil to a depth of 1 1/2 inches in a Dutch oven. Heat to 375 degrees F.
- Drain the pickles and arrange in a single layer on a paper towel-lined baking sheet. Pat dry.
- Stir together the flour, House Seasoning and 1 cup water. Dip the pickles in the batter and let the excess drip off. Fry the pickles, in batches, until browned and crispy, 1 to 2 minutes. Drain on paper towels. Serve the pickles with the chipotle ranch.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
NANA'S THREE DAY CHEERFUL SWEET PICKLES
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This is one that was actually submitted to the cookbook by my Nana - Dorothy Parker. She has added the following note to the recipe: "Especially tasty with pork chops or roast. Chop pickles and mix with cream cheese for dark bread sandwiches".
Provided by Sarah_Jayne
Categories Vegetable
Time P3DT1h
Yield 4 pints
Number Of Ingredients 7
Steps:
- Peel, seed and cut cucumbers into cubes.
- Sprinkle cucumbers with salt and cover with water.
- Let stand overnight.
- In the morning heat to boiling and then drain.
- Loosely tie spices in cheesecloth and combine with sugar and vinegar. Heat to boiling.
- Pour over drained cucumbers and let stand overnight.
- The next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook.
- Add cherries with juice and red food coloring.
- Ladle into hot, sterilized jars and seal at once.
- Process in boiling water bath (212 degrees) for five minutes.
Nutrition Facts : Calories 124.3, Fat 0.8, SaturatedFat 0.2, Sodium 14180.1, Carbohydrate 24.9, Fiber 3.5, Sugar 11.4, Protein 4.4
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