Afterburnerpetitedillpickles Recipes
AFTERBURNER PETITE DILL PICKLES
These are sweet and then you get hit with heat! I posted these because I have many requests for the recipe. No canning needed! This is a very easy cheat recipe! A take off of Recipe #233463, using a lot less sugar! You are more then welcome to add more sugar. You can also use the same jar the pickles came in being you discard the juice it should fit.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- In a large colander drain and mix the pickles and jalapenos. Discard juice.
- In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
- Packing down as you add the rest of the layers.
- Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
- It will release juice. Now watch it disappear.
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
Crunchy homemade dill pickles that stay crisp even after processing. These garlic dills are lip puckering perfection.
Provided by Laura Kennedy
Categories Snack
Time 1h30m
Number Of Ingredients 9
Steps:
- Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
- Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
- Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
- Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
- Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
- Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
- Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
- Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
- Wipe the rims, add the lids and rings, and twist until finger tight.
- Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
- Leave to rest for 24 hours without disturbing.
- Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.
AFTERBURNER CHILI
I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.
Provided by Chef Mad Doc
Categories Beans
Time 2h15m
Yield 10-12 oz. bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
- WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
- While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
- Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
- Now add the browned meats and stir to mix well.
- Add mushrooms, onions, smashed garlic and bay leaf then stir.
- *WARNING!* DO NOT use both types of Dave's Insanity sauce!
- Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
- Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
- After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
- The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
- Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
- Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
- Enjoy!
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