Cheaterpickles Recipes
CHEATER* PICKLES
Don't throw away that pickle jar and the liquid brine after you've eaten a jar of your favorite commercially prepared pickles! Here is a ridiculously easy recipe for the most unbelieveable tasting pickles. This is a sure way to impress family and friends with these delicious "home-made" pickles... Trust me on this, ok?
Provided by Fauve
Categories Lunch/Snacks
Time 5m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Slice cucumbers.
- Place slices into jar of commercially prepared pickle brine, filling the jar just until all cucumbers are covered by the liquid.
- Replace lid and refrigerate.
- Wait at least 4 hours to serve. (These are actually better after 3 or 4 days).
- Keeps in refrigerator up to 3 weeks.
Nutrition Facts : Calories 163.3, Fat 1.7, SaturatedFat 0.4, Sodium 11631.1, Carbohydrate 37.4, Fiber 10.9, Sugar 31.8, Protein 5.6
CHEATER SWEET PICKLES AND PEñOS
Steps:
- SLICE the pickles 1/4 inch thick.
- COMBINE the pickles with all the remaining ingredients in a large nonaluminum (stainless steel, glass, or ceramic) mixing bowl.
- COVER the bowl with plastic wrap and refrigerate for 2 to 3 days.
- PACK the pickles in clean half-pint decorative jars. Seal the jars and keep refrigerated. The pickles will keep in the refrigerator for 4 to 5 months.
CHEATER'S PICKLES
This recipe was developed by accident when Dora Charles was working on her book, "A Real Southern Cook: In Her Savannah Kitchen." The pickles come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour. Fresh herbs other than dill, like basil or a bit of mint or chive, can be used. A few slivers of sweet onion are nice, too.
Provided by Kim Severson
Categories dinner, lunch, pickles, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths. Slice the cucumbers like bread-and-butter pickles, about 1/8-inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir in well. Scatter the ice cubes over the slices and cover the bowl loosely with plastic wrap. Chill in the freezer for 1/2 hour.
- Drain the cucumbers in a colander and pat dry with a clean kitchen towel. Put the cucumbers back in the bowl, sprinkle the vinegar over them evenly, and stir well. Add the salt and pepper, if using, and stir well to combine. Toss in the herbs and the onions, if using. Refrigerate until ready to serve. They will still be good the next day, though not quite as crisp.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 184 milligrams, Sugar 4 grams
QUICK PICKLES
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Provided by Martha Rose Shulman
Categories easy, condiments, pickles, side dish
Time 40m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
- In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams
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