EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
ED'S PICKLE MIX
Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 10
Steps:
- Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.
- Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.
QUICK SPICY GARDEN MIX PICKLES (REFRIGERATOR METHOD)
I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT
Provided by PalatablePastime
Categories Vegetable
Time P7DT25m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
- If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
- Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
- Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
- Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.
Nutrition Facts : Calories 511.4, Fat 2.2, SaturatedFat 0.5, Sodium 128.5, Carbohydrate 124.4, Fiber 11.1, Sugar 96.9, Protein 9.3
MIXED PICKLES
These are sooo delicious to have ready to eat!! This recipe makes a large amount of the pickled vegetables, so if you don't want as much I suggest cutting the recipe in half. **The preparation time doesn't include the time the vegetables need to sit in the jars. It's your own personal preference of how long you want to keep them in the jars before eating them, but personally I don't keep them that long because the boiling mixture pickles the vegetables quickly. Just give them a taste test after a couple days :) Enjoy!
Provided by Palis Favorites
Categories Low Protein
Time 15m
Yield 35 , 35 serving(s)
Number Of Ingredients 11
Steps:
- Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars.
- Mix water, salt, and vinegar and bring to a boil.
- Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.
Nutrition Facts : Calories 41.1, Fat 0.2, SaturatedFat 0.1, Sodium 3271.7, Carbohydrate 8.7, Fiber 2.3, Sugar 4.4, Protein 1.7
MIXED PICKLES
Making your own pickles is easy and is a great way to use up leftover vegetables in your fridge. They're also great for your health and last up to 3 months. The vegetables I've used are just a guide, you can use whichever vegetables or herbs you wish.
Provided by em_macaussie
Time 13m
Yield Makes 500g approx
Number Of Ingredients 30
Steps:
- In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
- Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
- Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.
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.
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