EASY HOMEMADE PICKLES
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 quarts.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
FAST HOMEMADE PICKLES
These quick pickles are good with burgers, grilled chicken, deli sandwiches, or hot dogs. Any sturdy glass jar (new or reused) works well for brining. Always clean and dry the jars before using.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).
Nutrition Facts : Calories 42 g, Protein 1 g
QUICK PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h20m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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
QUICK PICKLES
This is the easiest pickle I have ever made. I got this recipe from Taste of Home The longer it sits in the refrigerator, the better it tastes
Provided by tuttifrutti1
Categories Vegetable
Time P1DT15m
Yield 1 qt and 1 pt
Number Of Ingredients 7
Steps:
- Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together.
- Pour over cucumbers and onions.
- Stir and push under liquid.
- Let stand for 24 hours.
- Put in jars and refrigerate.
- No need to can, just keep in refrigerator.
- They will keep indefinetely in refrigerator.
- NOTE: Even though it seems like you don't have enough liquid at first,in several hours you will have enough liquid to cover the cucumbers.
Nutrition Facts : Calories 1786, Fat 1.4, SaturatedFat 0.4, Sodium 7008.7, Carbohydrate 446.3, Fiber 7.3, Sugar 420, Protein 7.5
QUICK REFRIGERATOR DILL PICKLES
In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!
Provided by Jonathan Melendez
Categories Vegetable
Time P7DT10m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
- In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
- Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.
Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7
QUICK DILL PICKLES
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
- Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.
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