Garbagepickles Recipes
GREAT GRANDPA'S GARLIC PICKLES
These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.
Provided by Jenni
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h5m
Yield 16
Number Of Ingredients 5
Steps:
- Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g
GARBAGE PICKLES
Pickled radishes. Once you have these, you will crave them. We call them garbage pickles because of the smell; but you won't care how they smell once you taste them -and they don't taste like radishes! I made these on a lark one day and always keep some in the fridge. My kids love them and they are a great low-calorie snack too.
Provided by Weewah
Categories Lunch/Snacks
Time 15m
Yield 5-15 serving(s)
Number Of Ingredients 3
Steps:
- Trim both ends of each radish and cut them into quarters. (If you leave the radishes whole you won't be able to pack the radishes in tightly and there will be too much room for brine in the jar. The pickles would then be far too salty).
- Pack the radishes as tightly as you can into a jar, spacing the garlic cloves evenly around. I recommend using a small-mouth pint jar, but a bag of radishes is not made to fit exactly into a jar of a particular size, so use your judgement on how many bags of radishes and jars you want to use. Cover the radishes with brine and cap the jar. Turn it upside down and place it in the fridge for 3 weeks to pickle. You will notice that very quickly the vinegar starts to break down the red skin on the radishes, making the pickle juice and the radishes each uniformly pink.
- About that brine recipe. I make mine with a gallon of water, 1 cup salt and 1 cup vinegar as my Grandma taught me, but have cut the measurements down for folks who may not use so much. I keep this brine in a gallon jar and whenever I have something around that might be good to pickle (green tomatoes, string-beans, baby carrots, cauliflower ect.) I just grab a jar, pack it with veggies and seasoning (garlic, dill, curry, italian seasonings etc.) and pour on the brine. I always have some very good pickles in my fridge! Makes a good gift as well, if you seal them.
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
PICKLED GARLIC
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be popped from their skins and tossed in salads, spread on bread, or eaten as is.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
- Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
HOMEMADE PICKLES 3-WAYS RECIPE BY TASTY
Here's what you need: cucumbers, fresh dill, garlic, water, white vinegar, salt, sugar, whole black pepper, caraway seed, dill seed, cucumbers, red chili, white vinegar, apple cider vinegar, water, sugar, salt, whole black pepper, dry mustard, garlic, celery seed, turmeric, cucumbers, jalapeño pepper, garlic, white vinegar, water, salt, whole black pepper, red pepper flakes, caraway seed, dry mustard
Provided by Jordan Kenna
Categories Snacks
Yield 24 servings
Number Of Ingredients 32
Steps:
- Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
- Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
- Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
- Carefully place and arrange the herbs and vegetables inside of the mason jar.
- Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
- The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
- Enjoy!
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