Kinda Sorta Sours Recipes

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KINDA SORTA SOUR PICKLES



Kinda Sorta Sour Pickles image

This is a wonderful recipe that is from Alton Brown of "Good Eats". They aren't dill, but boy are they addicting! Simple to make, I'm sure this can be adapted for canning - they never last that long 'round here. I can't stop eating them and others always want some to take home.

Provided by chinasmom2000

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1/2 cup champagne vinegar (I just use white wine vinegar)
1/2 cup sugar
2 tablespoons kosher salt, plus
2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spices
4 cloves garlic, smashed

Steps:

  • Combine onion and cucumber slices in a clean jar.
  • Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
  • Bring to a boil and simmer for 4 full minutes.
  • Add the garlic cloves to the jar.
  • Slowly pour the pickling liquid over the slices, filling to the top of the jar.
  • Cool to room temperature.
  • Top off the pickles with any remaining liquid and refrigerate at least overnight.

KINDA SORTA SOUR PICKLES



Kinda Sorta Sour Pickles image

Crispy, crunchy homemade slightly sour pickles.The goal of pickling is to stop the march of time by shutting down enzymatic action in the target food and by rendering it either inhospitable to or unavailable to microbes, germs, little meanies and so on.Leftover pickle brine can be added to marinades, salad dressings, or mayonnaise. Oh, and pickle juice in beer really is quite refreshing.This recipe first appeared in Season 3 of Good Eats.

Provided by Level Agency

Categories     Pantry

Time P2DT40m

Number Of Ingredients 12

2 medium cucumbers, thinly sliced or cut into spears
1/2 onion, thinly sliced
4 cloves garlic, smashed
1 cup water
1 cup apple cider vinegar
1/2 cup Champagne vinegar
1/2 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon pickling spice
1/4 teaspoon ground turmeric

Steps:

  • Combine cucumber and onion in a clean spring-top jar.
  • Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
  • Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
  • Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate for 2 days or up to 1 week before serving.

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