Mrs Fast Pickles Recipes

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QUICK PICKLES



Quick Pickles image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

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.

FAST HOMEMADE PICKLES



Fast Homemade Pickles image

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

3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
Prepared Vegetables

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

MRS. FAST PICKLES



Mrs. Fast Pickles image

A delicious sweet pickle, this recipe comes from my mom who got it from a dear old friend of hers from church. The original recipe doesn't seem to have had a title because we've always just called them 'Mrs. Fast Pickles.' Mrs. Fast passed away this last year, but she will be lovingly remembered by my mother, who saw her as a surrogate grandmother, and by myself, who also sort of 'adopted' her as a grandmother. (Cooking time includes standing time)

Provided by Swan Valley Tammi

Categories     Canning

Time 2h40m

Yield 7 quarts

Number Of Ingredients 8

7 quarts sliced cucumbers (put in large bowl first)
1 cup pickling salt
16 cups boiling water
6 cups vinegar
12 cups sugar
1/4 cup salt
4 teaspoons turmeric
1/8 teaspoon alum

Steps:

  • For Brine: Mix all ingredients in large pot and bring to a boil. Set aside.
  • For pickles: Slice cukes into a large mixing bowl to make 7 quarts.
  • Pour scant cup of pickling salt over cukes and cover with boiling water.
  • Let stand for 2 hours and drain well.
  • Put cucumbers into sealing jars, cover with brine, add some fresh dill, seal, and place in canner.
  • Bring to a boil and turn off heat. Let stand for 20 minutes before removing jars.

Nutrition Facts : Calories 1430.4, Fat 0.6, SaturatedFat 0.2, Sodium 20233.2, Carbohydrate 358.8, Fiber 2.4, Sugar 349.6, Protein 2.8

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