New Pickle Recipes

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DILL PICKLES



Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

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

QUICK PICKLES



Quick Pickles image

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

4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced 1/8-inch thick
1 tablespoon sugar
1 1/2 teaspoons fine sea salt
1 tablespoon rice vinegar

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

NEW YORK STYLE DELI PICKLES



New York Style Deli Pickles image

These are easy to make and taste like the brined Deli pickles on the East Coast. I can't believe how many gallons of these I made last summer! If you like pickles you will love these.

Provided by Secret Agent

Categories     Kid Friendly

Time P6DT30m

Yield 15 gallons, 150 serving(s)

Number Of Ingredients 10

10 gallons pickling cucumbers, medium sized, scrubbed
2 heads fresh dill, plants flower heads only
2 heads garlic, peeled
1 cup pickling salt
1/2 cup pickling spices
3 tablespoons peppercorns
3 dried hot red chili peppers
2 cinnamon sticks, broken
5 bay leaves
water, to cover

Steps:

  • Layer the cucumbers and dill heads with garlic.
  • Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
  • Cover with cheesecloth.
  • Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
  • Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
  • Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
  • Store in the refrigerator to slow the fermentation process.
  • I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.

Nutrition Facts : Calories 14.5, Fat 0.1, Sodium 756.6, Carbohydrate 3.5, Fiber 0.8, Sugar 0.9, Protein 0.6

KOSHER PICKLES, THE RIGHT WAY



Kosher Pickles, The Right Way image

Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.

Provided by Mark Bittman

Categories     condiments, appetizer

Time P1D

Yield About 30 pickle quarters or 15 halves

Number Of Ingredients 4

1/3 cup kosher salt
2 pounds Kirby cucumbers, washed (scrub if spiny) and halved or quartered lengthwise
At least 5 cloves garlic, crushed
1 large bunch fresh dill, preferably with flowers, or 2 tablespoons dried dill and 1 teaspoon dill seeds, or 1 tablespoon coriander seeds

Steps:

  • Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
  • Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
  • Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
  • When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram

NEW PICKLE



New Pickle image

SOURCE: LEE AND CHERYL CUSTER This keeps for several days (up to a week ) in the fridge. Cooking time is chilling time.

Provided by Chef Shadows

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

4 cucumbers
1 yellow onion, peeled and sliced thin
3/4 cup sugar
1/2 cup water
1 cup white vinegar
1/2 tablespoon dried dill or 1 tablespoon fresh dill
1 small garlic clove, minced

Steps:

  • Peel and cut cucumbers into thin slices.
  • Mix with the yellow onion and minced garlic.
  • Bring to a boil the sugar, water, white vinegar, and dill.
  • Pour over cucumber mixture, and chill for 1 hour ( over night is better ) before serving.
  • This keeps for several days (up to a week ) in the fridge.

Nutrition Facts : Calories 216.5, Fat 0.4, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 52.2, Fiber 2, Sugar 43.9, Protein 2.3

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