Pickle Os Recipes

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PICKLE O'S



pickle o's image

Make and share this pickle o's recipe from Food.com.

Provided by foxjen

Categories     Vegetable

Time 8m

Yield 2 pickles, 2 serving(s)

Number Of Ingredients 3

2 dill pickles, sliced
onion ring batter
oil (for deep frying)

Steps:

  • dip pickles in batter and fry till brown.
  • remove and drain and enjoy.

Nutrition Facts : Calories 11.7, Fat 0.1, Sodium 833.3, Carbohydrate 2.7, Fiber 0.8, Sugar 2.3, Protein 0.4

EASY PICKLES



Easy Pickles image

Provided by Katie Lee Biegel

Time 1h30m

Yield about 2 quarts pickles

Number Of Ingredients 8

1 1/4 cups apple cider vinegar
1 1/4 cups water
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 small bay leaf
1 teaspoon red chile flakes, optional
4 to 5 Kirby cucumbers, quartered into spears to fit your jars OR 3/4 of a pineapple, cut into spears to fit your jars

Steps:

  • In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns and bay leaf (and chile flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.)

QUICK REFRIGERATOR DILL PICKLES



Quick Refrigerator Dill Pickles image

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

10 -12 pickling cucumbers or 10 -12 Persian cucumbers
12 garlic cloves, peeled
8 large sprigs fresh dill
4 bay leaves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/4 teaspoon crushed red pepper flakes (optional)
3 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar

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

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Top Asked Questions

What is the best way to make pickles?
Wash 4 1-quart canning jars [I like wide mouth for pickles], and lids and set aside. Put the water, vinegar and salt in a 3 quart sauce pan, and heat to boiling, stirring to make sure all of the salt dissolves - keep at a very low simmer. Meanwhile, cut the cucumbers into spears, or thick slices, depending on your preference.
How to pickle jalapeno peppers?
By Simply Sundays! Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
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