FRIED PICKLE POPPERS RECIPE - (4.4/5)
Provided by kimvess
Number Of Ingredients 10
Steps:
- Using an apple corer, remove the centers of the pickles. To do this, stand the pickle straight up, twist the corer to break the pickle skin, and then push it down until you reach the opposite end of the pickle. Twist and pull towards you to remove the inside of the pickle. You can discard these centers or save them to use in relish, macaroni salad, potato salad, or tartar sauce. Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full. You will want to hold your thumb against the opposite end of the pickle to make sure that the filling doesn't squeeze out as you're pushing more in. Once the pickles are filled with cheese, get out your egg roll wrappers. Take one pickle and lay it in the center of an egg roll wrapper. You want the egg roll wrapper to be angled so that it looks like a diamond, with the pickle going down the center. Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the bottom end and fold down the top end. Dip a finger in water and run it over the unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional egg roll shape now! Repeat with the remaining pickles. In a heavy-bottomed skillet, fill about ½-inch high with oil and heat over medium-high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all around, turning to cook evenly. Remove the pickles from heat and place on a rack to cool. As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or blender and mix until well-combined. Serve the Fried Pickle Poppers warm with the Chipotle Mayo Dip.
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED PEPPERS
These are great plain or even on a sandwich!
Provided by Love2c0ok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
- Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g
DILL PICKLE POPPERS
You've heard of jalapeno poppers, now try dill pickle poppers! We tried these for the first time at Razzoo's Cajun Restaurant in Dallas, TX and loved them. When I came across this recipe in Taste of Home magazine, I knew I had to try it. Serve with ranch dressing or if you like spice, try the recipe for jalapeno mayonnaise included here.
Provided by CrystalB
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Drain pickles well and blot with paper towel.
- Combine flour, salt and pepper.
- In separate bowl beat eggs and milk.
- Coat pickles first with flour mixture, dip into egg mixture and then again into the flour mixture.
- Deep fry pickles in hot oil for 3 minutes or until golden brown, turning once.
- For mayonnaise, combine all ingredients and refrigerate until ready to serve. This mayo is also great on burgers and sandwiches.
Nutrition Facts : Calories 413.4, Fat 13.5, SaturatedFat 4.9, Cholesterol 124.4, Sodium 1916.7, Carbohydrate 59.9, Fiber 3.2, Sugar 5.3, Protein 13
PICKLED CHERRY PEPPERS - CANNING
I love those cherry peppers from the grocer. Growing just one bush can give you enough supply for a year. Great for use in Italian dishes, stuffed with cheese or on sandwiches, but especially good in recipe #475541. Update: I find the red and yellow peppers are sweeter. The green ones have too much of a 'bite'.
Provided by gailanng
Categories Peppers
Time 30m
Yield 5 pints
Number Of Ingredients 9
Steps:
- Sterilize 5 pint-sized canning jars, rings and lids by boiling them in a large pot for at least 10 minutes, making sure they are completely submerged.
- Rinse the cherry peppers thoroughly under cool running water, removing any visible dirt or debris. Trim the stem from each pepper with a small, sharp knife. You do not need to actually remove the stem; simply cut it down to a manageable size.
- Place the peppers into your sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside. Add spices and garlic cloves to each jar.
- Put the vinegar, water, sugar, salt and sugar into a saucepan. Bring these ingredients to a gentle simmer and allow them to cook until the sugar and salt completely dissolve, about 5 minutes.
- Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Wipe the rim of each jar with a paper towel, then put the lids and rings on the jars.
- Process the jars in boiling water for at least 10 minutes. You should do this with a water bath canner if possible. If not, fill a large pot with hot water, add the jars (which should be standing upright and fully submerged with 1 inch of water over the top of the lids), cover and bring the water to a boil for at least 10 minutes.
- Remove the jars from the hot water, allow them to cool, then check the seal by pressing on the top of each jar with a finger. If the top is slightly inverted and does not give when you press on it, the jar is properly sealed. Store properly sealed jars for several weeks before eating the peppers.
Nutrition Facts : Calories 122.5, Fat 0.8, SaturatedFat 0.1, Sodium 648, Carbohydrate 20.3, Fiber 2.7, Sugar 12.9, Protein 3.4
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Total Time 45 mins
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray; set aside.
- Scoop out the seed portion at the center of each pickle half with a small spoon. Dry each of the hollowed pickle halves with paper towels and place on prepared baking sheet.
- In a bowl, mix together pimiento cheese, honey, and hot sauce. Scoop out 1/2 tablespoon of the mixture and spread evenly in the cavity of each pickle half.
- Take one of the bacon pieces and wrap it around the center of a filled pickle. Repeat with remaining bacon and filled pickles. Bake until bacon is cooked through but still slightly chewy, 18 to 22 minutes. Remove from baking sheet and sprinkle with fresh dill to garnish.
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