QUICK SWEET-AND-SOUR PICKLE SPEARS
Steps:
- Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
SWEET AND SOUR PICKLED FENNEL
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of them! It can be served either as a side dish (contorno) or as a accompaniment to an aperitif. Jars can be stored in a cool, dry place for up to 1 year. Any jars that didn't seal should be placed in the refrigerator and consumed within 2 weeks.
Provided by Kim's Cooking Now
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT12h35m
Yield 8
Number Of Ingredients 7
Steps:
- Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
- Place sliced fennel in a colander and rinse well.
- Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
- Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 8.4 g, Fat 9.5 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 758.6 mg, Sugar 4.3 g
GERMAN ROLLMOPS (ROLLMOPSE)
Make and share this German Rollmops (rollmopse) recipe from Food.com.
Provided by Olha7397
Categories German
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
- Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
- Drain them well, rinse under cold running water and pat them dry with paper towels.
- Remove and discard any bones.
- For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
- Reduce the heat to low and simmer uncovered for 5 minutes.
- Then cool to room temperature.
- Lay the herring fillets, skin side down, on a board or table.
- Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
- Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
- Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
- Skewer the rolls with 2 or 3 toothpicks to secure them.
- Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
- (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
- Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
- In either case, garnish them with onion rings and parsley.
- NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
- Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
- Then proceed with the recipe.
- The Cooking of Germany Time Life.
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED SWEET AND SOUR RED CABBAGE
Provided by Kevin Dundon
Categories Leafy Green Side Bake St. Patrick's Day Apple Cabbage Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 750g (1lb 10oz)
Number Of Ingredients 11
Steps:
- Preheat the oven to 150°C/300°F/gas mark 2.
- Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
- Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.
PICKLED SWEET-SOUR TROUT (BRATFORELLE SUESS-SAUER)
This is a German recipe that is good way to store trout if you have too many and as good make-a-head recipe. It is most common to have herring this way, but I prefer trout and it is cheaper usually too. You will need to either an earthenware container or tupperware that is relatively heat resistant. (hot liquid will be put in it!) I recommend earthenware containers because if your kitchen is under 23C/73F, you don't need to put it in the fridge. Based on this recipe (in German): http://www.ritter-der-forellenrunde.net/showthread.php?205-Bratforelle-s%FC%DFsauer-eingelegt-Die-Alternative-zum-Brathering
Provided by Tea Girl
Categories Trout
Time P1DT13h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
- After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
- Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
- Heat pan with oil to medium heat.
- Mix flour and lemon pepper.
- Pat dry fish and cover in flour mixture.
- Fry fish on both sides for about 3 minutes.
- Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
- Marinate for at least 24 hours, it is better after 36 hours. If kept in cool, dark place, it will remain okay for more than a week.
- Serve cold or at room tempature with potato salad or fried potatoes.
Nutrition Facts : Calories 461.9, Fat 13.4, SaturatedFat 2, Cholesterol 91.6, Sodium 1842.7, Carbohydrate 39.8, Fiber 3.2, Sugar 10.1, Protein 38.8
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Pickles
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
BAKED ALASKA PIE
An wonderful make-a-head summer pie. This recipe calls for raspberries and vanilla ice cream but please use any combination of your choosing. Freeze and serve later. Serve plain or with your favorite sundae sauce.
Provided by Aroostook
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Chill baked crust.
- Preheat broiler 10 minutes or so.
- In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
- Stir constantly.
- Set aside.
- Beat egg whites until stiff.
- Add sugar and salt.
- Mix well.
- Fold in marshmellow mixture until well incorporated.
- Remove crust from fridge.
- Sprinkle crust with 1 cup of berries.
- Fill crust with ice cream.
- Sprinkle ice cream with 1 cup of berries.
- Top with meringue covering pie completely.
- Broil several inches inches below heat until lightly browned.
- Serve at once plain or with your favorite sauce*.
- (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.
Nutrition Facts : Calories 496.7, Fat 16.1, SaturatedFat 6.8, Cholesterol 31.7, Sodium 284.4, Carbohydrate 86.2, Fiber 5.1, Sugar 61.9, Protein 5.9
GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER
Posted by request. I am sharing this at the request of a member. This may be an acquired taste for some. Translated from a recipe found on a German website.
Provided by kitina
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet and have ready a cup or two of hot water.
- Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
- Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
- Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
- Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.
Nutrition Facts : Calories 310.7, Fat 15.7, SaturatedFat 2.3, Cholesterol 211.5, Sodium 115.7, Carbohydrate 33, Fiber 2.6, Sugar 7.6, Protein 9.5
PICKLED SWEET PEPPERS
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan
Provided by Taste of Home
Time 50m
Yield 5 pints.
Number Of Ingredients 9
Steps:
- Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
CHEESE & SAUSAGE BUNDLES
Make and share this Cheese & Sausage Bundles recipe from Food.com.
Provided by Skinny Mini
Categories Pork
Time 1h
Yield 75 bundles
Number Of Ingredients 6
Steps:
- Uncase and separate sausage.
- Brown sausage in a skillet over medium-high heat.
- Drain off excess drippings.
- Combine cheese, chillies, green onions and sausage in a medium bowl.
- Spoon 1 round teaspoon of sausage mixture near 1 corner of wonton wrapper.
- Brush opposite corner with water.
- Roll up "jelly roll" style.
- Moisten ends of roll with water.
- Bring ends together to make a "bundle" overlapping slightly and pressing firmly.
- Repeat with remaining filling and wrappers.
- Heat deep fryer to about 365.
- Fry bundles a few at a time for about 2 minutes or until golden brown.
- Drain on paper towel and serve.
- **Bundles may also be frozen and reheated in the oven.**.
SWEET-AND-SOUR QUICK PICKLES
Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
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