Pickling Cukes Recipe Recipe Card
PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE
Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.
Provided by The Bossy Kitchen
Categories Canning
Time 50m
Number Of Ingredients 11
Steps:
- Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
- Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
- In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
- Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
- Seal the jars and store them in a cool place above freezing temperature.
- These cucumbers will not ferment and will be perfect for the wintertime.
Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
QUICK PICKLED CUCUMBER RECIPE
Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).
Provided by Suzy Karadsheh
Categories Condiment
Time 30m
Number Of Ingredients 12
Steps:
- Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
- Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
- Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
- Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
- Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.
Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving
CHOPPED CUCUMBER MUSTARD PICKLES
Make and share this Chopped Cucumber Mustard Pickles recipe from Food.com.
Provided by NoraMarie
Categories < 60 Mins
Time 55m
Yield 10 pints, 20 serving(s)
Number Of Ingredients 11
Steps:
- Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
- In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
- Boil for 5 minutes.
- Add cucumbers and onions to liquid.
- Bring to a boil. Fill hot jars and put hot lids on and seal.
Nutrition Facts : Calories 172.1, Fat 0.2, SaturatedFat 0.1, Sodium 1399.9, Carbohydrate 41.7, Fiber 1.4, Sugar 34, Protein 1.6
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