Refrigerator Pickles By Ted Allen Recipes
FRESH REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
This light brine works great with many foods: cucumbers, of course, but also carrots, turnips, onions, green beans, asparagus, jalapeno chiles, even apples. And your pickles will last for weeks in the fridge (where you MUST keep them at all times or the pickles will go bad). Don't skip the step of simmering the garlic; this cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar.
Provided by Ted Allen
Categories condiment
Time 2h50m
Yield 8 cups
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
REFRIGERATOR PICKLES BY TED ALLEN
Steps:
- In a medium non-reactive saucepan, boil 4 cups of water, reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt, boil. Stir until salt dissolves. Remove from heat. In two quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies. Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate.
REFRIGERATOR DILL PICKLES
These refrigerator dill pickles taste so fresh and are seasoned with just the right amount of dill and garlic. They're perfectly crisp and ready to eat in just 3 days! Whether you serve them with hot dogs or hamburgers or snack on them right out of the fridge, they should be good for about 6 weeks. If you prefer pickle chips, use cucumber slices instead of spears.
Provided by Tammy Gulgren
Categories Pickles
Time P3DT20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat; bring to a boil. Remove from the heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic lidded container.
- Pour cooled vinegar mixture over cucumbers, garlic, and dill. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
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