HOMEMADE PICKLES 3-WAYS RECIPE BY TASTY
Here's what you need: cucumbers, fresh dill, garlic, water, white vinegar, salt, sugar, whole black pepper, caraway seed, dill seed, cucumbers, red chili, white vinegar, apple cider vinegar, water, sugar, salt, whole black pepper, dry mustard, garlic, celery seed, turmeric, cucumbers, jalapeño pepper, garlic, white vinegar, water, salt, whole black pepper, red pepper flakes, caraway seed, dry mustard
Provided by Jordan Kenna
Categories Snacks
Yield 24 servings
Number Of Ingredients 32
Steps:
- Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
- Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
- Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
- Carefully place and arrange the herbs and vegetables inside of the mason jar.
- Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
- The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
- Enjoy!
BREAD AND BUTTER PICKLES
My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! -Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Time 45m
Yield 7 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 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.
BREAD & BUTTER FRIDGE PICKLES (SMALL BATCH)
I found this recipe online, but it made too much for just two people to eat in the recommended 2 weeks (turns out they'll keep for a year!,) so I halved the recipe, and it turned out great! I've also made alterations to the instructions to make the recipe easier to understand. My husband loved these pickles so much that he had a...
Provided by Tere Gill
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
- 2. Cover and refrigerate 1½ hours.
- 3. After the 1 1/2 hours, fill the bowl of cucumbers with cold water to partially rinse, then pour cucumbers into a colander; rinse thoroughly under cold water.
- 4. Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
- 5. Add sliced onion to the cucumbers; toss to combine.
- 6. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
- 7. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
- 8. Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
- 9. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
- 10. Store in glass jars in refrigerator.
SMALL BATCH BREAD AND BUTTER PICKLES RECIPE BY TASTY
These small batch bread and butter pickles are great for when you want to make your own pickles, but don't want to commit to making a dozen jars.
Provided by Jeri Mobley
Categories Sides
Time 2h50m
Yield 1 jar
Number Of Ingredients 13
Steps:
- Make the cucumber mixture: Add the cucumber and onion to a medium bowl. Sprinkle with the salt and toss until well-coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Transfer the cucumber mixture to a colander and rinse well to remove the salt. Drain well.
- Make the brine: In a medium saucepan, whisk together the vinegar, sugar, garlic, mustard seeds, celery seeds, turmeric, black peppercorns, red pepper flakes, and water. Bring to a simmer over medium heat and cook for 3 minutes, until the sugar dissolves.
- Add the cucumber and onion mixture to the brine and return to a simmer. Cook for 1 minute, then remove the pot from the heat. Let sit until cool enough to handle, but still warm, about 25 minutes.
- Use tongs to transfer the pickles to the sterilized jar, then fill the jar with the brine, leaving ½ inch of headspace at the top. Seal the jar with the lid, then let sit on the counter until the pickles cool to room temperature, 1½-2 hours. Transfer the pickles to the refrigerator until ready to eat.
- The pickles are ready to eat once jarred, but taste better the next day. Store in the refrigerator for up to 10 days.
- Enjoy!
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