Sweet Pickle Dip For Veggies Recipes

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. 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, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

BEST EVER SWEET PICKLES

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.

PICKLE DIP

Steps:

• Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.

SWEET PICKLED GARDEN VEGETABLES

Steps:

• Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
• Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
• Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

SWEET PICKLE DIP FOR VEGGIES

Steps:

• But all of the above in a blender or food processor until smooth and chill.

GINGERY SWEET PICKLED VEGETABLES

Steps:

• Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
• In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
• Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
• The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.