Triple Pickle Recipes
THREE-MINUTE PICKLES
Serve these tangy, crunchy vegetables with our Mango-and-Lime-Glazed Chicken.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the radishes, cucumber, onion, and peppercorns. Place the ginger in a small piece of cheesecloth, and squeeze the juice into the vegetables; discard the flesh.
- Combine vinegar, salt, and sugar in a small saucepan, and cook over medium heat, stirring constantly, until sugar and salt have dissolved and liquid just comes to a boil, about 3 minutes. Pour dressing over vegetables, and toss well. Lift vegetables from the liquid, and transfer to a serving dish. Serve immediately.
THREE-HOUR REFRIGERATOR PICKLES
I can't wait for my husband to get our garden ready each year. Cucumber seeds are the first to be planted. My grandchildren love to help me make these pickles and proudly carry a big jar home.-Sandra Jones, Troy, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- Slice the cucumbers 1/4 in. thick. Slice onions 1/8 in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1455mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
CRISPY FRIED PICKLES WITH BUTTERMILK DIPPING SAUCE
Steps:
- In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.
- Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.
- Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.
- To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.
- Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.
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Ratings 15Servings 40Cuisine AmericanCategory Salad
- Prepare 4 pint lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Peel off and discard the outside leaves of cabbage. Cut the cabbage in half.
- In a large stainless steel or enameled Dutch combine cabbage, red onion, vinegar, salt, sugar, and celery seeds. Turn the heat to high and cook, stirring constantly, just until the liquid comes to a boil. Remove from the heat.
- On a dishtowel place your hot jars and using your funnel in each jar. Using tongs or a slotted spoon, scoop the softened veggies filling to 1" below the rim.
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
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