Yardenas Pickle Chips Recipes

CHOPPED PICKLES

Chopped Pickles image

Provided by Ina Garten

Time 5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 dill pickles, finely chopped
2 tablespoons white wine vinegar
2 tablespoons chopped dill

Steps:

Place the pickles in a small bowl and sprinkle with the vinegar. Add the dill and toss to combine.

DILL-PICKLE CHIPS

Dill-Pickle Chips image

Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw out excess water, ensuring crisp results.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 7

Ingredients

2 pounds Kirby cucumbers
3 tablespoons coarse salt
3 cups water
2 cups distilled white vinegar
1 tablespoon dill seed
4 cloves garlic
2 bunches fresh dill, coarsely chopped

Steps:

Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

Ingredients

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. 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

CANDIED DILL PICKLES

Candied Dill Pickles image

My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!

Provided by crimsontide

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT10m

Yield 32

Number Of Ingredients 3

Ingredients

2 ¾ cups white sugar
⅓ cup apple cider vinegar
1 (32 ounce) jar dill pickle slices, drained

Steps:

Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g

YARDENA'S PICKLE CHIPS

Yardena's Pickle Chips image

I got a jar of these pickle chips as a gift from my friend Cara, who got the recipe from her MIL Yardena. The minute I tasted these I knew I had to have the recipe. I love them with smoked turkey on rye, Diet Coke on the side.

Provided by Mirj2338

Categories Vegan

Time P1DT3h20m

Yield 36 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs cucumbers
4 large onions
salt
1 1/2 cups sugar
1 1/2 cups vinegar
1 teaspoon turmeric
6 whole cloves
4 allspice berries
4 teaspoons cinnamon
1 ounce mustard seeds

Steps:

Slice the cucumbers into thin slices.
Slice the onions into thin slices.
Place alternate layers of onion and cucumber in a colander with salt between each layer.
Let sit 3 hours- rinse, drain and squeeze dry.
In a large pot mix the sugar, vinegar, turmeric, whole cloves, allspice berries, cinnamon and mustard seeds.
Bring to a boil.
Reduce the heat, add the cukes and onions and mix very well.
Simmer for 3 minutes.
Don't drain.
Pour the mixture into a large jar and refrigerate.
It's ready the next day and keeps for weeks.

Nutrition Facts : Calories 52.2, Fat 0.3, Sodium 1.7, Carbohydrate 12.1, Fiber 0.7, Sugar 9.8, Protein 0.7

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