SWEET HORSERADISH PICKLES RECIPE
Steps:
- Pack the quartered pickles back in jars.
- Mix sugar and dry mustard in a bowl. Add remaining ingredients.
- Pour the mixture over the pickles. Let stand at least 4 days in the refrigerator before serving.
- Store in refrigerator.
Nutrition Facts : Calories 47 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 41 mg, Fat 0 g, ServingSize 2 Quarts (serves 40), UnsaturatedFat 0 g
CUCUMBER ESSENTIALS: YUMMY HORSERADISH DILL PICKLE
Go back in time, say about 100 years. In cities across this country small mom-and-pop stores dotted the landscape. They sold just about anything you would need, and were considered the backbone of the community. And, one of those items was a large wooden barrel filled with pickles; in many cases, they were horseradish...
Provided by Andy Anderson !
Categories Vegetables
Time 30m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. The best pickles for this recipe are the small pickling variety; however, I have tried them with just about every variety, and loved them all.
- 3. Getting a crispy pickle. There are several reasons why your pickles might not be as crispy as you want. One of reasons is that you did not cut off the flowering end of the pickle. That is the end that is attached to the vine before picking. There is a nasty little enzyme in the blossom end of a cucumber will cause the finished pickles to be softer. So, wash them well, and cut that end off. Another secret is to add a bit of black tea to the brine. The tannins in the tea help to keep the pickles crisp. Any good black tea should do fine.
- 4. This recipe calls for using horseradish, not horseradish cream. Get the real thing. I use Bubbies, Prepared Horseradish, but any good brand should do.
- 5. Regular salt has ingredients in it that can hamper the fermentation process... use kosher salt.
- 6. Gather your Ingredients (mise en place).
- 7. Add the vinegar, sugar, salt, dill, and mustard to a small saucepan, over medium heat.
- 8. Bring to the boil, and then down to a simmer, and keep it at the simmer for about 15 minutes.
- 9. Strain out the dill seeds, and allow to cool for 15 minutes.
- 10. Add the horseradish, and black tea leaves (if using), whisk together, and place in the fridge, to fully cool, about 30 minutes.
- 11. While the brine is cooling, wash the cucumbers, cut off the flowering end. Then, cut into desired shapes (slices, wedges, etc.).
- 12. Add pickles to a jar, place in some carrot sticks, and peppercorns, if using, pour in the cooled brine solution, then seal.
- 13. Place the jar on your countertop, and once a day loosen the lid to release any built-up pressure.
- 14. After a few days, open it up and take a bite. If you like what you tasted, reseal, and put them into the fridge to stop the fermentation process. If they are not quite there yet, wait another day or two, and take another taste. I have had good pickles in as little as 5 days, and as long as 25 days. But, it is worth the wait.
- 15. PLATE/PRESENT
- 16. Serve as you would any other pickles. Enjoy.
- 17. Keep the faith, and keep cooking.
CANNED BLUE RIBBON DILL PICKLES RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. Fill canning kettle half-full with hottest tap water; set on burner over high heat. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired. Once jars are loaded, pour in the brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly. Place jars into canner with water JUST to the necks of the jars. Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up). Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard. NOTES: When washing/scrubbing cukes, sort them into piles by size. This helps in filling the jars evenly.
BLUE RIBBON HORSERADISH PICKLES
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!
Provided by SHAWN
Categories Pickles
Time 3h20m
Yield 50
Number Of Ingredients 8
Steps:
- Soak the cucumbers in ice cold water for 2 to 3 hours.
- Sterilize 5 (1 quart) jars with lids and rings and keep hot.
- In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
- While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
- Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g
BLUE RIBBON DILL PICKLES
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.
Provided by Debber
Categories Vegetable
Time 1h30m
Yield 7 quart jars, 32 serving(s)
Number Of Ingredients 7
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS.
- Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
- Fill canning kettle half-full with hottest tap water; set on burner over high heat.
- In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
- In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
- FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
- Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
- Add lid and ring to each jar, tightening evenly.
- Place jars into canner with water JUST to the necks of the jars.
- Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
- Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
- Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
- NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.
Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1
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