SOUR PICKLES RECIPE
Sharply sour and infused with the intense flavor of dill and garlic, these sour pickles are made the traditional way, by allowing cucumbers to ferment in a saltwater brine.
Provided by Jenny McGruther
Categories Ferment
Time P7DT10m
Number Of Ingredients 10
Steps:
- Pour a quart of water into saucepan. Set it on the stove, and then turn up the heat to medium-high. Stir in the sea salt until it dissolves fully, and then allow the water to cool to room temperature.
- Trim the cucumbers of any tough stems and flower ends, and then place them in bowl. Cover them with cold water to refresh them, at least 20 minutes and up to 1 hour.
- Drain the cucumbers, and then place them into your jar. Drop in the garlic and spices, and then slide the horseradish leaf and dill into the jar. Cover the cucumbers with the saltwater brine. Place a weight over the pickles, and then seal the jar.
- Allow the pickles to ferment at room temperature until they turn from vivid green to a dull green, and smell pleasantly sour - at least 1 week and up to 2 months, depending on how sour you like them.
- Eat the pickles right away, or store them in the fridge up to 1 year.
Nutrition Facts : ServingSize 75 g, Calories 19 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1753 mg, Fiber 1 g, Sugar 1 g
QUICK & EASY REFRIGERATOR PICKLES
Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.
Provided by Jennifer Segal
Categories Snacks
Yield About 24 spears, or two 1-quart jars
Number Of Ingredients 10
Steps:
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Nutrition Facts :
CANNED SOUR PICKLES AND PICKLING SPICE
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 quarts
Number Of Ingredients 10
Steps:
- For the pickling spice, blend 3 tablespoons whole black peppercorns, 3 tablespoons of yellow mustard seeds, 4 teaspoons of allspice and 1 cinnamon stick, crumbled. Makes 1/2 cup.
- On the first day:Trim blossom ends from cucumbersand cut lengthwise intoquarters or halves. Put in a bowl;add salt (A). Cover with coolwater and mix to dissolve salt (B). Place a small plate inside bowl on top of cucumbers to keep them submerged. Let stand at cool room temperature or in refrigerator for 12 to 18 hours.
- On the second day:Prepare jars as described inGeneral Rules. Drain cucumbers,rinse, and drain again. Bringvinegar, water, and 1 teaspoon Koshersalt to a boil.
- Lift jars out of hot water one at a time, draining water. Fill with cucumbers (C). (It helps to lay jar on side and fill edges first, then center -- this keeps cucumbers from falling over.) If desired, add 2 cloves garlic and 2 or 3 sprigs dill to each jar. Sprinkle 2 teaspoon pickling spice into quart jars. (If you're going to store pickles for longer than a month, rather than adding spices directly, put them in a cheesecloth bag and simmer in pickling liquid for 5 minutes. Remove before filling jars.) Fill with boiling pickling liquid. Leave 1/2-inch headspace.
- Slide a nonmetallic spatulaor chopstick between cucumbersand jar; release air bubblesby pressing gingerly on cucumbers.Repeat 2 or 3 times.
- Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water and place onjar. Screw band down, just untilresistance is met. As each jar isfilled, set it onto rack in boiling-watercanner. Keep canner waterat a simmer.
- After all jars are filled andplaced on rack, bring water to aboil. Lower rack into canner.Water level must cover caps onjars by 1 to 2 inches. If needed,add more boiling water.
- Put lid on canner. As soon asjars are lowered, start countingtime. Return to a boil. Processquarts 15 minutes at a gentlebut steady boil.
- Remove jars from canner and set them upright on a dry towel or rack to cool. Do not retighten bands. Let jars cool for 12 hours minimum, 24 hours maximum. After jars have cooled, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar surface with a damp cloth to remove food particles and residue. Label. Store jars in a cool, dry, dark place. Pickles will continue to absorb brine over time, deepening the intensity of both flavor and color (D).
HOMEMADE PICKLING SPICE
An old-time combination from scratch mixture.
Provided by Mooseinthekitchen
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 4 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 0.3 g
More about "canned sour pickles and pickling spice recipes"
THE BEST EVER DELI-STYLE SOUR PICKLES RECIPE. EVER.
From gardentherapy.ca
Reviews 40Estimated Reading Time 3 mins
SOUR PICKLES | FERMENTATION RECIPE
From fermentationrecipes.com
HOW TO MAKE DILL PICKLES (EASY CANNING RECIPE)
From homestead-acres.com
PICKLE RECIPES: GO BEYOND THE CUCUMBER PICKLES AND
From simplycanning.com
HOW TO MAKE HOT & SPICY PICKLES - AMAZING FLAVOR IN …
From oldworldgardenfarms.com
HALF SOUR PICKLES - NEW YORK CRUNCHY PICKLES RECIPE!
From brooklynfarmgirl.com
THE BEST SPICY GARLIC DILL PICKLES RECIPE
From foodiecrush.com
DILL PICKLE RECIPE FOR CANNING - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
WANT TO LEARN HOW TO CAN PICKLES? HERE'S OUR STEP-BY …
From tasteofhome.com
HOME CANNED GARLIC DILL PICKLE RECIPE - FOODIE WITH …
From foodiewithfamily.com
EASY HOMEMADE SOUR AND SPICY DILL PICKLE SPEARS
From simplyscratch.com
Reviews 40Category Appetizers & SnacksCuisine AmericanTotal Time 168 hrs 15 mins
SWEET SOUR PICKLES CANNING RECIPE - COMFORT-RECIPES.NET
From comfort-recipes.net
PICKLING SPICE RECIPE - SIMPLYCANNING
From simplycanning.com
SOUR DILL PICKLES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
QUICK REFRIGERATOR PICKLES - BLACKPEOPLESRECIPES.COM
From blackpeoplesrecipes.com
CANNING SWEET AND SPICY PICKLES RECIPES - STEVEHACKS
From stevehacks.com
DILL PICKLE RECIPE: FINALLY, I'M GETTING THE CRUNCH! SIMPLYCANNING
From simplycanning.com
SPICY PICKLES: HERE'S HOW TO MAKE THIS EASY QUICK PICKLE RECIPE AT …
From tasteofhome.com
PIN ON DRIED/FROZEN/CANNED/FERMENTED - PINTEREST.CA
From pinterest.ca
HOW TO MAKE THE BEST HOMEMADE PICKLING SPICE - FOODIECRUSH
From foodiecrush.com
93 CANNING RECIPES IN SEASONAL ORDER - ONE HUNDRED DOLLARS A …
From onehundreddollarsamonth.com
BEST HOMEMADE PICKLES - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love