Easy Homemade Pickles Recipes

EASY HOMEMADE PICKLE

Easy homemade pickle image

Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It's my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.

Provided by Jamie Oliver

Categories Save with Jamie Vegetable sides

Time 20m

Yield 1 large jar, approx. 800ml

Number Of Ingredients 6

Ingredients

400 g crunchy veg, such as radishes, carrots, red onion, cauliflower, cucumber
250 ml vinegar, such as white wine, red wine or cider
1 tablespoon sea salt
1 tablespoon caster sugar
fresh dill, optional
mustard seeds, optional

Steps:

Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

Nutrition Facts : Calories 29 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.7 g protein, Carbohydrate 5 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.3 g salt, Fiber 0.8 g fibre

HOMEMADE PICKLES

Homemade Pickles image

Provided by Ree Drummond : Food Network

Categories condiment

Time 12h15m

Yield 1 quart pickles

Number Of Ingredients 7

Ingredients

1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

Steps:

To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

EASY DILL PICKLES

Easy Dill Pickles image

When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.

Provided by kimbearly

Categories Vegetable

Time 12h30m

Yield 12 Pints, 12 serving(s)

Number Of Ingredients 6

Ingredients

4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 garlic clove, Peeled

Steps:

Wash the cucumbers and remove any stems.
Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible.
Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
Boil for 2 minutes.
Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
Pour the hot brine into the jars and seal.

Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8

EASY BREAD AND BUTTER PICKLES

Easy Bread and Butter Pickles image

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

Provided by Karen From Colorado

Categories Lunch/Snacks

Time 25m

Yield 4 Cups

Number Of Ingredients 10

Ingredients

8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
1 medium onion, cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed

Steps:

Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
Boil 1 minute, stirring frequently.
Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
Cover and chill overnight before serving.
You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

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