Garbage Pickles Recipes

BACON CHEESEBURGER GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Heat a large skillet over medium heat. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Meanwhile, roughly chop half of the cheese, leaving other half as slices. Set aside.
• Using a slotted spoon, remove the beef from the skillet and transfer to a large bowl; discard the fat and liquid in the pan. Let the beef cool completely in the bowl, then stir in the chopped cheese.
• On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Arrange the beef and cheese mixture evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Drizzle 2 tablespoons ketchup evenly over the beef mixture and the uncovered half of the dough; repeat with all the mustard, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough with no beef mixture, leaving a 1-inch border on the sides. Arrange the bacon pieces and 24 dill pickle chips just over the beef mixture.
• Working from the short side with the beef mixture, tightly roll up the dough into a log, jelly-roll style. Pinch the open ends together to seal, then tuck them underneath the log. Transfer the log, seam side-down, to the prepared baking sheet, brush all over with water and sprinkle with sesame seeds. Bake, rotating the pan halfway through, until the bread is golden brown, about 40 minutes.
• While the bread bakes, whisk together the mayonnaise, onion flakes, sugar, a pinch of salt and pepper and the remaining 3 tablespoons ketchup, 2 tablespoons finely chopped dill pickle chips and 1 teaspoon pickle brine in a small bowl. Taste, and season the special sauce with additional salt if needed. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the special sauce.

PICKLE SOUP (OGóRKOWA ZUPA)

Steps:

• In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
• While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
• Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
• If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
• To serve, ladle the soup into bowls. Top with chopped dill and black pepper.

OLD-FASHIONED PICKLE BARREL PICKLES

Steps:

• Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling to within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarrts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand or an additional month to develop flavor, replacing brine as necessary.;

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CABBAGE PICKLES

Steps:

• Chop cabbage and onions fine. Add vinegar and boil for.
• 10 minutes. Add sugar, and salt. Mix seasonings with flour.
• adding enough water to make a paste. Stir paste into.
• boiling pickles and boil for 20 minute Bottle and seal while hot.
• **Mom was not sure how many jars this made so I had to GUESS -- I said maybe 6 jars if anyone tries them maybe lt me know how many it makes.

PICKLED CABBAGE

Steps:

• Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
• Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

PICKLED RED CABBAGE

Steps:

• Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
• Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
• Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

GARBAGE PICKLES

Steps:

• Trim both ends of each radish and cut them into quarters. (If you leave the radishes whole you won't be able to pack the radishes in tightly and there will be too much room for brine in the jar. The pickles would then be far too salty).
• Pack the radishes as tightly as you can into a jar, spacing the garlic cloves evenly around. I recommend using a small-mouth pint jar, but a bag of radishes is not made to fit exactly into a jar of a particular size, so use your judgement on how many bags of radishes and jars you want to use. Cover the radishes with brine and cap the jar. Turn it upside down and place it in the fridge for 3 weeks to pickle. You will notice that very quickly the vinegar starts to break down the red skin on the radishes, making the pickle juice and the radishes each uniformly pink.
• About that brine recipe. I make mine with a gallon of water, 1 cup salt and 1 cup vinegar as my Grandma taught me, but have cut the measurements down for folks who may not use so much. I keep this brine in a gallon jar and whenever I have something around that might be good to pickle (green tomatoes, string-beans, baby carrots, cauliflower ect.) I just grab a jar, pack it with veggies and seasoning (garlic, dill, curry, italian seasonings etc.) and pour on the brine. I always have some very good pickles in my fridge! Makes a good gift as well, if you seal them.