Mock Cherry Dills Recipes

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MOCK CHERRY DILLS



Mock Cherry Dills image

Another recipe from Lisa, one of my favorite young gals to be around! (But then everything is relative.) She says these are easy and great if you like your pickle a tad sweet. And the Milwaukee dill pickle is really good! Notice how you make and refrigerate for 6 DAYS before you can eat them.

Provided by WiGal

Categories     Canadian

Time 20m

Yield 16 serving(s)

Number Of Ingredients 5

32 ounces dill pickles, cut into chunks
1 1/2 cups sugar
1 tablespoon white vinegar
6 cloves
1 cinnamon stick

Steps:

  • Drain liquid from pickle jar, but RESERVE 1 cup of that liquid.
  • Wash the pickle jar and lid so you can reuse it later in recipe.
  • Put that 1 cup of reserved pickle juice into saucepan, add the sugar and white vinegar.
  • Bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
  • Put cloves and cinnamon stick back into same pickle jar you washed.
  • Add pickle chunks and sauce pan of liquid.
  • Put lid onto jar.
  • Refrigerate 6 days and enjoy!

Nutrition Facts : Calories 83, Fat 0.1, Sodium 732.6, Carbohydrate 21.1, Fiber 0.7, Sugar 20.7, Protein 0.3

QUICK PICKLED CHERRY TOMATOES WITH DILL



Quick Pickled Cherry Tomatoes With Dill image

This are delicious and easy! I think the recipe came from Gourmet but I'm not sure. They're like cherry tomatoes but to a higher degree! Easily doubled.

Provided by Chef MB

Categories     Vegetable

Time 20m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

3/4 cup cider vinegar
3/4 cup water
4 teaspoons kosher salt
2 teaspoons sugar
1 strip lemon peel, 3-inchx1/2-inch (I used more)
12 ounces cherry tomatoes or 12 ounces grape tomatoes
1/4 cup fresh dill, coarsely chojpped
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Pour vinegar and water in small saucepan. Add salt, sugar and lemon peel. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
  • Pierce each tomato 2 times with a slender wooden skewer. (I interpreted this as take a toothpick and run it through.) Toss tomatoes, dill, garlic and red pepper in a large bowl. Add cooled vinegar mixture. Let stand at room temp at least two hours and up to eight hours.

Nutrition Facts : Calories 23.7, Fat 0.1, Sodium 1168.1, Carbohydrate 4.3, Fiber 0.7, Sugar 3, Protein 0.6

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