MOCK CHERRY DILLS
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
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
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
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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