Remade Pickles Recipes
HOMEMADE PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h15m
Yield 1 quart pickles
Number Of Ingredients 7
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.
HOMEMADE PICKLES 3-WAYS RECIPE BY TASTY
Here's what you need: cucumbers, fresh dill, garlic, water, white vinegar, salt, sugar, whole black pepper, caraway seed, dill seed, cucumbers, red chili, white vinegar, apple cider vinegar, water, sugar, salt, whole black pepper, dry mustard, garlic, celery seed, turmeric, cucumbers, jalapeño pepper, garlic, white vinegar, water, salt, whole black pepper, red pepper flakes, caraway seed, dry mustard
Provided by Jordan Kenna
Categories Snacks
Yield 24 servings
Number Of Ingredients 32
Steps:
- Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
- Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
- Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
- Carefully place and arrange the herbs and vegetables inside of the mason jar.
- Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
- The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
- Enjoy!
EASY HOMEMADE PICKLES
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 quarts.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
REMADE PICKLES
My grandmother used to make these pickles, and they were a family favorite. It's a shame they have to sit for 2 weeks before they're ready, because when she opened them, they were gone in a day!
Provided by LynneeD
Categories Pickles
Time P14DT20m
Yield 15
Number Of Ingredients 6
Steps:
- Place pickle pieces in original pickle jar.n
- Stir white sugar, cider vinegar, brown sugar, water, and pickling spice together in a saucepan. Bring to a boil; cook and stir to a syrup-like consistency, about 2 minutes.n
- Pour hot syrup mixture over pickles into pickle jar. Cool to room temperature before covering; store in the refrigerator for 2 weeks before serving.n
Nutrition Facts : Calories 130.2 calories, Carbohydrate 32.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 767.3 mg, Sugar 31 g
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