DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
3-DAY PICKLES RECIPE RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 8
Steps:
- 1. Mix the brine together until salt is fully dissolved. 2. Wash the cucumbers and slice larger ones in half or quarters. If they're already small, you may just want to leave them whole. 3. In each quart sized glass canning jar place 2 fresh dill heads, 4 cloves garlic, and 1/2 T pickling spices. 4. Place the cucumbers on top. 5. Pour brine over ALL of the cucumbers. 6. Cover lightly with cheesecloth or secure lid. 7. Let them sit in a dark pantry or a cool, dark place for 3 days.
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
3 DAY SWEET PICKLES
My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian
Provided by brian48195
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Day 1-3 - Soak pickles in water and salt for 3 days.
- Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
- Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.
Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
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
EIGHT-DAY ICICLE PICKLES
When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT5h
Yield 128
Number Of Ingredients 13
Steps:
- Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
- Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
- Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
- Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
- Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
- Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
- Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1740.4 mg, Sugar 19.3 g
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY
A sweet, crunchy pickle with a slightly tangy bite - but not really hot. These luscious pickles take 3 days from start to finish; however, total time spent on preparation and cooking is less than 1 hour per day - under 3 hours total. Their excellent flavor makes them well worth the effort. I have to hide them to make them last all year long! Labeled and wrapped with a pretty bow, they make great hostess gifts. NOTE: Pickling lime is a powdered food grade hydrated lime manufactured by Ball and other companies. It makes pickles crunchy/crispy.
Provided by BeachGirl
Categories Vegetable
Time 3h
Yield 8-12 pints
Number Of Ingredients 7
Steps:
- DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
- Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
- DAY 2: Remove cucumbers, wash well until water runs clear.
- Soak in clear water for 3 hours.
- Drain cucumbers and wash again.
- Place cucumbers in the Pickling Solution and leave overnight.
- DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
- Bring to a boil.
- Add cucumbers and bring to a boil again.
- Boil 35 minutes.
- Seal in hot, sterilized, pint or quart canning jars.
- Let jars cool and dry.
- Label and store.
- Chill before serving.
- HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
- Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
- To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
- Enjoy!
Nutrition Facts : Calories 1101.5, Fat 0.5, SaturatedFat 0.2, Sodium 909.3, Carbohydrate 272.8, Fiber 2.1, Sugar 262.7, Protein 2.8
14 DAY PICKLES
Make and share this 14 Day Pickles recipe from Food.com.
Provided by postmakathie
Categories Vegetable
Time 2h10m
Yield 150 pickle spears, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
- Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
- On the eighth day drain and cover with plain water in same container.
- On ninth day drain and cover with alum and boiling water.
- On the tenth day drain and cover with boiling water; cool and drain.
- Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
- For next four days drain syrup into pan and add 1 cup more sugar.
- On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1
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