Addictive Dill Pickles Food

ADDICTIVE SPICY DILL AVOCADO PICKLES

Steps:

• Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
• Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
• Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

DIY ESSENTIALS: ADDICTIVE LEMON/DILL PICKLES

Steps:

• 1. PREP/PREPARE
• 2. You will need 1 - 2 quart-sized mason jars for this recipe. You will have enough brine for 2; however, if you choose to only do a single jar, you can store the remaining brine in the fridge, and it will last for 7 - 10 days. If you choose to do 2 jars, you will need an additional stalk of lemongrass for the second jar.
• 3. Gather your ingredients (mise en place).
• 4. Use a kitchen mallet, or other implement of destruction, to pound out the lemon grass. This will help release their lemon oils.
• 5. Add the brine ingredients to a saucepan, over medium heat.
• 6. Add all of the spice ingredients, and only one of the lemongrass stalks.
• 7. Let the mixture simmer, not boil, for 15 minutes, stirring occasionally.
• 8. Remove from the heat, and allow to come to room temperature, about an hour.
• 9. Meanwhile, cut up the cucumber into wedges, or rounds, your choice, and place them into a mason jar, along with the remaining lemongrass stalk.
• 10. Chef's Note: Toss in a few peppercorns, and the garlic clove, if using.
• 11. Strain the cooled brine through a fine-mesh sieve.
• 12. Pour into the mason jar, and fill almost to the top.
• 13. Seal and place in the fridge for 24 hours before consuming.
• 14. PREP/PREPARE
• 15. Eat by themselves, place on a juicy burger, or any way you desire. Enjoy.
• 16. Keep the faith, and keep cooking,.

REFRIGERATOR DILL PICKLES

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.

DILL PICKLES

Steps:

• To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
• Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
• Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
• Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

DILL PICKLES

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.