Afterburner Petite Dill Pickles Food

FERMENTED DILL PICKLES

Steps:

• Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
• Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use.
• Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside.
• Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
• Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine.
• Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can.
• Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
• Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible.

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.

AFTERBURNER PETITE DILL PICKLES

Steps:

• In a large colander drain and mix the pickles and jalapenos. Discard juice.
• In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
• Packing down as you add the rest of the layers.
• Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
• It will release juice. Now watch it disappear.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

AFTERBURNER PICKLES

Steps:

• Take all the pickles out of the jar. Pour out the juice. Slice up the pickles.
• You just layer it: pickles, sugar, and then jalapenos. You use almost the whole bag of sugar. Fill the jar back up with the layers.
• Cover and sit on your counter. About every 3 days flip it over. My mom's friend left it out for 3 weeks. That's it. Pretty easy.

DILL PICKLE APPETIZERS

Steps:

• In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
• Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
• To serve, slice each bread roll into 1 inch slices.

AFTERBURNER

Steps:

• Shake the ingredients together in a cocktail shaker with ice.
• Strain into a cocktail glass.
• Add slice of strawberry to side of cocktail glass if desired.