CANDIED DILLS
This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.
Provided by G. M. Steele
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 150
Number Of Ingredients 4
Steps:
- Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
- Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 15.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 194.4 mg, Sugar 15.3 g
GRANDMA'S DILL PICKLE RECIPE
How to make classic homemade dill pickles using fresh cucumbers, dill, spices, and brine. This recipe follows a simple hot water bath method.
Provided by Lovely Greens
Categories Appetizer
Time 1h15m
Number Of Ingredients 9
Steps:
- Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
- Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
- Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
- Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
- Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
- Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
- Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.
Nutrition Facts : Calories 64 kcal, ServingSize 1 serving
GRANDMA'S CANDIED YAMS
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside.
- In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
- Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more.
- Plate and serve hot. And don't forget to pour the sauce from the baking dish on top!
GREAT-GRANDMA'S CANDIED YAMS
This is my great-grandma's candied yams recipe. I started making them a few years ago, now everyone asks for them every year. The secret I think is in the orange juice and slow cooking.
Provided by MARAH
Categories Side Dish Vegetables Sweet Potatoes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
- While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
- Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
- Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
- Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 73.4 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 8.5 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 54.7 mg, Sugar 17.1 g
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)
This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.
Provided by Gagoo
Categories Lunch/Snacks
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
- Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
- After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Nutrition Facts : Calories 218.9, Fat 0.2, SaturatedFat 0.1, Sodium 1334.6, Carbohydrate 54, Fiber 1.7, Sugar 51.9, Protein 0.9
GRANDMA'S DILL PICKLES
Make and share this Grandma's Dill Pickles recipe from Food.com.
Provided by Surrealdream
Categories < 4 Hours
Time 2h25m
Yield 7 quarts, 7 serving(s)
Number Of Ingredients 12
Steps:
- Wash cucumbers using cloth and cold water.
- Drain, Place in large crock or pot.
- Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
- Poor brine over cucumbers and let stand 24hrs, then drain.
- Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
- Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
- Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
- Heat to boiling then discard cheese cloth.
- Pack cucumbers in clean HOT jars.
- Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
- Cover with boiling water, filling jars 1/2" from top.
- Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.
Nutrition Facts : Calories 261.2, Fat 2.7, SaturatedFat 0.5, Sodium 36447.1, Carbohydrate 50.8, Fiber 6.2, Sugar 26, Protein 8.7
CANDIED DILLS
Yield yields 1 quart
Number Of Ingredients 4
Steps:
- Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar, cover, and refrigerate. These pickles taste best after 2 or 3 days. Remove the spice bag after one week.
WOOLFES CANDIED DILLS
Years ago these were in the markets. Now there is one mail order company with outrageous prices, so I reinvented the wheel. These and the Bread-n-Butter pickles are my favorites and always in the fridge.
Provided by T. Woolfe
Categories Lunch/Snacks
Time P2DT10m
Yield 1/2 gallon
Number Of Ingredients 6
Steps:
- Drain the pickles and half or quarter them long way depending on size.
- Soak them overnight in cold water change once.
- Drain the pickles and leave in the bowl.
- Mix sugar, bay leaves, vinegar, cloves, dill seed, and bring to a boil.
- Pour over drained pickles and let stand overnight.
- Drain the pickles, reserve the syrup.
- Put the pickles back in the jars.
- Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.
- I store them in the fridge in one big jar, the longer stored--and I mean months--the better the taste.
Nutrition Facts : Calories 6812.1, Fat 4.7, SaturatedFat 1.1, Sodium 29380.5, Carbohydrate 1704.3, Fiber 28, Sugar 1682.7, Protein 14.6
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GRANDMA'S DILL PICKLES | JENNIFER COOKS
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- Wash cucumbers with cold water and place on paper towels to drain. Trim a tiny sliver off of each end of the cucumbers.
- Add 1 halved fresh peppers to each jar, with 2 cloves of garlic, 2 grape leaves and 1 to 2 large sprigs of dill per jar.
- Bring water, vinegar, and salt to a boil. Pour over cucumbers, filling to within ¼ inch of the jar top. Run a butter knife down between the cucumbers and jar to remove any air bubbles and to make sure the liquid is covering everything completely.
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