TATIANA'S DILL PICKLES
This delicious dill pickle recipe is courtesy of Tatiana Sorokko.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Yield Makes one 64-ounce jar of pickles
Number Of Ingredients 9
Steps:
- Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1-inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain hot sterilized jar. Place jar on a wire rack set over a rimmed baking sheet.
- Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes; do not boil, as this may cause problems in sealing jar. Drain lid and set aside.
- Place 2 cloves garlic into sterilized jar, along with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar.
- In a large saucepan, combine 6 cups water, sugar, and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on lid; invert jar, making sure that it does not leak, and cover with a towel. Let stand overnight to cool.
- Transfer pickles to refrigerator until ready to use, up to 6 months.
UKRAINIAN DILL AND GARLIC PICKLES
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Provided by Tania D.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Soak cucumbers in cold water overnight.
- Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
- In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
- Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g
RUSSIAN DILL PICKLES
Make and share this Russian Dill Pickles recipe from Food.com.
Provided by Tom Lambie
Categories Vegetable
Time 40m
Yield 10 Quarts, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, vinegar, sugar and pickling spice in a sauce pan.
- Bring to a boil and cook until sugar is dissolved.
- Put sprigs of dill and slices of onion in the bottom of each quart jar.
- Cut the cucumbers in chunks and pack into the jars.
- Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar.
- Pour on the hot brine.
- Seal jars and hot bath 10 minutes.
RUSSIAN POTATO SALAD
This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in recipe #408712, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well.
Provided by threeovens
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Boil potatoes in water until tender, about 20 minutes; let cool.
- During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
- Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
- In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
- In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
- Gently combine dressing with potato mixture and chill until serving time.
- If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.
Nutrition Facts : Calories 524, Fat 32.4, SaturatedFat 9.7, Cholesterol 149.9, Sodium 926.9, Carbohydrate 46.8, Fiber 5.8, Sugar 9.1, Protein 14.1
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- Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix a.k.a. "zazharka" (step 3).
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