EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!
Provided by French Tart
Categories Sauces
Time 2h30m
Yield 4 1 lb Jars
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a large saucepan and bring them to the boil.
- Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
- Stir well to redistribute all of the vegetables.
- Bottle and seal in sterile and hot jars.
- Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
- Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
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.
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
AB'S B&BS (BREAD AND BUTTER PICKLES)
Give acid and spice a little time and relatively bland cucumber slices are transformed into classic sweet and sour pickle chips that add a tangy bite to sandwiches. Leftover pickle brine can be added to marinades, salad dressings, or mayo. Oh, and pickle juice in beer really is quite refreshing.Did you know that George Washington, John Adams, Dolly Madison, and Elvis Presley were all major pickle heads? So, pickles are in our nation's blood. This recipe first appeared in Season 3 of Good Eats.
Provided by Level Agency
Categories Pantry
Time P7DT40m
Number Of Ingredients 10
Steps:
- Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.
- Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.
- Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. A large ladle is a good tool for the job.
- Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.
- Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.
NOT QUITE BRANSTON PICKLE (BUT PRETTY GOOD!)
Trying to recreate the Original with the ingredients given on the label - can't get the colour but it's a fine pickle nonetheless.
Provided by JuicyJu
Time 2h
Yield Makes about 4 x 720g branston jars
Number Of Ingredients 0
Steps:
- Add everything to large, heavy bottomed pan and bring to boil - then a high simmer for approx 1 hr 30 mins, skimming the scum off as it forms.
- Sterilise jars whilst waiting - I always wash in soapy water, rinse and dry, then put in oven on lowest setting for 30 mins or so.
- Decant pickle into jars - cool mixture into cool jars or warm mixture into warm jars. Label & leave for at least a month (I reckon) but better two months.
SWEET PICKLE RECIPE
If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by McCormick
Categories Condiments,
Yield 2.5
Number Of Ingredients 7
Steps:
- Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
- Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
- Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
SWEET BROWN PICKLE
One of the best-known commercially available British pickles is Branston Pickle, a spiced vegetable mixture. It's a great sandwich topper, goes well with French fries, and is very savory garnish for many dihes.
Provided by Millereg
Categories Sauces
Time 2h45m
Yield 16 ounces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine all the ingredients except the caramel colouring in a large saucepan.
- Bring to the boil and then reduce the heat to a simmer.
- Cook until the swede is cooked through but still firm, about 1½ to 2 hours.
- Add the caramel colouring until the colour is dark brown.
- Bottle and seal.
- The flavour will improve if the pickle is allowed to age for a few weeks before using.
PICKLED BEETS
Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.
Provided by Alton Brown
Categories side-dish
Time 1h48m
Yield Two 1-quart jars
Number Of Ingredients 10
Steps:
- Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
- Preheat oven to 400 degrees F.
- In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
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