The Perfect Pickle Food
THE PERFECT PICKLE
From Judith Ferti'gs Heartland Cookbook. This is perfect for somebody like me that has a few homegrown cucumbers and doesn't want the laborious process of canning. Makes a small batch of just 2 pint size jars.
Provided by gailanng
Categories Vegetable
Time 30m
Yield 2 pints
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar and salt; bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes.
- Divide cucumber spears, garlic and peppercorns between two sterilized pint-sized canning jars. Stuff a dill seed head into the center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.
Nutrition Facts : Calories 471.3, Fat 0.4, SaturatedFat 0.1, Sodium 1758.2, Carbohydrate 115.2, Fiber 2.1, Sugar 104.2, Protein 2.5
ALL-PURPOSE, FOOLPROOF PICKLE BRINE
Provided by Alex Guarnaschelli
Time 15m
Yield 1 1/2 cups liquid
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
- Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.
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