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My Recipe for Spicy Refrigerator Pickles
Recipe by Jim Matthiessen, 8/26/12
This is my first batch of the year.
Ingredients:
Small cucumbers. I like them to be a deep green. The small ones are better. Fewer, smaller seeds and better texture. Refrigerate cucumbers thoroughly; this will make them crunchy.
Fresh Dill.
One large onion, (red or yellow)
One large carrot.
Head of fresh garlic.
Quart of white vinegar. At least 5% acidity.
Quart of water.
3/4 cup of sugar.
3/8 cup of salt. I used table salt.
Whole peppercorns.
Jalapeño peppers.
Serrano peppers.
Put water, vinegar, salt, and sugar in a non-reactive pot and bring to a boil. Boil until solids are dissolved. Remove from heat and allow to completely cool; if you put the brine in hot the pickles will be mushy. It's best to make more brine than you'll think you need. Wash cucumbers well. Cut refrigerated cucumbers into 1/4's lengthwise. Cut onion into about 3/16th. slices. You will use one large sliced clove of garlic for each jar. Peel and cut carrot into about 1/4 inch strips lengthwise. Remove stems from jalapeño's and cut into quarters along the length. Remove stems of Serrano's and cut in half lengthwise. Wash dill thoroughly. It tends to hold a bit of soil, and it will feel gritty to the teeth if it isn't washed completely. Put a few sprigs of dill balled up in the bottom of each sterile jar you use. Add a clove of garlic to each jar. Put about twenty or so of the peppercorns into each jar. Add a few slices of the carrot and onion to each jar to make it appealing to the eye. Add one Jalapeño and Serrano to each jar. Pack quartered cucumbers into the jar tightly. Arrange the vegetables so the jar looks good. Pour the brine into each jar. Stir the brine before pouring or you'll get some jars tasting different from others. Put in the refrigerator and let sit for about a week to cure. Shake the jars a bit during the week to keep the brine mixed and to cure the pickles evenly. Enjoy. They'll keep in the refrigerator for up to six weeks.
Simple, delicious dill pickles made the old fashioned way
(TL/DR: Click here to skip straight to the recipe)
My wife collects cookbooks like some people collect glass figurines. Or cats. A little too obsessively for it to be a hobby, but not so much that it could be called a disorder… yet.
Anyway, the point is she has all kinds of cookbooks, old and new. My favorites are the really old ones published back before the 1930s when a lot of people still didn’t have electricity and refrigeration. Aside from being full of delicious recipes that use mayonnaise and lard in amazing ways, they also usually have big sections dedicated to pickling all kinds of food, from fresh beans to hog’s feet.
I don’t pickle duck eggs or carrots, but I do love cucumber pickles, and these books are always loaded with multiple recipes. One of my favorites, a 1903 copy of The Settlement Cook Book: The way to a man’s heart, has 16 cucumber pickle recipes, with a specific pickle for just about every season and occasion.
Since summer is right around the corner, it seems appropriate to use the season’s first harvest of cucumbers to make summer pickles.
Unlike their fancy cousins, summer pickles are simple; just a few herbs and spices, fermented whole, finished and ready to eat in 10 days. Back before the refrigerator, these were the go-to pickle in warm weather because they could sit on the counter all day and still keep their crunch.
Summer pickles only need dill, peppercorn and bay leaf
Here’s the recipe for 1 gallon (4 quarts / 4 liters) of summer pickles that I scaled down from the original 8 gallon recipe (they were serious about their summer pickles back then).
Ingredients
10-12 Fresh cucumbers (picklers will be crunchier, but small standard cukes work too)
½ gallon (2 quarts) of water
⅓ cup pickling or kosher salt
3-4 stalks fresh dill (flowering dill if possible)
1-2 Bay leaves
2 Tbsp whole peppercorns
1-2 Grape leaves (optional)
½ cup white vinegar
Instructions
Mix salt with water in a large pot and heat until salt is fully dissolved. Remove from heat and set brine aside to cool.
Wash cucumbers to remove dirt and spines.
In a large jar (or several smaller jars), use half of the dill, peppercorns and bay leaf to layer the bottom.
Pack your cucumbers in the jar(s).
Pour in enough brine to completely submerge the cucumbers.
Top off with the remainder of the dill, peppercorns and bay leaf. Place the (optional) grape leaf on top of that.
Weight with a plate or pickling weights heavy enough to keep cucumbers fully submerged in the brine. Cover your jar(s) loosely and place in a cool place out of direct sunlight.
Check every couple of days. The brine should turn cloudy and darken. If you see a white mold forming on the top of the brine, scrape it off with a spoon.
After 10 days, remove the plate/pickling weights and add ½ cup of vinegar (divided equally if you’re using multiple jars) to stabilize the pickles (this stops the fermentation).
My newest batch of summer pickles right after adding the brine
Your pickles are done!
If you fermented your pickles in a big single jar, you can store them with a tight lid as is, or you can divide the pickles and brine into smaller jars and store.
Summer pickles will stay fresh at room temperature for several weeks, longer if you keep them in the fridge.
Watch Green Chilli Pickle Recipe video in English by Sameer Goyal.
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Watch Green Chilli Pickle Recipe video in Hindi by Sameer Goyal.
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Watch delicious and easy green chili pickle recipe. It is a hot, spicy, and tangy pickle recipe from Indian cuisine. This instant chilli pickle made with fresh green chillis and some whole and powdered spices.
This pickle recipe goes well with chapatti, simple breads, dal-rice, veg pulao, stuff paratha, plain paratha or even with roti sabji. It is loved by people of all age groups.
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Watch Garlic Pickle Recipe video in English by Sameer Goyal.
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Watch Garlic Pickle Recipe video in Hindi by Sameer Goyal.
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Garlic pickle is pungent in taste and goes well with paratha, puri, dal, rice and pulao. Since garlic is one of the best ingredient to cure cold and cough, aids digestion and also good for joints pain, so garlic pickle is a tasty way to treats these health issues.
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Tomato Thokku / Thakkali Thokku recipe / Tomato Pickle Recipe is such a versatile recipe, which is a heavenly combo with Idli, dosa, chapati, phulka, curd rice etc. It stays good for 2 to 3 days, when kept outside too, you can even pack it for travelling, but use sesame oil generously.
Recipe Link: asmallbite.com/tomato-thokku-thakkali-thokku-recipe-tomat...
Watch Instant Chilli Pickle Recipe video in English by Sonia Goyal.
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Watch Instant Chilli Pickle Recipe video in Hindi by Sonia Goyal.
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Instant chilli pickle popularly known as mirch ke tipore is a hot, spicy, and tangy pickle recipe, which is one of the traditional and authentic specialties of Rajasthani Cuisine. This recipe is an important part of rajasthani thali of daal-baati-churma.
Enhance the flavor of your meal with this esay and quick recipe of mirch ke tipore!
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Watch Chickpea Peanut Mango Recipe video in English by Sonia Goyal.
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Watch Chickpea Peanut Mango Recipe video in Hindi by Sonia Goyal.
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Mango pickle recipe can be made in different ways with multiple ingredients. This chickpea peanut mango pickle recipe is belongs to Rajasthani cuisine.
Add one more jar to your kitchen shelf with this unique and new version pickle recipe.
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Watch Pickled Ginger Recipe video in English by Sameer Goyal.
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Watch Pickled Ginger Recipe video in Hindi by Sameer Goyal.
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Ginger is widely used in Asian and Indian cuisine and this pickled ginger recipe is one of those condiments which helps to clean our taste buds and enhance the flavors of our meal including parathas that we have for breakfast.
Making pickled ginger at home allows you to leave out the chemical preservatives that most commercial companies use.
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Onion Chutney | How to make Onion Chutney Recipe in Telugu
onion chutney is good to taste with idli and dosa. here it is Delicious and easy onion chutney made using very basic ingredients by Hyderabadi Ruchulu.
INGREDIENTS
1. Onions – 2
2. Cumin Seeds – 1 teaspoon`
3. Fenugreek...
I've for the first time a garden. I've had good luck with the cucumbers, but the tomatoes are late yielding so far. This is my first batch of pickles in nearly two years.
My attempt at half sour pickles
Recipe:
1 quart jar from Ikea
7ish medium cucumbers
1/3 tsp corriander seeds
1/3 tsp mustard seeds
1/3 tsp black peppercorns
2 whole allspice
pinch of crushed chipotle pepper
1/4 tsp dill seeds
large fresh bay leaf, ripped up
6 cloves garlic
jalapeno from the garden, cut in half
2 TBSP cider vinegar
4 cups water
1/4 c salt
**I also meant to add some fresh dill but I didn't have any.
Dissolve salt in water on stove. Add everything else to the jar (I cut my cukes up because I thought more would fit, but they really didn't) Pour salt water over top until it reaches the rim of the jar. Seal and put in fridge when cooled. Leave for 4-7 days, then try pickles.
Capsicum Pickle is an unique tasty pickle which fits into our diet without any limitations. It is not only served for lunch but also it can be served along with breakfast as well as for dinner. Also this pickle is highly suitable for the starters along with (items) capsicum as it is good for physical fitness, the with our hygienic mixture this amazing capsicum pickle enhance they served diet to the step ahead than the regular diet.
Amer Mishti Achar recipe is sweet mango pickle directly from Bengal. Learn how to prepare Amer Mishti Achar pickle recipe by following this easy way of pickle recipes.
Quick Pickles or Refrigerated Pickles - Delicious Instant Pickles
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