Best 4 Aggie Pickles Recipes
In the realm of culinary delights, pickles stand as a testament to the human ingenuity to transform ordinary ingredients into extraordinary味 flavors. Aggie Pickles, a collective term for a range of piquant and tangy preserves, holds a special place in this realm of culinary artistry. This article presents a journey into the delectable world of Aggie Pickles, encompassing a trio of tantalizing recipes that cater to diverse taste preferences.
1. **Classic Sweet Pickles**: For those who cherish tradition, the classic sweet pickle recipe offers a harmonious balance of sweet and tangy flavors, reminiscent of carnival delights. These pickles, often prepared using cucumbers, are imbued with a luscious syrup infused with vinegar, sugar, and a symphony of spices, resulting in a delightful treat that complements a variety of dishes, from sandwiches to salads.
2. **Spicy Pepper Pickles**: For those with a penchant for heat, the spicy pepper pickle recipe ignites the taste buds with a fiery kick. Using a medley of vibrant peppers, such as jalapeños, serranos, or habaneros, this recipe transforms ordinary peppers into culinary firecrackers. Marinated in a zesty concoction of vinegar, garlic, and a blend of spices, these pickles pack a punch that adds an exhilarating dimension to tacos, grilled meats, or simply as a standalone snack.
3. **Dilly Beans**: For those seeking a more savory pickle experience, the dilly beans recipe delivers a satisfying crunch and a burst of dill flavor. Green beans, the stars of this recipe, are submerged in a briny bath of vinegar, water, and a generous dose of dill, along with garlic and mustard seeds. The resulting pickles are a delightful accompaniment to sandwiches, salads, or as a tangy snack straight from the jar.
EASY PICKLES
Provided by Katie Lee Biegel
Time 1h30m
Yield about 2 quarts pickles
Number Of Ingredients 8
Steps:
- In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns and bay leaf (and chile flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.)
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.
AGGIE PICKLES
These are sweet-hot dills. They're good with sandwiches, hamburgers and just to snack on. My DS tried this with whole baby dills and let them marinade for two weeks and they turned out great! We have had excellent results using a Splenda-sugar mix. This is FAST to prepare! You have to wait a few days to eat.
Provided by P.B.andJayne
Categories Vegetable
Time P7DT5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Pour the liquid off of the pickles. Discard. These will make their own juice.
- Add the garlic, sugar and Tabasco.
- Turn over once a day for seven days. I start these upside down on the jar lid. They may be good by the second or third day. Sometimes ours are all gone by the seventh day. Keep these refrigerated.
Nutrition Facts : Calories 56.5, Fat 0.1, Sodium 510.9, Carbohydrate 14.3, Fiber 0.5, Sugar 13.8, Protein 0.3
PICKLED YELLOW SQUASH
My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.
Provided by Texas Aggie Mom
Categories Onions
Time 2h30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Put the squash in a large pot and salt heavily. Let stand for one hour.
- Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
- Prepare the brine and place in a large pot.
- Add the green pepper and bring to a boil.
- Add squash and onion.
- Return to a boil.
- Remove from heat.
- Put in jars leaving 1/2" headspace.
- Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
- Let jars cool; store in a cool, dark place.
Nutrition Facts : Calories 1384.3, Fat 2.5, SaturatedFat 0.6, Sodium 65.5, Carbohydrate 336.9, Fiber 9.3, Sugar 321.5, Protein 8.9
Tips:
- Choose cucumbers that are firm and have no blemishes for the best pickle results.
- Soak the cucumbers in ice water for at least 4 hours before pickling to help them stay crisp.
- Use a clean jar and lid for pickling to prevent contamination.
- Pack the cucumbers tightly into the jar, but do not overcrowd them.
- Use a brine made with equal parts vinegar and water, and add sugar, salt, and spices to taste.
- Cover the jar tightly and store it in a cool, dark place for at least 2 weeks before eating the pickles.
- If you want sweeter pickles, add more sugar to the brine.
- If you want spicier pickles, add more red pepper flakes or chili powder to the brine.
- You can also add other vegetables to your pickles, such as onions, carrots, or celery.
Conclusion:
Aggie pickles are a delicious and easy-to-make Southern staple. With a few simple ingredients and a little bit of time, you can create a batch of pickles that will be enjoyed by your family and friends for years to come. So next time you're looking for a tasty and crunchy snack, reach for a jar of Aggie pickles.
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