Best 4 Easy Homemade Pickles Recipes
Embark on a delightful culinary journey with our comprehensive guide to homemade pickles. From classic dill pickles to zesty garlic dills, bread and butter pickles, and even spicy hot pickles, this article offers a diverse collection of recipes that cater to every taste preference. Dive into the world of pickling and discover the art of preserving cucumbers in a flavorful brine, resulting in crunchy, tangy, and irresistible pickles that add a burst of flavor to any meal. Whether you're a seasoned pickle enthusiast or a novice looking to explore new culinary horizons, our easy-to-follow recipes will guide you through the pickling process, ensuring a successful and delicious outcome.
Here are our top 4 tried and tested recipes!
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
EASY HOMEMADE PICKLES
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 quarts.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
HOMEMADE REFRIGERATOR PICKLES
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Provided by dcbeck46
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 6.4 g
Tips:
- Choose the right cucumbers: Pickling cucumbers are best for making pickles, as they are small and have a firm texture. You can also use other types of cucumbers, but they may not have the same crispness.
- Use fresh herbs and spices: Fresh herbs and spices will give your pickles the best flavor. If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
- Soak the cucumbers in salt water: Soaking the cucumbers in salt water helps to draw out the bitterness and make them more crisp.
- Use a clean container: Make sure the container you are using to store your pickles is clean and sterilized. This will help to prevent the pickles from spoiling.
- Store the pickles in a cool, dark place: Pickles will keep for several months in a cool, dark place. You can store them in the refrigerator or in a root cellar.
Conclusion:
Making pickles at home is a fun and easy way to preserve cucumbers and enjoy them all year long. With a few simple ingredients and a little bit of time, you can create delicious pickles that your family and friends will love. So next time you have a bumper crop of cucumbers, don't let them go to waste. Make a batch of pickles instead!
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