Best 3 Fresh Pickles Recipes
Indulge in a delightful journey of flavors with our curated selection of fresh pickle recipes. From the classic cucumber pickles to unique variations like spicy garlic pickles and tangy beet pickles, our collection offers an array of tastes to tantalize your taste buds.
Dive into the timeless recipe for Crisp Cucumber Pickles, where thinly sliced cucumbers are immersed in a flavorful brine of vinegar, sugar, and aromatic spices. Experience the perfect balance of sweet and sour in our Dilly Beans Pickles, where green beans are transformed into a crunchy and tangy treat.
For those who love a kick, our Spicy Garlic Pickles pack a punch with a combination of fiery chili peppers and aromatic garlic. If you prefer a sweeter pickle, our Sweet Pickle Relish is a harmonious blend of sweet and tangy flavors, perfect for elevating sandwiches and salads.
Explore the vibrant colors and flavors of our Beet Pickles, where vibrant beets are pickled in a sweet-tart brine, resulting in a stunning and delicious treat. Don't miss our Bread and Butter Pickles, a classic recipe that delivers a perfect balance of sweet and tangy flavors, making them an ideal complement to any meal.
Embark on a culinary adventure with our collection of fresh pickle recipes. Elevate your meals, impress your friends and family, and savor the delightful flavors that homemade pickles bring to your table.
FRESH GARDEN PICKLES
Steps:
- In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water. Set aside.
- In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine.
- Return the saute pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat.
- Cool to room temperature, then cover and refrigerate. These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.
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.
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.
Tips:
1. Choose the Right Cucumbers: Select firm and unwaxed cucumbers for the best pickle results. 2. Prepare the Brine: Use a combination of vinegar, sugar, water, and spices to create a flavorful brine. Experiment with different ratios to achieve your desired taste. 3. Use Fresh Herbs and Spices: Enhance the flavor of your pickles by adding fresh herbs like dill, garlic, and peppercorns to the brine. 4. Pack the Cucumbers Tightly: Pack the cucumbers tightly into the jars to ensure they are fully submerged in the brine. 5. Store Properly: Store the sealed jars in a cool, dark place, such as a pantry or refrigerator, for at least two weeks before enjoying. 6. Experiment with Different Flavors: Try adding other vegetables like carrots, onions, or peppers to your pickles for a unique twist. You can also experiment with different types of vinegar, such as apple cider vinegar or rice vinegar. 7. Test for Doneness: After two weeks, taste a pickle to check if it has reached your desired level of sourness. If not, let it rest for a few more days before testing again.Conclusion:
Homemade fresh pickles are a delicious and versatile condiment that can add a tangy kick to any meal. With careful preparation and attention to detail, you can create your own custom pickle recipe that will impress your family and friends. Remember to choose the right cucumbers, prepare a flavorful brine, pack the cucumbers tightly, and store them properly for the best results. Experiment with different flavors and test for doneness to create pickles that are perfectly suited to your taste.
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