Best 2 Garbage Pickles Recipes

Discover the unique and flavorful world of Garbage Pickles, a delightful blend of pickled vegetables and spices that originated in the Southern United States. These pickles, also known as Refrigerator Pickles or Overnight Pickles, are a testament to the ingenuity of home cooks who sought to preserve their garden bounty. With variations ranging from classic dill pickles to spicy pepper pickles, the possibilities are endless. Dive into the recipes provided to explore the diverse flavors of Garbage Pickles and elevate your pickling skills to new heights. From sweet and tangy to fiery and bold, there's a Garbage Pickle recipe waiting to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

PICKLED CABBAGE

Pickled Cabbage image

This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.

Provided by SCGOATS

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 4

Ingredients

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

Steps:

Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g

PICKLE SOUP (OGóRKOWA ZUPA)

Pickle Soup (Ogórkowa Zupa) image

Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.

Provided by Kasia Pilat

Categories soups and stews

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

6 to 8 cups vegetable or chicken stock
3 large carrots, peeled and coarsely grated
1 small celery root, peeled and cut into 1/2-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
3 large russet potatoes, peeled and cut into 1/2-inch pieces
7 sour dill pickles (8 to 9 ounces) with 1 1/2 cups brine from the jar (see Tip)
3 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 dried bay leaves
Salt and black pepper
1/4 cup sour cream, for serving (optional)
Chopped fresh dill, for serving (optional)

Steps:

In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
To serve, ladle the soup into bowls. Top with chopped dill and black pepper.

Tips:

Use a variety of vegetables to create a flavorful pickle.
Choose vegetables that are fresh and in season.
Wash the vegetables thoroughly before pickling them.
Use a clean, sterilized jar for pickling.
Follow the recipe carefully to ensure the pickles are safe to eat.
Store the pickles in a cool, dark place.

Conclusion:

Garbage pickles are a delicious and easy way to use up leftover vegetables. They are a great way to add flavor to sandwiches, salads, and other dishes. With a little planning, you can make garbage pickles that are both tasty and safe to eat. So next time you have some leftover vegetables, don't throw them away! Make garbage pickles instead.

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