Best 3 New Pickle Recipes
**Experience a Symphony of Flavors: Discover the Delights of New Pickle Recipes**
Embark on a culinary adventure with our collection of new pickle recipes, a harmonious blend of traditional techniques and innovative flavor combinations. From classic dill pickles to exotic kimchi and spicy Szechuan cucumbers, these recipes capture the essence of pickling, preserving the goodness of fresh produce while infusing them with a symphony of flavors. Whether you're a seasoned pickling enthusiast or a curious beginner, our diverse selection of recipes will guide you through the art of creating delectable pickles that tantalize your taste buds and add a burst of flavor to your meals. Dive into the crisp and tangy world of pickles and discover a new level of culinary delight.
KOSHER PICKLES, THE RIGHT WAY
Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.
Provided by Mark Bittman
Categories condiments, appetizer
Time P1D
Yield About 30 pickle quarters or 15 halves
Number Of Ingredients 4
Steps:
- Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
- Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
- Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
- When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram
NEW YORK STYLE DELI PICKLES
These are easy to make and taste like the brined Deli pickles on the East Coast. I can't believe how many gallons of these I made last summer! If you like pickles you will love these.
Provided by Secret Agent
Categories Kid Friendly
Time P6DT30m
Yield 15 gallons, 150 serving(s)
Number Of Ingredients 10
Steps:
- Layer the cucumbers and dill heads with garlic.
- Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
- Cover with cheesecloth.
- Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
- Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
- Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
- Store in the refrigerator to slow the fermentation process.
- I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.
Nutrition Facts : Calories 14.5, Fat 0.1, Sodium 756.6, Carbohydrate 3.5, Fiber 0.8, Sugar 0.9, Protein 0.6
NEW PICKLE
SOURCE: LEE AND CHERYL CUSTER This keeps for several days (up to a week ) in the fridge. Cooking time is chilling time.
Provided by Chef Shadows
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut cucumbers into thin slices.
- Mix with the yellow onion and minced garlic.
- Bring to a boil the sugar, water, white vinegar, and dill.
- Pour over cucumber mixture, and chill for 1 hour ( over night is better ) before serving.
- This keeps for several days (up to a week ) in the fridge.
Nutrition Facts : Calories 216.5, Fat 0.4, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 52.2, Fiber 2, Sugar 43.9, Protein 2.3
Tips:
- Choose the right cucumbers: Use fresh, firm cucumbers that are free of blemishes. Smaller cucumbers tend to be more tender and have fewer seeds.
- Soak the cucumbers: Soaking the cucumbers in cold water for several hours or overnight helps to remove some of the bitterness and makes them more crisp.
- Use a variety of spices: Experiment with different spices and herbs to create your own unique pickle flavor. Some popular choices include garlic, dill, mustard seeds, celery seeds, and red pepper flakes.
- Pack the cucumbers tightly: When you pack the cucumbers into the jars, make sure to pack them tightly so that there is no air space. This will help to prevent spoilage.
- Cover the cucumbers completely: Make sure the cucumbers are completely covered with the brine. If they are not, they may not pickle properly.
- Store the pickles in a cool, dark place: Once the pickles are made, store them in a cool, dark place. This will help to preserve their flavor and texture.
Conclusion:
Pickling is a great way to preserve cucumbers and enjoy them all year long. With a little time and effort, you can make delicious pickles that your family and friends will love. So next time you have a surplus of cucumbers, don't let them go to waste. Pickle them!
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