Best 3 Sour Cherry Pickle Recipes
**Discover the Tangy Delights of Sour Cherry Pickles: A Culinary Journey into Flavor and Tradition**
Embark on a culinary adventure with our collection of sour cherry pickle recipes, a testament to the versatility and unique flavors of this delectable fruit. From traditional methods passed down through generations to contemporary twists that add a modern flair, our recipes offer a diverse range of options to suit every palate. Whether you prefer a sweet and tangy taste or a bold and spicy kick, our sour cherry pickle recipes promise an explosion of flavors that will tantalize your taste buds. Get ready to experience the perfect balance of sweet, sour, and savory as you explore these culinary creations, each offering a unique journey into the realm of pickled delights.
SOUR PICKLES RECIPE
Sharply sour and infused with the intense flavor of dill and garlic, these sour pickles are made the traditional way, by allowing cucumbers to ferment in a saltwater brine.
Provided by Jenny McGruther
Categories Ferment
Time P7DT10m
Number Of Ingredients 10
Steps:
- Pour a quart of water into saucepan. Set it on the stove, and then turn up the heat to medium-high. Stir in the sea salt until it dissolves fully, and then allow the water to cool to room temperature.
- Trim the cucumbers of any tough stems and flower ends, and then place them in bowl. Cover them with cold water to refresh them, at least 20 minutes and up to 1 hour.
- Drain the cucumbers, and then place them into your jar. Drop in the garlic and spices, and then slide the horseradish leaf and dill into the jar. Cover the cucumbers with the saltwater brine. Place a weight over the pickles, and then seal the jar.
- Allow the pickles to ferment at room temperature until they turn from vivid green to a dull green, and smell pleasantly sour - at least 1 week and up to 2 months, depending on how sour you like them.
- Eat the pickles right away, or store them in the fridge up to 1 year.
Nutrition Facts : ServingSize 75 g, Calories 19 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1753 mg, Fiber 1 g, Sugar 1 g
KOOL-AID PICKLES
Everyone will love getting into these pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside., Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
SOUR PICKLES
Provided by Cathy Barrow
Time 20m
Yield 1 to 2 quarts
Number Of Ingredients 6
Steps:
- Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
- Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
- Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
- Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
- Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.
Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams
Tips:
- Choose the right cherries: Use fresh, firm, and ripe sour cherries for the best results.
- Prepare the cherries properly: Wash the cherries thoroughly and remove the stems and pits. You can use a cherry pitter to make this task easier.
- Use a good quality vinegar: The type of vinegar you use will affect the flavor of your pickles. Choose a vinegar that you enjoy the taste of, such as apple cider vinegar, white vinegar, or rice vinegar.
- Add your favorite spices and flavorings: You can customize the flavor of your sour cherry pickles by adding different spices and flavorings. Some popular options include cinnamon, cloves, allspice, ginger, and mustard seeds.
- Allow the pickles to age: Sour cherry pickles need time to develop their full flavor. Allow them to age for at least 2 weeks before enjoying them.
Conclusion:
Sour cherry pickles are a delicious and versatile condiment that can be enjoyed in a variety of ways. They are perfect for adding a sweet and tart flavor to sandwiches, salads, and charcuterie boards. You can also use them as a topping for ice cream or yogurt. With a little effort and patience, you can easily make your own sour cherry pickles at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
