AwesomeBites

Tag: Pickles

  • Bread and Butter Pickles

    I can do better with a bit of practice.

    It’s been about a week. Had to open the pickles for a test. Hey, somebody has to be in charge of quality. Mmmm, Good. Recipe is a keeper.

    1 Gallon Cucumbers thinly sliced
    8 Onions
    2 Bell Peppers
    1/2 Cup of Coarse Salt
    Let sit for 3 hours

    5 Cups Sugar
    1 and 1/2 tsp Tumeric
    1/2 tsp cloves
    2 T. Mustard Seed
    1 tsp Celery Seed
    5 Cups Cider Vinegar

    Use salt, mix with vegetables let stand for three hours before draining.

    Bring to a boil dissolve sugar, add vegetables.
    Heat to just boiling.

    Have 12 pint jars sterilized with lids ready to fill.

    Process in waterbath for 5 minutes.

  • Slightly Sweet Dill Refrigerator Pickles

    yield: Makes 2 quarts

    Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that’s less tart.

    Ingredients

    • 1 small sweet onion (such as Vidalia or Maui), thinly sliced
    • 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
    • 1 large bunch dill, coarsely chopped (stems included)
    • 1 tablespoon yellow mustard seeds
    • 2 teaspoons whole white peppercorns
    • 1 1/2 cups apple cider vinegar
    • 1 cup water
    • 1 cup sugar
    • 3 tablespoons coarse kosher salt
    • 2 teaspoons dill seeds

    Preparation

    Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

    Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. However, why not find out more information on water filters for your refrigerator.

    Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.