Refrigerator Pickle Recipe From Last Fall - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Refrigerator Pickle Recipe From Last Fall (/showthread.php?tid=155387) |
Refrigerator Pickle Recipe From Last Fall - shannalelli - 10-08-2013 Help - these were the best pickles I've ever tasted and I cannot find that issue. It was either summer or fall of 2012. Can anyone help me? I would sure appreciate it. My cukes are ready! Re: Refrigerator Pickle Recipe From Last Fall - labradors - 10-08-2013 Whoever has it, please post it to our GroupRecipes Group and post the link to it here. Help with finding recipes is why I created the group for us to use in the first place. Re: Refrigerator Pickle Recipe From Last Fall - Trixxee - 10-08-2013 Link doesn't work. Re: Refrigerator Pickle Recipe From Last Fall - cjs - 10-08-2013 does this one?? http://www.grouprecipes.com/group/cah-forum/1938/recipes Yep, it works - do you have the recipe handy Trixxee?? I'd have to find it if not. Re: Refrigerator Pickle Recipe From Last Fall - labradors - 10-08-2013 Sorry. It got pasted in without the "http://" part, so the forum messed it up again. Since it was still possible to edit that post, I corrected the link. Re: Refrigerator Pickle Recipe From Last Fall - Gourmet_Mom - 10-08-2013 Fooled me! I thought the recipe was there already! LOL! Re: Refrigerator Pickle Recipe From Last Fall - cjs - 10-08-2013 So, does anyone have the recipe handy or should I go look for it??? Re: Refrigerator Pickle Recipe From Last Fall - Trixxee - 10-08-2013 Quote: Nope. Never made them nor heard of them. Re: Refrigerator Pickle Recipe From Last Fall - cjs - 10-08-2013 Well, looks like there are some - tell me which one you want, Shanna - Quick Dill Pickles Pickle more than just cucumbers! Some of our favorite vegetables in the Test Kitchen are cauliflower, okra, asparagus, summer squash, and carrots #94 - Aug. 2012 That was the only one from 2012 - is this it?? Quick Dill Pickles Pickle more than just cucumbers! Some of our favorite vegetables in the Test Kitchen are cauliflower, okra, asparagus, summer squash, and carrots. Makes 12 pickles Total time: 15 minutes + draining and chilling SPRINKLE: Kosher or pickling salt 6 Kirby or small cucumbers, trimmed and halved 8 sprigs fresh dill 1 jalapeño, sliced BOIL: 2 cups water 1 cup distilled white vinegar 1/2 cup slivered onion 6 cloves garlic 4 tsp. kosher salt 1 Tbsp. dill seeds, toasted 2 tsp. black peppercorns 2 tsp. mustard seeds Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20–30 minutes. Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock, or glass bowl with dill sprigs and jalapeño. Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns, and mustard seeds in a medium nonreactive saucepan, 5 minutes. Pour mixture over cucumbers; let cool to room temperature. Cover container and chill until cold. Refrigerate pickles up to 1 month. Per pickle: 16 cal; 0g total fat (0g sat); 0mg chol; 642mg sodium; 3g carb; 1g fiber; 1g protein PICKLE PERKS: Besides eating pickles straight from the jar as a snack, serve them as a first course or appetizer at your next dinner party, as condiments with charcuterie or meat trays, or along with sandwiches. Don’t toss the pickling liquid once the pickles are eaten, though. Save it to use in vinaigrettes or for poaching fish or seafood. Pickling basics: SALT gives pickles their signature crispness and crunch. It also draws out the vegetables’ natural liquids. That liquid is then replaced when the vegetables soak in the brine, infusing them with flavor. ACID is essential to pickling because it prevents or delays spoilage. Vinegar is the most common acid used to pickle, but other acids such as liquors and alcohol (think bourbon and gin) work, too. If you go with vinegar, it’s best to use one with at least 5% acidity, like distilled white vinegar — it won’t cloud your pickling liquid or discolor your vegetables. Cider vinegar and wine vinegars add color and flavor. NONREACTIVE PANS, bowls, and crocks are a must to avoid giving the pickling liquids off flavors from the acids reacting with certain metals. Stainless steel, ceramic, and glass all work well. Stay away from containers made of aluminum, copper, or iron Re: Refrigerator Pickle Recipe From Last Fall - shannalelli - 10-08-2013 OMG First timer!!! Thank you all so much. You guys are the best. I am thrilled. Thank you thank you!! |