Foodie Friday: Pickling Recipes

Easy Refrigerator Dill Pickles
Via Self Proclaimed Foodie

Have you begun planning your vegetable garden?  So exciting to grow your own food.  The next thing to think about is what to do with your bumper crops!  Why not try pickling some veggies?  We've found some great recipes for you to try.

Easy Refrigerator Dill Pickles

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yields: 3 jars

10-12 pickling cucumbers
4 cups water
2 cups white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
big bunch of dill
1 head of garlic, skins removed, cloves smashed (less if its a strong garlic)
10 peppercorn kernals

Slice cucumbers into 1/4 inch slices or spears. Set aside.

To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.

Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
This recipe made enough to one pint and fill two quart jars.

Refrigerator Pickled Hot Peppers
Via Creekside Cook

Refrigerator Pickled Hot Peppers

Serves: approximately 3 quarts
Prep time:  30 mins
Total time:  30 mins

2 quarts of water
1 cup white vinegar
1/2 cup pickling salt
2 to 3 pounds of hot peppers
3 cloves garlic

Wash 3 quart jars and the lids - set aside.
Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer.

Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way.

Peel the garlic cloves.

Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces.
Carefully pour in the brine, making sure that the peppers are completely covered.

Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.

Pickled Red Onions
Via Cafe Sucre Farine

Pickled Red Onions

2 medium red onions, sliced about ⅛ inch thick
2-3 paper thin slices of lime, halved or quartered
1 cup white wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon peppercorns
1 teaspoon whole coriander
1/4 cup freshly squeezed lime juice
about 1/2 cup water

Place a medium-size colander in the sink.

In a medium-size microwave safe bowl, heat 4 cups of water to boiling, about 5-6 minutes. Carefully add onions to the hot water. Use a large spoon to make sure onions are submerged. After 15 seconds, pour onion into the colander to drain. Transfer onion and lime slices to a jar (or jars) that will contain the onions (about a 3 cups capacity). You want the onions to fill the jar to the brim, but not be super tightly packed.

Combine vinegar, sugar, salt, peppercorns and coriander seeds in the previously used bowl. Stir and cook on high for three minutes. Remove from microwave, add fresh lime juice and stir to make sure all of the sugar and salt is dissolved.

Pour hot solution over the onions. Add enough water to bring liquid level to the top of the jar. Watch the beautiful color transformation take place; it's amazing!! Cover the jar(s) and allow to cool for 30 minutes then refrigerate. They can be eaten right away, but the ingredients will meld and the flavor will be even better if allowed to sit for 2-3 hours. Onions will keep well in the refrigerator for 5-7 days.

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