BRINE PICKLES RECIPES
QUICK AND EASY PICKLES RECIPE | ALEX GUARNASCHELLI | FOOD ...
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 320 milligrams, CarbohydrateContent 3 grams, FiberContent 1 grams, ProteinContent 1 grams, SugarContent 2 grams
REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU ...
Provided by Ted Allen
Total Time 40 minutes
Prep Time 35 minutes
Cook Time 5 minutes
Yield 2 quarts
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
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Reviews 4
Total Time 20 minutes
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Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
From bbcgoodfood.com
Total Time 25 minutes
Category Side dish
Cuisine British
Calories 15 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Side dish
Cuisine British
Calories 15 calories per serving
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
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