FIBER IN PICKLES RECIPES

Name: Quick and Easy Pickles
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Yield: 1 1/2 pounds pickles
Ingredients: 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon); 1/2 cup apple cider vinegar; 8 cups bottled water; 1 1/2 pounds kirby cucumbers, thoroughly washed and dried; Few sprigs fresh dill, washed and dried

QUICK AND EASY PICKLES RECIPE | ALEX GUARNASCHELLI | FOOD ...

Quick and Easy Pickles Recipe | Alex Guarnaschelli | Food ... image

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

Ingredients

3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
Few sprigs fresh dill, washed and dried

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

BREAD AND BUTTER PICKLES II RECIPE | ALLRECIPES

Bread and Butter Pickles II Recipe | Allrecipes image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Provided by David

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 4 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 8 - 1 quart jars

Number Of Ingredients 11

Ingredients

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1?½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

Steps:

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 104.8 calories, CarbohydrateContent 25.6 g, FatContent 0.3 g, FiberContent 0.9 g, ProteinContent 1 g, SaturatedFatContent 0.1 g, SodiumContent 937.7 mg, SugarContent 22.4 g

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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!
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Transfer to sterile containers. Seal and chill in the refrigerator until serving.

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