HOW TO MAKE PICKLE JUICE RECIPES

Name: Pickle Juice Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 pint jars
Cuisine: German
Ingredients: 1 cup water ((filtered)); 1/2 cup white vinegar ((or rice wine vinegar)); 2 tbsp kosher salt ((or Himalayan pink salt)); 1 tsp dill; 1 tsp ginger ((fresh, peeled and chopped)); 1 tsp mustard seeds; 1 tsp black pepper ((corns)); 1/2 piece jalapeno ((seeded and chopped)); 1 whole garlic cloves; 1 tsp red pepper ((flakes))

AMAZING HOMEMADE PICKLE JUICE RECIPE | ORGANIC FACTS

Amazing Homemade Pickle Juice Recipe | Organic Facts image

Bye-bye, cramps! Hello, pickle juice!

Provided by Komal Narwani

Categories Condiment

Total Time 15 minutes

Cook Time 15 minutes

Yield 1 pint jars

Number Of Ingredients 10

Ingredients

1 cup water ((filtered))
1/2 cup white vinegar ((or rice wine vinegar))
2 tbsp kosher salt ((or Himalayan pink salt))
1 tsp dill
1 tsp ginger ((fresh, peeled and chopped))
1 tsp mustard seeds
1 tsp black pepper ((corns))
1/2 piece jalapeno ((seeded and chopped))
1 whole garlic cloves
1 tsp red pepper ((flakes))

Steps:

Take a large pot and add water, white vinegar, and salt in it.
Heat the pot and bring the mixture to a simmer.
Add any or all of the optional pickling spice ingredients in the pot and simmer for another few minutes until all the flavors blend in the mixture.
Turn off the gas and let the mixture cool.
Now strain the mixture into a quint jar or a bottle using a fine mesh or a strainer.
Your pickle juice is ready to use.

DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT

Dill Pickle Potato Salad Recipe: How to Make It image

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Steps:

Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts : Calories 415 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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