MIXED PICKLES RECIPES

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EASY HOMEMADE PICKLES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Homemade Pickles Recipe: How to Make It - Taste of Home image

My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.—Angela Lienhard, Blossburg, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0 minutes

Yield 4 quarts.

Number Of Ingredients 8

14 pickling cucumbers
40 fresh dill sprigs
4 garlic cloves, sliced
4 quarts water
2 cups cider vinegar
1 cup sugar
2/3 cup salt
2 teaspoons mixed pickling spices

Steps:

  • Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 5 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.

KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES - FOOD NETWORK



Korean-Inspired Sloppy Joes and Quick Pickles - Food Network image

Ground pork and beef are mixed with new ingredients like pears, sesame oil and gochujang to create this quick, easy, Korean-inspired take on the old favorite sloppy joe. The Quick Korean Pickles add a sweet crunch that rounds out the sandwich.

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 24

1 seedless English cucumber or 4 small Persian or Kirby cucumbers
About 1/4 cup rice wine vinegar 
2 tablespoons superfine sugar 
1 tablespoon gochugaru Korean chili flakes or chili paste 
1 1/2 teaspoons salt 
1 teaspoon toasted sesame oil 
1 teaspoon toasted sesame seeds 
1 Asian pear or Bosc pear
1 onion, red or yellow 
4 cloves garlic 
1 inch ginger root 
Neutral oil, such as peanut or safflower 
1 pound ground beef 
1/2 pound ground pork 
Salt and pepper 
1 tablespoon soy sauce 
1 tablespoon Worcestershire sauce, Lea and Perrins preferred brand 
1/3 cup gochujang Korean paste, Mother in Law's preferred brand
1 cup beef or chicken stock 
1 tablespoon light brown sugar 
1 tablespoon toasted sesame oil 
4 to 6 soft large hamburger rolls, Big Marty's preferred brand
4 scallions, whites and greens, chopped 
2 green chilies, fresh finger or jalapeno, or pickled jalapeno peppers 

Steps:

  • Gather your ingredients.
  • For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
  • For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
  • Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
  • Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.

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