PICKLES SALAD RECIPES

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PICKLED SALAD RECIPE | ALLRECIPES



Pickled Salad Recipe | Allrecipes image

This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.

Provided by Deborah Joann Allen VanHam

Categories     Side Dish    Sauces and Condiments    Relish Recipes

Total Time 9 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 12 pints

Number Of Ingredients 17

8 zucchini, diced
4 cucumbers, diced
1 sweet onion, diced
2 red bell pepper, diced
2 green bell pepper, diced
2 jalapeno pepper, minced
1 cup sea salt
water to cover
2 cups white sugar
2 cups rice vinegar
½ cup white vinegar
2 teaspoons ground turmeric
2 teaspoons yellow mustard seed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried rosemary
12 1-pint canning jars with lids and rings

Steps:

  • Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
  • Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 177.5 calories, CarbohydrateContent 43.6 g, FatContent 0.6 g, FiberContent 2.6 g, ProteinContent 2.3 g, SaturatedFatContent 0.1 g, SodiumContent 7070.9 mg, SugarContent 38.3 g

CRUNCHY PICKLE SALAD RECIPE | BON APPÉTIT



Crunchy Pickle Salad Recipe | Bon Appétit image

Don’t worry, this is not one briny mouthful—there are a lot of different textures going on between the crisp onions, juicy pickles, and crunchy nuts. Use whatever kind of pickles you want!

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 13

½ cup walnuts
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 1" pieces, plus 3 Tbsp. picklebrine
3 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. honey
¼ tsp. crushed red pepper flakes
½ small white onion, thinly sliced, rinsed
Kosher salt, freshly ground pepper
1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
½ cup chopped dill
2 oz. Parmesan, shaved
Extra-virgin olive oil (for drizzling)
Toasted country-style bread (for serving; optional)

Steps:

  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
  • Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
  • Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.

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POTATO SALAD WITH SWEET PICKLES | SOUTHERN LIVING
Potato salad with sweet pickles is the ultimate Southern side dish you never knew you needed. This recipe is reminiscent of classic potato salad, but it's elevated with a zesty twist in the form of sweet pickles. Bring it to your local church potluck, game-day cookout, or family celebration. Packed with flavorful ingredients like spicy brown mustard and creamy mayonnaise, this Southern favorite is a surefire crowd-pleaser. It pairs beautifully with barbecue pork, homemade cheeseburgers, or fried chicken. The best part? You'll only need seven ingredients that we're willing to bet are already in your kitchen, and it takes less than an hour to whip up.Be sure to let the potatoes cool before adding them to the mayonnaise mixture; this will help the potato salad to reach the perfect texture. Not convinced this is the side dish for you? Make it personal with the addition of extra brown mustard or shallots. Give potato salad with sweet pickles a try at your next cookout.
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CRUNCHY PICKLE SALAD RECIPE | BON APPÉTIT
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Reviews 4.8
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Total Time 20 minutes
Calories 28 per serving
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A zippy change from an ordinary egg salad sandwich.
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Total Time 15 minutes
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Calories 468.8 calories per serving
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