QUICK SWEET PICKLES RECIPE RECIPES

Name: Quick Pickles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 cup white vinegar, eyeball it; 2 rounded teaspoons sugar; 1 teaspoon mustard seed; 1 teaspoon salt; 1 clove cracked garlic; 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped; 1 bay leaf; 4 kirby cucumbers, cut into 1-inch slices on an angle

QUICK PICKLES RECIPE | RACHAEL RAY | FOOD NETWORK

Quick Pickles Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

EASY SWEET PICKLE RECIPE | MCCORMICK

Easy Sweet Pickle Recipe | McCormick image

Homemade sweet pickles are perfect to munch on during the summertime, or as a quick snack or side during the colder months. These quick pickled vegetables only require a few ingredients - thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few special spices (and a refrigerator) for easy pickled cucumbers.Photo credit: Lindsay Landis from Love & Olive Oil.

Provided by McCormick

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2.5

Number Of Ingredients 7

Ingredients

2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 tsp McCormick® Celery Seed
1 tsp McCormick® Mustard Seed
1 tsp non-iodized salt

Steps:

Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

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BEST EVER SWEET PICKLES RECIPE: HOW TO MAKE IT

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Calories 35 calories per serving

In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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QUICK PICKLES RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 12 hours 20 minutes
Category condiment

Cover and refrigerate for at least 12 hours or up to 7 days.

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QUICK PICKLES RECIPE - BBC FOOD

Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic onions and cucumbers or try carrots, fennel, even root vegetables like swede and celeriac. Equipment: You will need a very clean 350ml jam jar.
From bbc.co.uk
Reviews 4.8

Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks.

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QUICK PICKLES RECIPE - BBC FOOD

Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks.

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SWEET MUSTARD PICKLES | AUSTRALIAN WOMEN'S WEEKLY FOOD

Bits of cauliflower and cucumber infused with the tart flavours of mustard and vinegar. Stick these pickles in a sandwich or wrap for a bright contrast to creamy fillings.
From womensweeklyfood.com.au
Total Time 45 minutes
Category Side
Cuisine Modern Australian

Store pickles in a cool, dark place for at least three weeks before opening.

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WATERMELON RIND PICKLES RECIPE: HOW TO MAKE IT

"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
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Reviews 4.4
Total Time 55 minutes
Calories 16 calories per serving

Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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SWEET DILL PICKLES RECIPE | ALLRECIPES

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BASIC QUICK PICKLE BRINE RECIPE | EPICURIOUS

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