REFRIGERATOR PICKLES WITH ONION RECIPES

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HOW TO QUICK PICKLE ANY VEGETABLE - KITCHN



How To Quick Pickle Any Vegetable - Kitchn image

Provided by Meghan Splawn

Categories     Pickle    Jam    Side dish    Snack    Condiment

Total Time 1500S

Prep Time 1200S

Cook Time 300S

Number Of Ingredients 9

1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
1 teaspoon dried herbs or ground spices (optional)
2 cloves garlic, smashed or sliced (optional)
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt, or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)

Steps:

  • Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
  • Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
  • Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
  • Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
  • Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  • Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
  • Seal the jars. Place the lids on the jars and screw on the rings until tight.
  • Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.9 g, SugarContent 22.0 g, ServingSize Serves 2, ProteinContent 2.2 g, FatContent 0.6 g, Calories 129 cal, SodiumContent 1126.0 mg, FiberContent 2.6 g, CholesterolContent 0 mg

HOW TO QUICK PICKLE ANY VEGETABLE - KITCHN



How To Quick Pickle Any Vegetable - Kitchn image

Provided by Meghan Splawn

Categories     Pickle    Jam    Side dish    Snack    Condiment

Total Time 1500S

Prep Time 1200S

Cook Time 300S

Number Of Ingredients 9

1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
1 teaspoon dried herbs or ground spices (optional)
2 cloves garlic, smashed or sliced (optional)
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt, or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)

Steps:

  • Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
  • Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
  • Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
  • Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
  • Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  • Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
  • Seal the jars. Place the lids on the jars and screw on the rings until tight.
  • Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.9 g, SugarContent 22.0 g, ServingSize Serves 2, ProteinContent 2.2 g, FatContent 0.6 g, Calories 129 cal, SodiumContent 1126.0 mg, FiberContent 2.6 g, CholesterolContent 0 mg

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LIST OF INDIAN PICKLES - WIKIPEDIA
This is a list of common Indian pickles, which have a wide range of flavours and textures.In Hindi pickle is known as Achar.Indian pickles are generally pickled with oil, vinegar, lemon juice or water. Indian pickles …
From en.m.wikipedia.org
See details


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Sep 15, 2021 · Divide onion, garlic, dill, peppercorns, cloves, and bay leaves between the 2 sterilized jars. Pack cucumbers into the jars, leaving 1/2-inch of headspace. Fill jars with hot vinegar …
From thespruceeats.com
See details


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Apr 20, 2018 · A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles…
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See details


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See details


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Feb 25, 2021 · Remove the cucumbers from the refrigerator and drain off the excess liquid. Then pour the hot sugar syrup over top of the cucumbers and return them the refrigerator. The pickles will be ready to eat the following day. They will store in the refrigerator …
From wikihow.com
See details


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