REFRIGERATOR SPICY PICKLE RECIPE RECIPES

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REFRIGERATOR DILL PICKLES RECIPE: HOW TO MAKE IT



Refrigerator Dill Pickles Recipe: How to Make It image

Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida

Provided by Taste of Home

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield about 100 pickle spears.

Number Of Ingredients 8

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Steps:

  • Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 6 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 103mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges Free food.

PICKLED BEETS RECIPE | ALTON BROWN | FOOD NETWORK



Pickled Beets Recipe | Alton Brown | Food Network image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories     side-dish

Total Time 1 hours 48 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield Two 1-quart jars

Number Of Ingredients 10

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Steps:

  • Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
  • Preheat oven to 400 degrees F.
  • In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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Dec 30, 2019 · It tastes even better dressed up with a little shredded iceberg lettuce, tomato slices, and dill pickle chips. One bite, and you’ll see that it is completely addictive. Your kids will love it. Recipe Tips. You can make this Bacon Cheeseburger Casserole spicy …
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Absolutely delicious! I substituted 2 Tbsp pickle juice for 2 Tbsp of the lemon juice (you still get the acidity from the vinegar, plus some salt and a lovely garlic taste). The pickle juice also complements the cucumbers really well, since they're both related. …
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Jun 21, 2020 · This recipe is actually my spin on Chick-Fil-A Sauce. We are OBSESSED with this chicken dipping sauce in our house. I make a double batch every week…which might seem like a lot, but we eat a ton of chicken recipes!I try to grill 2-3 pounds of …
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Nov 18, 2021 · Storing Deviled Eggs. To make ahead, cook eggs and keep whites & yolk mixture separate for up to 2 days.Place the egg white halves on a plate and wrap in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk …
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EASY PICKLED BANANA PEPPERS - THE COUNTRY COOK
Aug 10, 2016 · Found your recipe for easy pickle banana peppers and I made them today. I did the water bath process due to having so many peppers coming off at this time. In a week I will try them and let all of you know if i followed your instructions correctly for mine …
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QUICK-PICKLED CABBAGE RECIPE - THE SPRUCE EATS
Apr 26, 2021 · Quick-pickled cabbage is easy and convenient because it doesn't need to be fermented and is ready to eat in as little as 2 hours. (For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator.
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