SOUR PICKLES RECIPES

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SOUR PICKLES RECIPE - NYT COOKING



Sour Pickles Recipe - NYT Cooking image

Provided by Cathy Barrow

Total Time 20 minutes

Yield 1 to 2 quarts

Number Of Ingredients 6

2 pounds freshly picked firm, unwaxed, bumpy pickling cucumbers, often called Kirby
2 cloves spring garlic, sliced thin (optional)
1 dill flower, or 5 sprigs fresh dill or 1 teaspoon dill seed (optional)
1/2 teaspoon coriander seed (optional)
1/2 jalapeño, seeded and slivered (optional)
2 tablespoons salt

Steps:

  • Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren’t sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
  • Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
  • Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
  • Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
  • Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they’re ready. They keep a month in the refrigerator.

Nutrition Facts : @context http//schema.org, Calories 14, UnsaturatedFatContent 0 grams, CarbohydrateContent 3 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 211 milligrams, SugarContent 2 grams

FRIED DILL PICKLES RECIPE | ALLRECIPES



Fried Dill Pickles Recipe | Allrecipes image

Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.

Provided by DMJOLLY

Categories     Appetizers and Snacks

Yield 16 servings

Number Of Ingredients 9

1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¾ teaspoon ground black pepper
3 ½ cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

Steps:

  • In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
  • Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
  • Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Nutrition Facts : Calories 173.2 calories, CarbohydrateContent 24.6 g, CholesterolContent 12.8 mg, FatContent 6.5 g, FiberContent 1.4 g, ProteinContent 4.1 g, SaturatedFatContent 1.1 g, SodiumContent 848.6 mg, SugarContent 1.6 g

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