Easy Dill Pickles Palatable Pastime Palatable Pastime
Cucumbers: We turn cucumbers into pickles in this recipe. I love how the cucumbers soak up the flavors of the pickling solution and dill while maintaining that satisfying crunch. Apple cider vinegar (ACV): I used apple cider vinegar as the base to the pickling solution. It adds a tangy and slightly sweet flavor to the pickles.
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Heat the water, apple cider vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve. Let cool for several minutes, and then pour over the cucumbers in the jar. Set aside to cool to room temperature, then store the pickles in the fridge.
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Fill a large glass measuring cup or small saucepan with water. Add the honey, salt, garlic, spice, vinegar and stir well. If honey and salt wont dissolve, gently warm on low heat. It does not need to be piping hot, just warm enough to fully dissolve the salt and honey. Remove from the heat immediately.
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Instructions. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
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Ingredients: 4 whole cloves garlic, paper removed, smashed. ¼ cup (slightly heaping) fresh dill leaves. 2 teaspoons whole yellow mustard seeds. 2 teaspoons whole coriander seeds. 1 teaspoon whole peppercorns. Pinch red pepper flakes (optional) 1 large bay leaf, cut or torn in half. 1 pound cucumbers (Persian or small, Kirby cucumbers), washed.
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How to Make Refrigerator Pickles: Step 1: Fill clean jar with thinly sliced cucumbers (ideally Kirby). Step 2: Stir brine ingredients together (kosher salt, vinegar and chopped fresh dill) and pour over cucumber slices. Step 3: Close jar lid and shake to distribute brine. Refrigerate for at least 6 hours then enjoy!
Apple Cider Vinegar Pickles Joy Bauer
Here is what you will need to make quick pickles… 1 cup water; 1 cup apple cider vinegar; 1 Tablespoon Kosher salt; 4-5 sprigs fresh dill; 2 cloves garlic, minced; 2 cups cucumber (or carrots), sliced or speared; Additions and Substitutions. You can use white vinegar or rice vinegar can be used in place of apple cider vinegar.
Apple Cider Vinegar Coleslaw (No Mayo!) Stephanie Kay
Make the pickle brine: In a saucepan, heat water, vinegar, salt, and mustard seeds. Warm the brine and stir until the salt dissolves entirely. Step 2. Fill jars: To the jars, add the cucumber slices, dill, and bay leaves. Step 3. Add the brine: Once the jars are filled, pour the pickle brine over the cucumbers.
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Toss the cucumbers and dill in a large heatproof glass, stainless steel or ceramic bowl. In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns and red pepper flakes. Bring to a low boil, stirring until sugar and salt dissolve. Pour the mixture over the cucumbers and stir until well combined.
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Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar. Wipe the rims, add the lids and rings, and twist until finger tight. Process in a water bath for 15 minutes for quarts, 10 minutes for pints).
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Process jars in boiling water canner for 10 minutes. Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and rest on towel, undisturbed for 12 hours. For the best flavor, allow pickles to stand for 4-6 weeks before eating. Store jars in cool, dark place.
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Wipe rims, place lids on jars and screw bands on to fingertip tight. Process in a boiling water bath for 15 minutes. Turn off heat, remove lid and let sit for 5 minutes in canner. Remove from canner and let cool completely before storing. Allow pickles to sit for about 6 weeks until ready to eat.
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Method: Wash all cucumbers well. Gently scrub any dirt on cucumbers. Place the grape leaves, dill, pickling spice, garlic, bay leaves, red pepper flakes, salt, and apple cider vinegar or additional 1 tablespoon salt on the bottom of a clean half gallon mason jar. Arrange cucumbers to fill your jar.
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Place the lids in a small pot of simmering hot water to be used during the canning process. To avoid contamination, bring the vinegar, water, and salt to a simmer in a big stock pot. Add 2-3 tablespoons pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers (depending on preference), and 4-5 whole garlic cloves to each.
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Lay in 4 large mason jars with optional peppers and whole small tomatoes. Boil equal parts apple cider vinegar and water with salt to make pickle brine. If desired add mustard, turmeric, and paprika to brine. Add celery seeds to all jars and press garlic cloves equally over all jars. Also add chopped dill on top.
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Next, bring the vinegars, water, and salt to a simmer in a large stock pot. Pour the brine over the cucumbers in the jars, leaving about ½ inch headspace. Tap to release air bubbles. Tap the jars on the counter to release any air bubbles between the brine and pickles then top with the lids and screw tight.
