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Instructions. Take a large pot and add water, white vinegar, and salt in it. Heat the pot and bring the mixture to a simmer. Add any or all of the optional pickling spice ingredients in the pot and simmer for another few minutes until all the flavors blend in the mixture. Turn off the gas and let the mixture cool.
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Instructions. Drain and discard the pickling juice from the dill pickles. Slice the pickles in thick, nice size chips, (larger than quarter-inch, less than half-inch) and place in a large bowl. Add remaining ingredients and stir to mix. Allow to rest for about 2 hours.
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Place in a large ziptop bag with pickle juice. Refrigerate for 4 to 8 hours. Remove chicken from pickle juice and place in a medium bowl. Add buttermilk and hot sauce. Stir to coat chicken well. Refrigerate for 1 hour. In a pie plate or shallow bowl, stir together flour, cornstarch, paprika, salt, pepper, and garlic powder.
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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.
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Use a lime slice to coat the rim of the glass. Submerge the glass into the spice mix until the rim is coated. Add Tanteo Jalapeño Tequila, triple sec, pickle juice, agave, lime juice and ice to a cocktail shaker and shake until chilled. Fill your prepared cocktail glass with ice. Strain the cocktail mixture into the glass.
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Instructions. Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour. In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved.
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For making spicy dill pickles, first slice cucumbers into ¼-inch slices. In a large pan, combine vinegar, water, garlic, salt, honey, peppercorns, dill, bay leaf, chili flakes, and sliced hot peppers. Bring this mixture to a boil, then let it cool.
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Mix with 1 teaspoon sugar and one tablespoon of kosher salt. Wet half of chilled coupe glass with a lime wedge, then pour salt into a plate and roll the wet half of the rim into the salt.
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Place chicken, pickle juice, and brown sugar in a large ziptop bag. Seal bag and place it in a bowl. Refrigerate for 24 hours. Remove chicken from brine. Pat dry with paper towels. Season with salt, pepper, and Cajun seasoning. Grill over medium-high heat for 5 to 6 minutes per side.
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To each jar cucumber-packed jar, add 2 dried red pepper pods and 2 whole cloves of garlic. Slide the stem-end of one large or three small heads of dill into each jar. Maintain ½-inch headspace. Use only one dried pepper if you prefer your pickles less spicy. Cover each filled jar with one medium or large grape leaf.
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Preheat the oven to 275°F and line a large rimmed baking sheet with parchment paper. Combine the pretzels, cheese crackers, peanuts, and corn nuts in a large bowl. Whisk the melted butter, chamoy sauce, and pickle juice together in a small bowl and pour over pretzel mixture. Transfer the mixture to the prepared baking sheet and bake for 30.
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Here's what you need: Pickle juice - we prefer a dill pickle juice for this as butter pickles might be a little too sweet. Tequila: we used our favorite tequila - Espolon Blanco.; Triple sec: any kind of orange liquor works.; Jalapeños: if you like it spicy, keep the seeds.If you don't like a ton of spice, ditch them. Lime juice: fresh lime juice, please.
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Slice the cucumbers into 1/4 inch rounds. Set aside. Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place it in the pot. Bring the liquid mixture to a boil to make the brine solution.
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Prepare Pickle Brine. Mix together water, vinegar, salt, garlic, and dill to create the flavorful brine for your pickles. To begin, you'll need to combine 1 cup of water with 1 cup of white vinegar. Next, add in 1 tablespoon of salt, 1 clove of minced garlic, and 1 tablespoon of fresh dill.
