Homemade Pickles Two Ways

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Pickles Two Ways

The process is precisely the same with just a variation in seasonings. This same pickling recipe works for other vegetables such as okra, radishes, cauliflower, carrots and sweet onions.

Once you master the basics you can make flavor variations to suit your own pickled preferences.

12 large cucumbers, cut into 1/4-inch rounds

1 onion, sliced into 1/4-inch rounds

7 1/2 cups white distilled vinegar

4 cups water

2 cups granulated sugar

1/4 cup kosher salt

Seasoning mix for bread-and-butter pickles:

2 tablespoon turmeric

1 tablespoon celery seed

1 tablespoon mustard seeds

1 tablespoon grated fresh horseradish

1 jalapeno, thinly sliced

Seasoning mix for garlic-dill pickles:

1/2 cup garlic cloves, smashed (about 10 cloves)

1 tablespoon celery seed

1 tablespoon dill seed

1 tablespoon black peppercorns

5 sprigs fresh dill

In a large bowl, toss cucumbers and onion together. Divide mixture between quart canning jars, or other heatproof sealable containers.

Make pickling liquid: In a large saucepan, combine vinegar, water, sugar, salt and seasoning mix. Bring to a boil. Reduce heat and simmer 5 minutes or until sugar and salt have dissolved. Turn heat off and let sit 5 minutes. Pour pickling liquid over cucumbers and onions in jars. Seal shut and cool. Store pickles in refrigerator for seven days before serving. Makes: 6 quarts

Bread-and-butter pickles – makes 6 quarts

Per 1/4-cup serving: 29 calories (percent of calories from fat, 3), trace protein, 7 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 236 milligrams sodium.

Garlic-dill pickles – makes 6 quarts

Per 1/4-cup serving: 25 calories (percent of calories from fat, 2), trace protein, 6 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 236 milligrams sodium.

Jalapeno Blackened Shrimp with Potatoes

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 Prep time: 15 minutes  Cook Time: 15 minutes  Yield: 2 servings

  • 12 jumbo gulf shrimp, peeled & deveined
  • 8 small potatoes, diced into 1” cubes
  • 2 packages of Tito’s Sliced Jalapenos (1.4 oz total)
  • 1 Tablespoon blackened seasoning
  • 2 cloves of garlic, minced
  • ¼ white onion, minced
  • 1 teaspoon olive oil
  • ¼ cup orange juice
  • ¼ cup chopped fresh cilantro

Instructions

In a large bowl toss the shrimp and jerk seasoning.  A plastic baggie also works.

Heat a skillet over medium-high heat.  Add the olive oil.  When hot, add the potatoes.  Cook, stirring for about 10 minutes or until potatoes begin to soften.  Add the shrimp and continue cooking, stirring occasionally, for 5 minutes or until shrimp are pink on both sides.  Lower the heat and add the jalapenos, garlic and onions and continue cooking stirring constantly for one minute.  Add the orange juice and let simmer for 30 seconds.  Add the cilantro at the very end and serve.  Great served over rice.

Sweet Pickle Pie

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  • 3 8-ounce packages cream cheese, softened
  • 2 5-ounce jars sharp Old English pasteurized process cheese spread
  • 1 5-ounce jar blue cheese spread
  • 3/4 cup sweet pickle relish
  • 3/4 cup sweet cucumber slices

 

Measure 3/4 cup cream cheese. Set aside. Combine remaining cream cheese and cheese spreads in a large bowl. Add sweet pickle relish. With electric mixer, beat until well-blended. Spoon into 9-inch pie plate. Spread into an even layer. Chill about 4 hours. To decorate, put the 3/4 cup cream cheese in pastry bag with shell or other decorative metal tip. Pipe border around edge. Garnish with sweet cucumber slices. Serve with crackers.

Fried Dill Pickles

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  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup ice water
  • 1 egg yolk
  • 2 tablespoons dill pickle juice
  • 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
  • Vegetable oil for frying

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375 F. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.

Dill Pickle Salsa

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  • 1/3 cup finely diced dill pickle
  • 1 large tomato, finely diced
  • 1 medium pickled jalapeno pepper, cored and finely diced
  • 2 tablespoons cilantro, finely chopped
  • 1/3 cup red onion, finely diced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste

 

Combine all pickle, tomato, jalapeno pepper, cilantro, red onion, red vinegar, olive oil, salt and pepper.

Tacos with Pickled Pepper Salsa

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  • sliced-jalapenos-tub1 medium onion, diced (about 1 cup)
  • 1/2 cup pickled pepper juice
  • 1 pound ground turkey breast
  • 8 ounces pickled pepper rings, diced
  • 12 ounces chunky-style salsa
  • 1 cup shredded Monterey Jack cheese
  • 8 taco shells, warmed
  • Alfalfa sprouts or shredded lettuce
  • Serves 4

Over medium heat, cook the diced onion in pickled pepper juice until juice evaporates. Add ground turkey and stir as it cooks. When turkey is no longer pink, add diced pickled pepper rings and salsa and heat through. Stir in cheese. Spoon mixture into taco shells. Top with sprouts or lettuce.

Per serving: 460 calories, 32 g protein, 28 g carbohydrate, 25 g fat, 105 mg cholesterol, 1470 mg sodium.