fried pickles フライド ピクルス


Crunchy, Crisp
Pickle Recipes

  • Posted on Jul 16, 2009 12:09 PM by Diana De Cicco

A crunchy crisp pickle is the ideal topping for just about any summer sandwich and the perfect side to any succulently grilled meal. Here is your quick guide to pickling cucumbers and making your own delicious fresh pickles.

Pickles in Jar

How to make homemade pickles

Homemade pickles take more patience than effort. The wait is quite worth it!

1. Choose your cucumber

Just about any size cucumber can be used to make pickles. Typically, 5-inch cukes work for dill pickles and 1-1/2-inch cucumbers are ideal for gherkins. You can go exotic and use lemon cucumbers or stay traditional with Kirby cukes. Regardless of the type of cucumber you choose, just be sure it is bright colored, firm and has no soft or discolored spots.

2. Decide on your pickling method

There are a few different methods you can use to make pickles. The traditional canning method produces perfect pickles but may not be convenient if you don’t have canning equipment readily available. The refrigerator method is the easiest method for making pickles: simply combine the ingredients and let them pickle in the refrigerator.

3. Prep your cucumbers

Before you cut your cucumbers, rinse them well in cold water. Large cucumbers can be cut any way you like (spears, halves or rounds) while smaller cukes can be left whole.

Though not necessary, homemade pickle die-hards soak cucumbers in a lime solution overnight. Soak between 8 and 12 cucumbers (depending on size) in 1 gallon of water mixed with 1 cup pickling lime and 1/2 cup salt overnight in the refrigerator. Rinse cucumbers and soak them in fresh cold water for 1 hour, repeating with fresh water 3 to 4 times. This makes sure the excess lime is removed from the cucumbers. Proceed with the pickling process.

4. Pick your pickle

There are many different types of pickles to choose from and all can be made simply at home with a few different ingredients (although kosher can’t unless you’re a rabbi!). Gherkins, dills, and bread and butter pickles are the most popular types, but the type you choose is simply a matter of your tastes.

Next page: Homemade pickle recipes

A crunchy crisp pickle is the ideal topping for just about any summer sandwich and the perfect side to any succulently grilled meal. Here is your quick guide to pickling cucumbers and making your own delicious fresh pickles.

Homemade pickle recipes

Classic Refrigerator Dills

Makes 12 servings

2 quarts water
2 quarts white vinegar
1/2 to 1 cup non-iodized salt
Few sprigs dill weed
1 head garlic, sliced
2 tablespoons peppercorns
1 dozen cucumbers, sliced in spears

1. Combine water, vinegar and salt in a pot and bring to a boil.

2. Meanwhile, add dill, garlic, peppercorns and cucumbers to sterilized jars. Pour liquid over cucumbers and fill jars.

3. Seal jars well and refrigerate for at least 6 weeks.

Bread and Butter Pickles

Makes 12 servings

2 pounds cucumbers, sliced in rounds
1 pound white onions, thinly sliced
1/4 cup pickling or Kosher salt
1-1/4 cups white vinegar
1 cup apple cider vinegar
2-1/4 cups granulated sugar
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon turmeric

1. Combine cucumbers with onions and salt in a bowl. Refrigerate for 1 hour. Rinse with cold water and drain.

2. Combine vinegars with sugar, mustard seeds, red pepper flakes, celery seeds, cinnamon, allspice, cloves and turmeric in a pot and bring to a boil. When sugar has dissolved, add cucumber mixture and bring to a boil.

3. Spoon cucumbers into sterilized jars and then pour liquid over cucumbers filling jars just to the tops of the cucumbers. Seal jars well and refrigerate for at least 3 weeks.

Classic Sour Pickles

Makes 12 servings

1 gallon white vinegar
1 cup salt
1 cup granulated sugar
1 cup dry mustard
12 small cucumbers, whole, rinsed and dried

1. Combine vinegar with salt, sugar and mustard in a small bowl.

2. Place cucumbers in sterilized jars and pour liquid over cucumbers. Seal well and refrigerate for at least 3 weeks.

Delicious dishes for your homemade pickles


Posted on January 9, 2011 by peaceloverae

Okay, here’s attempt number 3 at blogging twice today to catch up. I suck.

Last night was a much needed night with some dear friends AND I had my first taste of Redberry, to which I am now addicted. It didn’t help, however, my resolution to not gossip as much, HOWEVER, is it truly gossiping if everything that is talked about is true and would never be harmful or hurtful if the person we were talking about was sitting right there? I think not, in that context it’s somewhat like storytelling!

Today I’m going to Josie’s baby shower and I’m superrrr excited to see her and her babybelly!

I had a dream last night, this one is for my theatre friends, that I gave birth at the second the clock hit 2:46, anyone know what that means? Jude’s birth time was 2:46.01! In my dream though, the nurse staff knew the reference and they were so excited “Oh man! This baby was born on Jean ValJean’s number!” Hahaha! The more appalling part of the dream wasn’t the coincidence of the time, it was the nurses who recognized it before I had. Because THAT would NEVER happen.

I’m looking forward to this week because my floor is going to be finished! Hopefully soon I can order his crib/furniture set and get everything set up! BAHH I cannot wait!

I’ll see you later cyberland, I’m going to go eat the shit out of some fried pickles.

Traditional Pickles

Parsons Traditional Pickles

The Traditional Pickle range was introduced some years ago as an attractive and up-market alternative to the large volume mass produced cheaper pickles that are widely available. Only the very best ingredients such as malt vinegar, sugar and natural spices are used in these products. Because of the seasonality of vegetables production of the Pickled Vegetable range is only carried out at the peak of the season when stocks are laid down and which ensures the continuous supply of a quality product. The quality packaging that is used for this range makes it attractive as an inclusion in Presentation Hampers and also allows the various products to be used as individual gifts. Products available in this range are as follows:

Sliced Beetroot, Baby Beetroot, Onions, Sweet Silverskin Onions, Eggs, Red Cabbage, Mixed Pickle and Sweet Pickle.

All of these products are available in 450g jars in packs of 6 jars in a shrinkwrapped case.

Photo’s description:
Yummy! Fried pickles, Dixie Cafe style. Arkansas

Posts Tagged ‘spicy fried pickles’

An Irish Feast

I have always had a special place in my heart for Irish pubs.  The combination of food, beer, and music is hard to resist.  I guess it helps that I like Fish & Chips and even a Guinness once in awhile.  I recently heard of a new Irish pub called Finnegan’s and decided to see what this place was all about. 


(Image: Finnegan’s Irish Pub)

I wasn’t expecting much out of the food at Finnegan’s.  Sadly, most Irish pubs I have been to are lacking in the food department.  There was a band playing and a ton of people getting some drinking time in after work.  We sat in a booth and ordered the Spicy Fried Pickles to start and watched the Yankee’s game on our own in-booth personal high def TV. The fried pickles were spicy, savory and sweet all at once.  I have had fried pickles before, but something about this batter was different than other fried pickles.  The pickles disappeared quickly and we were ready for more.

fried pickles

(Image: DC Nearlyweds)

Next came the Fish and Chips and Shepherd’s Pie.  Ale-battered grouper and hot, crispy fries piled my plate.  Again, something about the batter on the grouper was different from other batters- it wasn’t too soft or too crispy and actually had flavor.  The grouper was fresh and lacked fillers.  Large chunks of snow white, fresh fish were surrounded by the perfect batter.  I immediately proclaimed them to be the best fish and chips I have ever had, and I meant it.  The fries were unique-crispy, light, and flavorful.

fish and chips

I only had a small bite of the Shepherd’s Pie, but that one bite was full of ground beef, buttery mashed potatoes, and an amazing blend of seasonings that I couldn’t put my finger on.

shepherds pie

We stayed a little longer then planned and I woke up this morning thinking about fried pickles.  I will definitely be going back- for the drinks, music and especially for the food.

Finnegan’s Sports Bar and Grill

2310 Woodland Crossing Drive, Unit #E/F

Herndon, VA 20171


-Liz Stevenson








 どうもセシウムが関係しているらしい!? メカニズムは知らない。



【転載開始】電波時計 原発事故影響受ける NHKニュース

時刻を合わせないでも正確な時を刻む便利さから、急速に普及が進ん でいる「電波時計」が、東日本の広い範囲でうまく動かない状態が続いています。時刻を合わせるための電波を送る施設が、福島第一原子力発電所から20キロ 圏内にあるのが原因で、販売店などには、問い合わせや苦情が寄せられています。【転載終了】

『電波時計 狂う』のキーワードで検索すると、瞬時、127,000件ヒットする。











ピ クルスは欧米に古くからある酢を使った野菜の保存食で、いわば西洋の漬物です。ピクルスには醗酵によって作るものと、醗酵させずに酢やワインのような保存 性にある液に漬けたものとの2種類に分かれます。醗酵させたピクルスは、乳酸醗酵をさせ酸味をのせるのですが、日本の醗酵漬物との違いは、酸味がかなり強 く、日本人には、あまり食べられておりません。これは、普段の食生活の違いからくるもので、欧米の人々は、肉やチーズ、油っこい料理を多食するので、酸味 が強いものが合うためだと思われます。
ピクルスには、ポピュラーなきゅうりのほか、ほとんどの野菜がピクルスになります。また日本の漬物と異なる 点は、漬け汁にさまざまな香辛料を使う点で、ローリエ、テージ、シナモン、タイム、セージ、カルダモン、コリアンダー、唐辛子、コショウ、しょうが、にん にく、オールスパイスなどたくさんの香辛料がもちいられます。いろいろ試してオリジナルピクルスを作りましょう。

使 用する器具は必ず酸に強いものを使います。ほうろう製、ステンレス製、耐熱ガラス製のものが、良いでしょう。レードルや玉じゃくしはステンレス製を使い、 保存容器は、酸に強くて密閉できるものならなんでもよいのですが、ガラス製の広口タイプのシンプルなものがおすすめです。少量なら市販のジャムの空き瓶も 大いに利用しましょう。ただし、ふたがきっちり閉まるかどうかを必ず確かめてください。ピクルスは、酸で腐敗やかびを防止する保存食ですが、器具や容器が 清潔でないと雑菌がはいり日持ちしません。使用する前に煮沸消毒し、よく乾かしておきましょう。材料も、水分の多いものは水分をだしてから、漬け込みま す。やり方は塩漬けにしてから漬け込んだり、熱湯に通して使う方法などがあります。材料がかぶるまでたっぷりのピクルス液を注ぎ上にガーゼを載せておくと 野菜の上の部分が乾かず、かびや腐敗防止のコツです。漬け込んだら、ふたをしっかり閉め、冷蔵庫で保存します。中身を取り出すときも煮沸消毒したはしで、 取り出すと長期にわたって保存できます。

ピクルス液の材料をほうろうなべに入れ、沸騰したら中火 にして、約10分間煮詰め冷ます。ピクルス液の味は使用する酢、砂糖の加減、スパイスで決まります。このやり方が絶対正しいというのはありませんので、甘 さや酸味は好みで加減してください。使用する酢はワインビネガー、りんご酢、コーン酢等、さまざまな酢がありますが、私はほとんどワインビネガーを使用し ています。それでは、標準的な材料のレシピを紹介しておきます。




ワインビネガー・・1カップ、 水・・・・2カップ、
砂糖・・・・・・大さじ3、  塩・・・大さじ1、
赤唐辛子・・・・4本、   ローリエ・・1~2枚、



ワインビネガー・・1カップ、 水・・2カップ、
砂糖・・・大さじ3、     塩・・・大さじ3、
赤唐辛子・・4本、      ローリエ・・・1枚、
シナモンステック・・・1本、 グローブ・・・2~3個、


※日本では梅干しや漬け物での甘酢漬けが精一杯で、ご飯に合うものとして発展してきました。パン食が今日オーソドックスになってきたのに合わせ、ピクルス が、海外から多く伝わり、更に日本でも研究が重ねられ、美味しい種類、日本人にも合う、ピクルスが出回る様になりました。ご存知の通りピクルスは、酢酸、 クエン酸のサイクルを利用した、躰にも良い利点もあります。現在ではご家庭でも工夫が重ねられ、マイピクルスを作られる方もいるとか・・皆様も工夫をさ れ、美味しいピクルスを作られてはどうでしょうか・・










パプリカ(赤・オレンジ・黄)  各1/2
塩        小さじ1/2

 酢                1/2カップ(100ml
 塩                大さじ1/2
 はちみつ            大さじ1/2
 「ピクリングスパイス(ホール)」 小さじ1
 水                 1カップ(200ml











































1 3/5
















料理 : 竹内冨貴子

June 07, 2009











にほんブログ村 花ブログ フラワーアレンジメントへ
にほんブログ村 blogram投票ボタン ワンクリックお願いします

<< □■ 庭で育ったバジルでソース作り ■□ | TOP | □■ お気に入りの o(^_-)o お花たち ■□ >>


□■ 青トマトのピクルス ☆★2種類★☆ ■□


カメラ ブレちゃった)IMG_3892.JPG

 ネットで”美味しいピクルスのレシピ”を探したところ2種類のピクルスが美味しそうだったので作くることにしました。が、材料のスパイスを揃えるのが大変 もうやだ〜(悲しい顔)


一般のスーパーでは入手困難が難点 あせあせ(飛び散る汗)


るんるん 2種類の青トマトのピクルス

(A) タマネギと青トマトのピクル(アレンジでスゥイートパプリカ入り)


 ー(長音記号2) こちらの材料のなかで「イタリアンミックス」というスパイスが入手出来ませんでした。(残念)

エルベ・ピッカンテ” トスカーナ州  30g 525

 とありました。がお取り寄せしてまでと バッド(下向き矢印) ・・今回は入れないで作りました。


 上記を次の日に、水分を取り煮沸した保存瓶に入れてマリネ液を入れて出来上がり。2週間くらいから食べられます。今回はアレンジして、スゥイートパプリカを入れました。楽しみです わーい(嬉しい顔) 。ピクルス液の味は甘めです。

(B) キューリと青トマトのピクルス



るんるん 出来上がりを紹介します。

)キュウリと青トマトのピクルス ()タマネギと青トマトのピクルス

密封し出来上がり、綺麗な色で美味しそう グッド(上向き矢印)





もうチョッとすると畑で「カリフラワー」が収穫できるのでピクルス作っちゃおうかなぁ〜なんて考えています 手(パー)

るんるん るんるん るんるん 先日、自宅で友人と食事会をしたときに、「2009.11.16:開封」

(A) タマネギと青トマトのピクル(アレンジでスゥイートパプリカ入り)

ー(長音記号2) 味の評価 ☆☆☆★
 ちょっと甘めですが、色々なスパイスが利いていて青トマトもシャキシャキ、タマネギとも愛称パツ群の味でした(手前味噌かなぁ グッド(上向き矢印))。

まだまだ残っているので、サンドイッチとかおつまみに食べています。手作りは美味しいです。また、来年も作っちゃおうかなぁ〜 わーい(嬉しい顔)手(チョキ) なんて

ー(長音記号2) (B) 「キュウリと青トマトのピクルス」も楽しみです 手(パー)







愛情だけは た~っぷりと入れてくださいねっ!








ピクルスの作り方・平井 真夫

     酢は身体にいいというだけではなく、ワインなんか飲む時はとてもいい。またパプリカの黄色、オレンジ、赤があったときは各々一個に緑のピーマン又はパプリカ などとあわせて作るわけだが、余るので、ラタテゥーユも作る。今回はピクルスだけにしておく。

①米酢 大さじ5 
蜂蜜又はオリゴ糖 大さじ1.5
塩 小さじ1.5
酒類 大さじ5
水 150CC







漬 け汁は、白ワインビネガーと水を1:1.5~2くらいの比で合わせたものに、塩と砂糖で味を調えただけ。レシピによっては、タイムやディルを入れたり、マ スタードシードなどを入れたりしてますが、輸入物の市販品(ドイツ製だけど)でもスパイス・ハーブなしの商品があったので、今回は酢のみで。





Preserving the Harvest: Fun with Pickles

November 28th, 2008  By Aaron French

Pickling is one of the ancient arts of preservation. It is known in the United States largely for the eponymously named pickles, or pickled cucumbers. Pickling remains a high art in much of Asia, however, with many regional variations for every kind of pickled food you could imagine.

When I lived on the Big Island of Hawaii I learned to pickle from some Hawaiian families who had been pickling for generations, and who had originally learned the method from the early Japanese settlers to the Islands. We pickled a number of Hawaiian specialties like taro root, wild ginger and the stalks of the giant Hopu’u tree fern. But I also learned how to pickle “regular” foods – modulating the recipe for variations in the foods texture, water content, and thickness.

In the simplest terms, pickling is just preserving foods with vinegar and salt. The acid in the vinegar preserves the food by preventing the growth of common bacteria. There are many complicated pickle recipes out there, where you have to be concerned with the proper acid percentages and salt ratios, but for the beginner the basic “refrigerator pickles” are fun and easy.

Post Thanksgiving, pickling is a great way to preserve food you might have bought too much of – green beans, broccoli, cabbage, etc. Use the guidelines below more as a template for experimentation than as a recipe that is set in stone.

Easy Refrigerator Pickled Vegetables

What to pickle: Green beans, broccoli, cauliflower, cabbage, pearl onions, carrots, etc. Use what you have.

For the broccoli and cauliflower, separate into small one-inch florets. Remove the ends of the green beans and cut into 3-4 inch pieces. For cabbage, slice in half and remove the stem, then cut into ¼ inch wedges. Make thin angled slices with the carrots.

Prepare a large pot of salted water (about 2 Tbs salt per quart) and bring to a boil. Meanwhile, create an ice bath, with ice cubes and cold water, in a bowl deep enough to hold all the vegetables.

Blanch the vegetables in the boiling water. Blanch the cabbage and pearl onions for 20 seconds, and all the other vegetables for about 40 seconds. Pour quickly into a strainer and dump into the ice water to cool.

Gather clean wide-mouth jars and fill losely with the cooled vegetables. In the beginning, you might want to keep each vegetable separate so you can learn their individual characteristics, but the brave at heart can mix them with little fear. Adjust to recipe below to make enough liquid to fill all your jars:

2 cups brown rice vinegar
2 cloves garlic
¼ cup raw sugar or brown sugar
1 Tbs salt

Bring the mixture to a simmer and pour into the jars, being careful to cover the vegetables completely. For more interesting flavors, incorporate one of the variations listed below as you heat the vinegar. Be sure to add all the addition ingredients evenly between the jars you are pickling.

Allow to cool on your counter, then cover and place in the refrigerator. The pickled vegetables should be ready in several days, but will stay good for at least two months.

Additions and Variations:

For each volume of vinegar above, add:

Hot Pepper Pickles

1 jalapeno – quartered lengthwise, seeds removed
1 Tbs peppercorns
1 tsp red chili flakes

Sweet Sesame Pickles

1 Tbs sesame oil
1 Tbs grated fresh ginger
2 Tbs additional sugar

Herb Pickles

1 sprig rosemary
2 sprigs thyme
1 Tbs mustard seeds
1 tsp dry crushed oregano leaves

Once you know the basics, the sky’s the limit with what you can do. In the spring, try pickling wild ramps and fidlehead ferns. In the summer, cucumbers and grapes, and in the early fall experiment with pickled sour plums.

Photo: rachel is coconut&lime

5-a-day lemon honey mustard salad pickles

posted on 23 Mar 2007 by maki :: 12 comments

To finish out the week of instant tsukemono or pickles, here is a mixed vegetable pickle with the rather non-Japanese flavors of lemon juice and honey. Despite these flavors it does go pretty well with a Japanese meal, though you can drizzle a bit of soy sauce on top to make it more Japanese-y. It can be made in a batch, stored in the refrigerator, and eaten like salad until it’s gone (though you should try to finish it within 3 or so days.) Using lemon as the acid is a nice change from the usual vinegar, as is the honey as the sweetener.

I’ve called it 5-a-day pickles because that’s the recommended number of fruit and vegetable servings you’re supposed to eat every day, according to the UK National Health Service, but I often hear people complain that it’s hard to eat that many servings. A good sized serving of these mild, salad-like pickles would do the trick in one go.

I’ve used some winter vegetables since we’re still at the tail end of winter (and it’s been snowing hard here all week), but any vegetables in season can be used. You could use cauliflower florets, chard stalks, turnips, kohlrabi, celeriac, cabbage, etc. In summer I’m thinking of fresh cucumber, still-firm de-seeded tomatoes, green beans, peppers… Always blanch the tougher vegetables for a short time. Putting it in the marinade while still warm helps the vegetables to absorb the flavors better.

I love the idea of a big bowl of this ready and waiting in the refrigerator, so at least the veggie part of dinner is done.

5-a-day lemon honey mustard salad pickles

For the marinade:

  • 1/2 cup freshly squeezed lemon juice
  • 2 Tbs. honey
  • 1 1/2 tsp. salt
  • 1 Tbs. dry mustard, reconstituted with a little water to form a paste (optional)
  • 1 bunch flatleaf parsley, stalks and all
  • 1 Tbs. peppercorns
  • 1 Tbs. red pepper flakes (optional)

The vegetables:

  • 1 medium fennel bulb
  • 2 medium carrots
  • 1 small head broccoli
  • 1 celery stalk from the inner parts
  • 1 medium cucumber

Combine the marinade ingredients in small pan. Stir over low heat until everything is dissolved. Take off the heat.

Heat up a large pot of water.

Slice the fennel bulb thinly. Peel and cut the carrots into matchsticks. Cut the broccoli into small florets, and peel and cut the stem part into matchsticks. Cut the celery stalk into matchsticks. Deseed and cut up the cucumber into…more matchsticks.

Blanch the carrots and fennel in boiling water for 1 minute. Add the broccoli and boil for another 30 seconds. Don’t overcook – they should still be very crispy! Drain well.

Put the hot vegetables in the marinade and toss well. Add the celery and cucumber and toss some more.

Leave in a non-reactive container, well covered, in the refrigerator for at least 3 hours or overnight. You may want to stir or shake it around occasionally. Here’s my favorite container for this kind of thing, a big Pyrex Prepware 8-cup measuring cup with flexible, tight-fitting lid. (I have 3 of these jugs because I’m so afraid someone will break it and I wouldn’t be able to buy it again.)

To serve, scoop out some and eat like a salad.


If you’ve made the tsukemono seasoning mix, substitute 2 teaspoons of that for the salt, for added flavor.

If you examine this recipe you’ll realize that it’s very much like European or American style pickle, except that there’s no laborious canning and so on involved. In this day and age, unless you are dead set on only eating vegetables you’ve grown yourself or something and need to preserve your harvest for the winter months, there’s not much incentive really to put up jars of pickled vegetables for long-term storage. There is an incentive to make things like jam and tomato sauce for the freezer, but these fresh pickles taste much better than ones that have been sitting around in a dark corner for months. Plus it assembles in minutes. That’s been the main point of this week’s recipes – to encourage people to re-discover the sour-sweet-salty pleasures of pickled vegetables, but without the fuss. Perhaps, like Manne, you’ll be inspired to re-discover the pickles from your heritage.

That’s the last pickle recipe for now, though I’m sure I’ll be posting more as other vegetables come into season. I hope you enjoyed them!

How to Make Pickles

By: Helen Polaski

Cucumbers are treasures from the garden that can only be preserved by way of pickling. The information regarding how to make pickles has changed little throughout the years. The method used by your grandmother to preserve cucumbers is probably still very similar to the way you might pickle cucumbers today. With the exception of pressure-cooking, as opposed to using earthen crocks, the same brine solutions are used to create homemade pickles.

Pickling Solutions
Pickling solutions are made of vinegar, water, pickling salt, pickling spices and different herbs for different tastes. Dill is used for dill pickles, garlic for garlic pickles and if you are looking for a sweeter variety, such as bread and butter pickles, sugar is used instead of salt.

Selecting Cucumbers
Make sure you plant or purchase pickling cucumbers, as not all cucumbers are right for pickling. The pickling cucumber is smaller and light green, often covered with lighter spots. Pick cucumbers when they are small and no larger than four inches. Keep in mind that the smaller pickles often produce better flavor. Two to three inch pickles are ideal. Sort according to size and leave the larger cucumbers and those that are oddly shaped for relish.

Plan to can your pickles within 24 hours of picking the cucumbers, as spoilage has been linked to a time-lapse between harvesting and processing.

Once you have picked the cucumbers, wash them individually. As you wash the cucumbers, check for any that feel hollow. If you’re unsure, place the cucumber in a bowl of water; hollow cucumbers will float. Separate the hollow cumbers from the whole and designate them for relish. If you’ll be using fresh herbs from your garden or the market, wash those too and also set aside.

Canning Equipment
Wash and sterilize jars, rings and lids. Get your boiling water bath, lid and a large stainless steel kettle ready to heat the brine (despite being galvanized, copper, iron and brass all react badly with the vinegar brine and should not be used for heating, although you can use a a galvanized boiling water bath container to boil the jars after they’ve been filled).

Making Pickles
The mineral content of your water can influence your pickling process; the harder the water, the more influence those minerals will have. Sulfur, for example, results in softer pickles while water with high iron content can discolor the pickles. Soft water makes better pickles, so if your water doesn’t stand up to the pickling process, use distilled water.

Your brine will be made up of water, pickling salt and vinegar. While most recipes call for distilled vinegar, any vinegar with an acid level of at least 5% will do. Don’t use homemade vinegar for canning and pickling; there’s no way to determine whether it’s reached the 5% mark.

If your recipe requires the liquid to be boiled, or come to a full rolling boil, make sure you have at least three times the headspace in the kettle to allow for a full rolling boil. Fill the jars with the cucumbers, including pickling spices, dill or garlic as called for in the recipe, and then cover with the hot brine solution.

Leave about a half inch headspace and then cover with hot sterilized rings and lids. Process the jars in a boiling water bath, according to directions, to kill the enzymes that cause spoilage. Using vinegar as your acid eliminates the need to pressure cook your pickles (however, any jars that won’t seal should be stored in the refrigerator and eaten relatively soon).

Carefully remove the jars from the hot water bath and let them cool for 24 hours. Once the jars are cooled and the seals have set, carefully wash the jars and store in a cool, dark place. Unlike other canned products, pickled items take about two weeks to reach their maximum flavor, so don’t sample them too early.

Refrigerator Bread and Butter Pickles Recipe

Ingredients you will need:
3 cups sugar
3 cups vinegar
1/3 cup canning salt
2 tablespoons pickling spices
1 tablespoon turmeric
Cucumbers (sliced thin)
Onions (sliced thin)

Wash cucumbers, slice thin and layer with sliced onion in clean, sterilized jars. Combine ingredients and heat to melt the sugar. Cool and pour into jars. Cover and let stand at least 24 hours before taste testing.

A jar of opened pickles will keep in the refrigerator for weeks without spoiling. Be aware that pickles do spoil from time to time, and any time a food substance looks different-darker or lighter than it should be, the water is cloudy, mold is apparent on the top or any other inconsistencies appear- it should be discarded.

Friday, June 18, 2010

bread and butter pickles

bread and butter pickles

So here’s one way to be just a little more welcome at that backyard barbecue slash rooftop grill-out slash pot luck picnic you were heading to this weekend. Maybe you were going to bring your usual — that pie, some buns, a slaw, an addictive potato salad, right? Maybe even some lemonade? And oh, what friends you’ll make if you do. Everyone loves a good slaw, most especially this girl.

kirby slices

But how about something a little crunchy, a little sweet to accompany that burger recipe your dad has been perfecting since the horse and buggy days. It’s the kind of thing you might only know about from a jar, which means that you probably pass them over at picnics without a second thought. It’s the kind of thing you might not have thought to make at home, I know I didn’t, especially because we’re more of the garlickly-Kosher dill category of pickle eaters, ourselves.



I had a bag of kirby cucumbers I’d picked up at the market this week for my husband who loves to snack on them. And then one day last week I followed a link from The Facebook or The Twitter or wherever you kids are hanging out these days and landed smack dab in the middle of a bread and butter pickle recipe and pretty much dropped everything to co-opt Alex’s supply to make it. Poor guy, though he’s probably used to it by now. [“Don’t eat those berries! I’m saving them for pie!”]

pickling mix

And they’re so good! They taste like the kind you can buy but that much better — crunchier and wonderfully spiced. Something about them makes me want to drop everything and crash someone’s barbecue, armed with a jar. You wouldn’t mind, right? Especially if I bring this little derelict with me?

bread and butter pickles

One year ago: Cheese Straws and seriously, I cannot believe it has been a year since I made these. Where did it go? What did I do?!
Two years ago: Pistachio Petit-Four Cake
Three years ago: Strawberry Tart

Bread and Butter Pickles
Adapted from The Dispatch Kitchen, a few other sources and personal taste

Big important note, especially if you are unfamiliar with bread and butter pickles: these babies are sweet! So very sweet! So sweet that I thought that the sugar level was a typo but sure enough, every other recipe I found listed sugar amounts in cups. Ayee. This one only called for one but I reduced my batch to 3/4 of a cup for a bread-and-butter pickle we find on par with the level of sweetness you expect from them. As in, it is probably “correct”. But, I will still reduce it to a 1/2 cup next time, to accommodate my taste preference, as you should adjust it to yours.

I also reduced the turmeric, which seemed like way too much, and added celery seed, because I like it with pickles.

Makes 4 cups of pickles, filling a 1-quart jar

1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
1/4 cup Diamond Kosher salt [Updated: Why Diamond? Read this first.]
1/2 to 3/4 cups sugar (see note above)
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

23 July 2010

How To Make Icebox Pickles

This goes out to the darling (and very pregnant) Lauren, and anyone else who’s swimming in garden cucumbers at the moment. No garden? No worries. Hit up your local farmer’s market this weekend. Tis the season.I actually planted two varieties of cukes this year: an heirloom Armenian cucumber that I’ve enjoyed juiced, sliced in salads, and most recently, as a refreshing aguas frescas; and the smaller Kirby you see pictured above, for pickling. My garden runneth over.Someone asked me recently if I knew how to make pickles. Hello, I’m Hungarian, aren’t I? 

I know this isn’t unique to just us Magyars, but when I was growing up, we had a whole ‘nuther kitchen down in the basement, complete with stove, oven, fridge and upright freezer. And in the summertime, one dark corner was lined with earthenware crocks of pickles in various stages of fermenting.

Sometime later, maybe when I was in high school, Mom’s sister-in-law showed her another, faster way to make pickles…in the refrigerator. Since there’s no boiling brine poured over top of them, the cukes retain their color, crispness and flavor — and smack of garlic!

Auntie Ann’s Icebox Picklespickling cucumbers
raw cider vinegar
filtered water

1 Tbsp coarse salt
sprig of fresh dill
sprig of fresh thyme
5 cloves of garlic, peeled & sliced
1 Tbsp whole peppercorns
1 Tbsp mustard seed
1 Tbsp dried chili pepper
I like to sterilize my mason jarsin a pre-heated 200 degree oven for about 20 minutes. You can also run them through the dishwasher.You’ll need enough small pickling cucumbers to fit in a large-mouth mason jar. Slice ‘em into spears, chips, or leave whole. It’s up to you.Place all spices into the jar and fill with cucumber. Pack in as many as you can. Fill the jar about 2/3 with raw cider vinegar. Add water until the jar is full. Screw the lid on and turn the jar over to mix the ingredients well. Store in the refrigerator.These can actually be eaten the very next day, but obviously, the longer they sit, the stronger the taste. You can always adjust the spices to suit your taste buds.
Oh, I almost forgot the most important ingredient of all – fill those jars with LOVE.My fridge is stocked right now. I absolutely delight in sending visiting friends and family home with a jar of homemade pickles, fresh from the garden. Come on over and get yours!

Homemade fresh Kosher Dill Pickles Recipe

Hello out there in PICKLE WORLD.   This is an update to my Rusty’s Homemade Fresh Kosher Dill Pickles recipe along with an update on the “How to Make Pickles” basic recipe.

Photography tells the story best, you will see dry ingredients on the bottom fresh kirby cucumbers packed with fresh dill , red peppers & garlic on the top & sides, then what your kosher pickles will look like right after adding water+vinegar mixture and finally image is after only 20+ hours out on the counter after a upside down shake prior to cure into refrigeration for 2 weeks, note the color change from bright fresh green to a shade more looking like a pickle only a few hours old.

Photos help show you what to expect  in making your own Kosher Fresh Dill Pickles !!  Bottom photo shows bulk crushed red peppers on the left and mixed red-white-black pepper corns on the right, both purchased from Costco spice section.  Other spices used in this receipt are available in bulk from any restaurant supply store.  Fresh dill maybe a challenge to find at your local grocery, so try the ethic style markets like Mother Earth or similar or an Iranian market as this is a part of every Eastern Europe meal, they will have it fresh in the produce section.

Your e-mails were welcome, thank you, glad a few of you have made these Kosher Fresh Dills, Rusty’s Zappers at your home.  I will explain a little more in detail what to do.  The photos here in this post will show what they look like in the JAR, right after packing.  Note all the spices on the bottom and the fact I placed a few Chinese Red Peppers on the sides along with garlic cloves, mix them into the stack as you add your cucumbers to the jar.  Look closely at the photos.   Then the last image is what they should look like after one day sitting out on the counter overnight prior to putting them into the refrigerator for a minimum 2 week for the flavor process to work, turning your lovely green objects into Rusty’s Zappers.

The fresh jars packed with all the spices on the bottom of the jar, you have added the water+vinegar mixture & capped the jars.   Leave out on the counter for one day overnight.  The next morning carefully turn the jar upside down, give a shake to mix any of the spices on bottom of the jar, shake side to side, while holding the jar upside down.  You will see the spices start to go into the middle of the jar around the cukes, great job, see the third photo in this post set of a “mixed” jar.  Now put a date to eat on the top of the jar, place in the back part of your refrigerator as not to be tempted to open early,, wait wait wait a full two week prior to opening !!

Rusty’s Hot Zappers modified KOSHER PICKLES Homemade fresh pickles recipe.

1 glass 1/2 gallon jar with lid.  Wide mouth is best for easy packing in cukes.  Washed with soap HOT water, rinse real good, clean, then cool & dry inside.

Put in bottom of jar the following items dry

1+ tablespoon sugar white

1 + big tablespoon  salt Kosher

1 tb pepper corns whole black

1 tb pepper corns mixed white & red whole

1 tb mustard seeds whole

1 tb crushed red peppers [they look like the one’s you get with your pizza]

2-3 red Chinese hot Peppers “dry”  whole toss them in

1 large bulb of garlic [entire bulb= is like 8-10 cloves] peel & cut each clove in half , toss in jar

1/2 medium onion peeled [yea I know seems stupid, “peeled”  but you would be surprised !! at the comments I got]  chopped & cross cut in small chunks

Dill fresh !!   Pull a few sprigs off the stem, like a small hand full [1/2 cup], put in bottom of jar


Washed green ripe firm small Kirby Cucumbers ready to pack, small ones I leave whole.  small = 3 inches long 1.5 inch round.  Bigger longer you may wish to cut in half.

1 more Bulb Garlic, cloves cut in half, ready to place in jar as you pack cukes

3-5 Red Chinese Peppers

Dill Fresh sprigs pulled from stems ready [washed under cool water ? correct but I did not have to tell you that, right?]

Putting them into the jar packing the cukes in evenly in layers pushing them in is OK pack them in there.  Now as you pack these on top of the dry ingredients place garlic cloves sliced in half along with a red Chinese pepper here n there into the mix as you pack up to the top of the jar, mix a few cloves garlic & red pepper as you pack to the top.

Finish your packing of cukes as your now are at the top of the jar.  Place a few cloves of garlic, a red pepper or two plus a big bunch of fresh dill on the top of the open jar.  See photos.


1 cup + 1 cup = mix 50/50 plain cool tap water with plain white vinegar in a sauce pan.  Heat mixture till a first boil, turn off, take off range, let it sit for a few minutes to warm.

2 cups should be plenty to fill your 1/2 gallon jar, if you wish make it  1.5 cups each water is cheap.

Put your jar or jars into the sink, you will see why in the next step.

Pour warm mix over over the cukes filling the jars to over flowing, just a little.    Wait 3 to 5 minutes before putting on the cap, mix to cool, then cap hand tight !!

Set on counter out of direct sunlight over night about 20+ hours, prior to, the next day shake upside down and  refrigeration.

Your comments on this process is appreciated.

HOT HOT PICKLES WITH A SNAP,   Your taste may differ, add a few less RED Peppers to reduce the heat… the additional Garlic is a must !!   Enjoy

Last item:  Why am I making Pickles was a question:

They are not available at any store where I am living in South America, none !!  No fresh Koshers of any kind.  How on earth can you have a sandwich without a pickle??  These are easy to make it is from my fathers [Herbert]  recipe book from his father brought here from Europe back in the 1860′s, yip a long time ago, but greatness does not change.  My version of this is addition of a little more HOT spice, warm em up a bit, with both crushed & Chinese RED peppers, other than this minor chance this is the basic 150+ year old recipe.
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machikawaco3 について

a TORO lawn mower dealer in Japan
カテゴリー: NEWS, TraveL, 健康 パーマリンク


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