Fried pickles are a wonderful thing on their own, but if you stop by here often you know that I love to combine different flavor profiles and dishes together. So flavored fried pickles have become one of my favorite things to experiment with! Smoky Chipotle Ranch Fried Pickles have a spicy kick from the chipotle chile powder with the tangy ranch. A little lemon brightens it all up for a fun and unique appetizer or snack! They are perfect for game day, parties, and entertaining like a BBQ or summer grilling event.
Find the recipe here: http://www.threeolivesbranch.com/recipe/smoky-chipotle-ranch-fried-pickles/
HERE'S HOW! A crisp pickle is the holy grail of canning. There are several tricks to making crisp pickles, but they’ll never be as crisp as lacto-fermented pickles that haven’t experienced the heat of the canner.
Follow these tips to make sure your canned pickles stay crisp.
Read more here: http://www.heirloomgardener.com/food/preservation/how-to-make-crisp-pickles-zm0z17uzkin
I love canning, and I've been yearning for early strawberries for jam, cucumbers for pickling and herbs to cram into my jars with those cucumbers. So, this weekend, I did some refrigerator pickling, just to get in the spirit of summer food preservation and lightly flex my canning muscles. Fresh, new tarragon and thyme go beautifully with red onion, cucumbers, garlic and peppercorns.
Click here for more & the recipe: http://www.benningtonbanner.com/stories/fresh-herbs-from-the-garden-shine-in-refrigerator-pickles,509698
These days, you can find fancy ice pops at your local farmer's market or grocery store in countless flavor combinations, and it's not uncommon to see popsicles infused with everything from lavender to matcha to mint. One flavor you probably haven't yet tried? Pickle juice popsicles.
Hear us out: Pickle juice is delicious and readily available, of course. And it contains electrolytes, which may help boost hydration, especially during the hot summer months. For additional health perks, opt for fermented pickles, such as Bubbies (not all store-bought pickles are fermented; some are soaked in brine). Research has suggested that fermented foods such as pickles, miso, and tempeh may help boost immunity.
One concern about using pickle juice in this way is that it can contain a lot of sodium, so we added fresh cucumber to make the recipe more hydrating (cucumbers are more than 95% water). The result is an easy-to-make, slightly tangy, refreshing, and unexpectedly delicious summer treat.
Find the recipe here: http://www.health.com/food/pickle-popsicles
You can buy them here: https://www.pickleaddicts.com/products/bobs-pickle-pops-dill-pickel-juice-popsicles-6pack
I’m always up for a good old pickle recipe, since there really aren’t THAT many and that’s just simply not fair. So, I knew that when this idea popped into my head, I would have to do right by the pickle and add in some booze. Cuz it’s just not a fun pickle recipe if we’re sober.
Click here for this recipe: http://www.ohbiteit.com/2017/06/fried-pickle-jell-o-shots.html
Fresh Garlic Dill Pickles remind me of growing up in south Florida. I was raised in the land of the Jewish deli (oh, how I love a good Jewish deli) where they would always put a dish of of crunchy pickles on the table for munching before your entree arrived. Oh, I love those pickles. So I went ahead and made some. I have no idea if the authentic deli pickles are made this way, I just make these refrigerator pickles the easiest way I know how. Also the most delicious. Most. Deeeelicious.
These pickles are always a huge hit and I make tons extra so I can hand them out to friends. Here's a tip - if you're going to give pickle gifts, start saving your glass jars a few months ahead of pickle season so you don't have to buy expensive mason jars. Just make sure you boil them to sterilize first!
Click here for this recipe: http://www.mamalovesfood.com/2012/07/garlic-dill-refrigerator-pickles.html
If you have ever grown cucumbers or zucchini then you know that you will be blessed with an abundance of each by summers end.
By the time your cucumber plants start producing they can get out of control pretty quickly yielding 3-4 cukes per vine per day. Before you know it you'll have cucumbers growing out of your ears. This recipe is a great way to use cucumbers and onions from your garden, but in my case, cucumbers, onions and bell peppers.
Click here for this recipe: http://www.mommyskitchen.net/2017/05/refrigerator-sweet-pickles-garden-fresh.html
Pickling and fermenting are super popular these days, and for good reason. They're tasty, nutritious, and a fantastic way to extend or at even preserve your veggies.
Pickled foods have been preserved in a brine of salt or salty water, or an acid such as lemon juice or vinegar. Fermented foods have been preserved and transformed by benign bacteria. Typically, this means that the sugars and carbohydrates present in the food have been eaten by the good bacteria, which then converts the sugar into other substances such as carbon dioxide, acids and alcohol. Those are the substance that preserve the food—and of course, add to its flavor.
Here’s where things get confusing. Sauerkraut comes from packing cabbage with salt and letting it ferment. Pickles are traditionally created by fermenting cucumbers in salty water. However, this recipe here uses vinegar, so these pickled veggies aren’t fermented.
Click here for more & the recipe: http://www.thedharmakitchen.com/carrie-havranek/pw9dl7g8ncr9dnakherhfgyw6fge8f
These simple pickles are great for sandwiches, burgers and platters.
Find this recipe here: http://www.oversixty.com.au/lifestyle/food-wine/2017/05/bread-and-butter-pickles/
You can now get the pickle-peppermint snow cone you never knew you wanted. The Internet can lead you down weirdly wonderful paths, such as when your search terms include “pickle juice” and “snow cone.”
Click here for more: http://www.chicagomag.com/dining-drinking/May-2017/its-actually-pretty-tasty/
Flecks of spicy pickles stud these perfectly fried hush puppies.
Find the recipe here: http://www.tasteofthesouthmagazine.com/spicy-pickle-hush-puppies/
Dying for some fried pickles? I am. You have to try this recipe, easy and delicious!
Click here for this recipe: http://allrecipesfor.us/recipes/crispy-fried-pickles/
It is so easy and fun to make your own pickles! Have you ever tried it? I have seen some different methods, but this is by far the easiest, quickest, and so yummy!
I wanted to use basil, because I have two hydroponic basil plants that grow so fast, I cannot keep up with using all that basil! So these pickles are a perfect way to remedy that situation. I added in garlic and jalapeno because…well, just because I like garlic and jalapeno!
Find this recipe here: http://www.dizzybusyandhungry.com/jalapeno-garlic-basil-pickles/
We wanted a bread-and-butter pickle with a crisp texture and a balance of sweet and sour—perfect for adding to a char-grilled burger.
Click here to see how we did it: https://www.americastestkitchen.com/recipes/9731-bread-and-butter-pickles
Sweet, refreshing & salty watermelon feta salad with a slight tang to pull all the flavors together. Great as a salad or as a side dish! Sound like an odd combination? You’ll be surprised!
Click here for this recipe: http://pupswithchopsticks.com/watermelon-feta-pickled-daikon-salad/
No need to fry to achieve the comforting crisp flavor of fried pickles. These spears are coated in almond flour and a robust blend of Cajun seasonings for a southern-style snack with a Paleo twist.
Click here for this recipe: http://blog.paleohacks.com/cajun-oven-baked-pickles/#
Pickles are delicious - juicy, briny and sour. You can have them in a sandwich, or with a cheese platter, or on their own... There are endless ways to enjoy pickles. And after they're gone, you just tip the juice down the sink, right?
Stop! Turns out pickle juice actually has a ton of uses, so when you've finished with the pickles, put the jar back in the fridge. Whether you've got an upset tummy or a house plant in need of reviving, that jar of pickle juice is your answer.
Read more here: http://diyeverywhere.com/2017/04/19/10-reasons-why-you-should-never-dump-pickle-juice-down-the-drain-/
Kathal Ka Achar (Jack Fruit Pickle) is very delicious and my favorite. The pickle is made during summer as this is the season in India when Jackfruit is available in plenty.
This pickle is made from raw jackfruit. A good blend of spices and unripe mango is used for making this pickle sour and spicy. Store in a clean dry bottle and it will last for 6 months or even a year. This pickle is best eaten with paratha, roti or even rice.
Click here for this recipe: http://www.blissofcooking.com/category/condiments/pickles/
We love bringing simple dishes to potlucks. Mostly because I always wait until the last minute to throw something together but I still want everyone to be like oh-my-gosh, this is AMAZING! So anyway, this easy dill pickle dip covers all your bases: it's easy, quick, cheap, and deeeeelicious! Bring the pickle dip to your next get together and you'll be the star of the party.
Click here for this recipe: http://slapdashmom.com/easy-dill-pickle-dip/
I like sweet pickled beets, in fact one of my Grandmothers used to make them and bring them over for Sunday night dinner when we were growing up. It’s the only way we really ate beets, and I remember I could probably eat an entire jar myself (impressive, I know).
Here is the thing that my adult (sort of), nutritionally-minded brain is thinking about these days: why do we always make sweet things sweeter? Marshmallow-topped sweet potatoes, maple syrup roasted squash, sweet pickled beets, does this really make sense? Obviously it does to many people, or those concepts wouldn’t exist, but I thought it might be a good idea to take already sweet beets and balance them out by making them into dill pickles (just like classic cucumber pickles). And guess what? They’re really good!
Click here for more: http://thecrushingcancerkitchen.com/roots/dill-pickled-beets/
Calling all Dill Pickle fans! You are going to love this Dill Pickle Pasta Salad. If you felt you needed an excuse to eat more dill pickles, this salad has got your back. But seriously, who needs an excuse to eat more pickles. AM I RIGHT?? My love of pickles is only slightly overshadowed by my love of cheese. Lucky for me, this Dill Pickle Pasta salad has got both.
Find the recipe here: http://365daysofeasyrecipes.com/dill-pickle-pasta-salad/
The countdown is on. Soon, we will have fresh fruits and vegetables available for canning. But until then, we are filling our time making quick pickles. Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear. Pickles have other benefits too. Eating pickles helps you lose weight – the sourness decreases your appetite – and many people swear that the vinegar helps to keep them healthy by boosting immunity. Pickled vegetables make a quick, easy, and unusual appetizer.
Quick pickles, those that don’t require processing, can easily be made in 10 minutes. I usually make a few jars of quick pickles each spring. Sometimes it’s carrots, sometimes cauliflower, always good. This month it’s baby carrots again (you can find a different recipe here) as quick pickles are this month’s Food in Jars Mastery Challenge category. I only make one jar at a time, but you could easily double or triple the recipe.
Click here: https://www.seedtopantry.com/2017/04/18/lemony-pickled-carrots/
There are two basic methods of making pickles. The better and longer route, requiring a little more care and patience, involves lacto-fermenting the veggies, like Marvellous Edibles does. This method results in pickles full of probiotics (via lacto-fermentation) that are mildly sour with a complex flavor. The quick-pickle method is a bit of a cheat. A vinegar, salt, spice solution is used to marinate the veggies. This method preserves them and makes them extra tangy and delicious. Bonus is that the pickles can be consumed almost right away. I cheated with the spring pickles…wasn’t feeling the patience this time, but the results are still very worthwhile and delicious.
Click here for this recipe: http://fromthelandweliveon.com/spring-pickles/
Check out Eugene's pickle recipe!
"EUGENE: What about pickles? I-I like pickles.
LAURA: We’re out of pickles. What about potato chips? We got chips. Number 42 makes them.
EUGENE: Number 42 is a coding system for persons here?
LAURA: For the workers, yeah.
EUGENE: They make said chips fresh?
LAURA: Yeah, they got a kettle –
EUGENE: No, thanks."
If you are a Dead fan, then you know that Eugene LOVES his pickles!
Click here to find this recipe: http://www.feastofstarlight.com/recipe/walking-dead-eugenes-pickles/
Similar in appearance to a pear or apple, the quince is a pome fruit that is fairly inedible in it’s raw form. Quince must be cooked to reach their full flavor potential. The fruit is hard when it is ripe and unripe, so you must use your nose to gauge ripeness. Bring the tail end (not the stem end) of the quince to your nose. If it smells fresh and floral, it is ripe. In this recipe for Pickled Quince, slices of peeled quince are simmered in a bath of apple cider vinegar, cane sugar, juniper, black peppercorn and fresh bay leaf. The resulting pickle is incredibly tart and fragrant with a hint of sweet and spice. Pickle Quince would be perfectly at home on any cheese and salami board, or pair well with any rich, fatty meat (especially pork). Click here for this recipe: http://www.kitchenkonfidence.com/2013/12/pickled-quince