Delicious, easy, and they should last about a week!
Click here for this recipe: https://fastly.prevention.com/recipes/quick-pickles
Pucker up for a new flavor at Hurts Donut: dill pickle cream cheese, which features a cube of dill pickle gel on top.
The donut was created in collaboration with Delish for their “WTFood?” video series. Members of Delish traveled from New York to Springfield, Missouri, where Hurts is headquartered, to make the donut.
Read more here: http://www.oudaily.com/a_and_e/hurts-donut-featured-on-delish-for-pickle-flavored-donut/article_90dd54cc-32b8-11e8-800c-e7fffeb57f23.html
It's here! Globe Life Park, home of the Texas Rangers, has announced its new food offerings for 2018, and one item in particular has sparked a great deal of controversy: the Dilly Dog. This over-the-top new concession involves a giant, hollowed-out Best Maid pickle that is stuffed with a beef hot dog, dipped in batter, and deep-fried!
I have to learn how to make these!
Click here to read more: https://dallas.eater.com/2018/3/27/17167930/texas-rangers-globe-life-park-dilly-dog
Great for serving on an appetizer plate or in a Caesar or Bloody Mary as a garnish, Pickled Asparagus is a real treat. Here’s a quick way to get a few jars put away in the back of the fridge. These are zingy, snappy and crunchy awesome!
Click here for this recipe: https://www.countrylivinginacariboovalley.com/pickled-asparagus-recipe/
Move over Claussen & Vlasic, locals are joining the pickling game! Home pickling is back in practice and your grandma's not the only one with the skills. What was once necessary to preserve produce became less prevalent with the rise of refrigeration and, to be quite honest, rampant food waste. Thanks to home chefs experimenting in the kitchen, the DIY craze (Mason jars actually have a purpose other than holding cocktails, y'all), and the push to eat seasonally and locally, pickling and fermentation have found new life, and not just to preserve, but to add flavor and nutrition.
Click here to read more: http://folioweekly.com/stories/pickle-revival,19454
The first time I saw hard-boiled eggs that had been pickled in beet juice, I found them a bit garish. But the pickling process both gives a slight tang to, and further firms up the whites to make them a sturdier carrier for a standard deviled filling.
Find this recipe here: https://www.pressherald.com/2018/03/25/recipe-red-beet-pickled-deviled-eggs/
These pickles are crunchy from the coarse ground cornmeal, which is just so key for the experience and so hot and steamy on the inside.
Click here for this recipe: http://www.dailycal.org/2018/03/22/recipe-crunchy-southern-fried-pickles/
People are actually eating now, but it kind of makes sense! To be fair, the idea of dunking a pickled cucumber in chocolate isn't new — not by a long shot — but due to the natural ebb and flow of the internet, it's trending again.
Read more here: https://www.bustle.com/p/chocolate-covered-pickles-are-a-thing-people-are-actually-eating-now-but-it-kind-of-makes-sense-8560033
Gotta love fried pickles. I mean, these are seriously good! They are one of those appetizers that I can fall for again and again. And this fried pickles recipe is so good!
Click here for this recipe: https://allshecooks.com/copycat-texas-roadhouse-fried-pickles-recipe/
Marinated, then stir-fried, chicken bulgogi is a simple dish that combines classic Korean sweet and salty flavors. We often use it as a topping for a vibrant bibimbap-inspired “mixed rice” bowl. It’s a favorite with both our families.
For a simple, everyday bibimbap, just top hot short-grain rice with the bulgogi chicken, kimchi and few fresh or cooked vegetables — add a fried egg, too! Serve it with some gochujang, a Korean chile paste, on the side.
Click here for this recipe: https://www.mercurynews.com/2018/03/11/quick-cook-chicken-bulgogi/
Fermenting is an easy way to preserve food with added health benefits, and these examples – from kraut to kimchi and kombucha – make a delicious accompaniment to any meal!
Click here to see more: https://www.theguardian.com/lifeandstyle/2018/mar/07/pickle-ferment-recipes-six-of-the-best
Use avocados that are not quite ripe in this recipe; pickling softens them.
Click here for this recipe: http://www.health.com/recipes/avocado-pickles
Chinese pickles give instant depth and character to dishes. I like to make my own – they are easy and fun to make, and enhance dishes instantly. Add these pickles to other dishes or serve alongside any meal as a condiment.
Click here for this recipe: https://www.goodfood.com.au/recipes/chinese-pickled-carrots-recipe-20180306-h0x2i7
Wild leeks pack a pungent punch. The only thing to do is pickle them and leave them to calm down for a few months. Three parts vinegar, two parts water, and one part sugar. We always use the same formula. Heat the pickling liquor and then pour over the leeks. Place in a container and keep in a cool dark space. They’ll keep for a whole year so make plenty for next winter!
Read more here: https://www.irishtimes.com/life-and-style/food-and-drink/the-best-thing-to-do-with-wild-leeks-pickle-them-1.3400289
I love the smell of the Harissa Seasoning. It is a bold blend of smoked paprika, chilies, garlic and more. The same flavors normally found in harissa paste. Harissa dry spice lent itself to pickled veggies so well. The cauliflower and green beans were our favorite Harissa Pickled Vegetables, but so far everything we have soaked in this simple but powerful brine has been great!
Lately I have been making all kinds of refrigerator pickles with my different flavors, not just basic garlic or dill and the harissa spice might be my new favorite. My husband and I have been enjoying them on everything from wraps and sandwiches to garnish for a bloody Mary. I even put out a tray of them for an appetizer before a dinner party last week and they were a big hit.
Click here for this recipe: http://cookbetterthan.com/2018/02/24/harissa-pickled-vegetables/
This amazing snack start with pre-made kettle chips right out of the bag. So easy, yet so delicious!!
Click here to find this recipe: http://abc.go.com/shows/the-chew/recipes/dill-pickle-chips-carla-hall
Sweet and salty rice vinegar pickles are perfect for topping salads, sandwiches, and rice bowls. This recipe is a simplified version of the kind of Vietnamese pickles you might find on a banh mi sandwich. If you’d like to learn how to make the real deal, check out this video from Runaway Rice.
If you want to try something really different, fry up some of these tasty treats in tempura batter. Deep fried pickles are a big thing down here in Texas, but using a sweet pickle like this one will give it a whole new twist! Another great way to use these pickles is to roll them up in veggie sushi rolls. Pickles are one of my favorite ingredients for veggie sushi!
Click here for this recipe: http://www.marymakesgood.com/2018/02/rice-vinegar-quick-pickles.html
Heluva Good! is making me Heluva happy right now! They recently announced the newest addition to the Heluva Good! dip lineup: Creamy, tangy Dill Pickle.
It sounds like a match made in Pickle heaven.
Check it out here (It says limited time, so get it while you can!): https://heluvagood.com/products/dill-pickle/
This traditional Italian vegetable pickle normally takes at least a week of brining time. In this quick recipe, whole vegetables are briefly pressure-steamed over the aromatic pickling liquid so they become infused with flavor. Note that you set the Instant Pot to 0 minutes: The cooking will stop as soon as the Instant Pot comes up to pressure, which keeps the vegetables crisp. Serve the pickles as part of an antipasto spread or as a side dish for meats. The pickles can be stored in their jar in the refrigerator for up to 1 month.
Find this recipe here: https://parade.com/647820/parade/quick-giardiniera/
If you’ve never had fried pickles, you're missing out. They were created in 1963 by Bernell “Fatman” Austin at the Duchess Drive In Atkins, Ark., and have become a southern delicacy of addictive proportions. The Fatman’s recipe remains top secret, fiercely guarded by his family and used just once a year at the annual Atkins Picklefest.
Click here for this recipe: https://www.americasbestracing.net/lifestyle/2018-winning-recipes-chef-monti-delectable-fried-pickle-platter
Quick pickles are an impressive gift that's easy to make and can be stored in the refrigerator and eaten within a few weeks, eliminating the rigmarole of canning while keeping the wonderful pickle flavor.
Click here for this recipe: https://www.cooksillustrated.com/articles/160-how-to-make-quick-homemade-pickles
Do not throw away anything! The sustainable “nose to tail, tip to fin before the compost bin” is a wise habit of yesteryear that has returned. Think of some of the food items that you would normally toss that could have second life: Celery ends, onion skins, chicken bones and carrot tops make perfect soup. But beets offer the best bang for your autumn buck.
• The beetroot itself can be scrubbed and roasted in the oven, skins on, for 45 minutes at 400 F.
• The greens can be rinsed and pan-fried with extra virgin olive oil, minced garlic and a pinch of sugar.
• The stems can be lopped off and turned into fresh pickles for your charcuterie board in no time.
Read more here: http://www.metronews.ca/views/nutri-bites/2015/11/03/you-cannot-beet-this-recipe.html
Now is the time for citrus. Clementines, blood oranges, heady bergamots, perfect leafy lemons, plump grapefruit, blush and Seville oranges all abound. Citrus is ever-present in my cooking, most often lemon or lime, but during this time of plenty I’ll dress my salads in a vinaigrette made with clementines. Or I’ll throw a halved blood orange into my tray of vegetables, then once its edges have browned and its fruit has turned jammy, I’ll squeeze its juice over the veg. But this week, citrus gets top billing: a salad of sharp-sweet oranges and crisp bitter lettuces; and an ultra-simple lemon pickle inspired by south India. Pickling the season’s lemons makes them a year-round favourite to enjoy with curries, stews and flatbreads.
Click here for these recipes: https://www.theguardian.com/lifeandstyle/2018/feb/12/citrus-salad-lemon-pickle-recipes-anna-jones
We usually order these as an appetizer at the restaurant. But, now that I’m armed with my new Air Fryer, I thought I would try my hand at them.
Now, I’m not a good oil fryer, I actually owned one for about 18 years, before I finally decided upon our move, that it wasn’t coming with us. Luckily, for me a year later Air Fryers, became all of the rage, so I”m the proud owner of one. I haven’t cooked anything yet, that I don’t like. I have been lucky.
Click here for this recipe: http://inspiringnhkids.com/2018/02/air-fryer-parmesan-dill-pickle-chips.html
I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aïoli - a DIY canapé.
Click here for this recipe: http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2018/2/pickled-mussels/