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/
Something only a true pickle lover would love, but I have to say I am intrigued!
Who dares to try it?
Click here for the video recipe: https://hellogiggles.com/lifestyle/pickle-milkshake/
Hit your favorite barbecue place or your supermarket for the ready made smoked pork for these sandwiches, and then make them at home! One of my favorite parts of the Cuban Sandwich is the pickles...I'll take extra, extra pickles on mine!!
Click here for this recipe: http://www.cleveland.com/cooking/index.ssf/2018/01/southern_style_cuban_sandwiche.html
Refrigerator pickles are incredibly easy to make at home. Pack everything into mason jars, pop them in the fridge and the next day you have fresh, crispy, totally addictive pickles ready to eat. Adding a little Sriracha to the brine makes them even more irresistible.
Find this recipe here: https://www.fromvalerieskitchen.com/sriracha-refrigerator-pickles/
Bored with winter foods? Pickling isn’t cooking, but it’s similarly transformative. Whatever you soak in equal parts vinegar and water (the base of any pickling brine) gets altered in happy-making ways. And it’s just the thing for wintertime kitchen fatigue. “You’re doing it to brighten up winter produce,” says Julia Sherman, a pickling savant and the author of the gorgeous cookbook/artist collaboration project from last year, Salad for President. (Her Instagram is full of jars of mouthwatering pickles in rainbow hues.) Carrots, beets, radishes, cauliflower—pickle any of these and the result tastes deceptively like spring.
Read more & get a recipe here: https://www.vogue.com/article/how-to-pickle-vegetables-julia-sherman
The best Valentine’s Day present I EVER received in my WHOLE entire life was a HUGE jar of homemade pickles. Some girls like jewelry, some girls like chocolate, apparently the way to my heart is via pickles. It was one of those don’t-buy-me-something-make-me-something-instead deals and not only were they delicious, it was very thoughtful because I do freakin’ love me some pickles.
Click here for a great recipe: http://www.atiliay.com/the-best-valentines-day-gift-ever-pickles/
Pickle Juice may be better for you than a sports drink!
"Pickle juice" — because that's a much more straightforward term than "brine" — is well suited for drinking after a lot of sweating because it can help refuel your body's potassium, sodium, and electrolyte reserves, per Insider. According to Backe, it's less about how much of these nutrients the juice actually contains and more about how quickly it can transport them throughout the body. Since you're sorely missing potassium, sodium, and electrolytes after a tough exercise session, the faster you can rebuild them, the better. Pickle juice's high sodium content can also help ease muscle cramps, which is obviously helpful after a long run or stint in the weight room.
Click here to read more: https://www.bustle.com/p/is-pickle-juice-good-for-you-it-might-be-even-more-hydrating-than-a-sports-drink-8000039
These crunchy pickles are great on their own and also work well as crudités for dips such as hummus, or with fresh goat's curd.
Find this recipe here: http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2018/1/garden-pickles/
Who knew that these 2 simple ingredients would result in such a deliciously whimsical snack?! It’s like the tequila found those pickles, and they partied just a little too much.. creating a this tequickle love-child of yumminess!
They also bring entertainment to your table, since the more of them you eat.. the more fun saying “Tequickles” becomes. .. good times..haha.
Make them for the game!
Click here for this recipe: http://www.ohbiteit.com/2018/01/fried-tequickles.html
This addicting recipe can be kept refrigerated in a glass jar for up to 3 weeks. It’s yummy as a snack but beware -- it's spicy!
Find this recipe here: https://www.downtoearth.org/recipes/appetizers-sides-new/pickled-papaya
Beige food has had a difficult few years: it has been all but cast out of media appearances (with the exception of sourdough). We have become so obsessed with what our food looks like that we sometimes forget that, actually, appearances aren’t everything. What really matters is how food tastes, and how much pleasure it gives us – and that includes ugly and brown food.
Aloo paratha, one of my all-time favourite dishes, will never win a beauty contest. In India, it is the breakfast of champions, but I’ll happily make room for it at any time of day. It might not get 1,000 likes on social media, but it’s proof that beige can also be brilliant.
Click here for this recipe: https://www.theguardian.com/lifeandstyle/2018/jan/06/aloo-paratha-recipe-quick-lemon-pickle-vegan-meera-sodha
Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that's what I call a good pickle. Did you know they're a cinch to make at home? You don't even need to set aside the afternoon; you can make a few pint jars in less than 30 minutes. Here's everything you need to know to make your own batch of homemade dill pickles right now.
Click here to find this recipe: https://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350
OMG, did I just die and go to Heaven? My two favorite foods together at last!!
Click here for this recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a54558/bacon-pickle-fries-recipe
These homemade pickled jalapeño peppers are the perfect way to amp up any recipe. Chickpea salads, veggie hot dogs, you name it, they can make it better. Fresh sliced jalapeños are combined with rice vinegar, garlic, salt, and a touch of sugar.
Click here for this recipe: http://www.onegreenplanet.org/vegan-recipe/pickled-jalapenos/
These crispy Bread and Butter Pickles are the happy marriage of sweet and tangy flavors with zippy spices. This is my favorite pickle recipe and is tried and true through generations in our family. I've been eating these homemade pickles my entire life.
These are surprisingly easy to make. They are especially fast to prep as a refrigerator pickle. If you want them to be shelf stable for an extended time, this recipe is also suitable for canning. As canning recipes go, this is one of the simplest.
Find this recipe here: https://www.theyummylife.com/Bread_and_Butter_Pickles
They are sweet, spicy, and sour. This recipe is a little more sour and a little more spicy than the typical Fire and Ice Pickle recipe. I like my pickles with lots of heat and lots of pucker! So pucker up buttercup!
Click here for this recipe: https://www.aforkstale.com/how-to-make-fire-and-ice-pickles/
Dill Pickle Rollups are the ultimate party food! If you are a dill pickle lover these have your name written all over them and I double, triple dog dare you to try to leave them alone! They are so yummy, and they are best when they are made ahead! Can’t beat that for party food!
Click here for this recipe: http://www.littledairyontheprairie.com/dill-pickle-rollups/
Pica pau means ‘woodpecker’, but in this case it is a recipe for quick fried beef with pickles! You eat this dish with a cocktail stick, picking pieces up and gobbling them a bit like its woodpecker namesake would. My version uses beef fillet; if you ask your butcher to give you the tail ends of the fillet it will be a lot cheaper, without compromising on flavour. I use Ibérico ham for its rich, sweet flavour. You could use other cured hams, but remember to check the salt� content, since some types are saltier and less nutty than Ibérico. When I dream of this dish, which I often do, it always comes with an ice-cold draught beer.
Click here for this recipe: https://www.thecaterer.com/articles/517035/recipe-of-the-week-pica-pau-quick-fried-beef-with-pickles
It's the winter season and vegetable markets are thronged with green leafy vegetables. Take advantage of those abundant winter root veggies and savour some tangy homemade pickles, this winter. In almost all Indian households, you can spot grandmothers preparing pickles by adding a melange of spices and seasonal vegetables and fruits. Pickle making is an ancient tradition in India which is followed by many people across the country. The entire process of pickle making may seem time-consuming but it is one of the easiest and, of course, the most delicious condiments to prepare. Once the pickle is ready, it is left out to age under the winter sun for a few days to develop and soak in those real flavours. Pickles can not only be paired with parathas, but also with rice, rolls and sandwiches.
Click here for more and the recipe: https://food.ndtv.com/food-drinks/gorge-on-these-delicious-winter-pickles-1791127
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I’ve seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
Click here for this recipe: https://cooking.nytimes.com/recipes/1016826-refrigerator-corn-relish
We wanted a bread-and-butter pickle with a crisp texture and a balance of sweet and sour flavors. Most recipes call for combining cucumbers and onions in a spiced, syrupy brine; we cut back on the sugar and added red bell pepper for its fresh flavor and color.
Read more & see this recipe here: http://savannahnow.com/2017-12-14/bread-and-butter-pickles
I really love fried pickles, but hate how unhealthy they are. With this recipe, I can have the best of both worlds. They’re so easy to make and taste great! I like to put a lot of chili powder for an extra kick, but that part is totally optional.
Click here for this recipe: https://www.hercampus.com/school/smu/oven-baked-fried-pickles
We love making a pickle to cut through a dish with a little sour bite. The great thing is that it will keep for a long time, although don’t make too much of it. The first time we made piccalilli for a market stall, we made tons. Sadly not much of it sold and we were left with an abundance of beautiful yellow jars. We had to eat it with everything — and now we can’t look at the stuff.
Pickling feels wonderfully old-school, like something your grandmother would have done, and it’s so fun to play around with different spices and brines, especially when ‘fermentation’ is so fashionable right now.
Here are two pickle recipes that we use a lot. The mackerel is something we like to keep in the fridge for a quick lunch, with some avocado on rye bread, and the jalapeño relish is simply a great, tasty pickle to pep up any dish.
Click here to see the recipes: https://www.standard.co.uk/lifestyle/esmagazine/tart-london-how-to-make-pickled-mackerel-jalape-o-relish-a3697836.html