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
Mention Dill Pickle Dip to me and I will proclaim to you, it to be, What dreams are made of on a warm spring day here in Mississippi. It’s that deliciously simple to make dip we love to serve at family shindigs and church potlucks. I mean just the ingredient list alone gives me endless smiles thinking about it; cream cheese, crunchy baby dill pickles, red onions, fresh dill weed, minced garlic, and a subtle hint of Cajun Spice to bring it together.
Read more & find this recipe here: https://themccallumsshamrockpatch.com/2017/04/07/dill-pickle-dip/
This recipe is a nod to my childhood dinners with Romanian relatives. Me being me though, there’s a little bit of an Asian influence that I think adds a nice layer of flavor. Serve with grilled vegetables as antipasti, alongside charcuterie or chopped up in salads for a nice acidic crunch.
Click here to see this recipe: http://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-spicy-root-vegetable-pickles/article34579808/
Whether you are a dill, bread & butter, or spicy pickle lover, you will love these recipes! The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
Click here for the recipes and a video: https://www.buzzfeed.com/jordankenna/make-your-own-pickles-at-home-with-one-of-these-recipes
My genius brother had the best idea ever last week. He’s a frequent recipe tester and I was chatting with him about what to make next and he came up with Pickles! Genius! I love pickles and it sounded really fun to try. Game on. Of course, I’m not the most patient person on earth, so we went for Quick Pickles. And, yes, I roped him into helping me make the pickles. Don’t worry, he loved every minute of it.
Find the recipe here: http://lifestyleforreallife.com/2017/03/28/homemade-quick-pickles/
These pickle juice veggies are hands down my favorite thing to do with leftover pickle juice. I think I actually like them more than the original pickles. Ha!
They are crunchy, just salty enough, and store well for a week or two. I don’t bother heating and canning them which is too much work than I want to deal with. Eat pickles. Replace pickles with a boatload of colorful veggies. Wait. Eat veggies.
Find this recipe here: https://www.macheesmo.com/pickle-juice-veggies/
It’s never too early to start planning your garden, or to plan what you’ll can and preserve once the harvest comes in. One of the best things about having a garden is enjoying the fruit of your labor all year long.
When it comes to gardening, we’ve tried to grow our fair share of plants. Some have worked out wonderfully and some have failed. One of our favorites is the pickling cucumber.
This small and perfect cucumber is ideal for just what it’s namesake implies–pickles. And homemade pickles are the best pickles… any day of the week.
Click here for this recipe: https://allshecooks.com/bread-butter-pickles-recipe/
Home-canned mushrooms are delicious. Tinned mushrooms from the store are metallic tasting and rubbery-textured in comparison.
But home-canned are really a gourmet-level product to have on hand. They really do taste fresh and pure mushroomy.
Note these are plain mushrooms to be used as an ingredient in cooking, as opposed to pickled or marinated mushrooms.
Find this recipe here: http://www.healthycanning.com/canning-mushrooms/
A Pennsylvania favorite! Sweet, tangy, and sour - a unique take on your average hard boiled eggs. Eggs. vinegar, red beets, salt, and sugar is all you need!
Click here for this recipe: http://www.craftycookingmama.com/red-beet-eggs/
Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store!
The best part of any deli visit for me is scarfing mass quantities of half sour pickles. I can’t get enough of these!
But years ago, I discovered how stupidly easy they are to make, so from then on, I made my own and saved about $4 over buying them at the supermarket.
Click here for the recipe: http://bakeatmidnite.com/half-sour-pickles/#
This tasty fermented garlic in honey can be used for many things, as good food and good medicine. Honestly though, I like to just eat it as is!
Click here for this recipe: http://www.growforagecookferment.com/fermented-honey-garlic/
I first made these pickles when our Garden Beauty Organic Bush cucumbers produced more cucumbers than we knew what to do with. We had to find a variety of ways to use the huge harvest so we made all types of pickles, including these overnight bread and butter pickles. We soaked them overnight and they were ready to eat the next day! Super simple and super easy!
Click here for this recipe: https://oldworldgardenfarms.com/2016/04/27/overnight-bread-and-butter-pickles/
The low, even heat of the slow cooker helps flavor powerhouses like miso, sesame oil, and soy sauce impart tenderizing moisture, umami depth, and savory personality to common pot roast. The crunchy quick pickles are an added bonus!!
Click here for this recipe: http://www.myrecipes.com/recipe/slow-cooker-beef-lettuce-wraps-quick-pickles
Since I was a little girl, I have always been in love with anything pickled. I ate pickled cauliflower, celery, and olives before my peer group even heard of the stuff. When I found this vinegar-free (aka fermented) pickle recipe, I couldn’t resist. Last year, it was a few-months-long production, till we perfected it around Purim time so that we could actually make it seriously for Pesach. We tried all the options I listed below, and loved each one more than the next. Every meal of Pesach started with pickles. It was so nice to add a new flavor profile into our short list of allowed ingredients!
Click here for this recipe: http://www.kosher.com/lifestyle/article/83/pickles-all-you-ever-wanted-to-know
This dill pickle hummus is the perfect way to satisfy any craving whether you're pregnant or not! Chickpeas, dill pickles, tahini, and dill weed make this a healthy snack that you'll have trouble sharing!
Find this recipe here: http://www.365daysofbakingandmore.com/dill-pickle-hummus/
Super easy, super fast, and super delicious!
Click here for this recipe: http://www.dishhour.com/avocado-pickles/
You are going to be shocked at just how easy this recipe is to make. In fact, you can make it even easier if you purchase the premade coleslaw in the bag from the grocery store, but because I’m a bit of an overachiever and there just happens to be a “chef” in front of my name, I’m always going to take the next step.
Find this recipe here: http://www.billyparisi.com/bbq-chicken-sliders-recipe-coleslaw-pickles/
This creamy potato salad packed with pickles will become your favorite spring and summer side, perfect for barbecues, picnics, and potlucks ~ better print off lots of copies of the recipe, everyone’s going to ask for it!
Find this recipe here: http://theviewfromgreatisland.com/dill-pickle-potato-salad-recipe/
These simple pickles are great for sandwiches, burgers and platters.
Find this recipe here: http://www.stuff.co.nz/life-style/food-wine/recipes/90512007/recipe-bread-and-butter-pickles
We call these “buterbrodi”, but in English world these are called canapes. A canape is a small, usually decorative finger food you eat in one bite; a hors d’oeuvre consisting of small piece of bread topped with some goodness on top. Everyone loves canapes and any gathering wouldn’t be complete without some mighty good finger foods. These Sprats and Pickles Tea Sandwiches (canapes) are very inexpensive to make and can be easily doubled or tripled for bigger crowd. A lot of people like to toast the sliced baguette in the oven or in toaster, but it’s very rare that we go with the toast version. It’s delicious just the way it is. The combo of tangy pickles with sprats is just a must at any event.
Find this recipe here: http://www.olgainthekitchen.com/2017/03/10/sprats-pickles-tea-sandwiches-canapes/
If you love pickles and you love garlic, you just found a tasty new best friend. This Pickled Garlic Recipe also makes a great starter canning project!
So obviously Pickled Garlic tastes like pickles and garlic. The harsh flavor of raw garlic disappears completely and your left with a mellow garlic flavor that is addictive and delicious.
Pickled Garlic is perfect on your next relish tray, veggie platter, or charcuterie board. My preferred method of consumption, however, is straight from the jar.
Click here for this recipe: https://www.culinaryhill.com/pickled-garlic-recipe/
You need right kind of environment and jars to preserve pickles. The whole jar of pickle can go bad if the jar is not clean. I will suggest to use ceramic or glass jars to store pickles. Avoid using any kind of plastics for pickling.
So, enjoy making avakai oorugai with this easy to follow recipe. It is the season for raw mangoes and perfect time to make spicy raw mango pickles. You can adjust salt and red chilli according to your taste. Read the complete avakai oorugai recipe and notes before you start making this pickle.
Click here for this recipe: http://priyakitchenette.com/2017/03/avakai-oorugai-raw-mango-pickle-recipe/
I live in what must be the most fertile neighborhood in Savannah, Georgia. In the past five years, since my husband and I moved in, I know, by name, ten babies that have been born on our block.
My favorite preggers neighbor, Margaret, once frightened the other gorilla mothers by telling them her lunch consisted of a fat dill pickle and a slice of pie, washed down with a tumbler of cherry Kool-Aid. This didn’t disturb me at all. The sweet-and-sour flavor combination reminded me of cherry Kool-Aid pickles sold at roadside markets in the Deep South, and got me thinking about how good a pickle pie could be.
I dedicate this recipe to all the mothers out there.
Click here for this recipe: http://www.libbiesummers.com/recipes-2/desserts/pink-preggers-pickle-pie
Mario Batali puts a delicious twist on his Pork Chops with Pickled Peppers!
Click here for this recipe: http://abc.go.com/shows/the-chew/recipes/pork-chops-with-pickled-peppers-mario-batali
I’ve seen people post about making bread and butter pickles and them tasting incredible so I had to give it a shot. Maybe lactofermenting them is the difference. Maybe not making them sickeningly sweet was the trick. I don’t know but I sure like them. Still not the level of adoration that Hot Pickles hold but close.
Click here for this recipe: http://www.picklemetoo.com/2012/08/23/sweet-and-spicy-pickles/