We’re really not sure how to feel about this recipe. Cupcakes are a wonderful thing, and on the other side of the flavor spectrum, pickles are a delicious treat. There’s no reason people shouldn’t enjoy them but should they be enjoyed within the same bite? A recent YouTube video released by Delish would like to argue that they can be.
Click here for more: https://nerdist.com/pickle-cupcakes-weird-food/
Pickles are my favorite food and deep frying them makes them even better. I love the crunchy hot exterior and the tart tang of the interior. The dip is smoky and rich and goes so well with the chips. They're perfect party or game-day food!
Technique tip: Rice flour keeps this recipe gluten free and the whipped egg whites makes the batter light and fluffy.
Click here for this recipe: https://www.today.com/recipes/cornmeal-crusted-pickle-chips-smoky-mustard-mayo-recipe-t117703
Pretty much any produce can become a pickle. Here's how to make and plate them in delicious and innovative ways.
Click here to read more: https://www.shape.com/healthy-eating/meal-ideas/how-to-pickle-vegetables-fruits
Just in time for “cozy,” we made my delish Bacon Pineapple Chili and this Dill Pickle Cornbread with Bacon for dinner last week. I love Ina Garten, and I bet you’ll love this recipe, too! And dill pickles? The best!
Click here for this recipe: https://reluctantentertainer.com/dill-pickle-cornbread-with-bacon/
It’s easy, and there are plenty of different ways to pickle, but usually all you need is vinegar, water, salt, spices, and whatever it is you fancy pickling - almost anything can be pickled, including fruit and meat, although different foods sometimes have slightly different pickling preparation methods.
And while, like anything, you shouldn’t eat too much of your pickle at once because of the high salt content, a bit of pickle can be a healthy choice because it’s low in fat and calories, and contains fibre and some (but not all) of the pickled fruit or vegetable’s vitamins and minerals. Pickles even contain probiotics and antioxidants, which can benefit overall health and digestion.
Click here for more & a recipe: http://home.bt.com/lifestyle/food/food-latest/how-to-pickle-vegetables-11364216188613
These simple pickles can be ready in just a few hours, and are a perfect cold accompaniment to a Chinese meal.
Click here for this recipe: https://www.goodfood.com.au/recipes/garlicpickled-cucumbers-recipe-20170918-gyjku3
Do you fancy yourself a fearless fermenter? Have you made sauerkraut, chutneys and pickles galore? How were your pickles? Were they crisp and delicious? Tell the truth.
One of the most frequent fermentation flops I see are hollow or soft pickles. It’s a shame, because crunchy pickles are a classic, fundamental, and encouraging way to begin your metamorphosis into a confident fermenter.
Here’s a little secret that our ancestral fermenters held as common knowledge. There must be sufficient tannins present during fermentation to yield crisp pickles. This includes ingredients like grape leaves, red wine vinegar, bay leaves, cloves, oak leaves and tea.
Read more here: http://holisticsquid.com/the-secret-to-crunchy-pickles/
You don’t need to be a preserving expert to make a pickle, says Julia Platt Leonard. A quick pickle is simple, easy to make and will last for at least a week or more
Follow this link for this recipe: http://www.independent.co.uk/life-style/food-and-drink/recipes/broad-bean-sweetcorn-and-red-pepper-pickle-a7958571.html
If you’ve ever tried naturally-fermented pickles, you’ll never go back to vinegar-based ones. The flavor is much more complex and so much better tasting, as well as full of health-promoting probiotics. And, while it may seem daunting, fermented pickles are actually simple to make.
Click here to read more & find this recipe: http://www.care2.com/greenliving/how-to-make-fermented-pickles.html
As a pickle addict, when I first heard that the pickle company Brooklyn Brine was making Whiskey Pickles, I was so excited. I'll take pickled cukes in any way, shape, or form.
Click here to see more: http://www.delish.com/restaurants/videos/a55628/wtf-whiskey-pickles-video/
A triple boil-down before the sugar and vinegar are added makes the onions extra soft. Choose a lightly hopped beer that's rich in malt and not too bitter.
Check it out here: https://www.goodfood.com.au/recipes/craft-beer-onion-pickle-recipe-20170911-gyev99
Who Needs a Pickle-Back Shot When Dill-Pickle-Infused Vodka Exists?
You might've thought that pickle-flavored alcohol peaked with dill pickle beer, but we're here to tell you some happy news: you were wrong. And let us tell ya, your Bloody Mary game is about to become legendary, because our latest pickle-infused discovery is sour, dill-infused vodka. After we heard that Blue Spirits Distilling offers its own take on pickle-flavored liquor, we scoured the internet and realized that pickle vodka is available from several spirits purveyors.
Read more here: https://www.popsugar.com/food/Dill-Pickle-Flavored-Vodka-44001899
Canning zucchini, peppers and onions couldn’t be any easier! Delicious sweet-and-sour pickles to serve on bread or as a side dish.
Click here for this recipe: https://whereismyspoon.co/sweet-and-sour-zucchini-pepper-and-onion-pickles/
I was putting together some fun new recipes and one of them happened to be for these amazing garlic pickles. I have always been a fan of strange food combinations, so I laughed to myself one day thinking about the ‘oh so cliche’ pickles and ice cream theory. Apparently this dish is supposed to squelch all cravings and make a woman delightfully happy while she is baking a bun in that oven. Well there was no better time to find out because I was pretty darn pregnant and growing larger by the day. If it was going to be good, now was the prime time to check it out.
Now I knew the pickles were going to be out of this world awesome. They never disappoint. Imagine my surprise when I discovered that placing them on vanilla ice cream actually made them better! Something about the sweet vanilla cream paired with a salt brined cucumber just worked. To this day I think about having the combination when we have homemade pickles in the house, but they usually don’t last long enough for me to get to the store for some ice cream. I think I may need to hide a few pickles on the next batch ;)
Find this recipe here: http://www.thisseasonstable.com/the-best-garlic-pickles/
“Please enjoy these fresh pickles. Your food will be out shortly,” the server said as she placed a plate of cucumber slices in front of us. They were sprinkled with dill weed and had a nice crunch.
I was in a restaurant in another state, and the somewhat sweet yet vinegary flavor and crisp texture made me nostalgic for home. The pickles were very tasty and soon the serving plate was empty.
When I was young, we used to have fresh-from-the-garden cucumber slices and onions marinated in a vinegar and sugar brine. I would place a couple of slices on my plate to appease my parents, who wanted me to enjoy different foods. I wasn’t always keen on trying “different” foods back then.
When guests came over, pickles or relishes of some sort always were served as a side item. I gradually grew to like the various renditions of pickled vegetables that were on our menus regularly.
Find our recipe here: https://www.farmforum.net/2017/09/08/in-a-pickle-over-a-side-dish/
Pickles are easy to make, but there are several steps involved. You have to wash the cucumbers and scrub off all the little prickly nubs. Then dry them and slice them fairly thin. Put them in a bowl with equally thin sliced onions, add some salt, mix it up and then cover the bowl with ice.
Read more & see the recipe here: http://brewster.wickedlocal.com/entertainmentlife/20170820/simply-delicious-bread-and-butter-pickles
Have you ever found yourself curious, confused, disgusted, and interested.. all at the same time? If not, well.. this recipe might not might change that. Those of you who are the daring and proud pb & pickle sandwich eaters, this is the recipe for YOU!
If ever there was a combo that will get you the side-eye from all who witness you enjoying it.. it’s this one..lol. However, what fun is it to simply judge something that we’ve never actually tried? I mean, if we’re gonna complain, we should at least earn the right to do so, by doing something we don’t want to do trying it ourselves! 🙂
Click here for the recipe: http://www.ohbiteit.com/2017/08/deep-fried-pb-pickles.html
Until few months ago, raw green olives scared me. They were not brined, they were not marinated, they required months in the making and, if something was to go wrong, all work and waiting would be in vain and disappointment levels would reach sky limits. Right? Wrong.
Green (or black) raw olives are today one of my best friends & favorite pantry items. Yes, they do require a bit of brine time, but that is soooo easy to do. Yes, they need marinating, but it is so so easy and fun to help them develop amazing flavors. And yes, there is some waiting time involved, but it IS worth it. We now have many jars full of the best olives in the world, naturally preserved, with no additives or funky ingredients, all for a price next to nothing and little effort on our part.
Click here for this recipe: http://talesofakitchen.com/raw/easy-home-made-mediterranean-preserved-olives/
Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.
Find this recipe here: http://www.myrecipes.com/recipe/easy-pickled-beets
Unlock one of the secrets of Moroccan and Middle Eastern cuisine and discover how preserved lemons transform a dish into something indescribably exquisite!
If you’re a fan of Moroccan and Middle Eastern cooking you’ve probably had the experience of thumbing through recipes, drooling all the while, earmarking the ones you particularly like, only to then scan through the ingredients and see the words: “Preserved Lemons”. Your heart sinks for a moment as you realize you’re sorely lacking this crucial ingredient (and simultaneously wondering, what the heck is a “preserved lemon” anyway??) And so with disappointment you un-earmark that page and move on to the next recipe.
Get this recipe here: https://www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/
Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a great idea: This recipe creates not only that delicious vinegar, but also all the tender whole figs that are infused with it. To guarantee that the figs remain whole, Miller suggests using firm fruit, since the double cooking process would break down very ripe figs.
Click here for this recipe: http://www.foodandwine.com/recipes/pickled-figs-in-balsamic-vinegar
You might be wondering what lacto-fermentation means and if it has dairy in it. “Lacto” is short for the friendly bacteria called Lactobacillus. So despite how it sounds, it’s not from lactose and is dairy free – it is only called this because it was first studied in milk products.
Click here for this recipe: http://cassidyscraveablecreations.com/2017/08/homemade-lacto-fermented-pickles.html
From unique pickled veg to all things pickle juice related, we love anything that involves a good brine. That's why we've decided to add a classic dill pickle recipe to our repertoire. Quarters of Kirby cucumbers and fronds of dill are covered in a hot brine of vinegar, coriander and dill seeds, and garlic. After a quick 24-hour pickle, they're ready to enjoy.
Click here for this recipe: https://www.tastingtable.com/cook/recipes/dill-pickles-recipe
Pickled Ginger is perfect for cleansing the palate and enhancing the flavors of your meal. The recipe for this steaming bowl of goodness comes from the Adelaide Central Market.
Click here for this recipe: https://indaily.com.au/eat-drink-explore/recipes/2017/08/14/pickled-ginger-teriyaki-chicken-brown-rice-bowl/
As any backyard gardener knows, those who choose to grow cucumbers are swamped with them at this time of year. The bins at the farmers’ markets and at the supermarkets overflow with them, too.
But there’s only so much Greek salad and Polish cucumber salad you can eat. Whatever to do with all these cucumbers?
Well, you can make your own pickles. It’s fun and easy to do. If possible, buy your cukes at the farmers’ market or grow them yourself. Supermarket cucumbers are often coated with wax to reduce transpiration and keep them fresh, which interferes with the pickling.
Click here for more & a recipe: http://www.pressdemocrat.com/lifestyle/7257157-181/in-season-got-cukes-then?artslide=0