Recipes for "pickles"

Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.

Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.

In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.

In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

Drain the pickles from the jar and lay them out in a single layer on a baking sheet lined with a clean towel or paper towels. Add a second layer to the top of the pickles and press down on them, drying them very thoroughly.

Simply Recipes / Nick Evans

Working in 3 separate bowls, whisk together the flour with the Italian seasoning, 1/2 teaspoon salt, pepper, and garlic powder.

In a second bowl, whisk together the buttermilk and eggs. Finally, add the seasoned breadcrumbs to the third bowl.

Simply Recipes / Nick Evans

Add a few inches of oil in a large, heavy-bottomed pot. Make sure to leave a few inches of space at the top of the pot to ensure the oil doesn’t overflow. Heat over medium-high heat until the oil reaches 350˚F. Prepare a platter or baking sheet by lining it with paper towels.

While the oil preheats, bread the pickles. Working in batches, add about 1/2 cup of pickle slices to the flour and toss well to coat completely. Shake off any excess flour and transfer the pickles to the buttermilk mixture. Coat well and then transfer to the breadcrumbs. Coat the pickles well with the breadcrumbs.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

When the oil is hot, carefully add the first batch of pickles to the hot oil and use a slotted spoon to make sure they are separated in the oil. Fry the pickles for 2 to 3 minutes until they are golden brown. Remove with a slotted spoon and transfer to the prepared platter or baking sheet to drain. Sprinkle with salt.

Allow the oil to reheat while you bread the next batch of pickles. Repeat until all pickles are fried.

Serve warm with ranch dressing or blue cheese dressing.

Love the recipe? Leave us stars below!

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl.

Simply Recipes / Mihaela Kozaric Sebrek

Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel. Cover with a couple of inches of ice.

Put in the refrigerator and let chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.

Because the jars will be processed in the water bath for more than 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean.

If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step.

To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.

Wash the lids in hot, soapy water.

Simply Recipes / Mihaela Kozaric Sebrek

In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim.

Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars.

Simply Recipes / Mihaela Kozaric Sebrek

If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath.

Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars.

Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters.

If you live over 1,000 feet above sea level, adjust your processing time using the directions here.

Simply Recipes / Mihaela Kozaric Sebrek

Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.

Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months.

If you skipped the water bath canning, transfer the cooled jars directly to the fridge and eat within 3 months.

Did you love the recipe? Let us know with a rating and review!

Bread and butter pickles (whether they’re water bath canned or not) can be eaten as soon as 24 hours after making, but they’ll have the best flavor if you let them sit for at least a week (ideally 3 or more weeks).

Simply Recipes / Mihaela Kozaric Sebrek

Cut the stem end off of the jalapeños. Then cut them in half lengthwise. Remove and discard the seeds and the ribs.

I highly recommend that you wear protective gloves while cutting and de-seeding the jalapeños. If you don't have gloves, you can protect your hands with plastic baggies. If you must handle the cut peppers with your bare hands, rub a little vegetable oil over your hands first. The oil will provide your pores with some protection.

Wash your hands thoroughly with warm soapy water after handling the peppers. Do not touch your eyes for several hours.

Place the jalapeños in a large bowl. Add the onions and stir in the pickling salt so that it is well distributed. Cover the peppers with a clean, thin towel. Put ice over the towel and place the bowl in the refrigerator to chill for about 4 hours.

After the jalapeños and onions have been chilling for 4 hours, rinse the salt off of the peppers and onions. Drain, rinse, and drain again.

If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.

Because the jars will be processed in the water bath for more than 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean.

If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step.

To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.

Wash the lids in hot, soapy water.

In a 4 or 6 quart pot, put the vinegar, sugar, and spices. Bring to a boil to dissolve the sugar.

Add the peppers and onions to the pot with the pickling solution. Bring to a boil again.

Watch the jalapeños. As soon as they are all cooked through (you can tell because their color changes from a vibrant to a more dull green), start packing your canning jars with the peppers and onions, using a slotted spoon to remove them from the pan.

Pack the jars evenly with the peppers and onions, up to about 1 inch from the top of the jars.

Then pour the brine over the peppers, until it covers them. Leave about 1/2 inch headspace between the tops of the pickles and the rims of the jars.

If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath.

Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars.

Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters.

If you live over 1,000 feet above sea level, adjust your processing time using the directions here.

Cover the jars and let cool to room temperature before chilling in the refrigerator.

Did you love this recipe? Let us know with a rating and review!

Bread and butter pickles (whether they’re water bath canned or not) can be eaten as soon as 24 hours after making, but they’ll have the best flavor if you let them sit for at least a week (ideally 3 or more weeks).

Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry.

Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.

With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick.

Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2 inch or so of headspace at the top of the jars.

In a small non-reactive saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.

If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's okay if a few small pieces poke out the top.

Screw on the lids, then let the jars cool to room temperature (about 1 hour). The cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool.

Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Enjoy them within 1 month.

Did you love the recipe? Give us some stars and leave a comment below!

Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.

Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.

Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.

Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.

Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.

Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Gather all ingredients.

Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.

Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.

Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.

Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).

Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.

Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

Gather all ingredients.

In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.

In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture.

Deep fry until golden brown.

Drain on paper towels. Salt and pepper to taste

In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.

Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Mix milk, beaten egg, 1 tablespoon flour, and Worcestershire sauce together in a small bowl until evenly blended. Stir 3 1/2 cups flour, salt, and pepper together in a large bowl until well combined.

Heat oil in a deep fryer or heavy, deep skillet to 350 degrees F (175 degrees C).

Dip pickle slices into milk mixture, then press into flour mixture until evenly coated.

Working in batches, cook coated pickles in hot oil until they are golden brown and float to the surface. Remove with a slotted spoon and drain on a paper towel-lined plate.

Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.

Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.

Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.

Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.

Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.

Cover bowl; refrigerate before serving, at least 30 minutes.

Gather all ingredients.

Spread or pat cream cheese onto each slice of meat.

Wrap 2 sheets of meat around each pickle.

Refrigerate pickles overnight, and slice before serving.

Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.

Drain salt water; rinse and drain cucumber slices twice.

Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until cucumbers are completely hot, but do not bring to a boil, about 10 minutes.

Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.

Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.

Combine cucumbers and salt in a large bowl; set aside for 1 hour. Do not drain mixture.

Stir sugar, onion, bell pepper, vinegar, and celery seeds into cucumber mixture; mix well. Cover the bowl; refrigerate.

Heat the oil in a large heavy skillet over medium heat.

Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.

Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.

Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.

Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.

Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.

Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

Slice pickles lengthwise, then return to the jar. Pour in hot pepper sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly, then gently tip the jar back and forth several times to allow everything to mix well. Leave the jar on the counter at room temperature for about 1 week.

Add more sugar during the week as the sugar in the jar dissolves, gently tipping the jar back and forth to mix after each addition. Continue throughout the week, until all sugar has been added and absorbed; pickles will be dark green and crispy.

Just before the pickles are ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 5 minutes.

Transfer pickles and syrup to sterilized jars and seal with lids and rings. Store in the refrigerator for up to one month.

Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.

Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.

Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.

Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

Drain pickles and slice into 1/4-inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover, and allow to stand at room temperature for 8 hours to overnight.

Mix remaining 2 cups sugar, vinegar, water, and pickling spice together in a medium saucepan. Bring to a boil. Pour over pickles. Allow to stand at room temperature for 8 hours to overnight.

Transfer pickles to sterile jars and store in the refrigerator. Serve chilled.

Dry excess moisture off of pickles.

Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.

Chill and slice into rounds.

Divide cucumbers and onion between two 1-quart jars with lids.

Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.

Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.

Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.

Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.

After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

Wash the vegetables. You can use all one variety or a mix of a few.

Slice carrots, cucumbers, radishes, and zucchini or squash into rounds or spears. Core and seed bell peppers, then slice into strips. Slice smaller peppers into rounds.

Snap the ends off of green beans. Peel and cut fennel and onions into thin slices; simply peel garlic. Trim cauliflower into small florets. Cut grape or cherry tomatoes in half or leave whole.

Pack the vegetables tightly into 2 clean pint jars leaving about 1 inch of headspace.

Simply Recipes / Alison Bickel

Combine the water, vinegars, sugar, salt, spices, and dill (if using) in a medium saucepan.

Heat over medium heat, stirring occasionally, until the salt and sugar have dissolved. Let come to a boil and turn off the heat.

Simply Recipes / Alison Bickel

Pour the hot brine over the vegetables, submerging all of the vegetables and leaving a 1/2-inch of headspace.

Wipe the rims and screw on new, clean lids.

If you have extra brine, you can discard it or use it to pickle something else (refrigerate if not using right away). If you don’t have enough brine, add equal parts water and vinegar to the jar until the veggies are covered.

Let the jars cool on the counter until room temperature, about 1 hour.

Once cool, store in the fridge. The quick pickles can be enjoyed right away, although they’ll taste much better after 24 hours and even better after a week.

Quick pickles will keep for about 3 months in a sealed jar in the fridge.

Did you love the recipe? Leave us stars below!

Simply Recipes / Alison Bickel