Friday, March 27, 2015

Refrigerator dill pickle recipe alton brown 2015

refrigerator dill pickle recipe alton brown 


Directions


Combine the salt and water in a pitcher and stir until the salt has dissolved.

Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.

Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.

Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.

The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

More sources : http://www.foodnetwork.com/recipes/alton-brown/dill-pickles-recipe.html?oc=linkback



Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Combine the salt and water in a pitcher and stir until the salt has dissolved.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics.
Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal.
Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. NOTE: If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

More sources : http://www.food.com/recipe/good-eats-dill-pickles-from-alton-brown-2007-266032



6-8 small (3-4 inches long) un-waxed cucumbers. Look for pickling or “Kirby” cucumbers which are an ideal size. Persian cucumbers can also be used but don’t always stay as crispy.
1 1/2 cups filtered water
2 tablespoons sea salt (or other non-additive salt)
4-8 sprigs of fresh dill
2 cloves of garlic, peeled and cut in half and smashed with a knife
1 teaspoon peppercorns
Plus: 1 wide-mouth 16-ounce glass canning jar (sterilized in boiling water and air-dried)
Optional seasonings: red pepper flakes, hot chiles, mustard seeds, coriander seeds, fennel seeds, celery leaves, bay leaves, fresh herbs, onion, cinnamon stick, cloves

More sources : http://www.marksdailyapple.com/naturally-fermented-dill-pickles/#axzz3Veq3K1WJ




refrigerator dill pickle recipe alton brown 

Thursday, March 26, 2015

8 Rules For Making the Best Homemade Pickles : (refrigerator pickle recipe )

refrigerator pickle recipe 

There are two types of pickle families, those made by using the quick process method and those made during the brine curing method. Most people now use the quick process method to save on time. Using the quick process method, you cook the fruit or vegetable in vinegar and spices to preserve it.
When using the brine curing type method, you keep and hold the fruit or vegetables in a brine for about a month. The next step is to soak them in cold water to remove any excess salt. After the excess salt is removed, you add vinegar, sugar and spices to make pickles. This can be a lengthy process, but people who use this method swear by it. It usually makes crisper pickles than the quick processing method, although many quick processed pickles are delicious.
No matter which type of pickles you decide to make, there are a few rules you should follow for success. You should keep them in mind when making homemade pickles.
1. Use fresh fruits and vegetables as soon as possible after picking them. Store them in the refrigerator if you can't make pickles with an hour or two after picking them. Don't wash them before placing in the refrigerator.
2. Use fruits and vegetables that are free of any bruises or blemishes. If the have to cut out blemishes, cut deeply to make certain all damaged flesh is removed.
3. Thoroughly wash all fruits and vegetables to remove any dirt which may cause spoilage. If you are using cucumbers to make your pickles, be sure to remove the blossom end as well. It has an enzyme in it which may also cause your pickles to spoil.
4. Use a vinegar of at least 5% acidity. Check the label for acid content. You can use either white vinegar or apple cider vinegar. Homemade vinegar isn't recommended as one can't be sure of acidity level. White vinegar makes for clearer pickles, but apple cider vinegar will lend more flavor to your pickles.
5. Use canning or pickling salt when making pickles. This is mandatory when using the brine curing method. You can use table salt in quick process pickles, but don't use table salt with iodine added. It may darken the pickles.
6. Use the freshest spices available for the best flavored pickles. Whole spices work well. Tie them in a cloth bag so they can be removed from the brine easily. If left in the brine when poured into jars, the spices will darken the pickles as they age.
7. Use white granulated sugar. Only use brown sugar if the recipe you are using calls for it.
8. Use fresh water. If you are using city water, or water that has been chemically treated, boil the water and let it cool completely before using it for pickle making.
There are all sorts of pickle recipes. You can find recipes for sweet pickles, dill pickles and even hot pickles. There may be recipes in your cookbook, but if not, the internet is a great resource for finding pickle recipes.
You can pickle many types of fruits and vegetables. Pickled cucumbers and cauliflower are some of the more common ones. Find a pickle recipe that you would like to try, and keeping these steps in mind, you will soon have your own delicious homemade pickles to enjoy.

K. Hupp enjoys cooking and gardening. Visit Instant Life Insurance Quote [http://instant-lifeinsurance-quote.com] to be certain you aren't overpaying for life insurance.

refrigerator pickle recipe

Tips For Preparing Middle Eastern Pickles (refrigerator pickle recipe)

refrigerator pickle recipe

Middle Eastern pickles have a unique, excellent taste. Commercial ones do not come anywhere near this special Middle Eastern taste. These are artificial pickles made with un-healthy ingredients, and they usually have a mediocre taste. If you are looking for quality there is another option.
Prepare delicious Mideast pickles at home. They are so much tastier and healthier than the commercial ones. Homemade pickles can be a special, gourmet gift for you and your friends.
There are many great Middle Eastern pickle recipes, some recipes like Iraqi pickled cucumber are easy to prepare, and others like pickled green olives require more works. Every pickle lover will find his favorite Mideastern pickle recipes.
You need no more than 30-40 minutes for preparing them.Get the right ingredients, follow the basic pickling rules and you are on the right track.
If everything is done properly, you can expect your tasty pickles to last for quite a long time. In some cases you would not even need to refrigerate them.
Now, take a look at these 4 important tips for successful pickling, They are a must for achieving great results.
1. To succeed in homemade pickling: do not use your hand to remove the pickles from the jar; it will ruin the liquids. Rather use a fork or wooden tongs.
2. Always get high quality, fresh vegetables; it is a must.
3. Unless you have different directions, use 1 Tsp sea-salt to each cup water.
4. For successful pickling use a glass jar.
5. In most cases, use warm water.
If you follow this tips you will certainly achieve great results in Middle Eastern pickling. Remember that you also need experience. The more times you prepare pickles, the better tasting they will be.Go to: middle eastern pickle recipes to get more advice and tips on pickle preparation.
Azriel is an expert in Middle Eastern cooking. He also works as an educator and translator.
Visit his website at: http://www.amideastfeast.com

Easy Refrigerator Home Made Hot Garlic Dill Pickles Recipe

refrigerator pickle recipe
Expert Author K. A. Miller

Years ago in Sacramento, California, I ran across an old man selling pickles at a swap meet. He made the pickles in his own kitchen in large plastic barrels and sold them on week-ends. I went to this swap meet every Saturday all during the summer and noticed the lines of people gathered in front of his booth, but I always walked by.
Then, one Saturday, I stopped. He had many types of home made refrigerator pickles recipe, with bite-sized samples of the various pickles laid out for tasting. They were all good but when I tried the Hot, Garlic, Dill Pickle... I was hooked. So, for what would have been the equivalent of about six dollars in today's money, I bought a quart of pickles served up in a cardboard Chinese take-out carton. They were the absolute, best pickles I had ever tasted.
I made pickles myself several times over the years, but they were nothing special. In fact, pickles from the store were better. I thought, if only I knew how he made them, I could make my own. But I was sure he would not give out his recipe since he made his living selling them. So, I never asked.
Instead, I went through every recipe book in the library looking for pickles. I tried dozens of recipes, but never came close to the old man's formula.
Several years passed with me buying pickles from the old guy until one Saturday, he was not there. Nor was he there the next Saturday. So, after several weeks, I went to the Swap Meet Office and asked what happened to the pickle man. As I feared, he had died.
So, I accepted the fact that I would never taste those fabulous hot, garlic, dills again. Until, one morning, as I was reading the Sunday paper, I spotted a small article on "The Pickle Man Passes Away". The old man's daughter provided her father's life story and to keep his memory alive, she included his best pickle recipes. She felt that he would want his pickles to continue being enjoyed.
When I read the recipe for the hot, garlic dill pickles, I was not sure it was the real thing. It was too simple. There had to be some exotic, secret ingredient. But there it was... with no secret ingredient.
Of course, I made the pickles that same day and they were perfect. They were the old man's pickles!
Since they were so simple, I wondered why my efforts over the years were never as good as his. After much thought, I concluded that the secret is not only the ingredients, it is also the procedure.
The first secret is, FRESH INGREDIENTS.
Like the pickle man, I grow all the ingredients, except salt and vinegar, in my own back yard. The cucumbers are picked and processed within one hour of leaving the garden. Likewise, with all the other ingredients. I am convinced that this freshness adds a little extra something to the flavor and crunch of the pickles.
O.K., ready for the recipe? A note first: this recipe assumes you are familiar with the basics of canning food. If not, you should probably read an article on safe canning techniques before making pickles.

INGREDIENTS: 
Quantities of ingredients vary according to how many pickles you want to make. It will be clear as you read the procedure below.


FRESH cucumbers (how many?...how many pickles do you want to make?) 
water 
pickling salt 
jalapeno peppers 
grape leaves (fresh) 
whole peppercorn 
whole garlic cloves (peeled) 
fresh dill sprigs 
white vinegar (5% distilled - commonly sold in stores) 
crushed red pepper (optional)


NOTE: 
Select cucumbers that are about 3-5 inches long, with no blemishes! You can use any type cucumber, not just pickling cucumbers. I have always made the pickles using whole cucumbers, like the Pickle Man did.


PROCEDURE 
1. Prepare jars and lids in boiling water. Allow to stand in boiling water at least 15 minutes 
2. In a LARGE pot, combine two quarts water, 1/2 cup pickling salt, 1 quart (4 cups) white vinegar (5%). Bring to a boil until all the salt is dissolved. 
3. In each sterilized jar place: one large sprig of dill weed, 1 medium jalapeno pepper (sliced length-way), 3 cloves garlic, 1/2 teaspoon black peppercorn and 2 grape leaves. 
4. Fill jar with cucumbers (previously washed in cold water) and pour hot vinegar mix in jar to within 1 inch of top. 
5. Seal jars hand tight and process in hot water bath 15 minutes.

One good thing about making your own pickles is that you have control over how they taste. You like them hotter? Add more jalapeno or 1/2 teaspoon crushed red pepper. You want them milder? Use only 1/2 jalapeno. You like strong garlic flavored pickles? Use 5 garlic cloves per jar.
The point is, do not be afraid to adjust the recipe to make the pickles you like. The recipe above is basically the original and what I like.
You can start by making just one jar (use original ingredients for salt/vinegar mix, even if making only one jar). The pickles can be tasted in about 3 days and you can adjust the ingredients to your taste when making a full batch. Just be aware that all the flavors will intensify slightly over time.
The grape leaves give the pickles a little extra crunch. You may have trouble finding fresh grape leaves, since we have never found them in stores. If you can not grow your own or have a neighbor that grows them, don't worry.. I would not use alum or any other firming agent as a substitute in my pickles. You will still get a pretty good crunch without the grape leaves if you do not over process and refrigerate before eating.
A final note on safety: as with any food, if an off-color or foul odor develops in your pickles, dispose of them. They may be O. K. but It's better to be safe. If you follow proper canning procedures you should not be concerned.
Good luck with the Hot, Garlic, Dill Pickles.
K. A. Miller is a free lance writer and webmaster for Homemade Pickles where you will find more pickle recipes and preserving techniques. Ken also manages www.olsouthrecipes.com where you can find recipes for the most popular, authentic Southern dishes like fried chicken, fried okra, biscuits and gravy, cornbread and many more.

refrigerator pickle recipe

Wednesday, March 25, 2015

Refrigerator Pickle Recipe : Oriental Honey Pickles Recipe

Refrigerator Pickle Recipe


If you are a pickle-freak, this mouth-watering, crunchy, sweet and sour pickled vegetables prepared in homemade, oriental style might just get you curious!

It's actually a concoction that I personally created when I was looking for an all-raw, healthier, and easier alternatives to the famous, authentic "Ah-Char" or Chinese styled pickled vegetables recipe which involves some amount of oil and cooking. And as much as I love the taste of those bottled pickles you get from the grocery stores, I also hate the artificial food coloring and flavors, and the added sugar that come with it.

Try this very simple cold dish that goes perfect as a side with plain porridge, fried rice, or even grilled meats! It rocks!

(Note: And if you are weight conscious, you will be happy to know that this home-made refrigerator pickle recipe vegetables is extremely low in calories and an excellent appetite control food.)

Ingredients

Pickling Syrup:

6-7 tablespoons of lemon juice (or 4-5 tablespoons of white vinegar if you fancy stronger pickles, or go for mix of lemon juice and vinegar if you prefer.)

2 tablespoons of honey (I prefer a light, mild floral honey variety to a dark, strong one in this case)

3-4 table spoons of water

2-3 teaspoons sea salt

Pickles:

1 small carrot

Half a small turnip

Half a cucumber

2 slices of Chinese cabbage

Half a slice of pineapple (not too ripe)

1-2 long red chillies

1 tablespoon roasted sesame seeds

1 tablespoon ground roasted peanuts (optional, forget it if you are cutting down on fats as much as possible.)

Note: It's hard to advise on the vegetables amount due to the odd sizes they come available. So, you might just have to do some adjustment in terms of the amount of pickling syrup you have to prepare.

Directions:
1. Wash all vegetables.
2. Remove seeds from cucumber and chili.
3. Cut carrot, turnip, cabbage, cucumber and chili into thin strips of about 2 inches long.
4. Cut the pineapple into small thin sections.
5. Mix the pickling syrup, sesame seeds and peanuts into the vegetables and pack them into a glass jar.
6. Enjoy immediately or store in refrigerator to get "stronger" pickles! Cool recipes!

Ruth Tan runs the popular website Benefits of Honey which is an immensely rich, quality resource on honey and its benefits, and a plethora of health-related issues. Discover how incredibly intelligent natural honey is, why this super-food must be differentiated from other sweeteners, and how it can bring amazing health benefits and spin-offs to your life and the lives of your loved ones at http://www.benefits-of-honey.com.


Saturday, March 21, 2015

Refrigerator Pickle Recipe : Super Easy Recipe Guide for Homemade Pickles In Refrigerator

 refrigerator pickle recipe

  refrigerator pickle recipe in video example

Do you like pickles in your refrigerator? Here's a super easy recipe to make your own homemade pickles to delight your palate and astonish your family and friends.
You won't need any fancy supplies for refrigerator pickle recipe, in fact, you can reuse any jars you have on hand, nothing smaller than a quart unless you have tiny cucumbers. (Naturally, jars that formerly held pickles are perfect for the job). Make sure your jars are made of glass and very clean. Run them through your dishwasher if you have one. If not, just wash with regular dish detergent and rinse thoroughly with hot water.
Ingredients needed: cucumbers, vinegar, garlic cloves (optional) and salt. Fresh dill is a great addition if you have access to it, but it is not necessary. Other optional ingredients that may be used are jalapenos (fresh or pickled) and/or cayenne peppers (dried).
The amount of cucumbers you need to purchase is based on how many jars of pickles you want to make. Buy one to 2 pounds of cucumbers for your first foray into pickle making. The best cucumbers are usually labeled "pickling cucumbers" in your grocery store's produce section. The English variety of cucumbers are also good to use. Pick the smallest cucumbers you can find-3"-4" long. (You may use the larger variety but it would be best to slice these into sections.)
refrigerator pickle recipeThe preparation is easy.
1. Get your jars and ingredients lined up. Wash your cucumbers thoroughly.
2. Add a small amount of vinegar to your jars, then add one teaspoon of salt. (If this is not enough salt for you, you can adjust to your taste in the next batch). Swirl the jars around or stir until salt is dissolved.
3. Peel two garlic cloves and drop into the jar. (You may cut them in half or leave them whole). This is also a good time to add the fresh dill if you have any. No need to trim it, just wash it and put it in, stalks, leaves and all. If you want to slice it to measure it, use about 2-3 tablespoons.
4. Add any jalapenos or cayenne peppers if you enjoy spicy pickles. Then add your cucumbers. You may need to trim a few of them to fit into the jar. It's probably easiest to slice them lengthwise before placing them in the jar but this is optional.
5. Fill your jar the rest of the way up with vinegar, taking care to ensure that cucumbers are covered. Put the lids on the jars and place in the refrigerator. Wait at least 3 days, (a little longer for larger cucumbers).
6. Open a jar and enjoy your pickles!
You'll probably notice that your garlic cloves have turned a bright green. This is normal.
This is a great recipe to enjoy in your own home but you can also make pickles to give away as gifts or to take to a picnic (since you can use jars recycled from your own pantry, you don't have to worry about getting your jars back). Once you've tried it, you may never want to buy commercial pickles again!
My name is Michele Colette Frazier. I am a student, a civil process server and a chef. My personal website is: http://www.dominickderose.com/positive-blog.html. I created this website in order to honor an unsung hero and promote positive energy and goodwill throughout the world. Thank you.