Posted on 03/05/2011 6:12:41 AM PST by libertarian27
Welcome to the 13th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
| Homemade Pickles |
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| 12 cups thinly sliced pickling cucumbers (about 4 pounds) 4 cups thinly sliced onion 1 1/2 cups white vinegar 1 1/2 cups water 3/4 cup sugar 3/4 teaspoon salt (optional) 1 teaspoon mustard seeds |
1 teaspoon celery seeds 1 teaspoon ground turmeric 1 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 4 garlic cloves, thinly sliced |
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In a large glass bowl, add 3 cups of cucumbers, crowned with 1 cup of onion. Place another layer of cucumbers and another layer of onions on top, continue layering. In a saucepan, stir together vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, red pepper, black pepper, cayenne pepper and garlic. Let boil and cook for 1 minute. Spoon mixture on top of cucumbers. Wrap with plastic wrap and refrigerate for at least 4 days. Pickles can be kept chilled for up to one month. Per Serving— Serves 28, Serving size 1/4 cup Calories: 28, Carbohydrates: 7g, Protein: 0.3g, Total Fat: 0.1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 0.3g, Sodium: 64mg |
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I don't care for them to be overly sweet or so tart that you cough on the vinegar, so what I do, is Use half the sugar and half the vinegar and make up the liquid difference with water. I like spicy so I will add other seasonings as I feel like it. If I have fresh habaneros, I'll halve a couple of them to add to the jar.
I usually layer the pickle slices with the onions is a large glass jar, then dd the liquid and put the lid on and into the refrigerator. Then I rotate it upside down every day so the seasonings get well blended. I had forgotten that the recipe has you putting it into a bowl.
I just love those refrigerator-pickled cucumbers and onions...Mom used to have them in the fridge most of the Summer. I like them with cottage cheese...a little odd, I know; but that’s how I’ve always eaten them.
I think I’ve had them with cottage cheese before. At least on the same plate where the juices run together. I like it! lol
I again apologize for my very late reply.
That recipe sounds wonderful. My question is: What bran of pickles? Are they dill, etc.?
Also, do you have a favorite recipe for dill pickles? Just asking. Please don’t go to any trouble. I know there are recipes out there. I have used one in the past. I was just wondering if you had any particular one you liked.
By the way. I have a great recipe for a hot, hot sauce (lack of a better word) that we make here in Panama. It will blow your brains out both ears. If you have young children, don’t make it; but I would be glad to pass the recipe on to you. You will also need disposable gloves to make it because the hot peppers will burn your hands.
I’m not joking.
Oh drats!!!
I just embarrassed myself big time!!!
Had I gone down a little further, I would have seen you had already provided me with your Homemade Pickle recipe. Thank you.
I need three spices and renew my cucumber supply. I will be going to the supermarket tomorrow and will pick them up.
Thank you very much.
Go ahead an post your hot sauce recipe. I use kitchen gloves for hot peppers.
That pickle recipe isn’t all that ‘dill’, but you could probably adapt it by reducing the sugar and adding dill.
More…..
I see habaneros are in use in the U.S., so no need in a lesson about their heat and how to handle them. Everyone has their own special way. I use pincers because I am too lazy to put on disposable gloves.
The recipe I was going to share with you but was afraid to do so because of the habaneros is as follows…It can’t get anymore simple:
Aji Picante recipe
Take a jar that contained about 1 cup of whatever or less.
Chop up some habaneros…2 or 3 will do...or more of one wishes.
Cover the rest of the jar with chopped up onions.
Add a garlic clove (whole)
Cover with white vinegar.
Let stand for a day.
This does not have to be refrigerated. It will stay for months and months, and more months on your kitchen shelf. I have had some for a couple of years. Just make sure one uses a clean spoon to dip into it. Oh yes…and this important…the mixture will eventually start to turn color (darkish). It does not mean it has gone bad. It is natural. It is as good as the day you made it.
I add mine on the side of stake or swill it around in a good homemade soup like chicken wings.
It can also an be used in recipies calling for tobasco sauce. I am not a lover of tobasco, so I use Aji Picante.
My fear for having it around children was that my nephew (about 3 years of age) bit into an habanero we had growing in the garden. What a scare. But he never did that again.
His father one evening made a batch of Aji Picante. He cut up the habaneros with his bare hands. His hands burned all night long.
I’ll have to give that a try. I’m not big on Tabasco either. I prefer the heat to come from spices. I have used habaneros in chili, but, yeah, a little goes a long way! lol
Meant to tell you, you can add a cut habanero to a bottle of vodka for some extra heat. I would think that would make a good Bloody Mary.
Thanks.
Thanks.
That sounds Yummy!!!
Thank you.
Did you have him drink milk or eat some ice cream to reduce the heat?
Unfortunately no.
If I may, I am still laughing at this scene when I remember it every time. My wonderful brother-in-law was there to take charge as was my sister. They grabbed the child, took him into the kitchen, held him upside down under the faucet, and poured water into his mouth. It is a wonder he didn’t drown.
After a while, he did stop screaming. And no, he was not dead.
Do you think this pickling would work for ginger — like the kind served in some Asian restaurants?
Am trying the red onion today.
Here is the recipe my family uses for our dill pickles every year. When I was little we used to fill our pantry with these and everyone wanted some throughout the year. We gave them as Christmas gifts as well to family friends.
In each quart jar place the following:
2 chili peppers
2 bay leaves
1 clove of garlic (we like garlic so we usually added two)
1/4 tsp. alum
a handfull of fresh dill
Pack the jar with pickling cucumbers, leaving the rim portion of the jar clear.
Pickling liquid
1 1/2 pints of vinegar (3 cups)
2 quarts water
3/4 cup salt
Pour boiling liquid over the pickles to the very top of the jar, and seal with prepared lids.
We would line up a slew of these jars on our kitchen table and then wait for them to pop to seal the jar and then tighten down the ring on the jar. We left them upright for the first 24 hours and then turned them upside down for 24 hours. We then stored them in the pantry for a miminum of 5 weeks before opening one to eat, so the spices had a chance to really work on the pickles. Usually just before Christmas was the first time we would all taste the new batch of pickles.
This batch is enough for 4 or 5 quarts of pickles.
LOL. Water just spreads the heat. Remember the milk for future reference. ;)
They did a show on mythbusters trying various methods and milk was the best.
“Do you think this pickling would work for ginger — like the kind served in some Asian restaurants?”
I love ginger, but I never gave that any thought. If you try it, let me know.
Thank you for your dill pickles recipe.
In the next few coming days, I will try it.
As you said, it does make good gifts.
Yummy!
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