What is the best way to make pickled, garlic dill pickles?!
Saw some pickles on sale at the store the other day and bought them!. I am thinking I need some garlic and dill as well!. Yeah yeah, I know, Duh! LOL What is a good way to make this dish!? How do you prepare the dill and garlic and pickles for this!?Www@FoodAQ@Com
Answers:
2 quarts water
1 quart vinegar
1/2 cup coarse salt
1/2 cup sugar
Bring to a boil!. Put cukes in jar, add one whole garlic clove to each jar with a sprig of fresh dill!. Pour in brine mixture and seal!. Wait 3 weeks to eat!.Www@FoodAQ@Com
1 quart vinegar
1/2 cup coarse salt
1/2 cup sugar
Bring to a boil!. Put cukes in jar, add one whole garlic clove to each jar with a sprig of fresh dill!. Pour in brine mixture and seal!. Wait 3 weeks to eat!.Www@FoodAQ@Com
Ahahahah Pickled Gurghans!? Say what!?
Unfortunately, though, I don't like pickles!.!. So I cannot help you with your garlic dill pickle festivities!. I do like garlic though!.
Just don't get yourself into any pickles!. (ah-ha-ha!.!.!.!.!.!.)
; )Www@FoodAQ@Com
Unfortunately, though, I don't like pickles!.!. So I cannot help you with your garlic dill pickle festivities!. I do like garlic though!.
Just don't get yourself into any pickles!. (ah-ha-ha!.!.!.!.!.!.)
; )Www@FoodAQ@Com
Um!.!.!.!. usually I make garlic dill pickels myself by growing the cukes and pickling them at the same time as the garlic and dill!.
I just add whatever is around that I think will be good, can them and let them sit for a very long time in a cool damp place!.Www@FoodAQ@Com
I just add whatever is around that I think will be good, can them and let them sit for a very long time in a cool damp place!.Www@FoodAQ@Com
Just leave them on the kitchen counter and let your maid take care of it!. Grab a beer and relax in the recliner for about three weeks and they will be ready to eat!. Love, honeyWww@FoodAQ@Com
I AM ASUMING YOU ARE TALkING OF PICKED ONIONS AND PICKLED GHURKINS!?
Requirements For Pckled Onions
Apart from the onions you will need:
At least half a kilogram of salt
Two litres of malt vinegar
125 grams of pickling spice
50 grams of root ginger
One small piece of cinnamon stick
One bay leaf
Assorted spiced and flavoured vinegars (optional)
Basic Method
Allow plenty of time! A crisp, crunchy pickled onion needs all liquid added to be cold!. Spread the task over two or three days!.
First make some brine!. Take one litre of water and boil it with half a kilo of salt until the salt has dissolved!. Put this aside until the mixture is completely cold!.
Peel the onions or shallots!. Use a very sharp, stainless steel knife to prevent discoloration and remove the skins underwater to save your tears!. If the onions are very strong try popping a cube of bread into your mouth!.
Submerge the peeled onions in the cold brine!. Don't worry if some of the salt has separated itself, just spoon it over the top!. Weigh down the onions to make sure they are all covered - a round washing-up bowl with a frying pan lid and a few large books will do the trick!.
Leave for at least 24 hours to allow the brine water to penetrate the onions and remove some of their moisture!.
Meanwhile, prepare the vinegar!. Take a muslin cloth or clean cotton handkerchief and place the pickling spices, ginger, cinnamon stick and bay leaf inside!. Close the cloth with string and tie around a wooden spoon so that you can stop it from sinking too far!.
Put the malt vinegar into the pan, add two small, peeled onions, a tablespoon of salt and the spice parcel!. Bring the vinegar to the boil and boil for five minutes!. A word of advice here - the boiling vinegar does not only smell quite strong it also removes oxygen from the air, so make sure that you open windows or doors and take care if you suffer from asthma!.
After five minutes, turn off the heat, take out the spice bag and put the vinegar somewhere to cool (but not in the fridge!)!. One advantage of preparing this in the autumn is that it can safely stay outside overnight if covered!.
Rinse the onions well and pack into the jars!. Pour over the cold vinegar so that all the onions are covered but take care not to overfill the jar if using screw tops!. Seal and place in a cool place!. If possible leave for at least a week before eating!.
A Recipe
If you would like to try your hand at making gherkins, why not try this recipe:
Home Style Brine Recipe
Utensils Needed
Large non-metallic mixing bowl
12 quart pot
1 litre mason jars - as many as fit in your pot
1 litre measuring cup and measuring spoon
Ingredients
Salt - lots (see below)
Garlic - 4 cloves (peeled and chopped)
Dill - 2 tablespoons (chopped)
Optional: hot banana peppers - 1/4 cupful (sliced)
White distilled vinegar (6% Acid) - enough to fill all your jars
Fresh Pickling Cucumbers - as many as will fit in your jars
Make sure that the salt doesn't have iodine in it as an anti-caking agent as this will turn your gherkins a funny colour
Method
Mix the garlic, dill and vinegar together in the bowl (add the hot banana peppers at this point if you want to)!.
Add salt to the mixture - continue adding until no more salt will dissolve!.
Pack cucumbers tightly into the jars (whole or sliced)!.
Pour the brine mixture into the jars until they are full to 1/4 inch from the brim!.
Close the caps tightly and place the jars upright into the pot (do not stack the jars)!.
Fill the pot with tap water to a depth of about one to two inches over the jars and bring the water to a slow boil!.
Continue boiling for 5 minutes then remove the pot from the heat!.
Begin adding cold tap water slowly so the pot overflows (Caution: adding cold water too quickly may crack the jars)!.
Continue pouring in cold water until jars are cool enough to hold!.
Remove jars and store in a cool, dark place!.
Your gherkins will be ready to eat the next day!.Www@FoodAQ@Com
Requirements For Pckled Onions
Apart from the onions you will need:
At least half a kilogram of salt
Two litres of malt vinegar
125 grams of pickling spice
50 grams of root ginger
One small piece of cinnamon stick
One bay leaf
Assorted spiced and flavoured vinegars (optional)
Basic Method
Allow plenty of time! A crisp, crunchy pickled onion needs all liquid added to be cold!. Spread the task over two or three days!.
First make some brine!. Take one litre of water and boil it with half a kilo of salt until the salt has dissolved!. Put this aside until the mixture is completely cold!.
Peel the onions or shallots!. Use a very sharp, stainless steel knife to prevent discoloration and remove the skins underwater to save your tears!. If the onions are very strong try popping a cube of bread into your mouth!.
Submerge the peeled onions in the cold brine!. Don't worry if some of the salt has separated itself, just spoon it over the top!. Weigh down the onions to make sure they are all covered - a round washing-up bowl with a frying pan lid and a few large books will do the trick!.
Leave for at least 24 hours to allow the brine water to penetrate the onions and remove some of their moisture!.
Meanwhile, prepare the vinegar!. Take a muslin cloth or clean cotton handkerchief and place the pickling spices, ginger, cinnamon stick and bay leaf inside!. Close the cloth with string and tie around a wooden spoon so that you can stop it from sinking too far!.
Put the malt vinegar into the pan, add two small, peeled onions, a tablespoon of salt and the spice parcel!. Bring the vinegar to the boil and boil for five minutes!. A word of advice here - the boiling vinegar does not only smell quite strong it also removes oxygen from the air, so make sure that you open windows or doors and take care if you suffer from asthma!.
After five minutes, turn off the heat, take out the spice bag and put the vinegar somewhere to cool (but not in the fridge!)!. One advantage of preparing this in the autumn is that it can safely stay outside overnight if covered!.
Rinse the onions well and pack into the jars!. Pour over the cold vinegar so that all the onions are covered but take care not to overfill the jar if using screw tops!. Seal and place in a cool place!. If possible leave for at least a week before eating!.
A Recipe
If you would like to try your hand at making gherkins, why not try this recipe:
Home Style Brine Recipe
Utensils Needed
Large non-metallic mixing bowl
12 quart pot
1 litre mason jars - as many as fit in your pot
1 litre measuring cup and measuring spoon
Ingredients
Salt - lots (see below)
Garlic - 4 cloves (peeled and chopped)
Dill - 2 tablespoons (chopped)
Optional: hot banana peppers - 1/4 cupful (sliced)
White distilled vinegar (6% Acid) - enough to fill all your jars
Fresh Pickling Cucumbers - as many as will fit in your jars
Make sure that the salt doesn't have iodine in it as an anti-caking agent as this will turn your gherkins a funny colour
Method
Mix the garlic, dill and vinegar together in the bowl (add the hot banana peppers at this point if you want to)!.
Add salt to the mixture - continue adding until no more salt will dissolve!.
Pack cucumbers tightly into the jars (whole or sliced)!.
Pour the brine mixture into the jars until they are full to 1/4 inch from the brim!.
Close the caps tightly and place the jars upright into the pot (do not stack the jars)!.
Fill the pot with tap water to a depth of about one to two inches over the jars and bring the water to a slow boil!.
Continue boiling for 5 minutes then remove the pot from the heat!.
Begin adding cold tap water slowly so the pot overflows (Caution: adding cold water too quickly may crack the jars)!.
Continue pouring in cold water until jars are cool enough to hold!.
Remove jars and store in a cool, dark place!.
Your gherkins will be ready to eat the next day!.Www@FoodAQ@Com