This recipe makes two pint jars (I like using wide-mouth jars as it is easier to get the pickles in and out). The pickles are best after 24-48 hours in the fridge, but are good for up to 2 weeks. When choosing cucumbers, look for pickling cucumbers, which you can identify by thei...
In the summertime when cucumbers and hot days abound, this is a fun, tasty recipe to try. And what’s more– science! Prep time: 15 minutes Fermentation: 2 days Rest/chill: 3 days Ingredients 3 pounds pickling cucumbers (mustbe pickling or “Kirby” cucumbers,notwaxed) 1 TBS dill seeds...
1 ½cupschopped fresh dill weed ½ 8cloves 1 ½ 1tablespoon 1 ½ ½teaspoon 4 Directions Gather all ingredients. Dotdash Meredith Food Studios Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Sti...
Have a bunch of carrots with no purpose? Try making Spicy Pickled Carrots with what you've got! Find the recipe on Shutterbean.com!
Korean kimchi is a fermented pickle – simply leaving the jars of pickles out on the countertop for a day before refrigerating them. I did invert the jars for part of the time to get the brine pickling the other half of the pickles. After one day, they had a little tang, but were mu...
Well, I searched long and hard for a good solid answer and I don’t have one. Some say that freezing breaks down the cell walls of the pickles allowing the brine to permeate the cuke quicker while others say that the opposite happens and the pickling essentially stops. In university, I ...