pickle recipe

Learn how to make pickles at home! They&#x27;re crisp, tangy, and refreshing - a perfect snack or sandwich fixing.

Dill Pickles

Persian cucumbers cucumbers

garlic

mustard seeds

peppercorns

dill

water

white vinegar

cane sugar

sea salt

To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.

Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.

Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.

Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

Learn how to make crunchy Canned Dill Pickles&nbsp;from fresh cucumbers. We included an easy step-by-step photo tutorial on how to can pickles.

Canned Dill Pickle Recipe

bay leaves ((1 per jar))

Tbsp peppercorn ((5 per jar))

Dill

horseradish root

lbs small cucumbers (well rinsed with ends trimmed)

sugar

Tbsp pickling salt (or 1/3 cup)

white Vinegar ((5% acidity))

Quart-sized wide-mouth mason jars

Stock Pot (20Qt+)

Wash jars and lids with soap and water.

Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.

How to Sterilize Canning Jars and Lids:

Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.

In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don&#x27;t over-tighten them since air bubbles need to be able to escape. 

Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.

Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.

How to Make Homemade Pickles:

“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge

Colin Fassnidge's nose-to-tail burger

bone marrow (ask your butcher)

brisket, minced (ask your butcher)

rump, minced (ask your butcher)

Extra virgin olive oil,

American-style cheese

(280 grams) tomato relish

brioche buns, split, toasted

cinnamon quill

star anise

milliliters white wine vinegar

(75 grams) caster sugar

bay leaves

thyme

tbs sea salt flakes

cucumber,

This pickle sub sandwich from Delish.com is a pickle lover's low-carb dream come true.

Pickle Sub

pickles

Mustard,

Mayonnaise,

provolone

tomato, sliced

Slice pickles in half lengthwise. Using a spoon, scoop out the seeds.

Spread mustard and mayo on the bottom “bun” of the pickles. Top with ham, cheese, and tomatoes. Top with the other pickle “bun” and serve.

I’m diabetic and this rocks! It’s Awesome but I’m making a Ruben type sandwich w/shaved Turkey pastrami then add grey poupon mustard + shaved Swiss cheese + w/mandolin shaved lettuce then add island dressing +  a little more shaved  lettuce then the pickle lid so it won’t slide around as much from the  dressing or mustard.   [ I just bough A mandolin slicer & glove 🧤 to protect my hand ($20) ]
Make a few up for the week - they last  a while. 
Really  thinly shaved pickle slices or thinly sliced cucumber (or zucchini) make wonderful keto roll ups for anything like egg salad, chicken salad, ham salad you name it. 
I love pickles so this works for me - thanks! :)

How high were you when you thought of this recipe?

https://streaming.hearstdigitalstudios.com/manual_upload/59664095e694aa080c5de8cb/mp4/Delish_Pickle_Sub_Sandwich_FRONT_1499873439_4000_hd_v3.mp4

Say Goodbye To Carbs With These Easy Pickle Subs

A twist on the classic cheese and onion combo, with buttery soft leeks and creamy cheese all wrapped up in a comforting toastie with beetroot relish on the side

Cheese & leek toasties with quick pickle

unsalted butter

leeks

tbsp cider vinegar

½ tbsp wholegrain mustard

maple syrup

carrots

red apples

beetroot

granary bread

wensleydale cheese cheese

Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan.

Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don’t mix through.

Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together.

Dill Pickle Chopped Salad is one of the most irresistible salads! A creamy and tangy dill pickle ranch dressing paired with a mix of crunchy vegetables. Perfect for pickle lovers! This creamy Dill Pickle Salad is not only full of flavor, it’s packed with nutrients! It’s loaded with green leafy lettuce, bits of cauliflower, kale, radishes, green and red cabbage. The dill pickle ranch dressing, pieces of feta and dill pickle season completes this salad and I guarantee will bring your taste buds to life!

Dill Pickle Chopped Salad (Costco Copycat Taylor Farms)

kale (stems removed,

green cabbage

cabbage

cauliflower (raw,

radishes

feta cheese (crumbled)

croutons (store bought

dill seasoning mix (or to taste)

dill pickle ranch dressing

Greek Yogurt

tbsp dill pickle (finely minced)

lemon juice

tbsp pickle juice

tbsp honey

garlic powder

onion powder

tsp dried dill (or 1 tbsp fresh dill)

dill (or 2 tsp fresh dill)

tsp rosemary (dried)

salt

tsp coriander

mustard powder

In a medium sized bowl or jar, add all of the dressing ingredients. In a bowl stir the ingredients together, or add all the ingredients to a jar, secure the lid and shake until evenly combined. You can keep the dressing stored in an air tight container for 3-4 days (or as long as the yogurt best before date). Set dressing aside in the fridge while you prepare the salad.

Grind

For the seasoning mix you can use a spice grinder or mortar and pestle, or you can make it in a small bowl. Combine all of the dill pickle seasoning mix ingredients and grind in the spice grinder or mortar and pestle. Or you can use a spoon to crush the herbs in a small bowl. This step is only necessary to break down the dried rosemary so that the rosemary becomes a powder rather than larger dried pieces. Store leftover seasoning mix in an airtight container for up to 6 months.

Crush

Place croutons in a Ziploc bag and gently crush until you have a mix of large and small croutons. This step is to breakdown the croutons into smaller pieces to match the small chop of the vegetables in the salad.

Chop

Prepare all of the vegetables for the salad – green leafy lettuce, kale, cabbage, red cabbage, cauliflower and radishes – by cutting them into small bite sized pieces. The texture of this salad is a coleslaw chopped salad with small bite sized pieces (about ½ inch). Transfer all of the chopped vegetables to a large bowl.

Toss

Add the crumbled feta, croutons, dill seasoning mix and dressing to the salad bowl. Toss until evenly combined. Taste the salad and add more of the dill pickle seasoning mix and dressing to taste. I love a really strong pickle flavored salad so I like to extra pickle seasoning. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1644001858/mk0zxewr6kgn3kqs0xvp.mp4

Dill Pickle Chopped Salad is one of the most irresistible salads! A creamy and tangy dill pickle ranch dressing paired with a mix of crunchy vegetables. Perfect for pickle lovers!

Dill Pickle Chopped Salad (Costco Copycat Taylor Farms) Recipe

Knowing how to make pickles is a skill every home-gardener or homesteader should have. Come learn my favorite method for getting the best, crunchiest pickles every time!

Crunchy Pickle Recipe (Canned Pickles)

lbs cucumbers (prepared ahead of time)

water (filtered

vinegar (5% and pasteurized)

tbsp pickling spices

tsp mustard seed

tsp dill seed (or

Into a large stockpot add 8 cups water (filtered or distilled), 6 cups of 5% vinegar (pasteurized, not raw, I used white distilled vinegar), 1/4 cup sugar, 1/2 cup salt, and 1 Tbs pickling spices (you can make your own or buy premade pickling spices).

Bring the brine up to a boil on the stovetop.

Pickling Brine

While your brine is heating, prepare your canning jars by washing them in hot soapy water and rinsing them well, then place them, still warm, onto a kitchen towel on the counter.

Prepare Canning Jars

Meanwhile, get your canning pot ready and the water heating up to 140 degrees F.

Prepare Canner

Into your canning jars add 1 clove of garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed (or a couple of sprigs of fresh dill in each jar).

Next, slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.

Once your brine has come up to a boil, remove it from the heat and immediately fill your jars with brine leaving 1/2 inch headspace.

Using a bubble remover, slide it down around the edges of the jar to allow any bubbles to escape. Adjust headspace by adding more brine, if needed.

Add your two-part canning lids and tighten to fingertip tight.

Fill Jars

Transfer your jars to your water bath or electric canner and adjust the water level, if needed, so the jars are covered with 1-2 inches of water.

Using your thermometer, bring the water temperature up to 180 degrees F. Once your water is up to temperature, set your timer and keep the water temperature between 180-185 degrees for a full 30 minutes.

If you’re using a stovetop this can be a bit tricky, and if the temperature drops below 180 degrees you need to start your time all over again. This is why I really prefer using my electric canner for this method.

Once 30 minutes have passed, carefully remove the jars from the canner using a jar lifter and set them on a towel-lined counter. Let your jars sit for a full 12 hours (or overnight) before checking the seals, labeling the jars, and moving them to the pantry.

Canning Instructions

If you love the taste of pickles but hate how long they can take to make, I&#039;ve got you with this quick pickle recipe! Use the brine base and add any spices or herbs that you like to make quick pickled cucumber, beans, onion or any other vegetable that you like! This recipe makes one jar of pickled vegetables, and can be adjusted based on how many jars you plan to make!

Quick Pickle Recipe - How to Quick Pickle Anything! (Quick Pickled Cucumber, Beans and Onion)

vinegar (apple cider vinegar

1½ tsp pickling salt

brine base

red onion (thinly sliced)

tsp sugar

cucumbers (sliced thinly)

garlic (peeled)

string beans (cut

cayenne pepper

Bring water, vinegar and salt to a boil in a small pot over medium heat.

Make the brine

Place desired vegetable in a clean pickling jar, along with any herbs or spices you&#039;re adding (garlic, dill, sugar, etc).

Pour water, vinegar and salt mixture over the vegetables. Ensure they&#039;re covering the vegetables fully, with ½ inch room at the top.

Pick your vegetable

Screw lids tightly on jars and place in the fridge. Let sit for at least two hours, and up to two weeks. Enjoy!

Add to jar and let sit

Just pickled some red onions using your recipe. Can't wait to enjoy them with vegan falafel pitas tonight. :)

Crisp, tangy, and full of flavor, these Quick Pickled Green Beans are the perfect snack, garnish, or side dish. You don’t need any fancy canning equipment, and they’re ready to enjoy in just a few hours! Serve them alongside burgers, add them to a charcuterie board, or use them as a zesty stirrer in a Bloody Mary.

Pickled Green Beans Recipe

green beans (trimmed)

pickle spice

black peppercorns

mustard seeds (optional)

red pepper flakes (optional,

dill (or 1 teaspoon dried dill weed)

Wash and trim the green beans. Blanch them in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain well.

In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat.

 In a clean pint-sized jar, layer the garlic, peppercorns, mustard seeds, red pepper flakes, and dill. Pack in the blanched green beans vertically.

 Pour the hot brine over the beans, leaving about 1/2 inch of space at the top. Tap the jar gently to release air bubbles and seal with a lid.

 Let the jar cool to room temperature, then refrigerate. The green beans will be flavorful after about 4 hours, but best if left overnight.

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Top 9 pickle recipe recipes from across the web

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Top Tags

Dill Pickles

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Colin Fassnidge's nose-to-tail burg...

Pickle Sub

Cheese & leek toasties with quick p...

Dill Pickle Chopped Salad (Costco C...

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The most viewed pickle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine