Quick Pickles - Everyday Food with Sarah Carey
Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!
Sarah's Tip of the Day:
When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.
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YIELD
Makes 3 1/2 cups
INGREDIENTS
3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables
DIRECTIONS
STEP 1
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Quick Pickles - Everyday Food with Sarah Carey
The Quickest Homemade Pickles Ever | Refrigerator Pickle Recipe
My FAVORITE hack for making QUICK pickles out of almost any vegetable! Cucumbers, beets, carrots, etc! No canning required. *CLICK SHOW MORE FOR RECIPE*
SUPPLIES:
My favorite salt (Redmonds):
Sugar:
Dill seeds:
Mustard seeds:
Where I purchase my canning jars online:
My Garden Hod (in the background of this video):
???? Quick Refrigerator Pickles Recipe
From The Prairie Homestead Cookbook: homesteadcookbook.com
Per Quart Jar You Will Need:
1 cup water
1 cup vinegar (white or apple cider)
1 tablespoon fine sea salt
1 tablespoon organic sugar
4 to 6 cucumbers, depending on the size (about 2 pounds)
2 cloves garlic
3 heads fresh dill or 1 tablespoon dried dill seeds
1 tablespoon yellow mustard seeds
1⁄2 teaspoon black peppercorns
1 bay leaf
Combine the water, vinegar, salt and sugar in a small saucepan. Bring to a simmer and stir until the salt and sugar is dissolved. Remove from the heat and let cool.
Trim the blossom ends from the cucumbers and cut the larger ones into spears, if desired.
In a clean 1-quart jar, combine the garlic, dill, mustard seeds, peppercorns, bay
leaf.
Pack the cucumbers on top. Fill the jar the rest of the way with the brine, taking care to cover the cucumbers completely.
Cap tightly and shake well. Icebox pickles can be eaten just a few hours after you make them, but the flavor vastly improves after at least 48 hours in the fridge. These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spiciness the longer they sit in the refrigerator.
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Easy Overnight Refrigerator Pickles
Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love making pickles at home!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 English cucumber
• 1 ½ cups white vinegar
• 2 tablespoons sugar
• 1 tablespoon table salt
• 1 teaspoon whole black peppercorns
• 3 cloves garlic
• 3 sprigs fresh dill
✅Instructions
00:13 - Preparing ingredients for Easy Overnight Refrigerator Pickles
00:26 - What kind of containers to use for Easy Overnight Refrigerator Pickles
00:33 - What kind of cucumbers to use for Easy Overnight Refrigerator Pickles
03:59 - Quick recap Easy Overnight Refrigerator Pickles recipe
1️⃣ 00:52 - Slice cucumbers or cut into spears. Place the cucumbers in an airtight container or use a mason jar.
2️⃣ 01:52 - In a small saucepan stir together vinegar, sugar, salt, peppercorns, and garlic. Bring to a boil. Once simmering, remove from heat.
3️⃣ 02:28 - Pour mixture over cucumber in jar until full. Place the lid on and let cool to room temperature.
4️⃣ 02:47 - Once cooled, add in fresh dill. Refrigerate overnight before eating.
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Homemade Dill Pickles - How to Make Naturally Fermented Pickles
Learn how to make a Homemade Dill Pickles recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!
PICKLED CUCUMBER | Homemade Cucumber Pickles
Ideally, the small young cucumbers are being pickled because of its extra crunchiness. You can pickle any kind of cucumber, but because of the moisture content in slicing big cucumbers, they will be more mushy but they will still taste great.
OTHER RELATED RECIPES:
ATSARANG KANGKONG
PICKLED GREEN MANGOES
BURONG MANGGA
Ingredients:
small cucumbers
2 cups vinegar
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp fine salt
1 medium onion
6 cloves garlic
peppercorns
#pickledcucumber
#cucumberpickles
#pinoyrecipes
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Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.