Best 6 New Pickle Recipes

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

FAST HOMEMADE PICKLES

Steps:

• 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).

QUICK PICKLES

Steps:

• Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
• In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.

NEW YORK STYLE DELI PICKLES

Steps:

• Layer the cucumbers and dill heads with garlic.
• Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
• Cover with cheesecloth.
• Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
• Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
• Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
• Store in the refrigerator to slow the fermentation process.
• I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.

KOSHER PICKLES, THE RIGHT WAY

Steps:

• Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
• Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
• Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
• When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.

NEW PICKLE

Steps:

• Peel and cut cucumbers into thin slices.
• Mix with the yellow onion and minced garlic.
• Bring to a boil the sugar, water, white vinegar, and dill.
• Pour over cucumber mixture, and chill for 1 hour ( over night is better ) before serving.
• This keeps for several days (up to a week ) in the fridge.