Pickle Recipes - Kimchi

3 tablespoons pickling salt
5 cups water
1 pound cabbage, cut into 2 inch squares
1 pound daikon, cut in half lengthwise and slice thin
1 1/2 tablespoons minced ginger
5 scallions, cut into rounds
1 1/2 tablesppons dried hot pepper
1 teaspoon sugar

Dissolve 2 tablespoons plus 2 teaspoons of the salt in the water.
Combine the vegetables into a large bowl, crock or non-reactive pot and cover them with the brine.
Let them stand for 12 hours.
Drain the vegetables but keep the brine.
Combine the vegetables with the remaining ingredients.
Pack the mixture into a 2 quart jar.
Cover it with the reserved brine.
Weight the jar with a freezer bag filled with more brine.
Let the kimchi ferment in a cool place for 5 days or until it is as sour as you like.
Store it in the refrigerator.

Pickle Recipes - Sweet Lemons

3 small lemons (cleaned)
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons black peppercorns
1 1/2 tablesppons pickling salt
6 tablesppons lemon juice
1 1/2 cup brown sugar
2 small dried chile peppers (optional)

Cut the lemons lengthwise into eights, leaving 1/4 inch intact at the stem end. Grind the spices in a coffee grinder or blender. Mix the spices with the salt and stuff the lemons with this mixture.

Put the lemons into a jar. Cover them with the lemon juice and cap the jar with a non-reactive lid. Let the jar stand for 1 week in a sunny window.

Pour the juices from the jar into a non-reactive pan. Add the sugar to the pan. Bring the mixture to a simmer. Add the lemons and boil gently for 10 minutes or until they are tender. Pack the lemons into a sterile pint jar and cover with a non-reactive lid.

Let the jar stand at room temperature for a month. Refrigerate and serve.

Pickle Recipes - Quick Peppers

2 pounds bell peppers cut into strips
1 celery stalk, chopped
3 garlic cloves
1 tablespoon fennel seeds
1 bay leaf

Brine:
3 cups water
1 1/2 cups white wine vinegar
2 1/2 tablespoons pickling salt

Dissolve the salt into the water and vinegar to make the brine.

Put everything else into a 2 quart jar. Pour the brine over the vegetables. Refrigerate the jar. It will be ready to eat in 1 week.

Pickle Recipes - Cauliflower and Cabbage

3/4 pound red cabbage
1 small caulifloewr - broken and/or cut into florets
1 small dried chile pepper (or more if you like it spicy)
1 teaspoon caraway seeds
1 large garlic clove, sliced
1 bay leaf
2 1/4 cups white wine vinegar
2 1/4 cups water
3 tablespoons pickling salt

Cut the cabbage into 1 inch squares. Pute the cabbage, cauliflower, chile pepper, caraway seeds, garlic and bay leaf into a two quart jar (or jar of approximately that size).

Dissolve the salt into the vinegar and water. Power the brine over the vegetables. Cap the jar with a non-reactive cap and let it stand at room temperature.

After 10 days put the jar into the refrigerator. Eat it when refrigerated.

Pickle Recipes - Pickle Beets

7 pounds of beets w/o tops
2 cinnamon sticks, broken
1 tablespoon allspice berries
1 teaspoon whole cloves
1 cup sugar
1 cup brown sugar
2 teaspoons pickling salt
4 cups cider vinegar
2 cups water

To peel the beets put them into boiling water and boil them for 20 to 30 minutes until they are just tender. Then drain the beets and cover them with cold water. The skins will slip off easily.

If the beets are large you can cut them into rounds. Or you can pickle them whole.

Tie the spices in a spice bag. Cobmine all the other ingredients into a non-reactive pot, add the spice bag and bring it to a boil. Simmer it for 10 minutes.

Pack the beets into jars. Pour the hot liquid over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Boiling-water bath the jars for 30 minutes. They will be ready to eat in 3 weeks.

Pickle Recipes - Green Beans

6 Cloves of Garlic
36 peppercorns
3 pounds young snap beans, trimmed to about 4 inches.
6 tarragon sprigs or 12 basil sprigs
3 1/2 cups white wine vinegar
3 1/2 cups water
2 tablespoons pickling salt

Sterilize 6 mason pint jars. Put 1 garlic clove, 6 peppercorns and either 1 tarragon sprig or 2 basil sprigs into each jar. Pack the jars vertically with the peans.

In a non-reactive pan boil the vinegar water and salt. Pour the brine over the beans, leaving 1/2 inch headspace. Close the jars with hot two piece caps.

Process the jars for 5 minutes in a boiling water bath.

Store the jars somewhere cool and dark for 1 month before eating.

Pickle Recipes - Pickled Garlic

1/2 cup white wine vinegar
1/2 cup dry white wine
1 small dried chile pepper (optional)
1 small thyme sprig
1 small rosemary sprig
1 small bay leaf
1 teaspoon peppercorns
2 teaspoons sugar
1/2 teaspoon pickling salt
1 cup pealed fresh garlic cloves

Put everything EXCEPT the garlic into a non-reactive pan. Bring it to a boil and boil it for 5 minutes. Add the garlic. Bring it to a boil and then remove it from the heat and let it stand for 24 hours. Bring it to a boil again and then pour the contents into a 1/2 pint jar. Cover it with a nonreactive cap.

Put it in the refrigerator.

The garlic will be ready in 1 week.

Pickle Recipes - Brined Lemons

Thin-skinned whole lemons.
1 tablespoon of salt for every cup of water

Wash the lemons.
Put the lemons into a jar or crock and cover them with brine.
Weight the lemons with a freezer bag filled with brine.
Store the lemons in a cool place for 20 days.
Enjoy!

Pickle Recipes - Giardiniera

Giardiniera is a pickle that uses any of a variety of vegetables. Essentally you can use whatever you have at hand. Some suggestions include celery, carrots, cucumbers, cauliflower, peppers or asparagus.

3 quarts of prepared vegetables (whatever you have, chopped into bite-sized pieces)
6 bay leaves
12 garlic cloves
1 1/2 teaspoons peppercorns
6 oregano sprigs
4 teaspoons pickling salt
2 3/4 cups white wine vinegar
2 1/2 cups water
6 tablespoons olive oil

Put 1 bay leaf, 2 garlic cloves and 1/4 teaspoon peppercorns into 6 pint jars.
Pack the vegetables into the jars, leaving 1/2 inch headspace.
Add an oregano sprig to each jar.
In a non-reactive pan boil the vinegar, water salt. Dissolve the salt.
Pour the liquid over the vegetables, leaving 1/2 inch headspace.
Top each jar with 1 tablespoon of olive oil.
Close the jars with hot two-piece lids and boiling-water bath them for 20 minutes.
Store them in a cool, dark place for 3 weeks before eating.

Pickle Recipes - Snap Beans

2 Pounds Trimmed Snap Beans
6 small dried chile peppers
6 garlic cloves, corsely chopped
12 crushed black peppercorns
6 dill heads
1/2 cup pickling salt
3 quarts water

Layer the beans, peppers, garlic, peppercorns and dill in a 1 gallon jar.
Dissolve the salt into the water.
Power enough brine over the beans to cover them.
Put a freezer bag into the mouth of the jar and fill the bag with brine and seal the bag.
Within 3 days you should see tiny bubbles forming in the jar. Skim off any skum that forms and rinse the bag daily.
The pickles will be ready in about 2 weeks when the bubbles have stopped and the beans are sour.
Remove the brine bag, skim off any skum and cap the jar. Store the jar in the fridge.

Pickle Recipes - Quick Dills

4 pounds cucumbers washed and stemmed
1/4 cup black peppercorns
1 garlic bulb
6 small chile peppers (if you like spicy)
6 dill heads with fronds
2 3/4 cups vinegar (cider vinegar preferred)
3 cups water
1/4 cup pickling salt

The peppercorns, peppers, and garlic are all optional but they do make for some tasty pickles.

Put the spices into your jars (6 pints).
Put your cucumbers and dill into the jars.
Put everything else into a non-reactive pot and bring to a boil. Simmer until the salt is dissolved.
Pour the brine over the cucumbers. Leave 1/2 inch headspace.
Close the jar with hot two-piece caps.
Boiling-water bath for 10 minutes (15 minutes if you use quarts).
Store in a cool, dark place for about a month and then enjoy!

Pickle Recipes - Fried Dill Pickles

You can use pickle spears or pickle slices for frying dill pickles.

Here is a quick and easy recipe:

1 egg
2 Tablespoons buttermilk

Beat the egg and the buttermilk together, throw in your pickles. Set these aside for a minute.

1 cup flour
1/4 cup cornstarch
1 teaspon baking powder
picnch of salt

Mix all that together. Toss your egg-coated pickles in the flour mixture until they are evenly coated with flour. Then drop them into hot oil (375 degrees) and fry until golden brown (about 2 minutes).

If you are feeling adventurous add 1/2 teaspon chile powder (or more if you like) to your flour mixture. You can also try garlic powder, onion powder or ground mustard (or all of them) to give your fried pickles a unique flavor.

Pickle Recipes - Fennel Pickles

This is a large recipe but you can always cut it down.

3-4 Handfuls of grape leaves
15 pounds of pickling cucumbers
4 tablespoons peppercorns (I prefer black, but use what you have)
2 tablespoons whole allspice
Zest of 4 lemons
1/2 cup fennel seeds
16 fennel fronds
1 large bunch of parsley
1 cup white wine vinegar
2 gallons water
1 1/2 cup salt

Lay half the leaves in the bottom of your pickling crock. Wash your cucumbers. Layer the cucumers in the crock with teh pepper, allspice, lemon zest, fennel and parsley. Add the vinegar to the water and dissolve the salt to make your brine. Cover the cucumbers with the brine. Spread the remaining grape leaves on top. Weight the cucumbers down to keep them submerged. You can use a plastic bag filled with leftover brine or with a plate topped with a clean weight. Cover the crock with a cloth and store it at room temperature.

You will see bubbles forming in the brine within 3 days. If white scum forms on top of the birn, skim it off once per day and clean off your weights. The pickles will be ready in 2 to 3 weeks when the bubbles have stopped forming and the pickles are sour and pickle green throughout.

Once fermentation is complete, strain off the brine into a non-reactive pot. Bring the brine to a boil and then simmer it for 5 minutes. Skim of the scum that forms. Then let it cool. Rinse the pickles in cold water and drain them.

If you are going to store the pickles in the fridge, pack them into jars and cover them with the cooled brine. You can add fresh spices if you want.

If you are going to can them, pack the pickles into jars, cover them with hot brine (leaving 1/2 inch of headspace) and boiling-water bath them for 10 minues for pints or 15 minutes for quarts.

Pickle Recipes - Summer Pickles

This is a tasty half-sour that is quick and easy to make. This pickle is fermented in the sun, rather than in the dark. If you expect temperatures to rise above 80 degrees you will want to move them to a cooler place.

1 Quart of pickling cucumbers (3 to 5 inch cukes work best)
1 tablespoon of pickling salt
2 tablespoons white or red wine vinegar (substitute apple cider vinegar if you have to)
1 fread head and 1 frond of dill
2 cups of water

Clean your cucumbers. Use a knife to slit the cucumbers through lengthwise but leave the ends intact. This will help keep them from floating. Some people prefer to skewer them instead. Put the salt, vinegar and dill into a narrow-mouth quart jar. Add the cucumbers to the jar so they won't float. Leave 1 inch of headspace. Cover the cucumbers with water (or brine). Cap the jar loosly with a non-reactive lid. Place the jar outdoors in the sun or in a sunny window. You can put the jar in a dish if you are concerned about seeping brine. Bring the jar inside at night (especially if you live at high altitude where it gets very cold at night even in summer). In about 3 days you should see bubbles rising in the jar. The pickles will be ready in about 5 days, when the bubbles stop rising.

Chill them and enjoy a satisfying summer treat! Keep them refrigerated and they will keep for a few weeks. Enjoy!

Pickle Recipes - Curtido

1 1/2 pounds shredded cabbage
1 small red onion, sliced thin
1 medium carrot, slivered
2 garlic cloves, minced
3/4 teaspoon pickling salt
1/4 teaspoon ground black pepper
1/2 cup white wine vinegar
1/4 cup pineapple juice

Toss the cabbage, onion, carrot, garlic, salt and pepper together in a large bowl. Add the vinegar and pineapple juice.

Pack the mixture into a jar and cover tightly. Refrigerate for 12 hours, stirring occasionally.

Pickle Recipes - Pickled Carrots

1/2 pound carrots, slivered
2 teaspoons pickling salt
1 cup rice vinegar
2 tablespoons brown sugar
1 or 2 chile peppers (or more if you like)

Toss the carrots with the salt. Let stand for 1 hour.
Put the remaining ingredients in a saucepan and bring to a boil. Let the liquid cool.
Drain the carrots. Pour the pickling liquid over them and toss them. Let them stand for 1 more hour.
Cool and serve.

Pickle Recipes - Dill Pickles with Mustard

4 Pounds cucumbers
1 Large Onion
1/2 cup chopped horseradish
1/4 cup yellow mustard seeds
4 to 6 dill heads
6 tablespoons pickling salt
2 quarts water

Put the cucumbers, onion, horseradish, mustard seeds and dill in layers in a jar or jars. Dissolve the salt in the water adn pour enough brine over the cucumbers to cover them. Weight the jar with a freezer bag filled with brine.

You'll see bubbles form within 3 days in the jar. If scum forms in the jar skim it off and rinse your freezer bag.

The pickles will be ready in 2 weeks when the bubbling has stopped.

Refrigerate and eat.