Julia Chiles - The Amazing Pickling Cookbook: 30 Dill Pickle Recipes and Other Pickled Vegetables
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The Amazing Pickling Cookbook
30 Dill Pickle Recipes and Other Pickled Vegetables
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
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Are you looking for new and exciting pickle recipes for your garnishes? Do you want to try some new home-made pickled vegetable recipes but dont know where to start? Then give this unique cookbook a try the next time you decide to give canning and preserving a go. The recipes are simple to follow and the preparation takes less time than other pickling recipes. These dishes give you a cross-section of different tastes and textures for dill pickles and other pickled vegetables.
If you are using a canner then follow the instructions that came with the product to sterilize, seal and store. If not, then a large stockpot will do. Fill the pot with water halfway up and bring water to a boil. Lower the jars into the pot using a rack or a holder, ensuring the water covers the jars by 1. Place the rings and lids in the boiling water as well. Boil for 5 minutes and remove to a wood surface. This will sterilize the jars and prepare them for the preserves. After you pour the preserves in the jars, then seal them with the lids and rings. Place the jars in a pot of boiling water, and boil for 10 minutes. Remove to a wood surface and run your finger along the top of the jar to make sure the seal is tight. Place any loose jars in the refrigerator and eat those first.
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I love keeping a jar of these pickles for everyday use with dinner, sandwiches or as an afternoon snack. These pickles give energy with every bite.
Preparation Time: 10 minutes
Serving Sizes:
Ingredients:
- 28 ounces water
- 10 ounces white vinegar
- ounce sugar
- ounce sea salt
- 32 ounces cucumber spears
- 2 cloves garlic
- 2 heads fresh dill
Directions:
1. Bring water, vinegar, sugar and salt to a boil in a large pan on high heat. Remove pan from heat and allow mixture to cool completely.
2. Place cucumber, garlic and dill in a large plastic container and pour the cooled brine over top. Seal the container and store in the refrigerator for 3 days before eating.
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These are my familys favourite pickles to have sliced up on sandwiches or served as a side dish on the table during dinner. Keep a jar of these pickles in your fridge all the time and you wont be disappointed.
Preparation Time: 10 minutes
Serving Sizes:
Ingredients:
- 128 ounces small pickling cucumbers
- 32 ounces water
- 1 ounces pickling spice, wrapped in the cheesecloth
- 32 ounces distilled white vinegar
- 7 heads fresh dill
- 6 ounces white sugar
- 4 ounces pickling salt
- 7 canning jars with the lids and rings, 32-ounces
- 7 garlic cloves
Directions:
1. Cover cucumbers in a large stockpot with ice cubes and leave them for 3-8 hours. Drain in a colander and pat dry with a paper towel.
2. Combine water, sugar, vinegar, pickling salt and spice in a pan and bring mixture to a boil. Reduce heat to medium and simmer for about 15 minutes.
3. Sterilize jars and pack the cucumbers, leaving at the top of the jars.
4. Place 1 dill and 1garlic clove in each jar and pour the hot brine in each, leaving of space. Seal jars according to the sealing method.
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These pickles are a real treat when sliced and stacked in a wrap or deli sandwich. I like to serve these sliced with some cheese, olives and crackers.
Preparation Time: 10 minutes
Serving Sizes:
Ingredients:
- 32 ounces sliced pickling cucumbers
- sliced yellow onion
- 2 thinly sliced red jalapeno peppers, cut into rings
- 1 ounces kosher salt
- 16 ounces distilled white vinegar
- 16 ounces white sugar
- 2 ounces water
- 2 sliced cloves garlic
- ounce mustard seed
- 1 teaspoon whole black peppercorns
- 1 teaspoon celery seeds
- teaspoon turmeric, ground
- 1/8 teaspoon cloves, ground
Directions:
1. In a large bowl, combine cucumbers, peppers and onion and pour salt over top. Stir mixture to coat and cover bowl with wrap. Place in the refrigerator for 3-4 hours, stirring occasionally.
2. Rinse cucumbers in a colander under cold water thoroughly for 3-4 minutes until all salt is washed away. Drain.
3. Combine the rest of the ingredients in a saucepan and bring to a simmer on medium high heat. Cook for 2 minutes until flavors blend. Add the cucumber to the pot and bring to just below a boil.
4. Remove pan from heat and cool completely. Transfer mixture to sterilized jars and seal.
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My grandmother made these dill pickles and I loved eating them when I went over for dinner. This recipe takes a little more time than the others but the result is worth it.
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