COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

dill pickles, pickled red onion & pickled beets

December 5, 2017

Dill Pickles, Pickled Beets, Pickled Red Onions and, OF COURSE, Pickleback Shots! What more could you want? Top your sandwiches with them, throw 'em in your salads or just eat them straight out of the jar. Use these quick pickling recipes to pickle just about anything that you want. Literally. I hear pickling avocados is a thing now too... definitely going to have to give that one a go. 

You can even take the leftover Dill Pickle brine, mix it up with your favorite booze (I suggest whiskey or vodka) and you'll have yourself some delicious Pickleback Shots!

For those of you who have never tried that and think it sounds weird... don't knock it 'til you try it, cause lemme tell you, it's a real game changer.

dill pickles

Yield: 1 (16 oz.) Mason jar full               Prep Time: 10 minutes

 

INGREDIENTS

½ English cucumber, sliced thin

½ cup water

½ cup white vinegar

1 Tbsp. kosher salt

2 Tbsp. sugar

2 Tbsp. fresh, chopped dill

1 clove of garlic

½ tsp. mustard seed

 

DIRECTIONS

Slice the cucumber to your desired thickness. Using a mandolin is ideal for this – I like to slice mine 1/8 in. Place the sliced cucumbers, fresh dill, garlic clove and mustard seeds in a large mason jar, or any airtight container.

 

In a small saucepan, combine the water, vinegar, sugar and salt over medium-high heat. The liquid should come to a slight boil, where it bubbles up around the edges. Continue cooking until the sugar and salt is dissolved, about 3-5 minutes. 

 

Pour the liquid over the cucumbers and store in the fridge for up to 3 weeks.

The longer you allow the cucumbers to marry, the more pickled they will be. However, if you want to use them immediately, you can place them in the fridge until they reach your desired temperature.

pickled beets

Yield: 1 (16 oz.) Mason jar full               Prep Time: 10 minutes

 

INGREDIENTS

2 large or 3 medium beets

1/3 cup white vinegar

¼ cup water

¼ cup sugar

¼ tsp. salt

 

DIRECTIONS

Preheat the oven to 400°.

 

Trim off the tail-like ends of the beets and wrap them each individually up tin foil. Place them on a foil-lined baking sheet (the juices may ooze out and burn on to the pan if you don't line with foil) and roast for 1 hour. 

 

Once the beets have cooled, cut off the in-trimmed end and peel them. I like to use two paper towels to do this -- the friction allows the skin to come off easier and your hands don't get nearly as stained... always a plus!

 

Slice the beets to your desired thickness and place in a mason jar, or any airtight container.

 

In a small saucepan, combine the water, vinegar, sugar and salt over medium-high heat. The liquid should come to a slight boil, where it bubbles up around the edges. Continue cooking until the sugar and salt is dissolved, about 3-5 minutes. 

 

Pour the pickling liquid over the sliced beets and let sit until jar is cooled to the touch.

You can keep them stored in the fridge for up to 3 weeks. 

pickled red onions

Yield: 1 (16 oz.) Mason jar full               Prep Time: 10 minutes

 

INGREDIENTS

½ of a red onion, thinly sliced

¼ cup red wine vinegar

¼ cup apple cider vinegar

3 Tbsp. distilled white vinegar

4 Tbsp. white sugar

2 Tbsp. Kosher salt 

 

DIRECTIONS

Slice the onion to your desired thickness and place the onion in a mason jar, or any airtight container.

Again, using a mandolin at 1/8 in. thickness is ideal for this -- but cut the onion in half first!

 

In a small saucepan, combine the 3 vinegars, sugar and salt over medium-high heat. The liquid should come to a slight boil, where it bubbles up around the edges. Continue cooking until the sugar and salt is dissolved, about 3-5 minutes. 

 

Pour the pickling liquid over the sliced onions and let sit until jar is cooled to the touch.

You can keep them stored in the fridge for up to 3 weeks. 

 

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