Pickle Recipes

posted by kothie 07-22-99 6:24 PM

Dill pickles

1 gallon cucumbers
1 Qt. Vinegar
2 Qt. Water
1 cup Salt
Dill (to taste)
Garlic (to taste)

Wash cucumbers thoroughly and place them in very hot water.

In a large pot, boil vinegar, water and salt for 2 minutes. Drain hot water from cucumbers and put in sterile jars with dill and garlic. Pour boiling solution over cucumbers and seal immediately.

Open in 3 to 4 weeks

Cucumber pickles

Pickle A:
3 cups Cucumbers, thinly sliced
1/3 cup Onion, chopped
1/2 cup Red wine vinegar
2 Tsp. Sugar
1/4 Tsp. Salt
4 Red chili peppers, seeded
1 Tbl. Cilantro leaves

Pickle B:
3 cups Cucumbers, sliced thinly
1/2 Small Onion, sliced thinly

Mixture A:
2 Red chili peppers, seeded
2 Tsp. Garlic, chopped
2 Tsp. Cilantro root, chopped
2 Tsp. Peppercorns, whole or ground

Mixture B:
1/2 cup Vinegar
2 Tbl. Soy sauce
1 1/2 Tsp. Sugar
1 Tbl. Cilantro leaves, chopped
1/2 cup Peanuts, crushed

Pickle A: combine all ingredients and serve.

Pickle B: place cucumber and onion in a bowl and toss.

Place Mixture A in a blender or food processor and blend to make a rough paste. Blend Mixture B, then mix together A and B. Immediately pour over the cucumbers and sliced onion. Place in a serving dish and sprinkle with the cilantro leaves and crushed peanuts. Serve immediately.

To make it hotter add more red pepper or a shake or two of cayenne.

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