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Pickle Recipes

pickle recipes

Dill Pickle Soup
Serves 8-10 (2 quarts).

1 C butter or margarine
1/2 C all-purpose flour
1-1/2 quarts of chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 C)
1 C white wine or additional chicken broth
1/2 medium onion, finely chopped
3 Tbsp. sugars
2-Tbsp. vinegar
1 Tbsp. Worcestershire sauce
3 to 4 garlic cloves, minced
2 tsp. salt
1 tsp. dill weed
1 tsp. curry powder
1/2 tsp. white pepper
2 bay leaves
2 C warm milk
Dash of green food coloring, optional
Croutons, optional

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish with croutons if desired.

pickle recipes

"Red Hot" Pickles

Slice enough immature cucumbers into 1/4-inch rounds to make 2 gallons. (For mature cucumbers, peel, remove seeds, and cut into 4 to 5 inch sticks enough cucumbers to make 2 gallons.) If mature cucumbers are used, remove seeds from center of cucumber. Hint: cut in half and use a apple corer on each half; slice.

2 gal. Prepared cucumbers
8 1/2 quarts water
2 cups pickling lime

Cover cucumbers with limewater; soak for 24 hrs. Drain; discard lime water. Cover with cool water and drain 3 times. Cover with ice water; let stand for 4 hrs. Drain.
1-cup vinegar
1 oz. red food coloring
Add enough water to cover pickles. Simmer for 2 hrs. Drain.
2 cups vinegar
2 cups water
10 cups sugar
8 sticks cinnamon
1 pkg. red hots

Boil all ingredients until red hots melt. Pour over pickles; soak overnight. Next morning and for the next 3 days, pour off liquid, re-boil, and pour back over pickles.

On 5th day, bring mixture to a boil and pour over pickles packed in pint jars; seal. Stickles 1 Gallon dill pickles 5 cups sugar 1-cup vinegar green food color (Opt. 1 stick cinnamon and/or 4 to 6 whole cloves; OR 1 - 2 tsp. pickling spice)

Slice pickles lengthwise and rinse. Return to jar. Heat sugar (spices if desired) and vinegar in pan; stirring occasionally so it won't stick to the sides. When sugar dissolves, add food color to desired tint (the more you add the prettier your pickles will be) and bring to a boil. Pour hot mixture over pickles and replace lid tightly. Place in refrigerator; next day turn container over and let set overnight. Do this every morning and evening for a week.
Note: These are great for the holiday dinner table as well as for gifts.

pickle recipes

Fried Pickles

1 qt. crisp cucumber pickle slices
1/2 c. flour
3 c. salad oil

1 1/4 c. flour
1 c. ketchup
1 c. beer
1/2 tsp. salt
2 beaten egg yolks
2 stiffly beaten egg whites

Prepare batter by combining flour, ketchup, beer, salt and egg yolks. Fold in stiffly beaten egg whites. Drain crisp cucumber pickle slices. Dredge slices in about 1/2 cup flour, then dip 1 slice at a time in batter. Fry quickly in 3 cups salad oil heated to 350 degrees. Drain slices on paper towels. Serve either hot or cold. Sprinkle with salt.

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