Quick Pickles - Everyday Food with Sarah Carey

Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!

Sarah's Tip of the Day:

When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.

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YIELD

Makes 3 1/2 cups

INGREDIENTS

3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables

DIRECTIONS

STEP 1

In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Quick Pickles - Everyday Food with Sarah Carey

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Spicy and Tangy Habanero Sliced Pickles

It is that time of year. Spicy Tangy Sliced Pickles for Canning. Be careful of the heat, using Habneros can really result in a very hot pickle.

How To Can Bread And Butter Pickles - Canning Pickles

Easy how-to video on canning sweet and spicy bread and butter pickles.

How to Make Dill Pickles

Ever wanted to be able to make your own pickles? Allison will show you how with a simple cold pack method. You can make whole or spear dill pickles.

The best BREAD & BUTTER PICKLES!

Ready to try your hand at canning? Because these BREAD AND BUTTER PICKLES are the best, hands down!

It’s easy to appreciate why this coveted condiment always receives great praise; if you can enjoy it with nothing more than a buttered piece of bread, it must be pretty stellar, right? RIGHT!

I was lucky enough to grow up in a home where canned vegetables were often served as an accompaniment with meals. Pickled peppers were enjoyed with a tender roast beef dinner or grilled chicken. A robust antipasto was heaped onto crackers or toast as a tasty treat before our meal. Pickles were the perennial go-to that seemed to always go with everything.

Whether served alongside sandwiches or presented as a flavour complement to a hearty main, BREAD AND BUTTER PICKLES are the favoured condiment that leads the pack.

Here’s what to expect and consider when preparing them:

CANNING – The process of canning vegetables is a rewarding endeavour. Head HERE to read our post about canning.

CUCUMBERS – Every great pickle recipe begins with great cucumbers, and for this recipe, we suggest using Kirby’s. Kirby cucumbers are mild in flavour but earn top marks for their crunchiness. They have bumpy skins and rarely exceed six inches in length when picked at their peak. It’s essential that your cucumbers are well washed before you begin the recipe.

SLICING – You’ll notice in the video attached to this recipe that I started out slicing the cucumbers by hand. Then my Type A personality kicked in, and I pulled out my vegetable mandoline to continue cutting the cukes so that they were all the same thickness. I think doing so has yielded a more uniform look, and all the pickles now have the same crunch consistency.

VINEGAR – Although you can use white vinegar in this recipe, we opted for pickling vinegar since it contains a higher percentage of acetic acid, which is essential for shelf-stable canning.

SPICES – I’ve played around with different spice combinations for this recipe and I think I’ve finally nailed it. You’ll be able to taste the varied flavour profile these spices all help create.

Making this recipe is a bit of work, but the reward for your efforts will be jars filled with memorable tasty goodness. Once done, then what? Enjoy our BREAD AND BUTTER pickles alongside our GRILLED PANINI SANDWICH, NANNY’S BAKED HAM or as a compliment to our ROAST PORK SHOULDER.

If you enjoyed this post, why not check out some of our canning recipes like LATE-SEASON STRAWBERRY JAM!

BREAD AND BUTTER PICKLES are a jar of the season’s best taste sensation!

FULL RECIPE AT: weekendatthecottage.com

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Thanks for watching!

How to Can Pickles in a Water Bath Canner...so Easy!

In this video we'll show you how to can or jar garden fresh cucumbers to make both Dill and Sweet & Spicy pickles using a water bath method...enjoy!

Sweet & Spicy Pickle Brine (bring to a boil):

- 8 Cups Water

- 4 Cups Vinegar

- 1 Cup Sugar

- ¾ Cup Pickling Salt

- 2 Tbsp Crushed Red Peppers

- 2 Tbsp Pickling Spices

- 2 Tbsp Spiced Seasoning Salt

- 1 Tbsp Cayenne

- 1 Tbsp Garlic Powder

- 2 Tsp Tumeric

- 1 Tsp Ground Cloves

- 1 Tsp Ground Allspice

Direct in Jar:

- Fresh Dill Sprig (1)

- Fresh Garlic Bulbs (3)

- Fresh Jalapeño Slices (6-8)

- Mustard Seeds (1/4 TSP per Quart Jar)

- Pickle Crisp (1/4 TSP per Quart Jar)