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pickles

Tart, sweet, and exotic. A snack, a great addition to any meal, or just a way to preserve fruits & vegetables. Pickles are always welcome!
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17 Reviews |  By Mirj

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

Recipe #16603

One of my favorites from when I was a kid! Yummmm. These are cooked and then let stand for 12 to 18 hours and then canned.

Recipe #23151

6 Reviews |  By rick

Easy to make, great for sandwich, appetizer or condiment with meats or poultry.

Recipe #15673

5 Reviews |  By Sue Lau

A very tasty and refreshing little treat! Goes great with sushi and as a side to spicy dishes, as a cooling accompaniment. Prep time does not include marinating time.

Recipe #28977

This is a simple recipe to have as a refreshing side dish. It's especially good for picnics, bar-b-ques, potlucks and buffets. If you like your slices on the tart side cut back on the sugar a little bit. Please note it will need to be chilled at least 3 hours.

Recipe #69519

YO....from from The Original Philadelphia Neighborhood Cookbook by Irina Smith and Ann Hazan. Ok so I feel homesick today..

Recipe #209787

This recipe came from my friend Michael. He got the recipe from his grandmother, and made a few changes to it. (Like figuring out her very cryptic instructions.) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality. Of course, they don't have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle. The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine. (I've listed each batch.) He did not use pearl onions, just regular cooking onions, but small ones.

Recipe #100507

An heirloom recipe for an old favorite good with poultry and meats. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Recipe #233554

8 Reviews |  By Sue Lau

A great way to use up the zucchini that takes over your garden.

Recipe #35155

This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved.

Recipe #43101

This is from Eileen Yin-Fei Lo's "The Chinese Kitchen", one of the finest classic Chinese cookbooks in English. In this reciped, she uses "sah leh" (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche ... You can either pickle the pears whole, or for an appetizer, you can julienne them.

Recipe #193321

Delicious served with meat or poultry.

Recipe #159071

I love a good pickled green bean recipe and these beans are very good!

Recipe #31865

Add a little fun to ordinary green beans

Recipe #8626

My two sons and I love these. If they had their way I would have to make 'em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of "heartburn". An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.

Recipe #90859

I first tried this in an a restaurant in the Jewish Quarter of Krakow. It struck me as so simple and so good, I had to find a recipe.

Recipe #227027

20 Reviews |  By chia

my mom loves this dish, said her mom made it the same way

Recipe #47788

A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight.

Recipe #144844

I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387

Recipe #90487

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