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    You are in: Home / Cookbooks / pickles
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    66 recipes in

    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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    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

    This is a very old recipe given to me by one of the finest cooks in our church. It is a very sweet pickle, and takes a long time... about 3 weeks. It is also highly prized and a favorite of all my sweet pickle loving relatives and friends. I make sure I have at least 3 jars, when I get low, I know it is time to make more. This and the curry pickle are a staple in my pantry. The amounts for Nutrition Facts will be hard to figure. I grow cucumbers, and I use a 2 gallon crock in this particular adventure, so let's assume it is 6 pounds of cucumber. The amounts are approximate... how much is one serving of a jar of pickles, anyway! This recipe taught me to understand pickles. It would be considered a long brine pickle. Good luck, if you make it! It is well worth it. As I am writing the instructions, I wonder if anyone will try to make these wonderful pickles. (They do go for about $10 a jar at our church's annual "Lord's Acre Day" auction)

    Recipe #186746

    Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.

    Recipe #176386

    These are VERY SOUTHERN and VERY good! Serve with fried catfish and enjoy!

    Recipe #149376

    This ginger is normally used to cleanse the palate between different types of sushi so you get the full flavor of each piece of sushi.

    Recipe #146070

    This is from The Totally Garlic Cookbook, via DIY network. So easy and so good! The size of the pickling spice is estimated.

    Recipe #115273

    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

    Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.

    Recipe #96002

    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 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

    There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!

    Recipe #73027

    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

    These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

    Recipe #68021

    20 Reviews |  By chia

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

    Recipe #47788

    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

    Simple dilled okra pickles. This recipe can also be used to make last of the summer small green tomato pickles. Taste is very similar to Texas Brand Okra Pickles.

    Recipe #41038

    Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.

    Recipe #39027

    8 Reviews |  By Sue Lau

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

    Recipe #35155

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

    Recipe #31865

    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

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