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    You are in: Home / Cookbooks / Pickles, Relish, & Chutneys
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    25 recipes in

    Pickles, Relish, & Chutneys

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    6 Reviews |  By Derf

    We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association

    Recipe #24086

    I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).

    Recipe #90536

    My grandma used to make this on a weekly basis to give to friends and relatives. :) This is a perfect accompaniment to grilled/barbecued chicken, pork, fish, etc... The list is endless!

    Recipe #222079

    I've been making these for many years to the delight of my family and in recent years to the delight of my sweet nieces! I adjust the cayenne for different nieces. These are also great for the adults in Bloody Mary's! Depending on the size of the beans you might need a couple extra jars,lids, garlic and dill heads or just use seeds. Dill heads are prettier, seeds work just as well. These guys are pleasant with the original amount of cayenne powder, the 4 teaspoons make them pretty hot! I just taught my niece and my daughter to can using this loved recipe, just before my sweet niece left for college. She said she couldn't go without Auntie's Dilly Beans. How precious is that? (She's such a good child ;)-- Prepare beans and garlic the night before, it makes it so much easier. Three sets of hands made this so much faster!

    Recipe #183669

    2 Reviews |  By Syrinx

    Wow! What can I say? Some of us love them, and others aren't so sure! Personally, I love them - in fact, I find them very hard to resist. They make a refreshingly different accompaniment to cheese or cold meat. By the way, I have used fructose in place of the sugar, with no noticeable difference in the end result. And most recently, I used a vanilla pod instead of the cinnamon stick, squeezing the seeds into the liquid before adding it to the grapes. The original recipe came from David Scott's "Middle Eastern Vegetarian Cookery", but I have doubled the quantity of spices because I like it that way - please half the cinnamon and cloves if you think you would prefer a milder version. Posted in the hope of joining the North African and Middle Eastern Zaar Tag game :-)

    Recipe #186092

    This is a recipe that has been passed down in my family from my great-grandmother, to my grandmother, to my mom, and now to me! I am so glad to have this family favorite! I have now become the designated "pickled beets" preparer in our family!

    Recipe #84385

    Ya so it is kinda cheating- BUT these come out so good everytime. Fast, simple and easy. Just don't tell 'em you cheated! They keep for 6 months in the fridge but always disappear faster than that! A family recipe here in TX.

    Recipe #134787

    According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.

    Recipe #118358

    This Kimchi recipe came from Cooking Light Magazine. It is the closest I have come to authentic Korean Kimchi my neighbor used to make for me. 0 points and core for Weight Watchers.

    Recipe #158650

    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

    1 Reviews |  By Geema

    These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad.

    Recipe #199700

    2 Reviews |  By chia

    this quick easy recipe comes from jean georges vongerichten

    Recipe #71898

    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

    I have been making these pickles for a long time they are a farorite of family & friends.

    Recipe #149790

    2 Reviews |  By chia

    doesn't get much easier than this.

    Recipe #114684

    This is my brother's recipe! You can add or decrease the amount of garlic depending on your taste. They are great! In my original post I didn't state to use a gallon jar... I think that is why 2 reviewers said they were to salty! Sorry!!!

    Recipe #73728

    My grandmother was famous for her garlic dill pickles and we loved them. She made them each summer and they were never ready until Thanksgiving. She used rusty screw on lids that took strong muscle to remove......but the real test of these pickles was when she had Grandpa George "test" them to make sure they were OK for us to eat while we looked on, wondering what would happen to him if they weren't! These pickles are not refrigerated until after they are opened. Do not process them in a hot water bath. Follow the direction and enjoy very crunchy dill pickles. Should your brine become cloudy prior to opening do NOT eat these, it should stay clear. These pickles are fabulous and easy to make.

    Recipe #201851

    Adapted from Martha Stewart's Living magazine. Quick, easy, good! Great to take on a picnic, camping trip, etc. West, French.

    Recipe #233304

    I have to keep a big stock of these pickles on hand. I have a lot of visitors that raid my pantry for jars of these to take home with them.

    Recipe #16960

    By request, here are those old fashioned Red Hots Pickles...

    Recipe #28021

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