Tag: sugar

Quick Refrigerator Spicy Dill Green Beans

by Pam on August 3, 2014

We all loved the Quick Refrigerator Dill Pickles^[1] so much I decided to make a batch of refrigerator spicy dill green beans. I used the same brine as I did for the pickles but added more fresh dill to give them an extra kick of flavor. It was hard to wait all week to try them but they were worth the wait. I packed one of these jars of green beans in a cooler when we went to a concert over the weekend and we all, friends included, thought they were tasty. My kids LOVED also loved them. I can’t wait to try pickling other veggies too!

Wash two pint size mason jars and lids in hot soapy water, rinse and dry well.

Cut the ends off the green beans, making sure they aren’t taller than the jar.

Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.

In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.

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Quick Refrigerator Spicy Dill Green Beans

Yield: 2 jars

Total Time: 20 min.

Ingredients:

2 1-pint wide-mouth mason jars with lids
1 lb green beans, ends trimmed and measured to fit the jars
4 cloves garlic
2 very large handfuls fresh dill
1 tbsp coriander seeds
1 tbsp whole peppercorns
2 small chili peppers, more if you want them spicier
1 tbsp sugar
1 1/2 tbsp kosher salt
2/3 cup white vinegar
1 cup water

Directions:

Wash two pint size mason jars and lids in hot soapy water, rinse and dry well.

Cut the ends off the green beans, making sure they aren’t taller than the jar.

Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 2 pepper into each jar.

In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.

In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.

Recipe and photos by For the Love of Cooking.net

References

^{^} Quick Refrigerator Dill Pickles (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Quick Refrigerator Dill Pickles

by Pam on July 20, 2014

My daughter is a huge lover of dill pickles and of course her favorite kind are nearly 5 dollars a jar! I saw a recipe on A Couple Cooks^[1] that looks so quick and simple I just had to try it. My daughter helped me with these pickles and had a lot of fun together in the kitchen. The hardest part about this recipe was waiting 24 hours to taste them. My daughter absolutely LOVED them and so did the rest of us. We took them camping this weekend and two jars were gone in two days. The longer they sit in the brine the more flavorful them become. They stay crisp and taste so delicious. I will NEVER by another jar of pickles again and I am looking forward to making another batch with my daughter soon.

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Print^[2]

Save^[3]

Quick Refrigerator Dill Pickles

Yield: 4 jars

Total Time: 15 min.

Ingredients:

4 1-pint wide-mouth mason jars with lids
2 lb small cucumbers, ends removed and quartered into spears
8 cloves garlic
4 handfuls fresh dill
2 tbsp coriander seeds
2 tbsp whole peppercorns
4 small chili peppers
2 tbsp sugar
3 tbsp kosher salt
1 1/3 cup white vinegar
2 cup water

Directions:

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Adapted recipe by For the Love of Cooking.net
Original recipe by A Couple Cooks

References

^{^} A Couple Cooks (www.acouplecooks.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Boozy Strawberry Blueberry Cheesecake Popsicles and the Pursuit of Happiness

Is there any better way to celebrate the birth of our great nation than with these red, white, and sort of blue popsicles? Before you answer, I should mention they’re actually strawberry and blueberry cheesecake ice pops, and also spiked with booze.

Like much of our country, these are very simple, and get a little more interesting when you add a few shots of alcohol. I used vodka for its neutral flavor, but my scientist friends tell me any liquor will work just the same. However, be sure to measure carefully, since too much or too little alcohol and/or sugar syrup will adversely affect the frozen texture.

I didn’t want anything too icy, and it’s the alcohol and sugar that keeps this from freezing rock solid. If you leave out the booze, you’ll get a firmer ice pop, so you’ve been warned. I’m not sure how to adjust to compensate, so you may want to grab a regular fruit ice pop recipe on Allrecipes.com and use it instead.

I joked about our Founding Fathers being proud of this particular pursuit of happiness, but the more I think about it, I bet they would have been; especially that Ben Franklin guy. Dude liked to party. So, whether you make these on the 4th of July, or not, I really hope you give them a try soon. Enjoy!

Ingredients for 6 Boozy Strawberry Blueberry Cheesecake Popsicles:

For the simple syrup:

3/4 cup sugar

1/2 cup water

(This makes extra. Use it for lemonade and ice tea)

For the strawberry layer:

1 1/3 cup trimmed and quartered strawberries

1 1/2 tablespoon simple syrup

1 1/2 tablespoon vodka

For the cheesecake layer:

4 ounces (1/2 cup) room temp cream cheese

1 1/2 tablespoon simple syrup

1 tbsp vodka

For the blueberry layer:

1 1/3 cup trimmed and quartered blueberries

1 1/2 tablespoon simple syrup

1 1/2 tablespoon vodka