GINGER-DILL PICKLES
Provided by Katherine Sacks
Categories Ginger Low Fat Kid-Friendly Low Cal Cucumber Healthy Vegan Dill Small Plates
Yield 8 cups
Number Of Ingredients 8
Steps:
- Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.
GINGER PICKLES
This is an old timey ginger pickle..canning recipe. I wont say its the easiest in the world, but it makes very good pickles. I think the powdered lime is available most everywhere....Im sure the alum is. Hope ya'll like these....:-)
Provided by macy0611
Categories Lunch/Snacks
Time 10h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Peel cukes and cut out seed.
- Cut into finger length strips.
- Soak for 12 hours in lime water (3 cups lime to 2 gal water).
- Wash and soak in alum water for 3 hours (1/2 cup powdered alum to 2 gal water).
- Drain--DO NOT WASH.
- Soak for 6 hours in ginger water (1/2 cup powdered ginger to 2 gal water) Drain--DO NOT WASH.
- Add all other ingredients and boil for 1 hour.
- Put in hot sterilized jars and seal while hot.
Nutrition Facts : Calories 809.6, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 202.7, Fiber 1.9, Sugar 195.2, Protein 2.5
ZUCCHINI SQUASH PICKLES WITH GINGER AND LEMONGRASS
You have your choice of squash to use for this Asian Style pickles. I used Chi qua Otherwise known as: Hairy melon, fuzzy gourd, Chinese preserving melon, wax gourd, moa qua (hairy gourd). Because I just picked a bunch from my Sister Theresa's garden. Zucchini is great give it a try. Step x step directions and photos here http://www.recipezaar.com/bb/viewtopic.zsp?t=274365
Provided by Rita1652
Categories Vegetable
Time 1h30m
Yield 14 pints, 40-60 serving(s)
Number Of Ingredients 14
Steps:
- Slice half the white part of the lemon grass leaving the top long.
- Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
- Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
- Add garlic and chili's to squash in the colander.
- In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
- Sterilize your jars, lids, and screw rings.
- Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
- Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.
Nutrition Facts : Calories 46.1, Fat 0.2, Sodium 717.1, Carbohydrate 9.9, Fiber 0.9, Sugar 7, Protein 1
GINGER DILL PICKLES
Yield 8 cups
Number Of Ingredients 8
Steps:
- Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes. Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving. cooks' note Pickles can be chilled in a resealable container for up to 3 weeks.
GINGER-MISO CHICKEN WITH QUICK PICKLES
A handful of pantry ingredients, highlighted by miso makes for a full-flavored marinade sure to amplify the flavor of these chicken cutlets. Crunchy and refreshing quick pickles are perfect for brightening up this colorful grilled dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
- Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the quick pickles.
BREAD AND BUTTER PICKLES AND PINEAPPLE GINGER RELISH
Steps:
- Preheat an indoor grill pan.
- Place the pineapple on the hot grill and grill until it gets nice and caramelized on all sides, about 6 to 8 minutes per side. Chop the grilled pineapple and set aside.
- In a medium mixing bowl, add the garlic, pickles, ginger, habanero pepper, salt, and pepper, to taste. Add the grilled pineapple and mix together until well combined. This relish can be used on a burger or hot dogs.
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