Watermelon Rind Pickles

 
Watermelon Rind Pickles

July 4th 2011By joyofkosher

Move over traditional pickles, sweet pickled watermelon rinds are the new way to satisfy pregnancy cravings. Easily made using leftover watermelon rinds, they can be enjoyed as a condiment along side your favourite cheese or on top of a juicy grilled burger or just eaten as a tangy midnight snack.

 

Turkey Sandwich with Pickled Red Onions

 
turkey sandwich

August 23rd 2011By Jamie Geller

 

Sweet Freezer Pickles with Dill

 
22- Sweet Freezer Pickles with Dill

September 7th 2011By Felisa Billet

Freezing marinated crisp, firm veggies is a quick, tasty way to preserve veggies like cucumbers, peppers, carrots, and cabbage. Once thawed, they can be kept in the fridge for a few days.

 

Mixed Pickled Vegetables

 
Mixed Pickled Vegetables

September 7th 2011By Felisa Billet

If you don’t want to bother with canning, combine the veggies in brine, and store the pickles in the refrigerator, where they continue to develop in flavor over time. Adding a sliced beet to this basic recipe turns the mixed pickles a lovely shade of pink.

 

Fermented Kosher Sour Pickles

 
23- Fermented Kosher Sour Pickles

September 7th 2011By Felisa Billet

Olive-green and deliciously tangy, classic kosher sour pickles are made through a fermentation process. In order to get natural bacteria to form and effectively preserve cucumbers, begin by thoroughly cleaning your veggies. The cucumbers will be ready in about a week or more depending on how much salt was added and how sour you like your pickles. The more salt, the longer the fermentation process will take. Half sour pickles, made with about 1/2 cup salt per gallon of water, are ready in about a week. Full sour pickles, made with about 3/4 cup of salt per gallon of water, are ready in about 10 days, or more.

 

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