Refrigerator Pickles

... a number 10 instead, no pickles, no tomato." "Hm." "...and can... me a number 10, no pickles, no tomato, and a chocolate... won't last long without a refrigerator, but I don't trust motels...

... a number 10 instead, no pickles, no tomato." "Hm." "...and can... me a number 10, no pickles, no tomato, and a chocolate... won't last long without a refrigerator, but I don't trust motels...

... washed and put into the refrigerator. When that was done, I... with a side of chips, pickles, and a salad. Lori

..., home made bread and butter pickles refrigerator and pantry. Saturday Poached eggs..., Bacon and Toast. Refrigerator, freezer and Pantry. Sunday-the plan... leftover corned beef in the refrigerator, with homemade sauerkraut from the ...

... options. I have made home refrigerator hot and sweet pickled baby... chile flakes per POUND of pickles is going to be imperceptible... being perceptible per pound of pickles. The problem there (and the ...

... opened, store it in the refrigerator and use your senses. If ... it comes to your homemade pickles, learning to trust your nose ...

https://x.com/fuwamoco_en/status/2037878463135351175 submitted by /u/Mad_Kitten to r/Hololive [link] [comments]

I want to make long lasting pickled eggs but I’ve gathered mixed opinion on how long they can last when unopened and refrigerated. Some say no more than 2 months, other argue they can last a lot longer like 7-8 months. What is your experience? Talking vinegar (6% acidity) and water pickling ofc. submitted by /u/Equal_Commission_666 to r/pickling [link] [comments]

Mixed Berries, Feta, Pickled Shallots, Sweet and Spicy Pecans, and a Berry Jam Balsamic Vinaigrette The berries looked so tempting, I couldn’t resist! Pistachios and even almonds would be good as well. I used fresh flowers from my yard since spring is in full swing here now. Next time I would also toss in some fresh basil or lemon verbena leaves. Ingredients: Sweet and Spicy Pecans: 1 cup pecans, unroasted 3 tablespoons honey (I used sugar free Choczero honey) 1 1/2 teaspoons water 1/8 teaspoon cayenne pepper generous pinch salt Pickled Shallots: 1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too) 1/2 teaspoon powdered hibiscus, optional, enhances pink color 1/4 cup apple cider vinegar 2 tablespoons water 2 teaspoons sweetener, or to taste generous pinch salt Berry Vinaigrette: 1/4 cup berry jam (I mixed blueberry and raspberry) 1/4 cup balsamic vinegar 2/3 cup avocado oil 1 teaspoon Dijon mustard pinch cayenne, optional salt and pepper, to taste Salad: 1 head Romaine, sliced thin 1/2 cup radish sprouts (or pea shoots, sunflower shoots, or other micro greens) 1/2 cup feta, crumbled (goat cheese would be good here too) 1/3 cup blueberries 1/3 cup raspberries 1/3 cup blackberries 1/2 cup pineberries (or strawberries) 1/2 cup kiwi berries, ends trimmed and halved 1/2 cup sweet and spicy pecans (from above or store bought) 1/4 cup pickled shallots (from above) optional garnish: edible flowers (used pansy, calendula petals, and nasturtium petals here) Instructions: For the Sweet and Spicy Pecans: Warm honey, water, cayenne, and salt together and then stir in pecans. Spread on a silpat or parchment lined baking sheet and bake in a preheated 350ºF oven for 15 minutes. Cool completely. For the Pickled Shallots: Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead. For the Vinaigrette: Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside. For the Salad: Add all salad ingredients and the candied pecans to a large bowl and toss with dressing as desired. Serve with the flowers on top, if using. submitted by /u/joross31 to r/ElvenFood [link] [comments]

The berries looked so tempting at the store, I couldn’t resist and made this for dinner yesterday. If you’re not looking for sugar-free, then store bought candied nuts make an easy swap in. Pistachios and even almonds would be good as well. I used fresh flowers from my yard since spring is in full swing here now. Next time I would also toss in some fresh basil or lemon verbena leaves. Ingredients: Sweet and Spicy Pecans: 1 cup pecans, unroasted 3 tablespoons honey (I used sugar free Choczero honey) 1 1/2 teaspoons water 1/8 teaspoon cayenne pepper generous pinch salt Pickled Shallots: 1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too) 1/4 cup apple cider vinegar 2 tablespoons water 2 teaspoons sweetener, or to taste generous pinch salt Berry Vinaigrette: 1/4 cup berry jam (I mixed blueberry and raspberry) 1/4 cup balsamic vinegar 2/3 cup avocado oil 1 teaspoon Dijon mustard pinch cayenne, optional salt and pepper, to taste Salad: 1 head Romaine, sliced thin 1/2 cup radish sprouts (or pea shoots, sunflower shoots, or other micro greens) 1/2 cup feta, crumbled (goat cheese would be good here too) 1/2 cup sweet and spicy pecans 1/3 cup blueberries 1/3 cup raspberries 1/3 cup blackberries 1/2 cup pineberries (or strawberries) 1/2 cup kiwi berries, ends trimmed and halved 1/2 cup sweet and spicy pecans (from above) 1/4 cup pickled shallots (from above) optional garnish: edible flowers (used pansy, calendula petals, and nasturtium petals here) Instructions: For the Sweet and Spicy Pecans: Warm honey, water, cayenne, and salt together and then stir in pecans. Spread on a silpat or parchment lined baking sheet and bake in a preheated 350ºF oven for 15 minutes. Cool completely. For the Pickled Shallots: Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead. For the Vinaigrette: Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside. For the Salad: Add all salad ingredients and the candied pecans to a large bowl and toss with dressing as desired. Serve with the flowers on top, if using. submitted by /u/joross31 to r/salad [link] [comments]

First time making pickles and I see everyone making crispy/crunchy pickles. I hate crunch textures and love soft sour pickles. Can I boil it or something? The cukes I'm using are very watery. Not sure what to do. Please help, I'm really craving pickles. Edit: Thank you guys so much for the advice! I have issues with lots of textures and have never had more than a nibble of cucumber due to this, hence the soft texture. I'll try them all our and update! submitted by /u/Fun-Mortgage-4436 to r/Pickles [link] [comments]

I’ve had a couple people ask me for my pickle recipe so I thought I would post it here 1.5-2lbs fresh mini cucumbers or English cucumbers 1.5 cups vinegar 1.5 cups filtered water 1tbs + 1 tsp kosher salt 6 cloves garlic peeled and halved (about 3 per jar) 4-6 sprigs fresh dill Prepare cucumbers by chopping the ends off and cutting into spears. Combine vinegar, water, and salt. You can boil this mixture and let it cool completely before using but I just mix it in a jar and shake to dissolve. Put dill and garlic into the jars first, then add the cucumbers Pour the brine over the cucumbers and make sure they’re completely covered. Sometimes I need more brine, I just add more water/vinegar at a 50/50 ratio. Refrigerate for about a few days to a week before eating. These must remain refrigerated, they are not shelf stable. submitted by /u/DatLadyD to r/realrecipes [link] [comments]