Cocktail Pickles Recipes
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
BEST EVER DILL PICKLES
Use this easy dill pickle recipe to transform ordinary cucumbers into the star of your sandwich. In just four steps, you'll have canned dill pickles in pint jars. We have variations to change up the flavor (including refrigerator dill pickles), too! Choose pickling cucumbers that are firm and bright-colored with no soft spots.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 6
Steps:
- Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
- In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
- Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
- Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.
Nutrition Facts : Calories 25 kcal, Carbohydrate 5 g, Sodium 859 mg, Sugar 4 g, UnsaturatedFat 0 g
WHISKEY PICKLE BACK COCKTAIL
Love taking pickle back shots? Class it up with this Whiskey Pickle Back Cocktail you can sip with ease at the bar. And don't forget the pickle!
Provided by Wide Open Eats Test Kitchen
Categories Drinks
Time 5m
Number Of Ingredients 3
Steps:
- Place lime juice, pickle juice and whiskey in a cocktail shaker filled with ice and shake 30 seconds. Pour into glasses and serve.
COCKTAIL PICKLES
This all-purpose brine yields lip-smacking pickles that are salty, tangy, and just slightly sweet. The pickles make great Father's Day gifts when placed in jars adorned with our clip art designs printed on clear decal sheets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place vegetables in a jar just large enough to hold them when packed. Bring 1 cup water, salt, sugar, pickling spices, and peppercorns to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; stir in vinegar. Pour over vegetables to submerge. Seal jar; refrigerate radishes and peas overnight, onions for at least 3 days.
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- The New Pickleback. The standard dill pickle-whiskey combo works fine, but since you can pickle anything, you might as well utilize the juice from your alternative creations, too.
- Pickle-Infused Vodka. All you really need to do is combine vodka and pickle juice (we recommend a three-to-one ratio), but you might as well throw a pickle and a sprig of fresh dill into the bottle for aesthetic glory and even more flavor.
- Fisherman’s Folly. Fish sauce and pickle juice make this funky cocktail a far cry from the fruity drinks you’re used to. The matcha powder gives it a slight creaminess, and grapefruit juice adds a citrus tang that works well with the sake-and-gin base.
- Seafood Bloody Mary. A shot of pickle juice will feel right at home in this briny cocktail. With all the health benefits of pickle juice plus the tomato juice base of the brunch favorite, you’ve practically ordered a salad.
- Spring Onion Martini. Add a pour of pickle juice to this one to make it even more zippy. It’ll play well with the pickled ramps, which you can buy if you didn’t preserve your own last spring.
- Dill Pickle Martini. Think dirty martini but with pickles instead of olives, where pickle juice takes the place of vermouth. James Bond will never know what he’s missing.
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- Pickle-Infused Vodka. Infused vodkas are fun and simple to make, and they allow you to be your own mixologist. Mixing a three-to-one ratio of vodka to pickles with a patient three-day wait, and you've got both a perfect one-ingredient cocktail and a tasty addition to other pickle juice cocktails.
- Dill Pickle Bloody Mary. Speaking of other drinks... you could definitely use pickle-infused vodka here, but I also love the pickle juice ice cubes. The briny taste goes great with the tomato juice of the Bloody Mary.
- The New Pickleback. The pickleback might be the simplest shot combo out there: A shot of whiskey, followed by a shot of pickle juice. Chef Sasha Pogrebinsky from the New York City restaurant Starlight created a new version of the pickleback when they ran out of pickle brine.
- Dill Pickle Martini. Another good cocktail in which to use your pickle-infused vodka. This twist on the dirty martini is super pickle-y, with the infused vodka, dill pickle juice and cornichons for garnish.
- Pickle Juice Margarita. Did you know you can get pickle juice in a can now? DC-based Gordy's Pickle Jar sells pickle juice in cans, making it a perfect drink mixer.
EASY HOMEMADE PICKLES RECIPE - COOKIE AND KATE
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5/5 (57)Calories 16 per servingCategory Condiment
- For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
- In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
- Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
- Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
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- Pickleback Jell-O Shots. If you’re in a pickle and can’t decide what to bring to your next social gathering, why not give this recipe a try? If anything, these little Pickleback Jell-O shots are sure to be a conversation starter.
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- Kosher Dill Shots. These little gelatin balls of pickled-flavored vodka that are infused with fresh dill leaves would make for an interesting alcoholic treat, don’t you think?
- The Dill Pickle Martini. Put a twist on the classic martini by adding pickle juice to it and placing pickle slices in the drink in lieu of stirring sticks.
- The Pickled Surfer. If you’re looking for a mellow-flavored pickle drink, the Pickled Surfer, made with a squeeze of fresh lime juice, is described as brighter and less cloying than a whiskey sour, but deeper and more savory than a margarita.
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Total Time 4 hrs 30 mins
- Place cucumber pieces in a large bowl. Sprinkle with two teaspoons of sugar and one teaspoon of salt and massage until they start to give off liquid. Pack tightly into a jar or another container that seals.
- Mix warm water with remaining sugar to dissolve, then add vinegar and spices. Pour the still warm mixture over the cucumber, and cover. Move to fridge and let cool a minimum of four hours before serving. Will last a week in the fridge.
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- Can’t Catch the Maine–Brace. (Rum takes the front seat to perfectly brined bread and butter pickles that are muddled with fresh lime and Thai basil to make this twist on the classic daiquiri.)
- The Ashtray Continuum. (A take on the classic mint-julep. Here, it’s made with gin instead of whiskey and a float of Smashed Pickle for mystery!) 3 oz.
- Dr. Roberts Dilemma. 2 oz. vodka. 1 oz. roasted beet juice. ½ oz. Smashed Pickle. roasted tomato juice – roast tomatoes @450 for an hour, cool, core, seed, peel and juice.
- Vietnamese Sugar Cane. (nước mía or mía đá is the common name in Vietnam for this sweet confection known to cool the body from the inside out. I’m very fond of adding some kind of vinegar to mine, making the drink both sweet and sour- helpful on a cold day to warm you.)
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