Sour Kirby Recipes

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SOUR KIRBY



Sour Kirby image

This is a yummy concoction my boyfriend made up! me and my friend loved it! its fruity yet sour! me likey likey!!!

Provided by MeliBug

Categories     Beverages

Time 5m

Yield 2 drinks, 2 serving(s)

Number Of Ingredients 7

1 ounce Absolut citron vodka
1 ounce Malibu rum
1/2 ounce Chambord raspberry liquor
1/2 Cointreau liqueur
2 1/2 ounces cranberry juice
1 ounce lemon juice
1 dash grenadine

Steps:

  • fill shaker with ice.
  • add all ingredients and shake well.
  • pour in martini glass and serve.

Nutrition Facts : Calories 89.8, Sodium 1.2, Carbohydrate 6.4, Fiber 0.1, Sugar 4.9, Protein 0.1

CANNED SOUR PICKLES AND PICKLING SPICE



Canned Sour Pickles and Pickling Spice image

Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 quarts

Number Of Ingredients 10

3 tablespoons whole black peppercorns
3 tablespoons yellow mustard seeds
4 teaspoons allspice
1 cinnamon stick, crumbled
3 3/4 pounds Kirby cucumbers, scrubbed
1/2 cup Kosher salt or 1/3 cup pickling salt, plus coarse salt for pickling liquid
2 1/2 cups distilled white or apple cider vinegar
2 1/2 cups water
2 tablespoons pickling spice (see above, or use store-bought)
Dill and garlic (optional)

Steps:

  • For the pickling spice, blend 3 tablespoons whole black peppercorns, 3 tablespoons of yellow mustard seeds, 4 teaspoons of allspice and 1 cinnamon stick, crumbled. Makes 1/2 cup.
  • On the first day:Trim blossom ends from cucumbersand cut lengthwise intoquarters or halves. Put in a bowl;add salt (A). Cover with coolwater and mix to dissolve salt (B). Place a small plate inside bowl on top of cucumbers to keep them submerged. Let stand at cool room temperature or in refrigerator for 12 to 18 hours.
  • On the second day:Prepare jars as described inGeneral Rules. Drain cucumbers,rinse, and drain again. Bringvinegar, water, and 1 teaspoon Koshersalt to a boil.
  • Lift jars out of hot water one at a time, draining water. Fill with cucumbers (C). (It helps to lay jar on side and fill edges first, then center -- this keeps cucumbers from falling over.) If desired, add 2 cloves garlic and 2 or 3 sprigs dill to each jar. Sprinkle 2 teaspoon pickling spice into quart jars. (If you're going to store pickles for longer than a month, rather than adding spices directly, put them in a cheesecloth bag and simmer in pickling liquid for 5 minutes. Remove before filling jars.) Fill with boiling pickling liquid. Leave 1/2-inch headspace.
  • Slide a nonmetallic spatulaor chopstick between cucumbersand jar; release air bubblesby pressing gingerly on cucumbers.Repeat 2 or 3 times.
  • Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water and place onjar. Screw band down, just untilresistance is met. As each jar isfilled, set it onto rack in boiling-watercanner. Keep canner waterat a simmer.
  • After all jars are filled andplaced on rack, bring water to aboil. Lower rack into canner.Water level must cover caps onjars by 1 to 2 inches. If needed,add more boiling water.
  • Put lid on canner. As soon asjars are lowered, start countingtime. Return to a boil. Processquarts 15 minutes at a gentlebut steady boil.
  • Remove jars from canner and set them upright on a dry towel or rack to cool. Do not retighten bands. Let jars cool for 12 hours minimum, 24 hours maximum. After jars have cooled, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar surface with a damp cloth to remove food particles and residue. Label. Store jars in a cool, dry, dark place. Pickles will continue to absorb brine over time, deepening the intensity of both flavor and color (D).

SOUR PICKLES



Sour Pickles image

Provided by Cathy Barrow

Time 20m

Yield 1 to 2 quarts

Number Of Ingredients 6

2 pounds freshly picked firm, unwaxed, bumpy pickling cucumbers, often called Kirby
2 cloves spring garlic, sliced thin (optional)
1 dill flower, or 5 sprigs fresh dill or 1 teaspoon dill seed (optional)
1/2 teaspoon coriander seed (optional)
1/2 jalapeño, seeded and slivered (optional)
2 tablespoons salt

Steps:

  • Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
  • Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
  • Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
  • Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
  • Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.

Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams

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