Dill Pickles
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Pucker

1 Cup Vinegar

Last updated 3 mins ago
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Less Pucker

1/2 cup water + 1/2 cup vinegar

As long as the Vinegar amount is greater
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Salt

1-1/2 tsp canning or pickling salt per pound of product

Last updated 3 mins ago

Dill Pickles

  • These are so fab
  • Monkfruit is way better than erythriol.
  • No difference between roasted beets or boiled

    • Quick Pickled Beets

    • This makes two quarts. There I am in the window. Quick Pickled Beets Recipe from USDA Canning Guide, p. 6-15 scaled down.
      2 lbs of beets
      1 large orange, zested, cut out 2 pretty slices, juice the rest
      Brine
      1-1/2 tsp canning or pickling salt
      zest from orange
      1/2 cup freshly squeezed orange juice
      1 tablespoon Monkfruit
      1 cup vinegar (5%)
      1/2 cups water
      1 cinnamon stick
      3 whole cloves
    • Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Pickled beets Save greens for saute tomorrow in a vase with water in the fridge. Boil Beets until tender. (30 - 40 min.) Zest orange. Cut two pretty slices. Juice the rest. Orange Juice for Quick Pickled Beets Drain and discard liquid. Wipe beets with paper towel until skins and stems slip off. Slice into 1/4-inch slices.

    • Variations:

      ◦ Add chopped up white Onion
      ◦ Skip the oranges and add 1 tablespoon Monkfruit in brine
      ◦ Try Apple Cider Vinegar instead of White
      ◦ Walla Walla Sweet onion
      ◦ Add fresh Rosemary
      Roast the Beets
      Scrub the beets, but do not dry. Put a rack in the middle of the oven and heat to 400°F. Wrap individually in aluminum foil and place the packets on a rimmed baking sheet. Roast the beets for 50 to 60 minutes. Check the beets after 30 minutes, adding a tablespoon of water to the foil packets if they look dry or begin to burn. Remove from the oven once a fork or skewer slides easily into the center of the beets. Small beets may cook more quickly than large beets. Once the beets are done roasting, set aside until cool enough to handle. Working with one at a time, rub the beets with a paper towel to remove the skin and skinny root, if still attached. If the skins do not come off easily, the beets probably need to cook longer in the oven.
    • ...

      What to do with the leftover Beet Greens

      Bring a large pot of water to a boil while you stem the greens. We already cleaned the leaves by soaking in the sink when pickling the beets. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Drain in colander. If you want, chop coarsely. Cover bottom of pan with olive oil on medium heat. Add 2 or 3 cloves minced garlic stirring until fragrant. Stir in the greens. Stir for a couple of minutes, adding in a dash of Balsamic Vinegar until the greens are nicely seasoned with garlic and oil.
      Delicious! Easy! One Pot! (Husband said he loved it, but I did not tell him they were beet greens, as he hates beets.)

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    Quick Pickle Fennel

    This recipe is from Angela Brown
    So there is a 2:1 ratio of vinegar to water in this recipe. ph meaures: 3.7 with my meter after 4 days in fridge. 2 fennel bulbs, stalks removed
    1 cup white wine vinegar
    (University of MN says not to use white wine vinegar) 1/2 cup water
    3 tablespoons Monkfruit{Too much??}
    2 cloves garlic, smashed
    1 teaspoon red pepper flakes
    1 teaspoon yellow mustard seeds
    2 tablespoons orange zest
    Slice the fennel into very thin slivers. Thoroughly rinse the fennel and set aside. Add all remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a glass jar and set aside. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the jar, being sure to cover the fennel completely. Allow to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickles will keep well for 1-2 weeks.

    Last updated 3 mins ago

    Quick Pickle Carrots
    Carrots

    1 pound carrots, cut very thin
    1 cup apple cider vinegar
    1/4 cup Monk Fruit
    2 tablespoons kosher salt
    1 tablespoon mustard seeds
    Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving. Cooks' note: Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.

    Quick Pickle Beans
    Green Beans

    2 Cup Jar

    2 cups of beans 1 cup White Vinegar
    1 cup Apple Cider Vinegar
    1 tablespoon mustard seeds
    1 tablespoon kosher salt
    1 tablespoon Monkfruit
    1 teaspoon crushed red pepper
    2 cloves garlic
    In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve. Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

    Swiss Chard

    Ingredients

    bunches of chard • 3 tbsp of red onion • 1 small shallot • 1 cup Apple Cider Vinegar •
    • 2 tablespoons Mustard Seeds • 1/2 teaspoon peppercorns
    Optional: Fresh Rosemary, Thyme, Basil.

    • No Sugar Washed Mason Jars
      1. Wash Mason Jars or Weick Jars.
      Sterilization is not required, but sterilize your kitchen sink. Can also use recycled peanut butter jars, but check what they can hold. This recipe filled two 32 oz Mason Jars.
    • Rainbow Chard soaking in Sink
      2. Soak Chard in Water
      The leaves should soak for twenty minutes, because the Rainbow Chard from my garden usually has a couple bugs - ewww. The stalks need about a 5 minute soak and I scrub with vegetable scrubber.
    • Quick-pickled No-Sugar Swiss Chard 3. Trim off Leaves. Place the leaves back in the sink to continue to soak.
      4. Cut Chard Stems
      Cut 2 bunches of Chard Stems to match your Mason jar - about 3/4 inch from lip. If you prefer to just put it in salads, cut into bite-sized pieces.
      5. Place stems in bowl and salt them generously (3 tbsp. should be ok.)
    • Parsley and Thyme for Quick Pickling
      6. Get out Spices.
      Mustard Seeds provide that savory pickled taste.
      Omit them if you're going for a sweeter taste.
      I love thyme and my garden is always producing it, so I put that in everything.
      Put in whatever spices you love.
      •Rosemary•Thyme•Basil•Kosher Salt•Pepper Corns•
      7. Cut up a shallot.
    • ... 8. Cook Heat up 2 tbsp Mustard seeds in sauce pan until fragrant. My sauce pan has a pour spout, which is very convenient. Bring the following to a boil: 1 cup Apple Cider vinegar, 2 cups water, 1/4 cup Natural Sweetner - Monkfruit. Sprinkle of Trader Joe's Bagel Spice (if you have it), 1/2 tsp peppercorns and bring to a boil. 1 or 2 garlic cloves (your preference). Stir.
    • Quick Pickled No Sugar Mason Jars
      9. Pack Chard Stems
      Pack chard stems tightly into Mason jar with some Thyme or Rosemary. Pour brine up to top notch, not to top of bottle. Let sit for one hour, putting some parchment paper on top weighing it down with something. Screw on lids and refrigerate.

    What to do with extra Swiss Chard Leaves

    Trout and Swiss Chard
    2 large bunches cleaned Swiss chard, or rainbow chard (from above)
    2 tablespoons extra-virgin olive oil
    3 cloves garlic, finely chopped
    1 large onion, diced
    ½ teaspoon salt
    pinch each dry thyme and nutmeg
    Freshly ground pepper to taste
    2 teaspoons balsamic vinegar
    Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Heat oil in a large heavy skillet over medium high heat. Add garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar.
    • Quick Pickled Onions
      Pickled Onion
      1 large red onion, peeled, and thinly sliced into rings
      3/4 cup white vinegar
      1 tablespoon Monkfruit
      1 1/2 teaspoon salt
      1 bay leaf
      5 allspice berries
      1 clove garlic
      1/4th of a Jalepeno Pepper
      1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling. 2. Add the onion slices and lower heat, then simmer gently for 30 seconds. 3. Remove from heat and let cool completely. 4. Transfer the onions and the liquid into a jar then refrigerate until ready to use. Storage: The onions will keep for several months, but I find they’re best the week they’re made.
    • Quick Pickled Asparagus
      INGREDIENTS 1 pound asparagus spears 1 cup white vinegar 1 cup water 1 teaspoon whole peppercorns 1/2 teaspoon salt 1/2 teaspoon red pepper flakes 1 teaspoon dill INSTRUCTIONS Clean, peel, snap, and trim your fresh asparagus spears. Place them in the jar, tips up, making sure they fit all the way down into the jar and can be covered by the liquid. Add in the dill and red pepper flakes. MAKE THE PICKLING LIQUID Bring the water, vinegar, salt, and peppercorns to a boil over medium heat, in a saucepan. Boil for 1 minute. Gently remove from the heat and pour over asparagus spears until the jar is full but 1/4 inch of space. Set the jar lid on the top but don't seal or tighten. This will help to keep the asparagus spears submerged. Let sit 5-10 minutes to cool. Seal the jar with rubber ring or screw top and store in the refrigerator until ready to eat.
      Brine
      3/4 cup white vinegar
      3 tablespoons Monkfruit
      1 1/2 Teaspoons Kosher Salt
      1 bay leaf
      5 allspice berries
      5 whole cloves
      a small, dried chile pepper
      1 large red onion, peeled, and thinly sliced into rings
    • Quick Pickled Beans in Ice
      Pickled Radishes
      1 bunch
      1 tsp red pepper flakes
      2 sprigs of fresh thyme
      ½ teaspoon whole mustard seeds
      ½ tsp black peppercorns
      To prepare the radishes slice off the top and bottoms and then use either a mandoline or sharp knife to thinly slice each veggie into rounds. Pack tightly into a canning jar Top with your spice/flavor add ins In a small saucepan prepare the brine by combining the vinegar, water, Monkfruit and salt Bring to a boil Pour the mixture over the veggies Let it cool to room temperature Can be served immediately (but is better after a few days) or will keep fresh in the refrigerator for a few weeks

  • I sampled some pickles and pickled vegetables sold in grocery stores:

    Pickles: 280 mg sodium in one serving which is 12 % of Daily Value [no sugar]
    Italian Vegetables in a Jar: 410mg sodium which is 17.0% of Daily Value [no sugar]
    Pickles: 280 mg sodium in one serving which is 12 % of Daily Value [no sugar]
    Italian Vegetables in a Jar: 410mg sodium which is 17.0% of Daily Value [no sugar]
    • What are the benefits of pickles?
    Food Safety from University of Wisconsin
    Ice Water Salad Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores.