Best Afterburner Petite Dill Pickles Recipes
AFTERBURNER PETITE DILL PICKLES
These are sweet and then you get hit with heat! I posted these because I have many requests for the recipe. No canning needed! This is a very easy cheat recipe! A take off of Recipe #233463, using a lot less sugar! You are more then welcome to add more sugar. You can also use the same jar the pickles came in being you discard the juice it should fit.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- In a large colander drain and mix the pickles and jalapenos. Discard juice.
- In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
- Packing down as you add the rest of the layers.
- Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
- It will release juice. Now watch it disappear.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
BLUE RIBBON DILL PICKLES
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.
Provided by Debber
Categories Vegetable
Time 1h30m
Yield 7 quart jars, 32 serving(s)
Number Of Ingredients 7
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS.
- Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
- Fill canning kettle half-full with hottest tap water; set on burner over high heat.
- In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
- In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
- FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
- Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
- Add lid and ring to each jar, tightening evenly.
- Place jars into canner with water JUST to the necks of the jars.
- Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
- Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
- Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
- NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.
Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1
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What is Afterburner Petite Dill Pickles Recipes?
Afterburner Petite Dill Pickles Recipes is a cooking technique that uses afterburner petite dill pickles as a key ingredient in creating delicious and savory dishes. Afterburner Petite Dill Pickles are pickled cucumbers that have been infused with various spices and seasonings, giving them a distinct and bold flavor. These pickles are known for their spicy heat, making them a great ingredient for dishes that require a bit of spice. Afterburner Petite Dill Pickles Recipes have become increasingly popular due to their unique flavor profile and versatility in cooking.How to Use Afterburner Petite Dill Pickles in Recipes
Afterburner Petite Dill Pickles can be added to a variety of dishes to give them a spicy kick. Here are some ways to use Afterburner Petite Dill Pickles in your favorite recipes:1. Sandwiches and Burgers
Afterburner Petite Dill Pickles make a great addition to sandwiches and burgers. They add a spicy and tangy flavor that pairs well with savory meats and cheeses.2. Salads
Add Afterburner Petite Dill Pickles to your salad for a burst of flavor. They can be chopped up and mixed in with greens, or used as a garnish on top of your salad for an extra punch of heat.3. Deviled Eggs
Use Afterburner Petite Dill Pickles in your deviled egg recipe for a spicy twist on a classic dish. Chop them up and mix them in with the egg yolk mixture, or use them as a garnish on top.4. Nachos
Layer Afterburner Petite Dill Pickles on top of your favorite nacho recipe for a spicy and tangy twist. They pair well with melted cheese and jalapenos for a flavor explosion.The Benefits of Using Afterburner Petite Dill Pickles in Recipes
Afterburner Petite Dill Pickles Recipes offer many benefits to home cooks and chefs alike. Here are some benefits to using these spicy pickles in your favorite recipes:1. Unique Flavor Profile
Afterburner Petite Dill Pickles have a unique flavor profile that can bring a new dimension to your favorite dishes. The spicy heat pairs well with a variety of ingredients, making it a versatile ingredient in the kitchen.2. Easy to Use
Afterburner Petite Dill Pickles are quick and easy to use. They can be added to dishes as a garnish or chopped up and mixed in with other ingredients.3. Health Benefits
Pickles are a low-calorie and low-fat snack that can be a healthy addition to your diet. Afterburner Petite Dill Pickles are no exception, making them a great ingredient to use in recipes for health-conscious cooks.Conclusion
Afterburner Petite Dill Pickles Recipes offer a unique and spicy twist on classic dishes. Whether you use them in sandwiches, salads, deviled eggs, or nachos, these pickles bring a bold and tangy flavor to any meal. Incorporating Afterburner Petite Dill Pickles into your recipes is easy and offers many benefits, including a unique flavor profile, ease of use, and potential health benefits. So why not spice up your favorite dishes with a little bit of Afterburner Petite Dill Pickles?Valuable Tips for Making Afterburner Petite Dill Pickles Recipes
Afterburner petite dill pickles are a delicious and spicy twist on the traditional pickle. The heat from the peppers adds a kick to the already tangy flavor of the pickle, making them a fan-favorite among those who love spicy food. However, making afterburner petite dill pickles at home can be a bit tricky. Here are some valuable tips to help you make the perfect batch every time.
Choose the Right Type of Cucumbers
The success of homemade pickles starts with choosing the right type of cucumber. For afterburner petite dill pickles, you will want to choose a small, pickling-type cucumber. These cucumbers are more firm and have fewer seeds, which makes them perfect for pickling. They also have a thinner skin and a crispier texture, which is important when it comes to pickling.
Properly Sterilize Your Jars
When making pickles, it is important to properly sterilize your jars to prevent any bacteria from growing. The best way to sterilize jars is to first wash them in hot, soapy water, and then boil them in a large pot of water for at least 10 minutes. Make sure to use tongs to remove the jars from the boiling water, and let them air dry before filling them with your pickle mixture.
Use the Right Ratio of Vinegar to Water
Getting the right ratio of vinegar to water is crucial when making pickles. The vinegar is what gives the pickles their tangy flavor, and the water is what helps to dilute it. For afterburner petite dill pickles, you will want to use a ratio of three parts water to one part vinegar. This will help to balance out the heat from the peppers and create the perfect tangy flavor.
Don’t Skimp on the Garlic
One of the key ingredients in afterburner petite dill pickles is garlic. The garlic adds a delicious flavor to the pickles and complements the spiciness of the peppers. When making afterburner petite dill pickles at home, don’t skimp on the garlic. The more garlic you add, the more flavorful your pickles will be.
Choose the Right Peppers
The type of peppers you use in your afterburner petite dill pickles will determine their spiciness. For a milder pickle, choose a pepper with a lower Scoville rating, such as a jalapeño. For a spicier pickle, choose a hotter pepper such as a habanero or serrano. It is important to wear gloves when handling hot peppers to avoid getting any of the pepper oil on your skin, which can cause irritation.
Let the Pickles Sit for at Least 48 Hours
After you have filled your jars with the pickle mixture, it is important to let them sit for at least 48 hours before eating them. This allows the flavors to meld together and the brine to fully penetrate the cucumbers. If you can wait even longer, the pickles will continue to develop in flavor over time.
Add Some Fresh Dill
Dill is a classic ingredient in any pickle recipe. It adds a subtle, herby flavor that complements the tangy flavor of the vinegar. When making afterburner petite dill pickles, make sure to add some fresh dill to the jars before filling them with the pickle mixture. This will give your pickles an extra burst of flavor.
Experiment with Different Spices
The great thing about making pickles at home is that you can experiment with different spices to create your own unique flavor. In addition to garlic and dill, you can add other spices such as mustard seed, coriander, or black pepper to your afterburner petite dill pickles. Try different combinations to find your perfect flavor.
Store in the Fridge
After your afterburner petite dill pickles are ready to eat, store them in the fridge to keep them fresh. Homemade pickles don’t have any preservatives, so they won’t last as long as store-bought pickles. Make sure to eat them within a few weeks of making them for the best flavor.
With these valuable tips, you can make delicious afterburner petite dill pickles at home that are sure to impress your friends and family. Experiment with different spices and peppers to find your perfect balance of heat and flavor.