Best Hometown Honey Pickles Recipes

HOMEMADE PICKLES

Homemade Pickles image

Provided by Ree Drummond : Food Network

Time 12h15m

Yield 1 quart pickles

Number Of Ingredients 7

Ingredients

1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

Steps:

To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

PANTRY PICKLES

Pantry Pickles image

Provided by Food Network

Time 1h15m

Yield 1 quart

Number Of Ingredients 6

Ingredients

6 pickling cucumbers or Kirbies, with skins
1 onion, thinly sliced across the width
1 red bell pepper, cored, seeded, and julienned
2 cups rice wine vinegar
1/2 cup granulated sugar
1 tablespoon coarse salt

Steps:

Cut cucumbers across width into 1/16-inch slices, diagonally. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered., 10 to 15 minutes. Store in pickling liquid, in refrigerator.

Nutrition Facts : ServingSize 1 of 26 servings, Calories 32, Fat 0g, SaturatedFat 0g, Carbohydrate 7g, Fiber 1g, Sugar 5g, Protein 1g, Cholesterol 0mg, Sodium 219mg

CHOPPED PICKLES

Chopped Pickles image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 dill pickles, finely chopped
2 tablespoons white wine vinegar
2 tablespoons chopped dill

Steps:

Place the pickles in a small bowl and sprinkle with the vinegar. Add the dill and toss to combine.

EASY HOMEMADE PICKLES

Easy Homemade Pickles image

My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania

Provided by Taste of Home

Categories Snacks

Time 45m

Yield 8 quarts.

Number Of Ingredients 8

Ingredients

14 pickling cucumbers
40 fresh dill sprigs
4 garlic cloves, sliced
4 quarts water
2 cups cider vinegar
1 cup sugar
2/3 cup salt
2 teaspoons mixed pickling spices

Steps:

Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

HONEYED BREAD AND BUTTER PICKLES

Honeyed Bread and Butter Pickles image

This recipe is from "Canning For A New Generation" by Liana Krissoff, and I'm posting it in response to a request. I haven't tried it but it sounds pretty good. She gives directions for pasteurizing the pickles or for processing them. Supposedly, pasteurizing results in a crisper pickle. You could also add 1/4 teaspoon of pickle crisp to each jar if you are processing them, to help keep them crisp. Prep time includes overnight soak; "cooking" time is processing time.

Provided by xtine

Categories Canning

Time 9h15m

Yield 7 pints

Number Of Ingredients 10

Ingredients

3 lbs pickling cucumbers (about 3 to 4 inches long)
1 lb small onion (about 2)
1/4 cup plus 1 tablespoon kosher salt
2 tablespoons yellow mustard seeds
1 tablespoon celery seed
2 teaspoons crushed red pepper flakes
6 cups cider vinegar
3/4 cup mild honey
1 1/2 teaspoons turmeric
1 1/2 teaspoons dry mustard powder

Steps:

Cut off the blossom end of each cucumber; cut into 1/4-inch rounds.
Cut the onions in half lengthwise and thinly slice them into half circles.
Put the cucumbers and onions into a large bowl and sprinkle with 1/4 cup of kosher salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.
Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the mustard seeds, celery seeds, and red pepper flakes and set aside.
In a non-reactive pot, combine the vinegar, 1 and 1/2 cups water, the honey, turmeric, mustard powder, and the remaining 1 tablespoon kosher salt. If pasteurizing, bring the mixture to 160º to 180º on a candy thermometer. If processing, bring to a full boil.
Working quickly, pack the cucumbers and onions into the jars (not too tightly), leaving 1" headspace. Ladle the hot vinegar mixture into the jars, leaving 1/2" headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rim of each jar to remove any brine which may have gotten on the rim, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Place the jars in the water bath, making sure they are covered by at least 1" of water.
If pasteurizing, bring the water in the pot to 180ºF, and keep it there, adjusting the burner as necessary, for 30 minutes (use a candy thermometer to monitor the temperature). Any time the water spends below 180ºF must be added to the pasteurizing time so that the water is at 180ºF for a total of 30 minutes.
If processing, bring to a full boil and process for 15 minutes.
Remove the jars from the water bath, place on a folded towel, and do not disturb for 12 hours.
Check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.