Menu Enter a recipe name, ingredient, keyword...

16 All-American Recipes For Your Next Outdoor Gathering

,
Gourmandize
Crunchy Dill Pickles 2/16

© Pixabay

Crunchy Dill Pickles

Who doesn't love sour, cold, crunchy pickles? They're a reminder of summer gatherings gone by, and with this recipe, you'll be able to relive those picnic memories from the past. They work well with cured meats and cheese boards, and once made, can be stored in the refrigerator for up tp 2-3 weeks. 

Ingredients (for 16 pickles):

  • 6 cloves garlic (peeled and chopped)
  • 1 bunch fresh dill
  • 2 lb. pickling cucumbers
  • 1/2 cup onion (diced)
  • 4 1/2 cups water
  • 3 tbsp kosher salt
  • 1 1/2 tsp whole peppercorns
  • 1/2 cup white vinegar
  • 4 mason jars 

Instructions:

  1. Wash the pickling cucumbers and out in a large bowl of water to soak and remove any dirt.
  2. Cut off the ends of the cucumbers, and slice into spears.
  3. Mix the water, vinegar, and salt in a bowl, and stir until the salt dissolves. This should create a brine.
  4. Chop the garlic into chunks, and put into each mason jar along with a few sprigs of dill. Mix. 
  5. Stand the cucumber spears up in the jars, and slip some onion in between. The jar should be quite full, but mix again. 
  6. Take a ladle and pour the brine over the top of the cucumbers, covering everything.  Add the remaining dill and the peppercorns, and put the lids of the mason jars on tightly. 
  7. Keep in the refrigerator for 2 days, then enjoy!

More steaming articles



Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!