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Recipes Involving Pickling

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Q: Are there pickling recipes that don’t require a canner?
I have some cucumbers I want to pickle but I don’t have a canner. Can anyone suggest recipes that don’t require a canner? For sweet pickles in particular?

A: If you sterilize the jars, lids and rings, then there is some pickles and relishes you can do with out processing them, I ama former chef and make dill pickles in a stone crock and jar them with out processing, never died yet, and when I was young both my mother and grandmother made chili sauce and zucchini relish, and they use old Mayo, large pickle and jam jars.

If done right and the liquid is hot, the sterile jars and tops will be fine, there is an air lock, all you do is fill and then put the lids on not tight, when cool tighten them good.

For sweet pickles I use cider vinegar, brown sugar, salt mustard seed, celery seeds, turmeric powder, onion powder or dehydrated chopped ones, water and a bay leaf or 2, I make up the brine, sterilize my jars and tops (I use new Mason ones), the lids are the last or the rubber seal will melt, pack my sliced cucumbers in the jars (thick or thin,it’s up to you), pour over the hot brine put the lids on, screw on the rings and let them cool for 30 minutes before tightening them good, store for a week or up to one month before using (I have a cool store room in my apartment), the longer the better, just refrigerate any you open, making them now and there ready by Thanksgiving and make nice Xmas basket gifts.

Q: Can Splenda be used in pickling recipes?
Like pickles,beets or eggs,I `m borderline diabetic and I`m trying to control my sugar and I hate missing out on some of these things!

A: I guess you probably could, but is there really that much sugar in pickling things that it is going to effect you. I only ask this as I have friends who are diabetic and do have a limited amount of pickled items in their diets and it doesn’t effect their blood sugar at all. I don’t want to make you sick, but check out the amount of sugar you would get from something pickled with sugar before you play around with trying it with splenda, I just don’t think you will be happy after all the work. This is coming from someone who is always watching their sugar intake.

Q: I need some pickling recipes?
recipes for pickles and peppers


Q: I have to many cucumber anyone have some good recipes besides pickling for them?
Green beans too. I just want some new ideas! Thanks!

A: Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don’t you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.

Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil

• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.

Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
5 tb vegetable broth
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.

Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.

Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Other spices

-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!

Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Q: Can anyone recommend some good recipes for pickling onions, gerkins etc?

A: Lime-Pickled Red Onions


1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 Tbs. olive oil
1/2 tsp. salt
2 Tbs. chopped fresh cilantro
1 tsp. chopped fresh oregano or 1/2 tsp. dried oregano


Mix all ingredients together and let the onion marinate for at least three
hours at room temperature. The onion will keep for up to four days if
covered in the refrigerator.

Yield: 1 cup

* Chef’s note: “Try these zesty onion slices in tacos, burritos and
quesadillas. They’re great on sandwiches of all sorts, too, from roast beef
to grilled cheddar cheese. You can also use them to liven up grilled fish or
chicken breasts.”

Q: Easy pickling recipes for meat? (more specifically beef)?
Websites are even better. Please if you can reference to a website if possible. The best answer will require a website because I’m doing a science fair experiment.

Im using beef and I need to have something with salt in the recipe
I’m trying to PRESERVE IT too btw. Not just for eating, im saving it.

A: I think you are looking for recipes for Saurbraten which is kind of a pickled form of beef that’s not pickled tounge or other organ meat. It’s more like a marinade that contains vinegar and is super delicious. (don’t ask me why a vegitarian answered this question only for points I guess) here are some links

Q: Does anyone have a recipe for pickling lemon cucumbers?
I have a bunch of fresh lemon cucumbers and I can’t find a recipe to pickle them. I can only find regular pickle recipes but didn’t know if I should modify it in some way to really get the flavor of them. Any help anyone can give would be greatly appreciated!

A: From what I have read.most people pickle them as they do standard cucumbers.

Q: need some good natural pickle recipes, peppers, etc?
I have alot of food allergies and cannot tolerate store bought pickles. I would like any type, dill, bread and butter, etc. also recipe for other pickled veggies, peppers, etc. I cant use the commercial pickling mixes due to allergy to calcium chloride

A: here is a great recipe for pickled peppers
Pickled Peppers
2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Yield: Makes 7 to 8 pints

Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.


2 tbsp. coarse salt
6 tbsp. pickling spices
1 tbsp. alum
1/2 gal. vinegar (may be distilled)


Pack gallon jar with whole cucumbers. (May be plastic jar). Mix salt, pickling spices, alum, and vinegar. Pour over cucumbers. Cover tightly. Let set 6 weeks. Pour off vinegar. Slice all cucumbers in round slices. Layer back in jar. To each 2 cups cucumbers, add 1 cup sugar. This makes its own syrup. Cover tightly. It is not necessary to seal.

Q: What is the difference between pickling salt and regular salt? I cannot find pickling salt for my recipe.?
My dill pickle recipe ask for pickling sale. I cannot find it anywhere. Is there a subsitute?

A: Pickling salt is usually coarser than regular salt. Try using Kosher salt (found in the ethnic food section at your local grocery).

Q: I need simple recipes for pickling fresh veggies.?

A: Sweet Pickled Garden Vegetables Recipe #118408
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
2 1/2 cups water, cooled
1/4 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons sea salt
1 teaspoon pickling spices
1 teaspoon whole black peppercorns
8 sprigs fresh dill

1 quart Change size or US/metric
Change to: quart US Metric

30 minutes 30 mins prep
Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

Q: Pickle Recipes where I can cut the cucumbers into fourths?
I bought pickle cucumbers and jars, but the jars are too small or the pickles are too large. So now I need a pickle recipe which calls for me to cut the cucumbers into quarters… Any suggestions?
Wow, thanks for all of the great tips! I had no idea you could slice the cucumbers before pickling, I thought it might make them soggy or something…
I’m going to have a really tough time choosing a best answer, thanks so much!

A: Use whatever recipe you have already…just cut the cucumbers into quarters. There’s no rule on how you’re supposed to cut the cucumbers.

Q: Do you know of any pickle recipes?
I love eating pickles, do you have any pickle recipe(s) to share?

A: Pickled Onions.
1/2 cup pickling salt
2 quarts water
1 1/2 lbs very small onion or pearl onions or shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled
1In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
2Let them stand 8 to 12 hours.
3Drain the onions, and peel them; return them to the bowl.
4Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
5Let them stand 2 days.
6In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
7Drain and rinse the onions, and drain them well again.
8In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
9Cover them with the cooled, sweetened vinegar.
10Cover the jar with a nonreactive cap, preferably all plastic.
11Refrigerate the jar for at least 1 month before eating the onions.
12They will keep for at least 6 months.

Q: I have a ?? about a pickling recipe need help asap?
I have made pickles for years but now I want to try new recipes

the recipe I want to try says to cut up the cucumbers and put into a container and cover with a brine for three days stirring every day

then drain them and cover with brine again and soak another three days stirring every day.

then you bottle them

my ?? is why what does soaking them for days before you bottle them do???

A: Brining is the term used for soaking something in a salty solution. The salt pulls water out of the cukes to make them cruchier. The brine changes the color, texture, and flavor of the food. Brine may also contain sugar and spices depending on what food is being soaked.

Maybe you remember osmosis experiments from school. The brine has a higher concentration of salt than the cukes do, so water flows from the lower concentration (the cukes) to the brine. Then, you drain and repeat to give the brine that extra saltiness to pull out even more water.

Try it and see if you like it as well or better than your old favorites.

Q: Looking for a pickling recipe?
I want to pickle ramps (leeks) does anyone have a recipe for it?

1/4 cup mustard seeds
1/4 cup dill seed
1/4 cup coriander seeds
2 Tbsp. crushed chili peppers
2 Tbsp. crushed bay leaves
1 Tbsp. celery seeds
1 Tbsp. white peppercorns
1 tsp. black peppercorns
Combine all ingredients and store in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes

Q: Recipe for pickling cucumbers to hot and spicy pickles.?
I’am trying to pickle some cucumbers into pickles, and I need some good recipes for pickling the cucumber. The recipe has to be hot and spicy and good. = D

Anyone got one?

Directions on how to pickle cucumbers is needed aswell.


A: Are you looking for “refrigerator” pickles or the kind that you process into jars? The refrigerator pickle is easily made, but has to be stored in the fridge to prevent mold from getting started. The processed pickle is cooked with the vinegar, salt, spices, etc, and then is put into hot canning jars. Then you put the special lids on the jars and then boil them for another ten minutes or so. Take them out of the boiler, and let them sit for awhile. The pickles in the jar take a month or so before they are “ripe” enough to eat. The pickles in the refrigerator are ready almost instantly.

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