Pickle

Garlic Dill Pickles

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Ingredients

  • 2 quart kirby cucumbers (approximately 3 pounds)
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups filtered water
  • 2 tablespoons pickling salt
  • 8 garlic cloves, peeled
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flakes

Directions

1.

Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.

2.

Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

3.

Combine vinegar, water and salt in sauce pan and bring to a boil.

4.

Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

5.

Pour the brine into the jars, leaving 1/4 inch headspace (that’s the amount of space between the surface of the brine and the rim of the jar).

6.

Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

7.

Wipe rims and apply lids and bands (don’t screw them on too tightly).

8.

If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.

9.

When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.

10.

If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn’t mean they’re shelf stable. Still refrigerate.

11.

Let pickles rest for at least one week before eating.

https://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html

Refrigerator Garlic Dill Pickles

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  • 14 3-5 inch pickling cucumbers
  • 4-5 clove garlic chopped in to large pieces
  • 4 teaspoons dill seed or 1 cup fresh dill
  • 2 1/2 cup of water
  • 2 cups white vinegar
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 tsp red pepper flakes
  • 1 tsp peppercorns
  • 2 jars

Cut cucumbers in to 1/2 thick rounds or spears. Fill jars evenly with cucumbers, garlic, peppercorn, red pepper flakes, dill

Boil water, salt and sugar until all dissolved.  Take off heat, add vinegar.  Pour over cucumbers in the jars.

Screw on top loosely and let sit until cool.  Store in the refrigerator, ready to eat in 10 days.

Crispy Chicken Banh Mi Bowls

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Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Source: LittleSpiceJar.com

INGREDIENTS:

FOR PICKLED VEGGIES:

  • 1/2 cup EACH: water AND rice vinegar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cup EACH daikon radish ribbons AND carrot ribbons (see notes)

FOR THE CHICKEN:

  • 1 1/4 – 1 1/2 pounds boneless, skinless chicken breast (or thighs)
  • salt and pepper
  • 1 tablespoon EACH: sugar, sriracha, rice vinegar, lemongrass paste, AND fish sauce (see note)
  • 1/4 cup low sodium soy sauce
  • 1 small onion, quartered
  • 1 jalapeño, sliced (seeds and ribs removed for less spicy)
  • 4 cloves garlic, pressed
  • 1/2 bunch cilantro leaves + stems
  • 1 tablespoon sesame oil

BOWLS:

  • white rice or quinoa, sliced jalapeños, chopped cilantro, sliced cucumbers, sriracha mayo (see notes for recipe)

DIRECTIONS:

  1. PICKLED VEGGIES: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
  2. CRISPY CHICKEN: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
  3. Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
  4. Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.
  5. Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
  6. ASSEMBLE: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

NOTES:

  • To make the ribbons, use a regular vegetable peeler and peel the way you normally would, turning the vegetable slightly after every peel. You can also use a mandoline to make the ribbons or simply make circles. Thinly sliced daikon radishes + matchstick carrots would also work!
  • I found Lemongrass paste from Gourmet Garden in the refrigerated section of the grocery store. Equal quantities of freshly minced lemongrass can also be used.
  • Fish sauce is optional. You can easily omit it from this recipe if you don’t care for the flavor.
  • To make your own sriracha mayo: combine 2-4 tablespoons of sriracha (depending on your spice preference) with 1/2 cup of mayonnaise and a pinch of garlic powder. Stir to combine. Pour into a squeeze bottle, it’s easier to serve that way!