Homemade Dill Pickle Cashews Recipe - Belly Full (2024)

FAQs

Do you need to soak cashews before roasting? ›

You do not need to, but soaking them before roasting them could result in a crunchier texture. And if you are seasoning the cashews, soaking them first will help the nuts absorb the flavors. If you choose to soak them, fully submerge them in room temperature water for about 3 hours.

Cashews can be roasted in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for about 12 to 15 minutes, and tossed with oil and salt for a simple variation. You can also try honey roasted, rosemary roasted, or sweet-and-spicy roasted cashews for something a little different.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight.

Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basem*nt. Don't store in a warm spot! To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier.

A Note about Cashews

“Raw” cashews are processed and roasted to get them out of their shells and to neutralize a natural toxicity. Soaking for more than 6 hours can make them slimy and unpalatable. After soaking, immediately roast for 12 to 24 hours in a 200° to 250° oven. Stir occasionally until crisp.

Let the cashews soak for at least 2 to 4 hours, or ideally overnight for about 8 hours. The longer you soak (between 2 and 24 hours), the creamier the cashews will become. After soaking, drain and rinse the cashews. If you're not using them right away, cover and refrigerate for up to 3 days.

Why Soak Cashews? Any recipe that calls for cashew cream or cashew puree requires you to soak the nuts first. Soaking in water makes the cashews softer, which results in a smoother cream. The longer you soak the cashews, the softer they become, the smoother your cashew paste is going to be.

Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper. In a large bowl, combine the cashews, oil and salt and toss to coat. Spread the nuts in a single layer on the prepared baking sheet and bake for 8 to 12 minutes, shaking the pan every 5 minutes to help the nuts cook evenly.

Why did my cashews turn purple? ›

The soaking cashews will swell, especially the ones that sit overnight. However, if they have turned purple-ish it is a sign they have soaked too long and you should start over.

Add the cashews to a bowl and fill with enough water to fully cover the nuts. Then cover the bowl. Soak overnight or for at least 5-8 hours. The cashews can be left to soak at room temperature on the counter or in the fridge.

Boiling the cashews is hands down the quickest method soaking method. Place the cashews in a medium-sized pot. Cover with water and bring it to a boil. Once it is at a rolling boil, turn off the heat, cover and let the cashews soak for 15 minutes.

They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed.

Quick Pickles (Vinegar Pickles)

Making this type of pickle entails pouring hot vinegar brine over produce, then letting the mixture cool. As soon as they're cool, quick pickles are ready to eat--and they'll last for up to two weeks in the fridge. You can use many different vegetables for quick pickles.