Burdock Pickles Refrigerator Food

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

NOT-TOO-SOUR REFRIGERATOR PICKLES

Steps:

• Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.

REFRIGERATOR PICKLES

Steps:

• Heat vinegar, sugar, salt, and celery seed.
• Pour over cucumbers, onions and green pepper.
• Store in refrigerator.
• These will keep for many months.

BURDOCK PICKLES (REFRIGERATOR)

Steps:

• 1. Steam the burdock on a steamer rack over water 40 minutes or until tender enough to pierce with a fork. You may pressure cook for 15 minutes instead if you prefer.
• 2. Drain the burdock and put into jar.
• 3. Place a fork in the jar to prevent it from shattering.
• 4. Mix the vinegar and the water; bring to a boil.
• 5. Pour this over the burdock and stir in the remaining ingredients.
• 6. Remove the fork, cover and refrigerate at least 12 hours before serving. Lasts for weeks when refrigerated.