Easy Refrigerator Pickles Food

MONA'S EASY REFRIGERATOR PICKLES

Steps:

• Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally.

EASY REFRIGERATOR PICKLES

Steps:

• Combine sugar , salt , vinegar , turmeric and mustard seed.
• Add thinly sliced onions and cucumbers. Mix thoroughly.
• Refrigerate.
• I've eaten on these the same day they are made , but they're supposed to sit in the fridge for a few days first :) I hope you enjoy!

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.

EASY REFRIGERATOR PICKLES

Steps:

• Combine cucumbers, onion and green pepper in a large bowl.
• Add the sugar, vinegar, salt and celery seed, mix well.
• Cover and refrigerate for at least 24 hours before serving.
• Pickles will keep for about 3 months in the refrigerator, covered.
• For a different taste, add either garlic, fresh or dried dill, oregano or hot pepper sauce with the celery seed.

QUICK & EASY REFRIGERATOR PICKLES

Steps:

• Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
• Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

EASY HOMEMADE PICKLES

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

EASY REFRIGERATOR PICKLES

Steps:

• Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), then pack in cucumber.
• Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
• Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

EASY REFRIGERATOR DILL PICKLES

Steps:

• Combine water, vinegar, salt, and sugar in a medium saucepan (see notes). Bring to a boil over medium-high heat. Whisk the solution to ensure sugar and salt have dissolved before turning off the heat.
• Turn off the heat and whisk in the turmeric.
• Allow the brine solution to cool to room temperature.
• Meanwhile, wash and slice the cucumbers into ¼-inch slices or spears (see notes).
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough brine solution into the jar making sure to cover the cucumbers (see note). Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4 to 6 weeks after that.
• Make sure not to pack the cucumbers too tight, so there is enough room for the brine solution to do its magic.
• For uniform pickle slices, use a mandoline or even a crinkle-cut knife if you want to get fancy about how they are cut.
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough of the cooled brine solution into the jar making sure to cover the cucumbers. You should have more than enough of the brine solution to cover the cucumbers, but if you don't you can add equal amounts of water and vinegar to make up the difference.
• Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4-6 weeks after that.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.