REFRIGERATOR PICKLES
These pickles are wonderful for busy people. No need to can. My husbands grandmother gave me this and they are just great whole family loves them.
Provided by Janet Bodager
Categories Vegetable
Time 25m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Heat vinegar, sugar, salt, and celery seed.
- Pour over cucumbers, onions and green pepper.
- Store in refrigerator.
- These will keep for many months.
HOMEMADE REFRIGERATOR PICKLES
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Provided by dcbeck46
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 6.4 g
REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
Provided by Ted Allen
Time 40m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
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.
REFRIGERATOR GARLIC DILL PICKLES
Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.
Provided by Shel Seifert
Categories Vegetable
Time 20m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
- In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
- Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
- NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3
CLAUSSEN-LIKE REFRIGERATOR PICKLES
Make and share this Claussen-Like Refrigerator Pickles recipe from Food.com.
Provided by Para_chan
Categories Lunch/Snacks
Time P6DT22h59m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the water, vinegar and salt and bring it to a boil.
- Put the spices and cucumbers in quart jars.
- Pour the brine mixture over the cucumbers and spices in the jars and seal.
- Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
- Brine can be re used.
- This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
REFRIGERATOR PICKLES
Absolute best and easiest refrigerator pickles ever. My wife got this recipe from a friend years ago and we make them every year for ourselves, friends and family.
Provided by autoguy9171
Categories < 30 Mins
Time 20m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Thinly slice cucumbers until you have about a gallon. Set aside.
- Thinly slice onions and set aside.
- Combine remaining ingredients in a large bowl and stir until sugar and salt is nearly dissolved.
- Add cucumbers and onions. When adding onion, separate into rings a bit. Stir until well mixed.
- Place into a gallon container and refrigerate.
- Can be eaten immediately and keeps a long time (they won't last long though).
- HINTS: A mandolin is a great tool if you plan to make lots. It speeds the process greatly.
Nutrition Facts : Calories 2789.6, Fat 2.6, SaturatedFat 0.6, Sodium 56666, Carbohydrate 678.8, Fiber 12.1, Sugar 634.2, Protein 11.1
HOMEMADE REFRIDGERATOR PICKLES
Make and share this Homemade Refridgerator Pickles recipe from Food.com.
Provided by Abe ray
Categories Fruit
Time 17m
Yield 6 pickles, 6 serving(s)
Number Of Ingredients 8
Steps:
- wash the cucumbers and rinse the dill. if using the large cucumber, slice it with a plastic knife or have a adult slice the cucumber if you are having a child help.
- with adult supervision, pack the cucumbers and dill into a clean, quart-size jar or glass bowl.
- in a small saucepan, combine the water, vinegar, bay leaf, garlic, salt and peppercorns. heat to a boil over medium heat. reduce the heat to low and simmer for 1 minute.
- carefully pour the vinegar mixture through a funnel over the cucumbers. cover and let stand until completely cool.
- put the covered pickle jar or bowl into the refredgerator and leave it there for at least 8 hours or up to 5 days before serving.
Nutrition Facts : Calories 58.1, Fat 0.3, SaturatedFat 0.1, Sodium 785, Carbohydrate 12.3, Fiber 1.6, Sugar 5.2, Protein 2.1
REFRIGERATOR DILL PICKLES
Make and share this Refrigerator Dill Pickles recipe from Food.com.
Provided by Diane
Categories Low Protein
Time 10m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
- Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
- After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
- can also use other vegetables.
Nutrition Facts : Calories 28.5, Fat 0.2, SaturatedFat 0.1, Sodium 1747.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.5, Protein 1.1
EASY REFRIGERATOR PICKLES
I got this recipe from a friend at work. Easy and very tasty! For even easier prep , use your food processor to thinly slice the veggies! **cooking time is fridge time**
Provided by Marlene.
Categories Low Protein
Time P3DT15m
Yield 1 batch
Number Of Ingredients 7
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!
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