No Boil Cucumber Pickles Food
REFRIGERATOR PICKLES
Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic. This no boil pickle recipe will become a family favorite in no time!
Provided by April Woods
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
- Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
- Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)
Nutrition Facts : Calories 8 kcal, ServingSize 1 serving
NO BOIL QUICK REFRIGERATOR PICKLES
A easy recipe from Taste of home that can be made without boiling or sterilizing jars. Also really good.
Provided by tuttifrutti1
Categories Vegetable
Time P1DT20m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Stir sugar and vinegar until dissolved.
- 2. Add salt, celery seed and dill seed to above mixture and stir well.
- Pour over the cucumbers and onions. Stir and push under liquid, Let stand for 24 hours (Liquid will seem very little but as the mixture sits it will almost cover the cucumbers and onions. Put in jars and refrigerate. No need to can; just keep refrigerated. They will keep indefinitely in refrigerator.
- Recipe makes enough for 1 qt jar plus 1 pint jar.
Nutrition Facts : Calories 371.6, Fat 0.4, SaturatedFat 0.1, Sodium 1403.7, Carbohydrate 92.4, Fiber 2.1, Sugar 85.3, Protein 1.9
NO-BOIL CUCUMBER PICKLES
Make and share this No-Boil Cucumber Pickles recipe from Food.com.
Provided by Barefootandpregnant
Categories Vegetable
Time 15m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Combine first four ingredients and let set until sugar dissolves while preparing vegetables.
- Put all vegetables in large glass container and cover with sugar mixture.
- Refrigerate and let stand for 1 week before using.
- Container should be refrigerated at all times but will last up to a year.
Nutrition Facts : Calories 52.9, Fat 0.1, Sodium 755.4, Carbohydrate 13, Fiber 0.4, Sugar 11.3, Protein 0.4
SENFGURKEN - RIPE CUCUMBER PICKLES
Have any of those hidden cucumbers revealed themselves now that the garden is nearly done? Cooking time approximate. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Low Protein
Time 12h15m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds.
- Let stand overnight in a brine made of the salt and water.
- Drain very well and cut into pieces.
- Tie spices into a cheesecloth bag.
- Bring sugar, vinegar and spice bag to a boil; add cucumbers and boil until cukes begin to look transparent but are still crisp.
- Fill sterilized jars and seal.
Nutrition Facts : Calories 1827.7, Fat 3.9, SaturatedFat 0.6, Sodium 18905.4, Carbohydrate 447.7, Fiber 7.9, Sugar 420.4, Protein 9.8
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