QUICK & EASY REFRIGERATOR PICKLES
Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.
Provided by Jennifer Segal
Categories Snacks
Yield About 24 spears, or two 1-quart jars
Number Of Ingredients 10
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.
Nutrition Facts :
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.
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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.
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
BEST HOMEMADE REFRIGERATOR PICKLES
Steps:
- Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
- In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
- Cool the brine down to warm and fill the jar so everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
Nutrition Facts : ServingSize 1 spear, Calories 13 kcal, Carbohydrate 2 g, Sodium 293 mg, Sugar 1 g
EASY REFRIGERATOR PICKLES
Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you'll never run out of juicy pickles again.
Provided by Sarah Bond
Categories Dips, Sauces, and Salsas
Number Of Ingredients 9
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.)
Nutrition Facts : ServingSize 1 cup chopped pickle, Calories 17 kcal, Carbohydrate 3.7 g, Protein 0.9 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1251 mg, Fiber 1.6 g, Sugar 1.9 g
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.
QUICK REFRIGERATOR PICKLED BEANS
A quick and easy recipe for Refrigerator Pickled Beans. Great for snacking, as a side, or as a garnish for Caesar or Bloody Mary cocktails.
Provided by Elaine
Categories Sides
Time 35m
Number Of Ingredients 10
Steps:
- Make the brine first, as it needs to cool. Combine the vinegar, water, sugar, salt and garlic in a small saucepan and heat to boiling. Remove from heat and let cool.
- Prepare the beans. Wash the beans and remove the stems but leave the tip on. Use the straightest ones, then fill the jar so you know exactly how many to use.
- Remove them from the jar and trim the bunch all at once with a sharp knife so that they will fit in the jar with about 1/2 inch of headroom.
- Blanch and shock the beans to preserve their colour and crispness. Bring a pot of water to a boil, then add the beans and boil for 30 seconds. Remove the beans and immediately plunge into an ice bath (a large bowl filled with ice and water) to stop the cooking. Drain and set aside.
- Sterilize the jar and lid by washing in hot soapy water, rinsing thoroughly and pouring boiling water over all. Let it stand for a few minutes.
- Fill the jar with the beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill. Carefully pour the cooled brine over top so that the beans are completely covered. Put the lid on tightly. Store in the refrigerator. Allow the flavours to develop for at least 2 days.
- These will last for about 2 weeks in the refrigerator.
Nutrition Facts : Calories 161 kcal, Carbohydrate 27 g, Protein 4 g, Sodium 3520 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
QUICK PICKLING 101
Steps:
- Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.The fridge pickles will keep for at least one month. Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar. Use a quality vinegar, not the giant plastic jugs of distilled white vinegar.
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- Why? Vegetable density affects brining time, so pickle like with like. Specialty canning jars aren't required, but the acidic brine will react chemically with some metals and impart a bitter taste: Use glass, stainless steel, glazed ceramic, or food-safe plastic containers.
- Place vinegar and remaining ingredients in a nonreactive saucepan over medium heat; simmer, stirring, until dissolved. Let stand 5 minutes. Why? Heating dissolves salt and sugar quickly and steeps the spices. Acidic vinegar preserves vegetables and inhibits bacteria. Use kosher salt, which is free of bitter caking agents and minerals that can cloud the pickling brine.
- Warm mason jars, if using, in a pan of hot water. Pour hot vinegar mixture into jars, fully submerging vegetables; cool to room temperature. Cover and refrigerate 1 to 3 days or until pickles taste tangy and texture is crisp-tender. Refrigerate up to 2 weeks.
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- Cut the cucumbers: Wash cucumbers into and cut into ¼ inch (1/2 cm) slices or for spears, cut each cucumber into four pieces lengthwise.
- Prepare the pickling jar: Add cut cucumbers to a jar tall enough to stand spears (if using) with some room above for brine. Add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the cucumbers. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the cucumbers pickle for at least two hours before serving, but for best results serve after at least 24 hours. Quick pickled cucumbers are good up to one month in the refrigerator.
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- In a medium saucepan set over medium heat, bring the water, vinegar, salt, dill, and garlic to a simmer. Continue to simmer, stirring occasionally, until all the salt has dissolved.
- Pour the brine over the cucumbers. The cucumbers should be covered with liquid. Top off with cool water if needed to cover all the cucumbers.
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