Refrigerator Ice Cream Pail Pickles Food

REFRIGERATOR GARLIC DILL PICKLES

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.

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.

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.

ICEBOX PICKLES

Steps:

• Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
• Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
• Divide cucumber mixture among jars. Cover with lids and refrigerate.

BUCKET DILL PICKLES

Steps:

• 1. Wash a 5 quart pail in hot water and dry. Wash and quarter cucumbers. Put 1 layer of dill (3-4 heads), 1 layer of quartered cucumbers and 3 cloves of garlic and 1 red pepper in the pail; repeat layers ending with a layer of dill until pail is full. I usually make 3 to 4 layers. If I haven't used all the garlic and peppers, I just add them to the pail.
• 2. In large kettle, mix water, vinegar and salt. I use Nursery water which is found in the baby food section as our tap water is too soft and pickles will get mushy. Bring to a boil and boil 5 minutes. Remove from heat, let cool 10 minutes and then pour over cucumber mixture. Put lid on bucket and let stand 1 hour. I usually set the bucket on a couple of layers of paper towel before I pour on the brine, as it may run over when the lid is put on. After 1 hour, put in refrigerator for 5 days. Do not open the lid until the 5 days are up! I usually write the date I made them on the top of the lid so I know when they are ready to use.
• 3. After the 5 days, they are ready to eat. At this point, I usually pack them into clean quart jars with the dill and garlic and 1 pepper to each jar, then fill with brine from the bucket and put on the lids and rings. These must be stored in refrigerator. Makes about 5 quarts.

ICE CREAM PAIL PICKLES (BREAD & BUTTER PICKLES)

Steps:

• Fill ice cream pail 3/4 full of sliced cucumbers and red onions.
• Mix ingredients together and then pour into ice cream pail.
• Mix everything together, stir a couple times a day for 2 days.
• Store in the fridge.
• Lasts a month or more.

REFRIGERATOR ICE CREAM PAIL PICKLES

Steps:

• Wash two ice cream pails thoroughly with hot soapy water. Rinse pails with a solution of 1 tbsp chlorine bleach per quart of water; rinse with boiling water.
• To prepare pickling liquid, combine sugar, vinegar, salt, mustard seed and turmeric in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve sugar.
• Remove from heat; cool to lukewarm. Combine cucumbers, onions, green pepper and cauliflower; divide equally between pails.
• Pour pickling liquid over vegetables; stir to mix well. Vegetables must be completely covered with pickling liquid.
• Cover and refrigerate. Stir pickles daily for first 2 days. Store refrigerated for up to 4 months.

ICE CREAM PAIL REFRIGERATOR PICKLES

Steps:

• Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
• Mix with the additional vegetables and stir in salt, distributing well.
• Cover and let stand 2 - 4 hours on counter.
• Drain off the liquid (I like to rinse and drain again to remove some of the salt).
• In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
• Mix in cucumbers and other vegetables, cover, and refrigerate.
• The next day stir again.
• Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
• Cooking time is standing time.

DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL

Steps:

• Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
• In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
• Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
• Poor hot brine over the cucumbers.
• Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.