Rosemary Enhanced Refrigerator Pickles Food

ROSEMARY ENHANCED REFRIGERATOR PICKLES

Steps:

• Place 1/4 of the sliced onion and 1 - 3 cloves of smashed *garlic and *rosemary into the bottom of each jar or container. Then place quartered cucumbers up right in jar to fill each one. (Thats where you have to use your judgement as to how many cucumbers you'll need, since they all range so much in size.) Place remaining onion on top of cucumbers.
• In a bowl combine vinegar, water, sugar, salt, celery seed. Stir until sugar and salt is dissolved. Pour over cucumbers and fit with tight fitting lid. Store in refrigerator for at least 24 hrs. But I recommend waiting 60-72 hrs, the flavor is amazing! :o)
• *The onions in this goes great in tuna salad or served with brats. *You can add more rosemary if you love it! These have just a hint of rosemary. *You can use less garlic if you prefer, I love garlic so I use 3 smashed cloves per jar for extra garlicky! *You can use 1 - 2 qt jar instead of 2 - 1 qt jars...works just as well. *I added a seeded sliced jalapeno pepper to the 2 qt jar of pickles in photo, for a little kick.

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.

FRESH HERB INFUSED ROSEMARY OIL

Steps:

• Gather the ingredients.
• Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
• Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
• Turn off the heat and let the rosemary infuse in the oil for 1 hour.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
• Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
• Turn off the slow cooker and let the oil cool to room temperature.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
• Cover tightly and store in the refrigerator, for up to 10 days.
• Enjoy.

ROSEMARY ENHANCED REFRIGERATOR GREEN BEAN PICKLES

Steps:

• Blanch your beans: place green beans into a saucepan and add 1/2"-1" of water, cover and bring to a boil and boil 3 minutes, remove from heat, pour into strainer and rinse with cold water until beans are cool to the touch.
• Add 2-3 garlic cloves and half the onion slices to each jar. Divide beans into jars standing the beans up right. Set aside.
• In a bowl mix together vinegar, water, sugar, salt, rosemary and celery seed until sugar is dissolved. Pour over green beans and fit with tight fitting lids. Place into refrigerator for at least 48 hrs. Then enjoy!
• *Use as many green beans as it takes to fill up 2 - 1 quart jars snugly. Sorry I don't have an exact measurement. With my big hands...it was about 4 handfuls. :o) *you can add more rosemary if you prefer a lot of rosemary flavor...the amount listed gives just a mild flavor.

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.