FAST & EASY REFRIGERATOR PICKLES RECIPE {1 HOUR}
Easy and fast 1-Hour Bread and Butter Refrigerator Pickles. Plus, a sugar-free variety with less than 5 calories per slice! Includes best cucumbers to pickle, and which vinegar to use and what not to use!
Provided by gimmie
Categories Condiment
Time 20m
Number Of Ingredients 12
Steps:
- Add all ingredients except veggies in a large pan, bring bring to a boil on stovetop.
- Prepare veggies and add to jars, leaving 1″ headspace
- Add brine to jarred veggies (if not quite enough liquid, add water to fill completely, this will vary depending on how packed veggies are)
- Cover jars and turn over several times to mix.
- Place in refrigerator, turn jars to mix again in one hour. Then turn 2x daily to keep them mixed.
- I've heard they keep in fridge for 2-3 months. Mine never last that long!
SUGAR-FREE BREAD AND BUTTER PICKLES
Sugar-free bread and butter pickles using sugar substitute. A delicious combination of cucumbers and onions in a tangy-sweet pickling solution.
Provided by Lana Stuart
Categories Canning and Preserving
Time 2h50m
Number Of Ingredients 9
Steps:
- Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
- Slice cucumbers into rounds approximately ¼ inch thick.
- Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
- Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
- Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
- Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
- Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
- Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
- Add the cucumbers and onions and allow the mixture to return to a boil.
- Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
- Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
- When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
- Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
- Store in a cool, dark place for up to one year. Refrigerate jars after opening.
Nutrition Facts : ServingSize 0.25 cup, Calories 33 kcal, Carbohydrate 7 g, Sodium 583 mg, Sugar 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
MICROWAVE BREAD AND BUTTER PICKLES (SUGAR FREE)
Make and share this Microwave Bread and Butter Pickles (Sugar Free) recipe from Food.com.
Provided by Suzy-Q Cooks
Categories < 4 Hours
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last).
- Microwave uncovered on high for 4 minutes. Stir.
- Cook for 3-4 minutes longer, until bubbly and cucumber and onions are crisp-tender.
- Cover with Plastic wrap.
- Cool on a rack.
- When cool, put in refrigerator and let sit overnight. (Garden cucumbers without wax are best).
Nutrition Facts : Calories 34.3, Fat 0.3, SaturatedFat 0.1, Sodium 584.9, Carbohydrate 6.5, Fiber 1, Sugar 2.8, Protein 1
BREAD AND BUTTER PICKLES
These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.
Provided by Splenda
Categories Splenda® Original Sweetener
Time 3h15m
Number Of Ingredients 9
Steps:
- To prepare for water-bath canning:
- Wash 3 pint jars and lids in hot soapy water; rinse with warm water.
- Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
- Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
- Remove and drain jars and lids, one at a time, as needed for filling.
- To make the pickles:
- Place cucumbers and onions in a glass bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain vegetables, rinse, and drain again. Blot dry using paper towels.
- In a large, heavy stock pot, combine vinegar, Splenda Sweetener, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat. Add cucumbers and onions and return to a boil.
- To can the pickles:
- Pack hot vegetables immediately into prepared jars using a slotted spoon, leaving ½" of headspace at top of jars. Ladle pickling liquid into jars, leaving ½" of headspace.
- Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
- Place jars on rack in canning pot. (Water must cover jars by at least 1"; add boiling water, if necessary.) Cover; bring water to a gentle boil.
- Process for 15 minutes. Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Nutrition Facts : Calories 15 calories
SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES
I couldn't find a good recipe for sugar free sweet pickles anywhere on the internet, so I combined a bunch of different recipes and added a couple twists of my own. These are ready to eat in 3 days but taste better if allowed to sit for 7 days.
Provided by PAUL P.
Categories Weeknight
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 8
Steps:
- Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 220.5, Carbohydrate 2.4, Fiber 0.3, Sugar 1.1, Protein 0.4
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- Slice the pickling cucumbers into rounds. You can choose crinkle cut or smooth round cuts. Set the sliced cucumbers in a colander.
- Sprinkle 1 ½ TB of table salt (not listed in ingredients) over the cucumbers and gently toss them to coat the slices in the salt. Leave the colander in a sink or somewhere to the side for 1 hours. This will draw the liquid out of the cucumbers.
- Once the hour is up, rinse the salt off the cucumbers. You may need to rinse multiple times to remove all the salt. Then, place the cucumber slices in a 12 oz glass canning jar.
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- Combine sliced cucumbers, onions, and salt in a mixing bowl. Add water to cover and mix to combine. Refrigerate for 1-3 hours.
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- Make sure your 2 quarts or half gallon jar is clean and sterilized. I like to run my jar through the dishwasher and the heat dry before using it.
- Slice the cucumber and the sweet onion. Layer the cucumber and sweet onion into your jar or jars.
- On the stovetop in a saucepan heat the granulated sugar, brown sugar, white vinegar, apple cider vinegar, salt, mustard seeds, celery seeds and ground turmeric until the sugar is dissolved.
- Pour the vinegar mixture over the cucumbers and onions in the jar. This should fill the jars to the top and completely cover the cucumbers and onions. If it doesn't add a bit more apple cider vinegar or water to the jar.
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- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
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- Sprinkle the pickling salt over the sliced cucumbers and mix it in with your hands. Refrigerate for at least one hour.
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- In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Whisk to combine.
- Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool to warm.
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