REFRIGERATOR SWEET PICKLES
Refrigerator Sweet Pickles, an easy overnight sweet dill pickle ready the next day!
Provided by Lisa Huff
Categories Condiment
Time 12h20m
Number Of Ingredients 9
Steps:
- Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
- Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.
SWEET PICKLE RECIPE
If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by McCormick
Categories Condiments,
Yield 2.5
Number Of Ingredients 7
Steps:
- Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
- Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
- Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
- Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g
SWEET REFRIGERATOR PICKLES WITH ONION
had these at a friend's house...sooo good...recipe is from her mother...cook time is chill time. these are called refrigerator pickles for a reason, they must be kept in the refrigerator.
Provided by kdp4640
Categories Low Protein
Time 2h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Mix cucumbers, onions, bell peppers, and salt.
- Cover and store in refrigerator for 2 hours.
- Drain liquid off and set cucumber mix aside.
- In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
- Heat until sugar melts.
- Remove from heat.
- Mix in cucumber mixture.
- Put in jars, let cool, then refrigerate.
- *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
- ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
- ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
- *****My dad uses these pickles AS hot dog relish.*****.
Nutrition Facts : Calories 294.5, Fat 0.3, SaturatedFat 0.1, Sodium 1166.4, Carbohydrate 73.3, Fiber 1, Sugar 69.5, Protein 1.1
SWEET AND HOT REFRIGERATOR PICKLES
Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge. Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they're gone in a matter of days. You can use the brine to pickle string beans or green tomatoes, as well .https://wellfedeveryone.wordpress.com/2010/08/20/sweet-and-hot-refrigerator-pickles/
Provided by Millertyme
Categories Low Protein
Time 3h44m
Yield 3 pints
Number Of Ingredients 10
Steps:
- Makes about 3 pints.
- In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
- In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
- Pickles keep, refrigerated, for several weeks.
Nutrition Facts : Calories 500.6, Fat 1.6, SaturatedFat 0.4, Sodium 7013.9, Carbohydrate 119.7, Fiber 4.2, Sugar 107.2, Protein 2.8
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.
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