Time 30m Yield 64 Number Of Ingredients 6 Steps:
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Time P1DT15m Number Of Ingredients 7 Steps:
Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely. Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2 inch or so of headspace at the top of the jars. Make the brine: In a small non-reactive saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved. Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It’s okay if a few small pieces poke out the top. Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about 1 hour). The cucumbers will start off bright green, but will become darker and more “pickle-colored” as they cool. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Enjoy them within 1 month.
Time 1h15m Yield 40 Number Of Ingredients 7 Steps:
Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.
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.
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.
Time 40m Yield 2 quarts Number Of Ingredients 14 Steps:
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 3 months.
Time P4D Yield 7 cups (approx) Number Of Ingredients 9 Steps:
Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions. Then place the remaining onion slices slices on top. Sprinkle the garlic slices (if using) over and around the pickles and onions. In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute. Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.
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.
Time 40m Yield Makes 3 quarts Number Of Ingredients 8 Steps:
In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
Time P7DT10m Yield 2 quarts Number Of Ingredients 11 Steps:
Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside. In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature. Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.
Time P1DT1h55m Yield 12 Number Of Ingredients 10 Steps:
Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes. Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion. Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature. Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.
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.
More about “refrigerator pickles recipes”
Time 20m Yield 4 Quarts Number Of Ingredients 7 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.
