OVERNIGHT PICKLES RECIPE
A quick and easy way to make crunchy pickles that requires no special canning equipment. Great to serve as a stand alone snack or use as a condiment.
Provided by makeyourmeals
Number Of Ingredients 4
Steps:
- Place water and salt in a medium sauce pan. Heat on medium low heat just until the salt has dissolved.
- Slice cucumbers to your desired length and crush and roughly chop the garlic.
- Add cucumbers, garlic and red pepper flakes (optional) to the water and remove from the heat.
- Transfer mixture to a bowl or jar. *You want the pickles to be emerged in the water. You will need to place something on top of the mixture to prevent the cucumbers from surfacing to the top.
- Place in the refrigerator and let it sit overnight.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
EASY 24 HOUR REFRIGERATOR DILL PICKLES
This dill pickle recipe can't be beat! These 24 hour refrigerator dill pickles are quick, easy, and delicious! It only takes about 15 minutes to prep these homemade pickles and all you'll need are cucumbers, garlic cloves, fresh dill, and water, vinegar, sugar and salt for the brine.
Provided by Kara
Categories Side Dish
Time P1DT15m
Yield 40 servings
Number Of Ingredients 7
Steps:
- To make the brine combine all brine ingredients in a pot and bring to a rolling boil. Set aside and cool completely. Stand up your cucumber spears in 12 oz jars. Divide your garlic and dill equally among the jars and fill each jar with the cooled brine. Store in the refrigerator until read to serve. After 24 hours they are ready but will only get yummier the longer they sit.
EASY PICKLES RECIPE
Make your own healthy pickles in 24 hours without any added junk like sugar, colours or flavours. Most shop-bought pickles are full of unhealthy additives and even sugar. This healthy pickles recipe just uses fresh cucumbers, herbs and apple cider vinegar.
Provided by Bastian Durward
Categories Sides Recipes
Time P1DT5m
Number Of Ingredients 7
Steps:
- Mix everything for the solution and stir until all of the salt is dissolved.
- Slice the cucumbers to about 0.5-1 cm thick pieces.
- Add the cucumbers to the solution.
- Ensure that the liquid covers them all. If not make a bit more solution to cover them, but scale it to the amount you need.
- Leave for 24 hours without a lid (cover with muslin if you're worried about flies) at room temp.
- After 24 hours they are pickled and ready to eat.
- Put on a lid and store in the fridge where they will last several weeks.
Nutrition Facts : Calories 9 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 700 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
24-HOUR REFRIGERATOR PICKLES
Pickles are a refreshing addition to any meal--and they are surprisingly easy to make! All you need is your refrigerator and 24 hours.
Provided by Leda Meredith
Categories Condiment
Time P1DT15m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Make a brine by combining the water, vinegar, salt and honey and bringing them to a boil.
- Pack two clean glass pint jars with the cucumbers (it is not necessary to sterilize the jars for this recipe). Add one clove of garlic, one sprig of dill, and a pinch of red pepper flakes to each jar as you pack in the cucumbers. Pack the cucumbers (or other vegetables) in tightly - you don't want them to float when you add the brine.
- Pour the hot brine over the other ingredients. The vegetables should be completely immersed in the brine. Since these refrigerator pickles will not be canned, it is not necessary to leave head space between the surface of the food and the rims of the jars.
- Fasten lids and store in the refrigerator for at least 24 hours before eating.
Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 318 mg, Sugar 1 g, Fat 0 g, ServingSize 2 to 3 pints (30 servings), UnsaturatedFat 0 g
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
AUNT ROSE'S REFRIGERATOR PICKLES
This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Provided by Clark Hamblen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 20
Number Of Ingredients 8
Steps:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g
24 HOUR CUCUMBER PICKLES WITH CHILE PEPPERS
These cucumbers will be ready to eat within 24 hours but do get more flavourful if allowed to sit longer. Because they do not need a water bath, they are easy to prepare but they must be stored in the refrigerator. They can be kept up to a month
Provided by Abby Girl
Categories Vegetable
Time 1h
Yield 3 -4 quarts
Number Of Ingredients 10
Steps:
- Do not peel the cucumbers. Wash them well and cut into slices.
- Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
- Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
- Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
- Seal the jars with sterilized lids.
Nutrition Facts : Calories 655, Fat 1.3, SaturatedFat 0.2, Sodium 2347.8, Carbohydrate 163.1, Fiber 4, Sugar 145.9, Protein 4.8
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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