Apple Refrigerator Pickles Recipes

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

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

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

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.

APPLE REFRIGERATOR PICKLES

Apple Refrigerator Pickles image

I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.

Provided by Angel_1988

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT2h22m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup water
1 cup cider vinegar
1 cup white sugar
1 tablespoon whole allspice berries
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6 apples - peeled, cored and sliced
½ cup lemon juice

Steps:

Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.

Nutrition Facts : Calories 86.6 calories, Carbohydrate 21.4 g, Fat 0.4 g, Fiber 1.6 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 3.3 mg, Sugar 18.3 g

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you'll never run out of juicy pickles again.

Provided by Sarah Bond

Categories Dips, Sauces, and Salsas

Number Of Ingredients 9

Ingredients

2 pickling cucumbers (can sub 1 English cucumber, see notes)
1 cup water (236 mL)
1 tsp non iodized salt
1 cup apple cider vinegar (can sub white vinegar, 236 mL)
10 sprigs fresh dill (about 2 tsp when chopped)
4 cloves garlic (crushed)
1 bay leaf
1 tsp whole black peppercorns
Pinch crushed red pepper flakes

Steps:

Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), then pack in cucumber.
Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

Nutrition Facts : ServingSize 1 cup chopped pickle, Calories 17 kcal, Carbohydrate 3.7 g, Protein 0.9 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1251 mg, Fiber 1.6 g, Sugar 1.9 g

REFRIGERATOR PICKLES

Refrigerator Pickles image

This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks.

Provided by GARYR

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h15m

Yield 40

Number Of Ingredients 7

Ingredients

7 cups cucumbers, peeled and thinly sliced
1 teaspoon salt
2 cups white sugar
1 cup diced red onion
1 cup chopped green bell pepper
1 cup cider vinegar
1 teaspoon celery seed

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.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 59.3 mg, Sugar 10.3 g

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