Aunt Kathleens Refrigerator Pickles Recipes

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AUNT ROSE'S REFRIGERATOR PICKLES



Aunt Rose's Refrigerator Pickles image

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

3 long pickling cucumbers, thinly sliced
1 red bell pepper, finely chopped
1 sweet onion, finely chopped
1 tablespoon salt
2 teaspoons celery seed
¾ cup white sugar
½ cup white wine vinegar
5 half pint canning jars with lids and rings

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

FRESH REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT



Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It image

This light brine works great with many foods: cucumbers, of course, but also carrots, turnips, onions, green beans, asparagus, jalapeno chiles, even apples. And your pickles will last for weeks in the fridge (where you MUST keep them at all times or the pickles will go bad). Don't skip the step of simmering the garlic; this cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar.

Provided by Ted Allen

Categories     condiment

Time 2h50m

Yield 8 cups

Number Of Ingredients 13

6 cloves garlic, peeled
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
Several sprigs fresh dill
2 cups white vinegar
1 tablespoon salt
6 medium carrots, halved lengthwise
6 kirby cucumbers, cut lengthwise into quarters
4 hot red chiles or 2 jalapenos, whole or (for more heat) halved
4 scallions, white parts only

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.

AUNT AGNES' GARLIC DILL PICKLES



Aunt Agnes' Garlic Dill Pickles image

I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).

Provided by Foxgirl

Categories     Lunch/Snacks

Time P21DT30m

Yield 7-8 quarts

Number Of Ingredients 6

1 quart vinegar
3 quarts water
1 cup salt
2 -3 dozen cucumbers
7 -8 teaspoons dill seeds (or 7-8 pinches fresh dill)
7 -8 garlic cloves (if cloves are small, 14-16)

Steps:

  • Wash and pack your cucumbers in clean jars.
  • Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
  • Combine vinegar, water and salt and bring to a boil.
  • Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
  • Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
  • Store them for 21 days.
  • Put in refrigerator and let chill at least 24 hours before opening.

AUNT POLY'S SWEET PICKLES



Aunt Poly's Sweet Pickles image

You just have to eat these pickles to understand how good they are. I will never again make this type pickles from scratch. These are just as good and a lot less trouble. The cook time is actually refrigerator time, since you don't do any cooking on this. Special thanks to my Aunt Poly Cole for this recipe.

Provided by Jellyqueen

Categories     Vegetable

Time P10DT30m

Yield 1 gallon

Number Of Ingredients 4

1 (1 gallon) container whole dill pickle
1 (5 lb) bag sugar, less 1 cup
1 ounce Tabasco sauce
pickling spices (optional)

Steps:

  • Drain off and throw away all vinegar from the jug of dill pickles.
  • Cut pickles in disks, do not cut too thin.
  • Return the pickles to the gallon jug and add the sugar to pickles.
  • (It works best of you layer the pickles and sugar a couple to times.) Thghten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
  • Add 1 oz.
  • Tabasco and pickling spices and mix well.
  • You can do this by turning jug upside down several times.
  • The pickles will be crisp in a week to 10 days.

Nutrition Facts : Calories 9211.2, Fat 4.8, SaturatedFat 1.2, Sodium 30860.1, Carbohydrate 2366.3, Fiber 28.9, Sugar 2349.9, Protein 15.2

AUNT ROSE'S REFRIGERATOR PICKLES



Aunt Rose's Refrigerator Pickles image

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     Pickles

Time P1DT20m

Yield 20

Number Of Ingredients 8

3 long pickling cucumbers, thinly sliced
1 red bell pepper, finely chopped
1 sweet onion, finely chopped
1 tablespoon salt
2 teaspoons celery seed
¾ cup white sugar
½ cup white wine vinegar
5 half pint canning jars with lids and rings

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

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