Aunt Lindas 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

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 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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