Cadillac Refrigerator Pickles Recipes

REFRIGERATOR PICKLES

Refrigerator Pickles image

Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic. This no boil pickle recipe will become a family favorite in no time!

Provided by April Woods

Categories Snack

Time 10m

Number Of Ingredients 7

Ingredients

Cucumbers
Fresh garlic (thinly sliced - I use 2-3 large cloves per quart jar)
Sweet yellow onion (thinly sliced - I use 1 small onion per quart jar)
Dill seed (yes, seed NOT weed - I use about a tablespoon per quart jar)
Salt - I use 1 -2 tablespoon per quart jar
White vinegar
Filtered water

Steps:

Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)

Nutrition Facts : Calories 8 kcal, ServingSize 1 serving

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

MONA'S EASY REFRIGERATOR PICKLES

Mona's Easy Refrigerator Pickles image

I got this recipe from an old family friend. She used to make us these pickles when we were kids. It is a really simple recipe, and the hardest part is not eating the pickles before they are ready. You can add pimentos, sliced bell peppers, or whole garlic cloves to the vinegar solution as alternative options.

Provided by Chris & Chenell

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

Time P2DT20m

Yield 4

Number Of Ingredients 5

Ingredients

1 ⅓ cups white sugar
2 tablespoons salt
1 cup white vinegar
6 cups peeled and sliced cucumbers
2 cups sliced onion

Steps:

Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 76.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 3494.1 mg, Sugar 69 g

REFRIGERATOR PICKLES

Refrigerator Pickles image

These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 40m

Yield Makes 3 quarts

Number Of Ingredients 8

Ingredients

2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
1 medium Vidalia or other sweet onion, sliced 1 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
Coarse salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

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).

Nutrition Facts : Calories 38 g