Excellent Refrigerator Pickles Recipes
QUICK & EASY REFRIGERATOR PICKLES
Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.
Provided by Jennifer Segal
Categories Snacks
Yield About 24 spears, or two 1-quart jars
Number Of Ingredients 10
Steps:
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Nutrition Facts :
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.
REFRIGERATOR PICKLES
These pickles are wonderful for busy people. No need to can. My husbands grandmother gave me this and they are just great whole family loves them.
Provided by Janet Bodager
Categories Vegetable
Time 25m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Heat vinegar, sugar, salt, and celery seed.
- Pour over cucumbers, onions and green pepper.
- Store in refrigerator.
- These will keep for many months.
MONA'S EASY REFRIGERATOR PICKLES
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
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
BEST HOMEMADE REFRIGERATOR PICKLES
Steps:
- Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
- In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
- Cool the brine down to warm and fill the jar so everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
Nutrition Facts : ServingSize 1 spear, Calories 13 kcal, Carbohydrate 2 g, Sodium 293 mg, Sugar 1 g
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
EASY REFRIGERATOR PICKLES
Make and share this Easy Refrigerator pickles recipe from Food.com.
Provided by Carole Koehler
Categories < 30 Mins
Time 30m
Yield 3-4 jars depending on the size
Number Of Ingredients 8
Steps:
- Mix sugar, vinegar,salt,spices, DO NOT HEAT.
- Sterilize 3 large jars, (like peanut butter).
- Place one sliced onion in each jar, fill with sliced cucumbers.
- Pour syrup to top ofjar and put on lids.
- Place in refrigerator.
- Ready to eat in 5 days.
- Keeps 1 year in refrigerator.
EXCELLENT REFRIGERATOR PICKLES
My mother used to make these. I remember a pink glass rectangle dish with a clear glass lid in her fridge in the summer and these best tasting pickles were in it. Slices of cucumber which I didn't like turned into pickles as if by magic as they lived in the frige. That glass lid must've had 9 lives cause I would drop it out of my wet sticky hands after I pulled those pickles out to eat! Put these pickles on hamburgers or a bologna sandwich. Doesn't matter. If you like pickles these ones are for you. No canning required....
Provided by JANE LOUISE @lovinspoonful
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- Put the cucumbers and onions in a bowl.
- Take the salt and with your hands thoroughly coat the vegetables. Let sit 1 hour.In a saucepan boil celery seed, sugar and vinegar till sugar dissolves. Pour over the cucumber/onions. Store in fridge.
- YOU HAVE NO IDEA HOW MUCH YOU'RE GONNA LOVE THESE!
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