EASY HOMEMADE PICKLES
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 quarts.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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.
BUCKET DILL PICKLES
These are our favorite dill pickles. They stay crisp and don't get mushy like some pickles do. I've been making these for several years and these are the only pickles that my kids request that I make.
Provided by Sheila Kremer
Categories Vegetable Appetizers
Time 3h
Number Of Ingredients 7
Steps:
- 1. Wash a 5 quart pail in hot water and dry. Wash and quarter cucumbers. Put 1 layer of dill (3-4 heads), 1 layer of quartered cucumbers and 3 cloves of garlic and 1 red pepper in the pail; repeat layers ending with a layer of dill until pail is full. I usually make 3 to 4 layers. If I haven't used all the garlic and peppers, I just add them to the pail.
- 2. In large kettle, mix water, vinegar and salt. I use Nursery water which is found in the baby food section as our tap water is too soft and pickles will get mushy. Bring to a boil and boil 5 minutes. Remove from heat, let cool 10 minutes and then pour over cucumber mixture. Put lid on bucket and let stand 1 hour. I usually set the bucket on a couple of layers of paper towel before I pour on the brine, as it may run over when the lid is put on. After 1 hour, put in refrigerator for 5 days. Do not open the lid until the 5 days are up! I usually write the date I made them on the top of the lid so I know when they are ready to use.
- 3. After the 5 days, they are ready to eat. At this point, I usually pack them into clean quart jars with the dill and garlic and 1 pepper to each jar, then fill with brine from the bucket and put on the lids and rings. These must be stored in refrigerator. Makes about 5 quarts.
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EASY HOMEMADE PICKLES RECIPE - COOKIE AND KATE
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5/5 (89)Calories 16 per servingCategory Condiment
- For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
- In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
- Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
- Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
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