SPICY REFRIGERATOR DILL PICKLES
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!
Provided by FAIRYFAHRENHOLZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P10DT2h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
- Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g
REFRIGERATOR GARDEN PICKLES
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. -Linda Chapman, Meriden, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 pints.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
QUICK SPICY GARDEN MIX PICKLES (REFRIGERATOR METHOD)
I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT
Provided by PalatablePastime
Categories Vegetable
Time P7DT25m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
- If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
- Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
- Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
- Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.
Nutrition Facts : Calories 511.4, Fat 2.2, SaturatedFat 0.5, Sodium 128.5, Carbohydrate 124.4, Fiber 11.1, Sugar 96.9, Protein 9.3
QUICK PICKLES
I've been making this for years. It's fast, easy & delicious! I don't recall where I first found the recipe but it's not here, yet.
Provided by Elmotoo
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat vinegar, sugar, mustard seed, salt, and garlic in a small saucepan over medium high heat until it begins to simmer and sugar dissolves.
- Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl.
- Pour the simmering liquid over the cucumbers and stir to evenly coat.
- Allow to cool to room temperature or chill before serving.
Nutrition Facts : Calories 41.3, Fat 0.4, SaturatedFat 0.1, Sodium 586.6, Carbohydrate 8.4, Fiber 0.9, Sugar 4.8, Protein 1.2
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