Quick Spicy Garden Mix Pickles Refrigerator Method Recipes

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SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

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

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

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



Refrigerator Garden Pickles image

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

6 cups sugar
6 cups white vinegar
1/4 cup celery seed
1/4 cup mustard seed
2 tablespoons canning salt
10 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium cucumbers, sliced
3 medium sweet red peppers, cut into 1-inch pieces
2 large onions, halved and sliced
1 bunch green onions, cut into 2-inch pieces

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)



Quick Spicy Garden Mix Pickles (Refrigerator Method) image

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

8 kirby cucumbers, sliced thick
2 cups cauliflower florets
1 cup fresh jalapenos or 1 cup pickled jalapeno pepper, sliced
1 1/2 onions, sliced
2 carrots, sliced
2 celery ribs, sliced
3 1/2 cups pickle juice, from dill pickles
3/4 cup sugar
1/2 cup jalapeno juice, from pickled jalapenos
8 -10 dried hot red chili peppers
5 garlic cloves, peeled
1 teaspoon celery seed
1 teaspoon mustard seeds

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



Quick Pickles image

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

1/2 cup white vinegar
2 teaspoons sugar
1 teaspoon mustard seeds
1 teaspoon salt
1 garlic clove, smashed
1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

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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