Refrigerator Pickle Medley Recipes

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

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

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

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 PICKLE MEDLEY

Refrigerator Pickle Medley image

Number Of Ingredients 13

Ingredients

3 cups thinly sliced, unpeeled cucumbers
3/4 cup , sliced 1-inch-long green onion, pieces
1/2 cup diagonally sliced celery
1/2 cup thinly sliced carrot
1 small red bell pepper, cut into strips
1 garlic clove, crushed
1 teaspoon salt
8 cups ice cubes
1/2 to 2/3 cup sugar
1 teaspoon mustard seeds
1 teaspoon dried dill weed
1/4 teaspoon celery seeds
1/2 cup white vinegar

Steps:

1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onions, celery, carrots, bell pepper, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.2. Using colander, drain well. Remove any remaining ice. In clean 1-quart jar, pack drained vegetables.3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 3 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Invert jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours to blend flavors. Store in refrigerator.Nutrition Information: Not possible to calculate because of recipe variables.See Cook's Note: Preserving Pickles, Relishes and Sauces

Nutrition Facts : Nutritional Facts Serves

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

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

Ingredients

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

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.

REFRIGERATOR PICKLE MEDLEY

Refrigerator Pickle Medley image

Number Of Ingredients 13

Ingredients

3 cups thinly sliced, unpeeled cucumbers
3/4 cup , sliced 1-inch-long green onion, pieces
1/2 cup diagonally sliced celery
1/2 cup thinly sliced carrot
1 small red bell pepper, cut into strips
1 garlic clove, crushed
1 teaspoon salt
8 cups ice cubes
1/2 to 2/3 cup sugar
1 teaspoon mustard seeds
1 teaspoon dried dill weed
1/4 teaspoon celery seeds
1/2 cup white vinegar

Steps:

1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onions, celery, carrots, bell pepper, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.2. Using colander, drain well. Remove any remaining ice. In clean 1-quart jar, pack drained vegetables.3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 3 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Invert jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours to blend flavors. Store in refrigerator.Nutrition Information: Not possible to calculate because of recipe variables.See Cook's Note: Preserving Pickles, Relishes and Sauces

Nutrition Facts : Nutritional Facts Serves

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