Refrigerator Pickle Medley Recipes
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 PICKLE MEDLEY
Number Of Ingredients 13
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
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.
REFRIGERATOR PICKLE MEDLEY
Number Of Ingredients 13
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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