Refrigerator Pickle Pot Recipes

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REFRIGERATOR PICKLES



Refrigerator Pickles image

This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks.

Provided by GARYR

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 40

Number Of Ingredients 7

7 cups cucumbers, peeled and thinly sliced
1 teaspoon salt
2 cups white sugar
1 cup diced red onion
1 cup chopped green bell pepper
1 cup cider vinegar
1 teaspoon celery seed

Steps:

  • Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 59.3 mg, Sugar 10.3 g

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

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 POT



Refrigerator Pickle Pot image

What begins as fresh ingredients is ready to serve in 24 hours and will keep several months in the fridge. Keep adding fresh veggies to the pot as they are used up and if additional brine is needed mix 1 cup vinegar, 1 cup sugar and 1 tbsp salt.

Provided by Julie Bs Hive

Categories     Low Protein

Time P1DT30m

Yield 1 gallon

Number Of Ingredients 11

1 lb cucumber
1 lb carrot, pared
1 head cauliflower
1 lb white pearl onion, peeled
1 lb green tomato
boiling water
2 garlic cloves, peeled and left whole
2 tablespoons dill weed (optional)
1 quart white vinegar
4 cups sugar
1/2 cup pickling salt

Steps:

  • Using a crinkle cutter, cut cucumbers into 1/4-1/2 slices. Cut carrots in same manner into 1-in chunks. Trim cauliflower and separate into flowerets. Set all aside.
  • Quarter the onions if they are larger than 1-in. Cut green tomatoes into quarters.
  • Drop carrots, cauliflower and onions into boiling water for 2 minute in several batches if necessary.
  • Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle dill weed, if used.
  • Mix together vinegar, sugar, and salt until blended. Pour over vegetables.
  • Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 3999.7, Fat 3.5, SaturatedFat 0.8, Sodium 57203.7, Carbohydrate 970.4, Fiber 40.9, Sugar 882.8, Protein 28.6

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