Refrigerator Sweet Pickles Recipes

MOM'S REFRIGERATOR SWEET PICKLES

Steps:

• Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
• In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.

REFRIGERATOR SWEET PICKLES

Steps:

• Thinly slice the cucumbers, using a mandoline or handheld slicer if you have one.
• Layer the cucumbers, onion, and dill in the jar(s).
• If you're a laid back sort of home cook, simply pour the vinegar, sugar, and salt into the jar(s), screw on the lid, and shake well until the sugar begins to dissolve. It won't completely dissolve and that's okay. If you're a sorta precise, take-no-chances sort of home cook, stir together the sugar, vinegar, and salt in a large measuring glass or bowl until the sugar begins to dissolve. It won't completely dissolve and that's okay. Pour the mixture into the jar(s) and screw on the lid.
• Stash the jar(s) of pickles in the fridge for up to 1 month-but we bet they won't last nearly that long. You can try them as soon as 6 hours if you're the impatient sort although the longer the pickles remain in the fridge, the more intense the flavor.☞TESTER TIP: We found around 3 or 5 days to be the optimal waiting period before diving into your jar of pickles. By this time the dill will have mellowed, the sweetness remains noticeable, and the crunch remains pronounced.

EASY REFRIGERATOR PICKLES

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.

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

SWEET AND HOT REFRIGERATOR PICKLES

Steps:

• Makes about 3 pints.
• In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
• In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
• Pickles keep, refrigerated, for several weeks.

SWEET DILL REFRIGERATOR PICKLES

Steps:

• In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

SLIGHTLY SWEET DILL REFRIGERATOR PICKLES

Steps:

• Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
• Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
• Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES

Steps:

• Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
• Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

REFRIGERATOR PICKLES

Steps:

• In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
• Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).

SWEET REFRIGERATOR PICKLES WITH ONION

Steps:

• Mix cucumbers, onions, bell peppers, and salt.
• Cover and store in refrigerator for 2 hours.
• Drain liquid off and set cucumber mix aside.
• In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
• Heat until sugar melts.
• Remove from heat.
• Mix in cucumber mixture.
• Put in jars, let cool, then refrigerate.
• *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
• ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
• ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
• *****My dad uses these pickles AS hot dog relish.*****.