Sweet Refrigerator Pickles Recipes

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MOM'S REFRIGERATOR SWEET PICKLES



Mom's Refrigerator Sweet Pickles image

What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe is from my mom's recipe box, and comes together in quick and easy fashion. It has a short list of ingredients and there's no need for any fancy equipment!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Pickles, Jams & Preservation

Time 25m

Number Of Ingredients 8

7 c. thinly sliced cucumbers
1 c. thinly sliced onions, chopped into smaller pieces if desired
1 c. diced green bell pepper
1 T. pickling salt
2 c. sugar
1 c. white vinegar
1 T. celery seed
big sprig of fresh dill

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.

Nutrition Facts : Calories 90 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 31 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SWEET REFRIGERATOR PICKLES



Sweet Refrigerator Pickles image

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

Provided by globalkitchen

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

Time P1DT1h55m

Yield 12

Number Of Ingredients 10

2 small cucumbers, thinly sliced
1 ½ tablespoons salt
1 onion, finely chopped
1 cup white sugar
1 cup white wine vinegar
½ cup apple cider vinegar
¼ cup brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1 pinch ground turmeric

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.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 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 SWEET PICKLES



Refrigerator Sweet Pickles image

Refrigerator Sweet Pickles, an easy overnight sweet dill pickle ready the next day!

Provided by Lisa Huff

Categories     Condiment

Time 12h20m

Number Of Ingredients 9

1 cup (or handful) of fresh dill sprigs
1 clove garlic (chopped)
1/4 cup chopped onion
3 cups thinly sliced small cucumbers
1/2 cup water
3/4 cup white vinegar
3/4 cup granulated sugar
1 tablespoon kosher salt
1/8 teaspoon black pepper

Steps:

  • Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
  • Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.

SWEET REFRIGERATOR PICKLES



Sweet Refrigerator Pickles image

These Sweet Refrigerator Pickles are crispy and crunchy like bread and butter pickles, and you won't believe how easy they are to make! Bread & Butter Pickles | Easy Refrigerator Pickles | Crispy Refrigerator Pickles

Provided by Becca Ludlum

Categories     Snack

Time 5m

Number Of Ingredients 5

7-10 cucumbers (washed)
1 cup white vinegar
2 cups sugar
2 tablespoons salt
2 tablespoons celery seed

Steps:

  • Thinly slice the pickles, using a mandolin, knife, or any other tool you'd like.
  • Add the ingredients to a large container and stir it up a little.
  • That's it. You're done. Seriously. You'll be tempted to add more liquid to them, but it's not necessary-they make their own. Just stir them up a few times in the next few hours.

Nutrition Facts : Calories 171 kcal, Carbohydrate 43.1 g, Protein 1.8 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 1170 mg, Fiber 1.4 g, Sugar 37.6 g, ServingSize 1 serving

SWEET PICKLE RECIPE



SWEET PICKLE RECIPE image

If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.

Provided by McCormick

Categories     Condiments,

Yield 2.5

Number Of Ingredients 7

2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 tsp McCormick® Celery Seed
1 tsp McCormick® Mustard Seed
1 tsp non-iodized salt

Steps:

  • Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
  • Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
  • Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

SWEET REFRIGERATOR PICKLES WITH ONION



Sweet Refrigerator Pickles With Onion image

had these at a friend's house...sooo good...recipe is from her mother...cook time is chill time. these are called refrigerator pickles for a reason, they must be kept in the refrigerator.

Provided by kdp4640

Categories     Low Protein

Time 2h30m

Yield 6 pints

Number Of Ingredients 7

6 cups cucumbers, sliced very thin
1 cup onion, sliced very thin
1 cup bell pepper, sliced in strips (optional)
1 teaspoon mustard seeds or 1 teaspoon celery seed
1 cup vinegar
2 cups sugar
1 tablespoon canning salt

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.*****.

Nutrition Facts : Calories 294.5, Fat 0.3, SaturatedFat 0.1, Sodium 1166.4, Carbohydrate 73.3, Fiber 1, Sugar 69.5, Protein 1.1

SWEET DILL REFRIGERATOR PICKLES



Sweet Dill Refrigerator Pickles image

Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.-Kay Curtis, Guthrie, Oklahoma

Provided by Taste of Home

Time 30m

Yield 3-1/2 quarts.

Number Of Ingredients 7

2 cups sugar
2 cups vinegar
2 cups water
1/4 cup salt
3 quarts sliced unpeeled cucumbers
1 large onion, sliced
3/4 to 1 cup minced fresh dill

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.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 506mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET AND HOT REFRIGERATOR PICKLES



Sweet and Hot Refrigerator Pickles image

Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge. Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they're gone in a matter of days. You can use the brine to pickle string beans or green tomatoes, as well .https://wellfedeveryone.wordpress.com/2010/08/20/sweet-and-hot-refrigerator-pickles/

Provided by Millertyme

Categories     Low Protein

Time 3h44m

Yield 3 pints

Number Of Ingredients 10

2 lbs pickling cucumbers, sliced 1/4-inch thick
1 yellow onion, halved and thinly sliced
3 tablespoons kosher salt
3 cups ice cubes
2 cups cider vinegar
1 1/2 cups granulated sugar
1/2 teaspoon crushed red pepper flakes (or more, if you like your pickles really hot)
1/2 teaspoon coriander seed
1/4 teaspoon turmeric
8 whole cloves

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.

Nutrition Facts : Calories 500.6, Fat 1.6, SaturatedFat 0.4, Sodium 7013.9, Carbohydrate 119.7, Fiber 4.2, Sugar 107.2, Protein 2.8

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