REFRIGERATOR PICKLES
Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!
Provided by The Chunky Chef
Categories Condiment
Time 15m
Number Of Ingredients 11
Steps:
- Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
- In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
- While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
- Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
- Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
- Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.
Nutrition Facts : Calories 161 kcal, Carbohydrate 26 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 3527 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
QUICK & EASY REFRIGERATOR PICKLES
Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.
Provided by Jennifer Segal
Categories Snacks
Yield About 24 spears, or two 1-quart jars
Number Of Ingredients 10
Steps:
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Nutrition Facts :
EASY REFRIGERATOR PICKLES
Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you'll never run out of juicy pickles again.
Provided by Sarah Bond
Categories Dips, Sauces, and Salsas
Number Of Ingredients 9
Steps:
- Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), then pack in cucumber.
- Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
- Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)
Nutrition Facts : ServingSize 1 cup chopped pickle, Calories 17 kcal, Carbohydrate 3.7 g, Protein 0.9 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1251 mg, Fiber 1.6 g, Sugar 1.9 g
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.
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