Best Refrigerator Garden Pickles Recipes

REFRIGERATOR GARDEN PICKLES

Refrigerator Garden Pickles image

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. -Linda Chapman, Meriden, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 7 pints.

Number Of Ingredients 10

Ingredients

6 cups sugar
6 cups white vinegar
1/4 cup celery seed
1/4 cup mustard seed
2 tablespoons canning salt
10 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium cucumbers, sliced
3 medium sweet red peppers, cut into 1-inch pieces
2 large onions, halved and sliced
1 bunch green onions, cut into 2-inch pieces

Steps:

In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

QUICK SPICY GARDEN MIX PICKLES (REFRIGERATOR METHOD)

Quick Spicy Garden Mix Pickles (Refrigerator Method) image

I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT

Provided by PalatablePastime

Categories Vegetable

Time P7DT25m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

8 kirby cucumbers, sliced thick
2 cups cauliflower florets
1 cup fresh jalapenos or 1 cup pickled jalapeno pepper, sliced
1 1/2 onions, sliced
2 carrots, sliced
2 celery ribs, sliced
3 1/2 cups pickle juice, from dill pickles
3/4 cup sugar
1/2 cup jalapeno juice, from pickled jalapenos
8 -10 dried hot red chili peppers
5 garlic cloves, peeled
1 teaspoon celery seed
1 teaspoon mustard seeds

Steps:

Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.

Nutrition Facts : Calories 511.4, Fat 2.2, SaturatedFat 0.5, Sodium 128.5, Carbohydrate 124.4, Fiber 11.1, Sugar 96.9, Protein 9.3

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