Best Refrigerator Pickle Medley Recipes
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.
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
REFRIGERATOR PICKLE MEDLEY
Number Of Ingredients 13
Steps:
- 1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onions, celery, carrots, bell pepper, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.2. Using colander, drain well. Remove any remaining ice. In clean 1-quart jar, pack drained vegetables.3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 3 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Invert jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours to blend flavors. Store in refrigerator.Nutrition Information: Not possible to calculate because of recipe variables.See Cook's Note: Preserving Pickles, Relishes and Sauces
Nutrition Facts : Nutritional Facts Serves
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