REFRIGERATOR JALAPENO DILL PICKLES
I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota
Provided by Taste of Home
Time 20m
Yield about 4 dozen pickle spears.
Number Of Ingredients 9
Steps:
- Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SWEET CHILE CUCUMBER PICKLES
Steps:
- Combine the cucumbers, chiles, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate overnight if possible; the cucumbers will soften as they marinate and the flavors will deepen.
24-HOUR REFRIGERATOR PICKLES
Pickles are a refreshing addition to any meal--and they are surprisingly easy to make! All you need is your refrigerator and 24 hours.
Provided by Leda Meredith
Categories Condiment
Time P1DT15m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Make a brine by combining the water, vinegar, salt and honey and bringing them to a boil.
- Pack two clean glass pint jars with the cucumbers (it is not necessary to sterilize the jars for this recipe). Add one clove of garlic, one sprig of dill, and a pinch of red pepper flakes to each jar as you pack in the cucumbers. Pack the cucumbers (or other vegetables) in tightly - you don't want them to float when you add the brine.
- Pour the hot brine over the other ingredients. The vegetables should be completely immersed in the brine. Since these refrigerator pickles will not be canned, it is not necessary to leave head space between the surface of the food and the rims of the jars.
- Fasten lids and store in the refrigerator for at least 24 hours before eating.
Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 318 mg, Sugar 1 g, Fat 0 g, ServingSize 2 to 3 pints (30 servings), UnsaturatedFat 0 g
PICKLED CUCUMBER AND PEPPERS
Steps:
- In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.
24 HOUR CUCUMBER PICKLES WITH CHILE PEPPERS
These cucumbers will be ready to eat within 24 hours but do get more flavourful if allowed to sit longer. Because they do not need a water bath, they are easy to prepare but they must be stored in the refrigerator. They can be kept up to a month
Provided by Abby Girl
Categories Vegetable
Time 1h
Yield 3 -4 quarts
Number Of Ingredients 10
Steps:
- Do not peel the cucumbers. Wash them well and cut into slices.
- Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
- Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
- Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
- Seal the jars with sterilized lids.
Nutrition Facts : Calories 655, Fat 1.3, SaturatedFat 0.2, Sodium 2347.8, Carbohydrate 163.1, Fiber 4, Sugar 145.9, Protein 4.8
AUNT ROSE'S REFRIGERATOR PICKLES
This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Provided by Clark Hamblen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 20
Number Of Ingredients 8
Steps:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g
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