24 Hour Pickles Recipes

EASY PICKLES RECIPE

Steps:

• Mix everything for the solution and stir until all of the salt is dissolved.
• Slice the cucumbers to about 0.5-1 cm thick pieces.
• Add the cucumbers to the solution.
• Ensure that the liquid covers them all. If not make a bit more solution to cover them, but scale it to the amount you need.
• Leave for 24 hours without a lid (cover with muslin if you're worried about flies) at room temp.
• After 24 hours they are pickled and ready to eat.
• Put on a lid and store in the fridge where they will last several weeks.

EASY 24 HOUR REFRIGERATOR DILL PICKLES

Steps:

• To make the brine combine all brine ingredients in a pot and bring to a rolling boil. Set aside and cool completely. Stand up your cucumber spears in 12 oz jars. Divide your garlic and dill equally among the jars and fill each jar with the cooled brine. Store in the refrigerator until read to serve. After 24 hours they are ready but will only get yummier the longer they sit.

AUNT ROSE'S REFRIGERATOR PICKLES

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.