Mccormick Pickling Spice Refrigerator Pickles Recipes

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SWEET PICKLE RECIPE



SWEET PICKLE RECIPE image

If you're looking for a way to use up your summer cucumber harvest, look no further! Ready to eat within a few hours, this sweet pickle recipe is full of briny flavor and will definitely become a staple in your refrigerator! These sweet pickles are easy to make and only require a few ingredients: thinly sliced cucumbers, sweet onions, salt, sugar, vinegar, and a few spices. Sweet pickles are the perfect snack or sandwich accompaniment and don't require canning. We promise that this sweet pickle recipe is sure to have you pickling everything!Photo credit: Lindsay Landis from Love & Olive Oil.

Provided by McCormick

Categories     Condiments,

Yield 2.5

Number Of Ingredients 7

2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 tsp McCormick® Celery Seed
1 tsp McCormick® Mustard Seed
1 tsp non-iodized salt

Steps:

  • Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
  • Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
  • Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

REFRIGERATOR BREAD AND BUTTER PICKLES



Refrigerator Bread and Butter Pickles image

Ever wonder how easy it is to make pickles? Look no further! These bread and butter pickles require zero canning and are ready to eat within hours. Whether you like to enjoy them straight out of the jar or feel that no burger is complete without, these tasty homemade refrigerator pickles are just what every pickle lover needs. Made with just a few ingredients like cucumber spears, sugar, vinegar and a few special spices, this refrigerator bread and butter pickle recipe is sure to be a crowd favorite. Easy to make and a bit sweeter than dill pickles, these are great on burgers, sandwiches or as a quick snack all on their own.

Provided by McCormick

Categories     Condiments,

Yield 4

Number Of Ingredients 8

2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups sugar
2 cups distilled white vinegar (5% acidity)
1/4 cup McCormick® Onions, Minced
2 tbsps non-iodized salt
2 tsps McCormick® Mixed Pickling Spice
2 tsps McCormick® Mustard Seed
1 tsp McCormick® Turmeric, Ground

Steps:

  • Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
  • Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
  • Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
  • Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

REFRIGERATOR DILL PICKLE SLICES



Refrigerator Dill Pickle Slices image

Refrigerator Dill Pickle Slices get their "zestiness" from mustard seed, garlic and crushed red pepper.

Provided by McCormick

Categories     Condiments,

Yield 4

Number Of Ingredients 11

2 1/2 pounds pickling cucumbers (4 to 5 inches long)
1 tsp McCormick® Turmeric, Ground
2 quarts boiling water
2 tbsps McCormick® Dill Seed
4 tsps McCormick® Dill Weed
4 tsps McCormick® Mustard Seed
1 tsp McCormick® Garlic, Minced
1/2 tsp McCormick® Red Pepper, Crushed
3 1/2 cups distilled white vinegar (5% acidity)
2 tbsps non-iodized salt
2 tbsps sugar

Steps:

  • Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into 1/4-inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again.
  • Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and mustard seed, 1/4 teaspoon minced garlic, and 1/8 teaspoon crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack cucumber slices vertically into jars.
  • Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cool. Cover jars with metal lids and screw on bands.
  • Refrigerate pickles. Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

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