Moms Refrigerator Sweet Pickles Recipes

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EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

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

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

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 SWEET PICKLES.



Refrigerator Sweet Pickles. image

So easy to make, these pickles are sweet and crispy and made in the refrigerator! No canning required.

Provided by Kelly Roenicke

Categories     Appetizer

Time 10m

Number Of Ingredients 8

3 quarts pickling cucumbers (sliced thin)
1 large onion (sliced thin)
3 cups sugar
1/4 cup Kosher salt
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon turmeric

Steps:

  • Put sugar, salt, vinegar and spices in a gallon jar.
  • Shake well. Add sliced cucumbers and onion. Stir well.
  • Keep refrigerated and shake or stir well every day for four days. On the fifth day they are ready to eat.
  • Will keep in the refrigerator for about a month.

Nutrition Facts : Calories 176 kcal, Carbohydrate 42 g, Protein 1 g, Sodium 1773 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

SWEET REFRIGERATOR PICKLES



Sweet Refrigerator Pickles image

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

Provided by globalkitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT1h55m

Yield 12

Number Of Ingredients 10

2 small cucumbers, thinly sliced
1 ½ tablespoons salt
1 onion, finely chopped
1 cup white sugar
1 cup white wine vinegar
½ cup apple cider vinegar
¼ cup brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1 pinch ground turmeric

Steps:

  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g

MOM'S REFRIGERATOR SWEET PICKLES



Mom's Refrigerator Sweet Pickles image

What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe is from my mom's recipe box, and comes together in quick and easy fashion. It has a short list of ingredients and there's no need for any fancy equipment!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Pickles, Jams & Preservation

Time 25m

Number Of Ingredients 8

7 c. thinly sliced cucumbers
1 c. thinly sliced onions, chopped into smaller pieces if desired
1 c. diced green bell pepper
1 T. pickling salt
2 c. sugar
1 c. white vinegar
1 T. celery seed
big sprig of fresh dill

Steps:

  • Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
  • In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.

Nutrition Facts : Calories 90 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 31 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

REFRIGERATOR SWEET PICKLES



Refrigerator Sweet Pickles image

Refrigerator Sweet Pickles, an easy overnight sweet dill pickle ready the next day!

Provided by Lisa Huff

Categories     Condiment

Time 12h20m

Number Of Ingredients 9

1 cup (or handful) of fresh dill sprigs
1 clove garlic (chopped)
1/4 cup chopped onion
3 cups thinly sliced small cucumbers
1/2 cup water
3/4 cup white vinegar
3/4 cup granulated sugar
1 tablespoon kosher salt
1/8 teaspoon black pepper

Steps:

  • Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
  • Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.

SWEET REFRIGERATOR PICKLES WITH ONION



Sweet Refrigerator Pickles With Onion image

had these at a friend's house...sooo good...recipe is from her mother...cook time is chill time. these are called refrigerator pickles for a reason, they must be kept in the refrigerator.

Provided by kdp4640

Categories     Low Protein

Time 2h30m

Yield 6 pints

Number Of Ingredients 7

6 cups cucumbers, sliced very thin
1 cup onion, sliced very thin
1 cup bell pepper, sliced in strips (optional)
1 teaspoon mustard seeds or 1 teaspoon celery seed
1 cup vinegar
2 cups sugar
1 tablespoon canning salt

Steps:

  • Mix cucumbers, onions, bell peppers, and salt.
  • Cover and store in refrigerator for 2 hours.
  • Drain liquid off and set cucumber mix aside.
  • In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
  • Heat until sugar melts.
  • Remove from heat.
  • Mix in cucumber mixture.
  • Put in jars, let cool, then refrigerate.
  • *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
  • ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
  • ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
  • *****My dad uses these pickles AS hot dog relish.*****.

Nutrition Facts : Calories 294.5, Fat 0.3, SaturatedFat 0.1, Sodium 1166.4, Carbohydrate 73.3, Fiber 1, Sugar 69.5, Protein 1.1

SWEET DILL REFRIGERATOR PICKLES



Sweet Dill Refrigerator Pickles image

Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.-Kay Curtis, Guthrie, Oklahoma

Provided by Taste of Home

Time 30m

Yield 3-1/2 quarts.

Number Of Ingredients 7

2 cups sugar
2 cups vinegar
2 cups water
1/4 cup salt
3 quarts sliced unpeeled cucumbers
1 large onion, sliced
3/4 to 1 cup minced fresh dill

Steps:

  • In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 506mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

Homemade quick pickles have never been easier! These refrigerator dill pickles are the perfect way to take advantage of crisp, fresh cucumbers -- without the hassle of canning.

Provided by Blair Lonergan

Categories     condiment

Time P1DT15m

Number Of Ingredients 8

5 cups water
1 cup cider vinegar
2 tablespoons kosher salt
1 ½ tablespoons granulated sugar
1 whole clove garlic, peeled
6 cups sliced cucumbers (about 2 ½ lbs.), such as seedless English cucumbers
2 cups thinly sliced Vidalia onions ((about 1 medium onion))
6 sprigs fresh dill

Steps:

  • In a saucepan, bring water, vinegar, salt, sugar and garlic clove to a boil over medium-high heat. Whisk to make sure that the sugar and salt are completely dissolved. Remove from heat and let cool to room temperature. Discard the garlic clove.
  • Divide cucumbers, onions, and dill sprigs between 3 (1-quart) jars. Add cooled vinegar mixture to cover; seal jars. Refrigerate for at least 24 hours before enjoying. The pickles will last in the fridge for up to 2 months.

Nutrition Facts : ServingSize 1 quart, Calories 129 kcal, Carbohydrate 25 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 7013 mg, Fiber 5 g, Sugar 16 g

MOM'S REFRIGERATOR PICKLES



Mom's Refrigerator Pickles image

Clean and slice the cucumbers, mix ingredients and refrigerate and in a few hours you have pickles. Cooking time is refrigeration time.

Provided by KatMcC

Categories     Lunch/Snacks

Time 2h10m

Yield 1 gallon, 20 serving(s)

Number Of Ingredients 7

8 cucumbers, washed and dried
1 onion
4 cups sugar
4 cups vinegar
1 teaspoon celery seed
1 teaspoon mustard seeds
1/3 cup pickling salt, scant

Steps:

  • Slice cucumbers and onion in gallon jar, enough to almost fill.
  • Mix sugar, salt, vinegar, and seeds together. Pour over cucumbers. Shake to stir, refrigerate. May need to shake several times after first making them. When sugar and salt are dissolved they are ready to eat.

Nutrition Facts : Calories 184.5, Fat 0.2, SaturatedFat 0.1, Sodium 1888.5, Carbohydrate 45, Fiber 0.7, Sugar 42.2, Protein 0.9

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