One Day Pickles Recipes

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24-HOUR REFRIGERATOR PICKLES



24-Hour Refrigerator Pickles image

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

1 1/4 cups water
1/3 cup apple cider vinegar (or white wine vinegar)
1 1/2 tablespoons salt (Kosher, or non-iodized salt)
1 tablespoon honey
2 small cloves garlic (peeled)
2 lbs. cucumbers (cut into spears or 1/4-inch thick rounds)
2 sprigs of dill (or 1 dill flowerhead or 2 teaspoons dried dill leaves)
1/2 teaspoon chili pepper (red flakes)

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

ONE DAY PICKLES



One Day Pickles image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: USA.

Provided by CJAY8248

Categories     < 15 Mins

Time 15m

Yield 1/2 gallon, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups cold water
1 1/2 cups cider vinegar
1 cup sugar
3/4 tablespoon salt
3/4 tablespoon dried onion
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon cumin seed
sliced cucumber (no waxed skins)

Steps:

  • Pour brine on cucumbers and refrigerate 24 hours.

Nutrition Facts : Calories 72.9, Sodium 438.5, Carbohydrate 17.4, Fiber 0.1, Sugar 16.9, Protein 0.1

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

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

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

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

OLD FASHIONED SWEET NINE DAY PICKLES



Old Fashioned Sweet Nine Day Pickles image

Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)

Provided by Gerry

Categories     Vegetable

Time P9DT45m

Yield 4 quarts, 20 serving(s)

Number Of Ingredients 12

4 quarts cucumbers, cut in 1/2 inch pieces
2 cups pickling salt
16 cups water
4 quarts water
1 cup vinegar
2 cups water
1 teaspoon alum
2 cups vinegar
2 cups water
8 cups sugar
1 teaspoon turmeric
1 tablespoon pickling spices, tied in a bag

Steps:

  • STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
  • Let stand three days.
  • STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
  • Let stand two days.
  • STEP THREE: Drain and place back in crock.
  • Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
  • Stand overnight.
  • STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
  • I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
  • Makes about eight pints.

14 DAY PICKLES



14 Day Pickles image

Make and share this 14 Day Pickles recipe from Food.com.

Provided by postmakathie

Categories     Vegetable

Time 2h10m

Yield 150 pickle spears, 150 serving(s)

Number Of Ingredients 8

2 gallons pickling cucumbers, cut in spears
1 gallon water
2 cups salt
1 gallon water
2 tablespoons alum
6 cups vinegar
5 cups sugar
1/8 cup pickling spices

Steps:

  • Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
  • Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
  • On the eighth day drain and cover with plain water in same container.
  • On ninth day drain and cover with alum and boiling water.
  • On the tenth day drain and cover with boiling water; cool and drain.
  • Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
  • For next four days drain syrup into pan and add 1 cup more sugar.
  • On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).

Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1

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