Quick Spicy Garden Mix Pickles Refrigerator Method Recipes

SPICY REFRIGERATOR DILL PICKLES

Steps:

• In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
• Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

REFRIGERATOR GARDEN PICKLES

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.

HOT & SPICY PICKLE RECIPE

Steps:

• Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
• Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
• Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
• Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
• Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
• Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
• Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
• Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
• Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
• Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
• Remove the jars from the canner and let rest on a thick towel for 24 hours.
• Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.

REFRIGERATOR DILL PICKLES

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.

QUICK PICKLES

Steps:

• Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together.
• Pour over cucumbers and onions.
• Stir and push under liquid.
• Let stand for 24 hours.
• Put in jars and refrigerate.
• No need to can, just keep in refrigerator.
• They will keep indefinetely in refrigerator.
• NOTE: Even though it seems like you don't have enough liquid at first,in several hours you will have enough liquid to cover the cucumbers.

QUICK SPICY GARDEN MIX PICKLES (REFRIGERATOR METHOD)

Steps:

• Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
• If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
• Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
• Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
• Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.

QUICK ZUCCHINI PICKLES

Steps:

• In bowl, toss zucchini with salt ; let stand for 15 minutes.
• Drain and squeeze out liquid.
• Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.

SIMPLE HOT AND SPICY PICKLES

Steps:

• Drain and discard the juice from the Hamburger Dills.
• Put 1/2 the jar of Dill pickles into a large bowl.
• Add the entire jar of Jalapeno's with the juice to 1/2 of the dill pickles.
• Add 2 pounds of Sugar and mix gently.
• Top with the remaining dill pickles and sugar. Mix gently.
• Return the pickles to the jar (if mixing in a bowl) and place the jar in the refrigerator.
• Turn the jar over twice a day for the next 3 days to allow the flavors to blend.
• Store in the refrigerator and
• Enjoy!

SPICY GARLIC DILL REFRIGERATOR PICKLES

Steps:

• Wash jars and lids in very hot water to sanitize.Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.

QUICK PICKLES

Steps:

• Heat vinegar, sugar, mustard seed, salt, and garlic in a small saucepan over medium high heat until it begins to simmer and sugar dissolves.
• Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl.
• Pour the simmering liquid over the cucumbers and stir to evenly coat.
• Allow to cool to room temperature or chill before serving.