Refrigerator Cucumber Slices Recipes

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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

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 CUCUMBER SLICES



Refrigerator Cucumber Slices image

My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield about 2-1/2 quarts.

Number Of Ingredients 6

4 pounds cucumbers (about 6 large), cut into 1/4-inch slices
3 medium onions, cut into 1/8-inch slices
3 cups sugar
3 cups cider vinegar
4 teaspoons canning/pickling salt
1-1/2 teaspoons mustard seed

Steps:

  • In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

MONA'S EASY REFRIGERATOR PICKLES



Mona's Easy Refrigerator Pickles image

I got this recipe from an old family friend. She used to make us these pickles when we were kids. It is a really simple recipe, and the hardest part is not eating the pickles before they are ready. You can add pimentos, sliced bell peppers, or whole garlic cloves to the vinegar solution as alternative options.

Provided by Chris & Chenell

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

Time P2DT20m

Yield 4

Number Of Ingredients 5

1 ⅓ cups white sugar
2 tablespoons salt
1 cup white vinegar
6 cups peeled and sliced cucumbers
2 cups sliced onion

Steps:

  • Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 76.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 3494.1 mg, Sugar 69 g

EASY REFRIGERATOR PICKLE SLICES



Easy Refrigerator Pickle Slices image

These are wonderful sweet and sour pickle slices. Plan ahead The mixture must be refrigerated for 4 dyas before using and will keep up to 1 month in the refrigerator. The garlic is optional!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P4D

Yield 7 cups (approx)

Number Of Ingredients 9

6 cups thinly sliced cucumbers
1 large onion, thinly thiced (about 2 cups sliced)
2 garlic cloves, sliced (optional or to taste)
1 1/2 cups white vinegar
1 cup sugar
1/2 teaspoon salt
3/4 teaspoon mustard seeds
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric

Steps:

  • Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions.
  • Then place the remaining onion slices slices on top.
  • Sprinkle the garlic slices (if using) over and around the pickles and onions.
  • In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute.
  • Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.

Nutrition Facts : Calories 147.8, Fat 0.3, SaturatedFat 0.1, Sodium 171.5, Carbohydrate 35, Fiber 0.9, Sugar 31.2, Protein 1

EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you'll never run out of juicy pickles again.

Provided by Sarah Bond

Categories     Dips, Sauces, and Salsas

Number Of Ingredients 9

2 pickling cucumbers (can sub 1 English cucumber, see notes)
1 cup water (236 mL)
1 tsp non iodized salt
1 cup apple cider vinegar (can sub white vinegar, 236 mL)
10 sprigs fresh dill (about 2 tsp when chopped)
4 cloves garlic (crushed)
1 bay leaf
1 tsp whole black peppercorns
Pinch crushed red pepper flakes

Steps:

  • Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), then pack in cucumber.
  • Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
  • Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

Nutrition Facts : ServingSize 1 cup chopped pickle, Calories 17 kcal, Carbohydrate 3.7 g, Protein 0.9 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1251 mg, Fiber 1.6 g, Sugar 1.9 g

REFRIGERATOR CUCUMBER SLICES



Refrigerator Cucumber Slices image

This is a super way to use up all those cucumbers from summers harvest.....and may I add, it also tastes great.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 25m

Yield 3 quarts

Number Of Ingredients 7

6 large cucumbers, cut into 1/4 inch slices
3 medium onions, cut into 1/8 inch slices
3 cups sugar
3 cups cider vinegar
4 teaspoons pickling salt
1 1/2 teaspoons mustard seeds
1/2 teaspoon alum

Steps:

  • In a large container, combine cucumbers and onions.
  • In a large bowl, combine the remaining ingredients, stirring, until sugar is dissolved.
  • Pour over cucumber mixture; mix well.
  • Cover and chill overnight.
  • May be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 968.4, Fat 1.2, SaturatedFat 0.3, Sodium 3128, Carbohydrate 235.7, Fiber 4.8, Sugar 215.7, Protein 5.3

QUICK PICKLED CUCUMBER RECIPE



Quick Pickled Cucumber Recipe image

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Provided by Suzy Karadsheh

Categories     Condiment

Time 30m

Number Of Ingredients 12

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

Steps:

  • Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
  • Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
  • Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
  • Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
  • Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving

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