Refrigerator Pickle Medley Recipes

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

Ingredients

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 PICKLE MEDLEY

Refrigerator Pickle Medley image

Number Of Ingredients 13

Ingredients

3 cups thinly sliced, unpeeled cucumbers
3/4 cup , sliced 1-inch-long green onion, pieces
1/2 cup diagonally sliced celery
1/2 cup thinly sliced carrot
1 small red bell pepper, cut into strips
1 garlic clove, crushed
1 teaspoon salt
8 cups ice cubes
1/2 to 2/3 cup sugar
1 teaspoon mustard seeds
1 teaspoon dried dill weed
1/4 teaspoon celery seeds
1/2 cup white vinegar

Steps:

1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onions, celery, carrots, bell pepper, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.2. Using colander, drain well. Remove any remaining ice. In clean 1-quart jar, pack drained vegetables.3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 3 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Invert jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours to blend flavors. Store in refrigerator.Nutrition Information: Not possible to calculate because of recipe variables.See Cook's Note: Preserving Pickles, Relishes and Sauces

Nutrition Facts : Nutritional Facts Serves

REFRIGERATOR PICKLE MEDLEY

Refrigerator Pickle Medley image

Number Of Ingredients 13

Ingredients

3 cups thinly sliced, unpeeled cucumbers
3/4 cup , sliced 1-inch-long green onion, pieces
1/2 cup diagonally sliced celery
1/2 cup thinly sliced carrot
1 small red bell pepper, cut into strips
1 garlic clove, crushed
1 teaspoon salt
8 cups ice cubes
1/2 to 2/3 cup sugar
1 teaspoon mustard seeds
1 teaspoon dried dill weed
1/4 teaspoon celery seeds
1/2 cup white vinegar

Steps:

1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onions, celery, carrots, bell pepper, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.2. Using colander, drain well. Remove any remaining ice. In clean 1-quart jar, pack drained vegetables.3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 3 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Invert jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours to blend flavors. Store in refrigerator.Nutrition Information: Not possible to calculate because of recipe variables.See Cook's Note: Preserving Pickles, Relishes and Sauces

Nutrition Facts : Nutritional Facts Serves

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