1 Quart Yummy Pickles Recipes

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QUICK & EASY REFRIGERATOR PICKLES



Quick & Easy Refrigerator Pickles image

Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.

Provided by Jennifer Segal

Categories     Snacks

Yield About 24 spears, or two 1-quart jars

Number Of Ingredients 10

1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs

Steps:

  • Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  • Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Nutrition Facts :

QUICK AND EASY SOUTHERN PICKLES AND OKRA



Quick and Easy Southern Pickles and Okra image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups white vinegar
1 cup sugar
3 tablespoons kosher salt
2 teaspoons turmeric powder
2 cups sliced garden cucumbers
1 pound fresh okra
1 large white onion, thinly sliced
1/2 cup pickling spices

Steps:

  • Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm.
  • Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days.

QUICK-PICKLE CUCUMBERS AND ONIONS



Quick-Pickle Cucumbers and Onions image

Don't skip this summer staple.

Provided by Sheri Castle

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

3 cups fresh cucumbers, thinly sliced (peeled if necessary)
½ - 1 cup onions, thinly sliced
1 garlic clove, finely chopped (optional)
1 cup white distilled or apple cider vinegar
1 cup water
2 tablespoons sugar, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

1 QUART YUMMY PICKLES



1 Quart Yummy Pickles image

this is a brinedpickle recipe it takes 3 months that said this is from darlene kossman im writing the recipe as given in the directions its not cooked and is similar to russian brined pickles its very old and alot of experience is probably needed for these pickles they are going to fermint just know this and hopefully im not leaving out an importent step .

Provided by Dienia B.

Categories     Canning

Time P2m29D

Yield 1 quart

Number Of Ingredients 8

8 cucumbers
1 cup vinegar
1 tablespoon salt
2/3 teaspoon whole pickling spices
1/2 teaspoon powdered alum
1/2 teaspoon horseradish
2 cups water
1 cup sugar

Steps:

  • start with 1 jar at a time
  • pack in jars whole cucumbers
  • add 1 cup vinegar
  • 1 tablespoon salt
  • 2/3 teaspoon whole pickling spice
  • 1/2 teaspoon powdered alum
  • 1/2 teaspoon horseradih
  • fill with cold water and seal
  • DONT use until afteer 3 months
  • then 24 hours before using
  • drain and rinse in cold water
  • slice pickles long ways
  • in tupperware container.
  • add 1 cup sugar to quart jar used
  • and shake well.
  • makes own juice
  • and is now ready to eat.
  • everything is cold DO NOT heat anything.
  • i shake these in tupperware container alot of times to get sugar dissolved
  • this is exactly as recipe is written.

Nutrition Facts : Calories 1179.2, Fat 2.7, SaturatedFat 0.8, Sodium 7046.7, Carbohydrate 287.8, Fiber 12.1, Sugar 240.3, Protein 15.7

CHRISTMAS PICKLES



Christmas Pickles image

A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby

Provided by Taste of Home

Time 35m

Yield 6-1/2 quarts.

Number Of Ingredients 11

1 gallon whole dill pickles
11-1/4 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1 tablespoon whole cloves
3 to 4 jalapeno peppers, chopped
4 to 5 garlic cloves, minced
4 to 5 whole cinnamon sticks
1 pound whole candied cherries
3 jars (15 ounces each) pearl onions, drained
1 teaspoon olive oil

Steps:

  • Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

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