Afterburner Pickles Recipes

QUICK & EASY REFRIGERATOR PICKLES

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.

AFTERBURNER PETITE DILL PICKLES

Steps:

• In a large colander drain and mix the pickles and jalapenos. Discard juice.
• In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
• Packing down as you add the rest of the layers.
• Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
• It will release juice. Now watch it disappear.

AFTERBURNER PICKLES

Steps:

• Take all the pickles out of the jar. Pour out the juice. Slice up the pickles.
• You just layer it: pickles, sugar, and then jalapenos. You use almost the whole bag of sugar. Fill the jar back up with the layers.
• Cover and sit on your counter. About every 3 days flip it over. My mom's friend left it out for 3 weeks. That's it. Pretty easy.

EASY HOMEMADE PICKLES

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.