QUICK & EASY REFRIGERATOR PICKLES
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
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 :
AUNT KATHLEEN'S REFRIGERATOR PICKLES
My mother grew up in a small town of about 700 in South Dakota. They all learned how to make wonderful food from scratch. This is one I got from my Aunt Kathleen.
Provided by Alan Bartholomew
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. place sliced cucumbers and onion in a bowl and turn over lightly to mix. Place in a large 2 quart jar (one with a lid that seals tight).
- 2. Blend Sugar, Vinegar, Salt, Celery Seed and Dill Weed in a small bowl. Sugar will notr be completely disolved and that is okay. Pour mixture over cucumber and onion mixture in 2 quart jar, seal top and place in refrigerator. Periodically turn jar upside down to agitate mixture over cucumbers and return back to refrigerator right side up again. Ready to eat next day.
AUNTIE ANNE'S PRETZELS COPYCAT
Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adusted anything :O) On some I had to guess on the time and servings if I haven't tried them.
Provided by MissTiff16
Categories Yeast Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
- After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy.
- Toppings:
- After you brush with butter try sprinkling with coarse salt.Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
Nutrition Facts : Calories 535.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 2594.6, Carbohydrate 102.6, Fiber 3.7, Sugar 7, Protein 13.4
REFRIGERATOR DILL PICKLES
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
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
AUNT ROSE'S REFRIGERATOR PICKLES
This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Provided by Clark Hamblen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 20
Number Of Ingredients 8
Steps:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g
AUNT LINDA'S REFRIGERATOR PICKLES
This is a recipe that I grew up with my mom making. It's her sister's recipe. They are a little sweet, but still taste wonderful! You can tell summer is in full force when we are eating these!! I am totally estimating the servings, I have no idea how many servings it is. A gallon jar should feed a lot of people. It only lasts us a few weeks in the fridge (we eat them pretty fast). I put the cooling time as the cooking time, but that still doesn't include that you need to steep these in the fridge for a week before you eat them.
Provided by enestvmel
Categories Summer
Time 2h10m
Yield 1 gallon, 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat the vinegar, sugar, celery salt, and canning salt until dissolved. ***Cool until all the way cool. It will take 2-3 hours. Put cukes and onions in juice to steep for about a week. We use left over gallon pickle jars to put this recipe inches. Needs to be able to be sealed or closed while in the fridge.
Nutrition Facts : Calories 119.2, Fat 0.1, Sodium 700.5, Carbohydrate 29.3, Fiber 0.7, Sugar 26.9, Protein 0.7
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