Aunt Lindas Refrigerator Pickles Recipes

AUNT ROSE'S REFRIGERATOR PICKLES

Aunt Rose's Refrigerator Pickles image

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

Ingredients

3 long pickling cucumbers, thinly sliced
1 red bell pepper, finely chopped
1 sweet onion, finely chopped
1 tablespoon salt
2 teaspoons celery seed
¾ cup white sugar
½ cup white wine vinegar
5 half pint canning jars with lids and rings

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

Aunt Linda's Refrigerator Pickles image

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

Ingredients

12 cups cucumbers
4 onions
2 cups vinegar
2 1/2 cups sugar
1 teaspoon celery salt
2 tablespoons canning salt

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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