Easy Refrigerator Pickle Slices Recipes

MONA'S EASY REFRIGERATOR PICKLES

Mona's Easy Refrigerator Pickles image

I got this recipe from an old family friend. She used to make us these pickles when we were kids. It is a really simple recipe, and the hardest part is not eating the pickles before they are ready. You can add pimentos, sliced bell peppers, or whole garlic cloves to the vinegar solution as alternative options.

Provided by Chris & Chenell

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P2DT20m

Yield 4

Number Of Ingredients 5

Ingredients

1 ⅓ cups white sugar
2 tablespoons salt
1 cup white vinegar
6 cups peeled and sliced cucumbers
2 cups sliced onion

Steps:

Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 76.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 3494.1 mg, Sugar 69 g

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 DILL PICKLES

Refrigerator Dill Pickles image

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

Ingredients

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

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

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

Got fresh garden cukes and carrots? Make pickles you can keep fresh in your fridge for two weeks!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 24

Number Of Ingredients 7

Ingredients

6 cups thinly sliced cucumbers
2 small onions, sliced
1 medium carrot, thinly sliced ( 1/2 cup)
1 3/4 cups sugar
1 cup white or cider vinegar
2 tablespoons salt
1 tablespoon chopped fresh or 1 teaspoon dried dill weed

Steps:

In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
Cover and refrigerate at least 24 hours but no longer than 2 weeks.

Nutrition Facts : Calories 65, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 590 mg

EASY REFRIGERATOR PICKLE SLICES

Easy Refrigerator Pickle Slices image

These are wonderful sweet and sour pickle slices. Plan ahead The mixture must be refrigerated for 4 dyas before using and will keep up to 1 month in the refrigerator. The garlic is optional!

Provided by Kittencalrecipezazz

Categories Vegetable

Time P4D

Yield 7 cups (approx)

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
1 large onion, thinly thiced (about 2 cups sliced)
2 garlic cloves, sliced (optional or to taste)
1 1/2 cups white vinegar
1 cup sugar
1/2 teaspoon salt
3/4 teaspoon mustard seeds
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric

Steps:

Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions.
Then place the remaining onion slices slices on top.
Sprinkle the garlic slices (if using) over and around the pickles and onions.
In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute.
Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.

Nutrition Facts : Calories 147.8, Fat 0.3, SaturatedFat 0.1, Sodium 171.5, Carbohydrate 35, Fiber 0.9, Sugar 31.2, Protein 1

EASY REFRIGERATOR PICKLES

Easy Refrigerator pickles image

Make and share this Easy Refrigerator pickles recipe from Food.com.

Provided by Carole Koehler

Categories < 30 Mins

Time 30m

Yield 3-4 jars depending on the size

Number Of Ingredients 8

Ingredients

4 cups sugar
4 cups vinegar
1/2 cup salt
3 onions, sliced thin
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 gallon cucumber, sliced

Steps:

Mix sugar, vinegar,salt,spices, DO NOT HEAT.
Sterilize 3 large jars, (like peanut butter).
Place one sliced onion in each jar, fill with sliced cucumbers.
Pour syrup to top ofjar and put on lids.
Place in refrigerator.
Ready to eat in 5 days.
Keeps 1 year in refrigerator.

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