One Day Pickles Recipes

24-HOUR REFRIGERATOR PICKLES

Steps:

• Gather the ingredients.
• Make a brine by combining the water, vinegar, salt and honey and bringing them to a boil.
• Pack two clean glass pint jars with the cucumbers (it is not necessary to sterilize the jars for this recipe). Add one clove of garlic, one sprig of dill, and a pinch of red pepper flakes to each jar as you pack in the cucumbers. Pack the cucumbers (or other vegetables) in tightly - you don't want them to float when you add the brine.
• Pour the hot brine over the other ingredients. The vegetables should be completely immersed in the brine. Since these refrigerator pickles will not be canned, it is not necessary to leave head space between the surface of the food and the rims of the jars.
• Fasten lids and store in the refrigerator for at least 24 hours before eating.

OLD FASHIONED SWEET NINE DAY PICKLES

Steps:

• STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
• Let stand three days.
• STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
• Let stand two days.
• STEP THREE: Drain and place back in crock.
• Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
• Stand overnight.
• STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
• I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
• Makes about eight pints.

REFRIGERATOR DILL PICKLES

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.

ONE DAY PICKLES

Steps:

• Pour brine on cucumbers and refrigerate 24 hours.

14 DAY PICKLES

Steps:

• Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
• Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
• On the eighth day drain and cover with plain water in same container.
• On ninth day drain and cover with alum and boiling water.
• On the tenth day drain and cover with boiling water; cool and drain.
• Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
• For next four days drain syrup into pan and add 1 cup more sugar.
• On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).

DILL PICKLES-(ONE JAR AT A TIME)

Steps:

• Place heads of dill and garlic in hot sterilized quart jar. Fill with small cucumbers to within 1 inch of top.
• Brine: Combine water, venegar and salt in saucepan.
• Bring to a boil.
• Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
• Seal.
• Makes one quart.

16 DAY PICKLES

Steps:

• Wash cucumbers.
• Cover with salt water (1 cup pickling salt to 1 gallon water).
• Let stand for a week.
• Keep scum off daily.
• Make sure pickles stay under water.
• Drain and cover with boiling water.
• Leave 24 hours.
• Drain, cut into slices and cover with boiling water again.
• Add 1 large tablespoon of alum.
• Let stand three days.
• Drain.
• Cover with boiling water again.
• Let stand overnight.
• Drain.
• Cover with syrup for four days.
• Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
• Tie in a cheesecloth bag.
• Drop in sugar mixture and bring to a boil.
• Drain syrup and heat to boiling.
• Pack in hot jars on 4th day.
• Pour syrup over pickles and seal jars.