Rosemary Enhanced Refrigerator Pickles Recipes

ROSEMARY ENHANCED REFRIGERATOR PICKLES

Steps:

• Place 1/4 of the sliced onion and 1 - 3 cloves of smashed *garlic and *rosemary into the bottom of each jar or container. Then place quartered cucumbers up right in jar to fill each one. (Thats where you have to use your judgement as to how many cucumbers you'll need, since they all range so much in size.) Place remaining onion on top of cucumbers.
• In a bowl combine vinegar, water, sugar, salt, celery seed. Stir until sugar and salt is dissolved. Pour over cucumbers and fit with tight fitting lid. Store in refrigerator for at least 24 hrs. But I recommend waiting 60-72 hrs, the flavor is amazing! :o)
• *The onions in this goes great in tuna salad or served with brats. *You can add more rosemary if you love it! These have just a hint of rosemary. *You can use less garlic if you prefer, I love garlic so I use 3 smashed cloves per jar for extra garlicky! *You can use 1 - 2 qt jar instead of 2 - 1 qt jars...works just as well. *I added a seeded sliced jalapeno pepper to the 2 qt jar of pickles in photo, for a little kick.

EASY REFRIGERATOR PICKLES

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.

ROSEMARY ENHANCED REFRIGERATOR GREEN BEAN PICKLES

Steps:

• Blanch your beans: place green beans into a saucepan and add 1/2"-1" of water, cover and bring to a boil and boil 3 minutes, remove from heat, pour into strainer and rinse with cold water until beans are cool to the touch.
• Add 2-3 garlic cloves and half the onion slices to each jar. Divide beans into jars standing the beans up right. Set aside.
• In a bowl mix together vinegar, water, sugar, salt, rosemary and celery seed until sugar is dissolved. Pour over green beans and fit with tight fitting lids. Place into refrigerator for at least 48 hrs. Then enjoy!
• *Use as many green beans as it takes to fill up 2 - 1 quart jars snugly. Sorry I don't have an exact measurement. With my big hands...it was about 4 handfuls. :o) *you can add more rosemary if you prefer a lot of rosemary flavor...the amount listed gives just a mild flavor.

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

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.