Best 3 Day Pickles Recipes

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.

3 DAY SUN PICKLES RECIPE

Steps:

• Mix water, pickling salt and vinegar in a sauce pan. Bring to a boil and boil for five minutes.
• Set to the side and cool for about 5 minutes, or until luke warm.
• In a large gallon sized jar, place dill, cut onion, peeled garlic and cucumbers. Place cucumber last, and fill the jar.
• Pour warm mixture into the jar and put the lid on.
• Set jar outside in the sun for 3 days.
• After three days, open the jar and test a pickle. If it is to your liking, place the jar in the fridge. This will keep the pickles crunchy.

3-DAY PICKLES RECIPE RECIPE - (4.4/5)

Steps:

• 1. Mix the brine together until salt is fully dissolved. 2. Wash the cucumbers and slice larger ones in half or quarters. If they're already small, you may just want to leave them whole. 3. In each quart sized glass canning jar place 2 fresh dill heads, 4 cloves garlic, and 1/2 T pickling spices. 4. Place the cucumbers on top. 5. Pour brine over ALL of the cucumbers. 6. Cover lightly with cheesecloth or secure lid. 7. Let them sit in a dark pantry or a cool, dark place for 3 days.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

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.

HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY

Steps:

• DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
• Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
• DAY 2: Remove cucumbers, wash well until water runs clear.
• Soak in clear water for 3 hours.
• Drain cucumbers and wash again.
• Place cucumbers in the Pickling Solution and leave overnight.
• DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
• Bring to a boil.
• Add cucumbers and bring to a boil again.
• Boil 35 minutes.
• Seal in hot, sterilized, pint or quart canning jars.
• Let jars cool and dry.
• Label and store.
• Chill before serving.
• HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
• Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
• To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
• Enjoy!

3 DAY SWEET PICKLES

Steps:

• Day 1-3 - Soak pickles in water and salt for 3 days.
• Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
• Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.

REFRIGERATOR DILL PICKLES

Steps:

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.