Best Easy Refrigerator Sweet Pickles Recipes
EASY REFRIGERATOR PICKLES
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
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.
MOM'S REFRIGERATOR SWEET PICKLES
What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe is from my mom's recipe box, and comes together in quick and easy fashion. It has a short list of ingredients and there's no need for any fancy equipment!
Provided by Brenda | A Farmgirl's Dabbles
Categories Pickles, Jams & Preservation
Time 25m
Number Of Ingredients 8
Steps:
- Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
- In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.
Nutrition Facts : Calories 90 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 31 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
REFRIGERATOR SWEET PICKLES
Refrigerator Sweet Pickles, an easy overnight sweet dill pickle ready the next day!
Provided by Lisa Huff
Categories Condiment
Time 12h20m
Number Of Ingredients 9
Steps:
- Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
- Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.
SWEET REFRIGERATOR PICKLES
These Sweet Refrigerator Pickles are crispy and crunchy like bread and butter pickles, and you won't believe how easy they are to make! Bread & Butter Pickles | Easy Refrigerator Pickles | Crispy Refrigerator Pickles
Provided by Becca Ludlum
Categories Snack
Time 5m
Number Of Ingredients 5
Steps:
- Thinly slice the pickles, using a mandolin, knife, or any other tool you'd like.
- Add the ingredients to a large container and stir it up a little.
- That's it. You're done. Seriously. You'll be tempted to add more liquid to them, but it's not necessary-they make their own. Just stir them up a few times in the next few hours.
Nutrition Facts : Calories 171 kcal, Carbohydrate 43.1 g, Protein 1.8 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 1170 mg, Fiber 1.4 g, Sugar 37.6 g, ServingSize 1 serving
SWEET REFRIGERATOR PICKLES WITH ONION
had these at a friend's house...sooo good...recipe is from her mother...cook time is chill time. these are called refrigerator pickles for a reason, they must be kept in the refrigerator.
Provided by kdp4640
Categories Low Protein
Time 2h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Mix cucumbers, onions, bell peppers, and salt.
- Cover and store in refrigerator for 2 hours.
- Drain liquid off and set cucumber mix aside.
- In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
- Heat until sugar melts.
- Remove from heat.
- Mix in cucumber mixture.
- Put in jars, let cool, then refrigerate.
- *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
- ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
- ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
- *****My dad uses these pickles AS hot dog relish.*****.
Nutrition Facts : Calories 294.5, Fat 0.3, SaturatedFat 0.1, Sodium 1166.4, Carbohydrate 73.3, Fiber 1, Sugar 69.5, Protein 1.1
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