Best Garbage Pickles Recipes
GARBAGE PICKLES
Pickled radishes. Once you have these, you will crave them. We call them garbage pickles because of the smell; but you won't care how they smell once you taste them -and they don't taste like radishes! I made these on a lark one day and always keep some in the fridge. My kids love them and they are a great low-calorie snack too.
Provided by Weewah
Categories Lunch/Snacks
Time 15m
Yield 5-15 serving(s)
Number Of Ingredients 3
Steps:
- Trim both ends of each radish and cut them into quarters. (If you leave the radishes whole you won't be able to pack the radishes in tightly and there will be too much room for brine in the jar. The pickles would then be far too salty).
- Pack the radishes as tightly as you can into a jar, spacing the garlic cloves evenly around. I recommend using a small-mouth pint jar, but a bag of radishes is not made to fit exactly into a jar of a particular size, so use your judgement on how many bags of radishes and jars you want to use. Cover the radishes with brine and cap the jar. Turn it upside down and place it in the fridge for 3 weeks to pickle. You will notice that very quickly the vinegar starts to break down the red skin on the radishes, making the pickle juice and the radishes each uniformly pink.
- About that brine recipe. I make mine with a gallon of water, 1 cup salt and 1 cup vinegar as my Grandma taught me, but have cut the measurements down for folks who may not use so much. I keep this brine in a gallon jar and whenever I have something around that might be good to pickle (green tomatoes, string-beans, baby carrots, cauliflower ect.) I just grab a jar, pack it with veggies and seasoning (garlic, dill, curry, italian seasonings etc.) and pour on the brine. I always have some very good pickles in my fridge! Makes a good gift as well, if you seal them.
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.
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