Best Gardens Harvest Pickles Recipes

REFRIGERATOR GARDEN PICKLES

Refrigerator Garden Pickles image

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. -Linda Chapman, Meriden, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 7 pints.

Number Of Ingredients 10

Ingredients

6 cups sugar
6 cups white vinegar
1/4 cup celery seed
1/4 cup mustard seed
2 tablespoons canning salt
10 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium cucumbers, sliced
3 medium sweet red peppers, cut into 1-inch pieces
2 large onions, halved and sliced
1 bunch green onions, cut into 2-inch pieces

Steps:

In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. , Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET PICKLES FROM RIPE CUCUMBERS

Sweet Pickles from Ripe Cucumbers image

Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.

Provided by Renee Pottle

Categories Pickles

Time 13h20m

Yield 6 pints

Number Of Ingredients 8

Ingredients

24 cups of peeled, quartered, seeded, over-ripe cucumbers
½ cup pickling salt
8 cups water
4 cups sugar
3 cups cider vinegar
1½ cups water
½ tsp ground cinnamon
¾ tsp ground cloves

Steps:

Cut cucumbers into large strips or pieces.
Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
Add the cucumbers. Let stand at least 12 hours.
Drain and rinse cucumbers.
In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
Pack into clean pint jars.Cover with the vinegar syrup.
Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
Remove from canner and let sit on counter overnight.
Pickles will improve with age, so let sit at least 3 weeks before serving.