24 REFRIGERATOR RECIPES
GARLIC AND DILL 24-HOUR REFRIGERATOR PICKLES • NOW COOK THIS!
These Garlic and Dill 24-Hour Refrigerator Pickles are quick, easy, crisp, and absolutely packed with flavor. There's no canning needed, and they're a perfect way to use up some of those cucumbers from the garden or farmer's market!
Provided by Michelle / Now Cook This!
Total Time 1490 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Slice the cucumbers.To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar) If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
- Tightly pack the cucumbers into the jars.
- Add one clove of garlic to each jar, tucking it down into the cucumbers.
- Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.
- Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.
- Pour the hot brine into the jars, making sure to cover the cucumbers completely (uncovered cucumbers can spoil faster; since we are not canning, you can fill the jars right to the top).
- Set aside and allow to cool to room temperature (this will take about 30 minutes).
- Place the lids on the jars and refrigerate for at least 24 hours before serving (the flavor will intensify the longer the sit in the fridge).
Nutrition Facts : Calories 11 kcal, ServingSize 1 serving
EASY REFRIGERATOR PICKLES RECIPE: HOW TO MAKE IT
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
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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