BRANDS OF PICKLES RECIPES

Name: Easy Refrigerator Pickles
Prep time: 20 min
Total time: 20 min
Yield: 6 cups.
Ingredients: 6 cups thinly sliced cucumbers; 2 cups thinly sliced onions; 1-1/2 cups sugar; 1-1/2 cups cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon mustard seed; 1/2 teaspoon celery seed; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cloves

EASY REFRIGERATOR PICKLES RECIPE: HOW TO MAKE IT

Easy Refrigerator Pickles Recipe: How to Make It image

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

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

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.

OLD-FASHIONED GARLIC DILL PICKLES RECIPE: HOW TO MAKE IT

Old-Fashioned Garlic Dill Pickles Recipe: How to Make It image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.— Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 138mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 0 protein.

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