HOW TO MAKE PICKLES OUT OF CUCUMBERS 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.

BEST HOMEMADE PICKLES RECIPE - HOW TO MAKE ... - DELISH

Best Homemade Pickles Recipe - How to Make ... - Delish image

Learn how to make Homemade Pickles from Delish.com with just six ingredients.

Provided by Rian Handler

Categories dairy-free gluten-free healthy low-calorie low-carb low-cost low sugar nut-free Paleo Diet vegan vegetarian cocktail party dinner party Summer snack

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 lb. Kirby or Persian cucumbers
3 cloves garlic, peeled and crushed
2 large sprigs fresh dill
1 c. water
3/4 c. white vinegar
1 tbsp. kosher salt

Steps:

1. Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill. 2. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold. 3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.

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