WATERMELON PICKLES RECIPES

Name: Refrigerator Dill Pickles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 100 pickle spears.
Ingredients: 6 to 8 pounds pickling cucumbers; 40 fresh dill sprigs; 2 large onions, thinly sliced; 5 garlic cloves, sliced; 1 quart water; 1 quart white vinegar; 3/4 cup sugar; 1/2 cup canning salt

REFRIGERATOR DILL PICKLES RECIPE: HOW TO MAKE IT

Refrigerator Dill Pickles Recipe: How to Make It image

Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida

Provided by Taste of Home

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield about 100 pickle spears.

Number Of Ingredients 8

Ingredients

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Steps:

Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 6 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 103mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges Free food.

FIRE-AND-ICE PICKLES RECIPE: HOW TO MAKE IT

Fire-and-Ice Pickles Recipe: How to Make It image

These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3 pints.

Number Of Ingredients 5

Ingredients

2 jars (32 ounces each) dill pickle slices or spears
4 cups sugar
1 tablespoon hot pepper sauce
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, peeled

Steps:

Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

Nutrition Facts : Calories 134 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 34g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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