Best 5 Refrigerator Garden Pickles Recipes
**Indulge in a Crunchy Delight: A Culinary Journey Through Refrigerator Garden Pickles**
Embark on a delectable adventure with our collection of refrigerator garden pickle recipes, a celebration of fresh, crisp vegetables transformed into tangy, flavorful treats. From classic dill pickles to zesty bread and butter pickles, each recipe offers a unique taste experience. Delight in the crunch of cucumber spears infused with fragrant dill, garlic, and mustard seeds. Experience the sweet-tangy symphony of bread and butter pickles, perfect for elevating sandwiches and burgers. Discover the piquant kick of spicy pickles, adding a fiery touch to your meals. With step-by-step instructions and helpful tips, these recipes are perfect for both pickle enthusiasts and those new to the art of pickling. Prepare to elevate your meals and impress your taste buds with our curated selection of refrigerator garden pickle recipes.
QUICK & EASY REFRIGERATOR PICKLES
Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.
Provided by Jennifer Segal
Categories Snacks
Yield About 24 spears, or two 1-quart jars
Number Of Ingredients 10
Steps:
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Nutrition Facts :
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
REFRIGERATOR GARDEN PICKLES
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
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.
EASY REFRIGERATOR PICKLES
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
Time 20m
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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE REFRIGERATOR PICKLES
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Provided by dcbeck46
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 6.4 g
Tips:
- Choose the right cucumbers: It's best to use pickling cucumbers, which are smaller and have a thinner skin than regular cucumbers. You can also use other vegetables like carrots, onions, or cauliflower.
- Prepare the cucumbers: Wash the cucumbers and cut them into desired shapes. You can slice them, spear them, or leave them whole.
- Make the brine: The brine is what gives the pickles their flavor. It's typically made with vinegar, water, sugar, and salt. You can also add other spices and herbs to taste.
- Pack the cucumbers in a jar: Pack the cucumbers tightly into a clean glass jar. You can also add other vegetables or spices to the jar.
- Pour the brine over the cucumbers: Pour the brine over the cucumbers until they are completely covered. Make sure to leave some headspace at the top of the jar.
- Seal the jar: Seal the jar tightly with a lid. You can use a regular lid or a canning lid.
- Let the pickles ferment: Let the pickles ferment in a cool, dark place for at least 2 weeks. The longer you let them ferment, the more flavorful they will be.
Conclusion:
Refrigerator pickles are easy to make and a delicious addition to any meal. They are a great way to use up extra cucumbers and other vegetables. With a little planning, you can enjoy fresh, homemade pickles all year long. Experiment with different flavors and spices to create your own unique pickle recipe. Be sure to check on the pickles regularly and adjust the brine or refrigeration time as needed.
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