Aunt Roses Refrigerator Pickles Recipes
AUNT ROSE'S REFRIGERATOR PICKLES
This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Provided by Clark Hamblen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 20
Number Of Ingredients 8
Steps:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g
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.
AUNT AGNES' GARLIC DILL PICKLES
I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).
Provided by Foxgirl
Categories Lunch/Snacks
Time P21DT30m
Yield 7-8 quarts
Number Of Ingredients 6
Steps:
- Wash and pack your cucumbers in clean jars.
- Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
- Combine vinegar, water and salt and bring to a boil.
- Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
- Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
- Store them for 21 days.
- Put in refrigerator and let chill at least 24 hours before opening.
AUNT ROSE'S REFRIGERATOR PICKLES
This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Provided by Clark Hamblen
Categories Pickles
Time P1DT20m
Yield 20
Number Of Ingredients 8
Steps:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g
AUNT POLY'S SWEET PICKLES
You just have to eat these pickles to understand how good they are. I will never again make this type pickles from scratch. These are just as good and a lot less trouble. The cook time is actually refrigerator time, since you don't do any cooking on this. Special thanks to my Aunt Poly Cole for this recipe.
Provided by Jellyqueen
Categories Vegetable
Time P10DT30m
Yield 1 gallon
Number Of Ingredients 4
Steps:
- Drain off and throw away all vinegar from the jug of dill pickles.
- Cut pickles in disks, do not cut too thin.
- Return the pickles to the gallon jug and add the sugar to pickles.
- (It works best of you layer the pickles and sugar a couple to times.) Thghten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
- Add 1 oz.
- Tabasco and pickling spices and mix well.
- You can do this by turning jug upside down several times.
- The pickles will be crisp in a week to 10 days.
Nutrition Facts : Calories 9211.2, Fat 4.8, SaturatedFat 1.2, Sodium 30860.1, Carbohydrate 2366.3, Fiber 28.9, Sugar 2349.9, Protein 15.2
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Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks. Nutrition. Calories: 41 kcal Carbohydrates: 10.2 g Cholesterol: 0 mg Fat: 0.1 g Fiber: 0.5 g Protein: 0.5 g Sodium: 351 mg
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