Easy Breezy Refrigerator Pickles Recipes

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.

Steps:

• Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally.

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.

Steps:

• Mix sugar, vinegar,salt,spices, DO NOT HEAT.
• Sterilize 3 large jars, (like peanut butter).
• Place one sliced onion in each jar, fill with sliced cucumbers.
• Pour syrup to top ofjar and put on lids.
• Place in refrigerator.
• Ready to eat in 5 days.
• Keeps 1 year in refrigerator.

Steps:

• Add the vinegar, water, sugar, salt (and whole peppercorns, if using) and garlic to a saucepan and stir well. Make sure the sugar is totally dissolved. Bring to a boil, remove from the heat, and add the dill. Let the pickling mixture completely cool. Add in the bay leaves.
• While your pickling mixture is cooling, fill a clean one-quart Mason jar with the cut cucumbers and gently pour in the cooled pickling mixture, covering the cucumbers. Cover, and let sit in the refrigerator at least overnight. Serve to your loved ones, and they will thank you.
• Share and Enjoy:.

Steps:

• 1. Stir sugar and vinegar until dissolved.
• 2. Add salt, celery seed and dill seed to above mixture and stir well.
• Pour over the cucumbers and onions. Stir and push under liquid, Let stand for 24 hours (Liquid will seem very little but as the mixture sits it will almost cover the cucumbers and onions. Put in jars and refrigerate. No need to can; just keep refrigerated. They will keep indefinitely in refrigerator.
• Recipe makes enough for 1 qt jar plus 1 pint jar.

Steps:

• In a glass or crockery bowl alternately layer the sliced cucumbers and onions.
• In a medium saucepan combine sugar,vinegar, salt, mustard seed, celery seed, and ground turmeric; bring to boiling, stirring just till sugar is dissolved.
• Pour vinegar mixture atop cucumber-onion mixture; cool slightly.
• Cover tightly.
• REFRIGERATE PICKLES AT LEAST 24 HOURS BEFORE SERVING (recipe says will keep up to one month, but I find they keep a lot longer than that in the individual jars).

Steps:

• Combine cucumbers, onion and green pepper in a large bowl.
• Add the sugar, vinegar, salt and celery seed, mix well.
• Cover and refrigerate for at least 24 hours before serving.
• Pickles will keep for about 3 months in the refrigerator, covered.
• For a different taste, add either garlic, fresh or dried dill, oregano or hot pepper sauce with the celery seed.

Steps:

• Combine sugar , salt , vinegar , turmeric and mustard seed.
• Add thinly sliced onions and cucumbers. Mix thoroughly.
• Refrigerate.
• I've eaten on these the same day they are made , but they're supposed to sit in the fridge for a few days first :) I hope you enjoy!