NOT-TOO-SOUR REFRIGERATOR PICKLES
Provided by Valerie Bertinelli
Time 9h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.
REFRIGERATOR BREAD & BUTTER PICKLES
a very popular recipe on another site; also received rave reviews from our friends and family. re-posting here so I can save without printing!
Provided by dudmeister
Categories Vegetable
Time 1h30m
Yield 8 quart jars, 50 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain liquid from the cucumber mixture, rinsing well to remove excess salt. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving. (Yummy within hours!).
Nutrition Facts : Calories 111.5, Fat 0.3, SaturatedFat 0.1, Sodium 1136.6, Carbohydrate 27.3, Fiber 1.1, Sugar 23.2, Protein 1.3
DIABETIC BREAD AND BUTTER PICKLES
I like this recipe a lot. It is one of the most crispy bread and butter pickles I have ever made my husband likes them also and I will continue making this year by year.
Provided by DotM7037
Categories < 30 Mins
Time 25m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Combine cucumber, onion and garlic in a bowl.
- Sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight.
- Drain well.
- Combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan.
- Bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes.
- Discard garlic clove.
- Stir in sweetner and put in sterilized jars.
Nutrition Facts : Calories 127.6, Fat 1.3, SaturatedFat 0.2, Sodium 7017.5, Carbohydrate 23.3, Fiber 2.8, Sugar 11.8, Protein 3.1
FREEZER BREAD & BUTTER PICKLES
Make and share this Freezer Bread & Butter Pickles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 3 cs.
Number Of Ingredients 9
Steps:
- Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
- Sprinkle with salt and mix well.
- Let stand for 3 hours, stirring occasionally, drain.
- Rinse twice and drain thoroughly.
- Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
- Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
- Pour over the vegetables and mix well.
- Pack the vegetables into small freezer containers.
- Divide the liquid and pour it over the pickles.
- Seal tightly and freeze.
- Store the pickles in the freezer for up to 6 months.
- Once thawed, use them within several days before they lose their crunch.
SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES
I couldn't find a good recipe for sugar free sweet pickles anywhere on the internet, so I combined a bunch of different recipes and added a couple twists of my own. These are ready to eat in 3 days but taste better if allowed to sit for 7 days.
Provided by PAUL P.
Categories Weeknight
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 8
Steps:
- Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 220.5, Carbohydrate 2.4, Fiber 0.3, Sugar 1.1, Protein 0.4
SWEET REFRIGERATOR PICKLES
Steps:
- Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
- Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
- Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
- Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g
REFRIGERATED BREAD & BUTTER PICKLES
Make and share this Refrigerated Bread & Butter Pickles recipe from Food.com.
Provided by Gagoo
Time 5h30m
Yield 5 Pints
Number Of Ingredients 14
Steps:
- Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
- Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.
- Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
- Sterilize jars & lids.
- In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.
- First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.
- Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
- Store in refrigerator - will keep for about a year.
- **If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.
- ***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.
Nutrition Facts : Calories 188.5, Fat 1.6, SaturatedFat 0.3, Sodium 5678, Carbohydrate 40, Fiber 4.2, Sugar 28, Protein 3.2
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