REFRIGERATOR PICKLES

REFRIGERATOR PICKLES
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Sliced Refrigerator Pickles – Sweet Dill from the kitchen of Rod Young/Marian Young
  • CourseLiquid &Leftovers
REFRIGERATOR PICKLES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sliced Refrigerator Pickles – Sweet Dill from the kitchen of Rod Young/Marian Young
  • CourseLiquid &Leftovers
Ingredients
  • 6 quarts medium sized pickles sliced, with rind left on
  • 4 onions
  • 2 large peppers
  • 1 Tablespoon salt
  • cups sugar
  • cups water
  • cups vinegar
  • 1/4 cup pickling salt
  • ½ teaspoon Alum found in the spice section of the store
  • *dill
Instructions
  1. Mix pickle slices, onions and peppers in a large bowl, toss with salt. Let stand for two hours, drain off liquid.
  2. Boil sugar, water, vinegar, and pickling salt. Add Alum and dill.
  3. Pack pickles in a 1 gallon jar or as many smaller jars as needed. Pour hot liquid over pickles. Store in refrigerator for a couple days before eating. Keeps for up to 3 months.
  4. *Great way to use those last cucumbers from your garden! Rod prefers to use fresh dill (1 large bunch, divided)! When packing jars, add a layer of fresh dill to the bottom of the jar before adding pickles, adding another layer in the middle as you fill the jar.
  5. Refrigerator Pickles
  6. from the kitchen of Nicole/her coworker Polly
  7. 2 cups sugar
  8. 1 cup white vinegar
  9. 1 Tablespoon salt
  10. 1-2 teaspoons celery seed
  11. Cucumbers, sliced – about 7 cups. I used 5-8 depending on length "burpless" cucumbers
  12. Onion, thinly sliced - I used about 1/2 of a large, but it's more of a preference
  13. Mix together sugar, vinegar, salt and celery seed and pour over sliced cucumbers and onion in a large bowl. Cover securely and refrigerate. The liquid will increase over the next few hours.
  14. Fill jars and store in the refrigerator.
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