Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
dd the drained Quick Pickles and flour and shake until
br>Cover and store in refrigerator for 2 hours.
Drain
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.
Bring vinegar, sugar and water to boil until syrup.
Cube or slice pickles.
Put back in jar in layers.
One layer of pickles, next garlic clove, another layer of pickles, then garlic until you have them all covered.
Pour on syrup.
Put in refrigerator. Ready to eat in 2 days.
Will keep for some time.
Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.
Wash and slice pickles and onions.
Soak in salt water about 4 hours.
While pickles are soaking, bring vinegar, sugar and spices to a boil, then set aside to cool.
Drain pickles well (squeeze juice out).
Place pickles in jars.
Pour brine over pickles.
Put caps on, but do not worry about sealing.
Place in refrigerator. Let stand a couple of weeks before using.
Put sliced pickles, pepper and onions into large bowl.
Cover with ice water; let stand for about 1 hour.
Drain.
Put into large container that will fit into your refrigerator.
Cover pickles, pepper and onions with the vinegar, sugar and spices. Mixture will stay for about 6 months in refrigerator.
Mix sugar, allspice and cloves.
Throughly drain the pickles. Place alternate layers of the pickles in a 2 1/2-quart jar with sugar mixture between each layer.
Place lid on jar.
Place in refrigerator.
These pickles will now make their own syrup and will be ready to serve in 4 days.
Keep in refrigerator.
Dill pickles can be purchased at Sam's or Turrentines for $2.99.
Drain vinegar from the pickles and replace with fresh water.
Let set overnight.\tDrain again and fill with fresh water again.
Cover with ice.
Let set in refrigerator overnight.
Drain off water and replace with the 8 cups of sugar and 4 cups vinegar. Also the pickling spices as desired.
Pour over the pickles in the gallon jug and seal it.
Turn upside down (in the refrigerator) until sugar melts.
They are ready - wonderful, crisp and economical.
Drain pickles.
Make syrup of vinegar, spices and sugars. Bring to a boil and simmer about 5 minutes.
Add pickles and allow to come to a boil.
Let stand 24 hours before putting in jars. Keep in refrigerator.
Add salt to sliced pickles and cover with boiling water.
Let set overnight and drain the next day. Mix and heat the vinegar, 1 cup sugar, celery seed, pickling spice and alum.
Put pickles in a 1 gallon jar and pour the heated mixture over the pickles.
Each morning, put 1 cup sugar in for 5 days.
Keep refrigerated.
Will stay good in the refrigerator for up to 1 year.
Slice pickles and onion and set aside.
Heat together remaining ingredients.
Let cool.
Pour over pickles and onion. Let stand in refrigerator overnight.
Pack in small jars.
Do not put too much juice in jars.
Keep in refrigerator.
Combine cukes, onion and green peppers.
In a saucepan, combine celery seed,
salt,
sugar\tand
vinegar.
Bring
to a boil.
Pour liquid\tover
cukes.
Let
cool, then store in the refrigerator.
Recipe makes 2 1/2 quarts.
Will keep up to one year.
Drain and rinse the sour pickles.
Slice pickles and pour sugar over them.
Let stand 24 hours, then turn the jar upside down and repeat the process until all the sugar has dissolved.
The sugar will make a syrup.
Pickles can be eaten after 24 hours, but they are best when pickles have sat in syrup for 5 days.
Combine ingredients; pour over sliced pickles until they are covered.
Keep in refrigerator.
Will last a long time.
Slice pickles, onions and green pepper very thin and mix.
Mix the sugar, vinegar and salt together.
Let set for 1 hour and stir often before adding to pickles, onions and green pepper.
Keeps in refrigerator up to 3 months.
Mix pickles and onions together.
Heat other ingredients to boiling.
Pour over pickles and onions and let set until cool. Will keep in refrigerator for 1 year.
Can also freeze.
Wash and slice pickles; put in gallon glass jar.
Boil remaining ingredients.
Pour over pickles; let cool.
Put in refrigerator and stir the first four days.
Dissolve thoroughly the sugar, salt and vinegar.
Slice very thin the pretzels, onion and green pepper.
Put all ingredients together and put in the refrigerator.
These are no cook pickles and after 24 hours, you can eat.