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.
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!
In a saucepan, combine sugar, vinegar, water and salt.
Bring to a boil and boil 1 minute.
In a large nonmetallic container, combine cucumbers, onion and dill.
Pour dressing over; cool. Cover and refrigerate at least 3 days before serving.
Stir occasionally.
Yields 3 1/2 quarts.
In a saucepan combine sugar, vinegar, water and salt.
Bring to a boil and boil 1 minute.
In a large glass bowl combine cucumbers, onion and dill and pour cooked mixture over.
Cool, cover and refrigerate at least 3 days before serving.
Stir occasionally.
Wash cukes and cut into halves or quarters.
Add 2 sprigs dill on top and bottom of jar.
Add tap water to fill jar.
Do not overfill, only to neck of jar.
Turn jar upside down a few times to mix vinegar, salt and sugar.
Refrigerate 24 hours before eating.
Combine cider vinegar, water and pickling salt in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature.
Prepare 4 quart jars by putting your desired amount of dill, garlic and onions inside. Fill each jar with cucumbers. Cucumbers can be whole if they are very small ones.
Pour the cooled brine into the 4 jars.
Put covers on the jars and refrigerate at least 24 hours before tasting.
Drain dill juice off.
Pour in large bowl.
Pour sugar over pickles and stir until sugar melts.
Stir each day for 3 days. Put back in gallon jar.
d the drained Quick Pickles and flour and shake
Bring brine ingredients to a boil.
Wash cukes and cut off ends.
Pack in quart jars.
Add dill and 3 cloves of garlic.
Pour boiled juice over until pickles are covered.
Screw cap on lids. Refrigerate 24 hours or more and eat after 4 days.
Keeps a month in refrigerator.
Recipe easily cuts in half for pickle supply.
This is a good recipe for using those cucumbers which have gotten too large for regular dill pickles.
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.
Combine the water, vinegar and salt and bring it to a boil.
Put the spices and cucumbers in quart jars.
Pour the brine mixture over the cucumbers and spices in the jars and seal.
Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
Brine can be re used.
This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.
Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
Poor hot brine over the cucumbers.
Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
br>Cover and store in refrigerator for 2 hours.
Drain
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.
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.
Pour juice off pickles and discard. Rinse with cold water. Put in large bowl or crock and add remaining ingredients. Stir well until the sugar dissolves. Let stand for 4 days, stirring daily. Pack in sterilized jars or put them back in the gallon jar they came in and store in refrigerator.
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
arlic, 3/4 teaspoon dried dill, 1/8 teaspoon turmeric and
Scrub cucumbers well.
Do not peel.
In large bowl, sprinkle salt over cucumbers, onions and green pepper.
Stir gently.
Let stand, covered with foil, for 1 to 3 hours or overnight.
(If overnight, place in refrigerator.)
Drain off liquid.
Combine vinegar, sugar, celery, mustard and dill seed.
Pour over vegetables; stir and cover.
Let stand 36 hours.
Store, covered, in refrigerator.