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
Use 1 qt. dill pickles, sliced and drained, put in bowl.
On top of pickles put other ingredients.
Let stand 24 hours, stirring occasionally.
Put back in jar.
Turn upside down once in a while.
Put in refrigerator to become crisp.
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.
rain the jar of dill pickles leaving pickles in the jar. Set
eserve the liquid.
Cut pickles into 1 inch chunks, return
Mix together cucumbers, onions and green pepper.
Mix together all other ingredients and pour over cucumbers.
It looks like it doesn't have enough liquid, but it settles down.
Store in refrigerator.
Will keep up to 1 year in refrigerator.
Tastes like bread and butter pickles, and you can eat them right away. These do not get cooked at any time.
Drain juice from pickles.
Use the jar pickles came in and add a layer of pickles, sugar and spices until jar
is full.
Store in refrigerator and shake every other day.
Ready to eat in a week to 10 days.
Mix vinegar and sugar in mixing bowl. Tie spices in small cloth. Drop in vinegar mixture.
Slice pickles.
Rinse and drain well.
Add to mixture and let stand 4 hours. Stir once in awhile. Put half of sliced pickles in jars and add spices. Add rest of pickles and vinegar. Set in refrigerator for 4 days.
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. Store up to 1 month in refrigerator.
Makes 7 cups.
Drain liquid from pickles and fill jar with sugar.
Let stand in
refrigerator
overnight.
Sugar
will
make juice in pickles again and
you
will have a crisp, sweet pickle with a little different taste.
In a glass jar alternate cucumbers and onion.
In medium saucepan combine sugar, vinegar, salt, mustard and celery seed and turmeric.
Bring to a boil stirring until sugar is dissolved. Pour vinegar mixture atop cukes and onion.
Cool slightly.
Cover tightly.
Refrigerate pickles at least 24 hours before serving. Store up to 1 month in refrigerator.
Makes approximately 1 1/2 quarts.
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.
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.
Drain pickles and rinse well.
Cut into chunks.
Put into bowl or container.
Add celery seed, cinnamon and vinegar.
Over this pour sugar (leave sugar on top).
Keep in refrigerator 2 to 3 days.
Now ready to eat.
Combine in a saucepan the sugar, vinegar, crushed stick of cinnamon, celery seed and mustard seed.
Bring to boiling, stirring until sugar is dissolved.
Pour hot vinegar mixture over pickles which have been cut diagonally crosswise in 1/2-inch thick slices.
Add half of garlic clove.
Set in refrigerator for 1 week before serving.
Drain pickles and cut in desired size (chunks, slices, etc.) Put back in jar and add sugar, vinegar and alum.
Shake until sugar is dissolved.
Store in refrigerator 1 to 2 days before serving. Don't use kosher dills.
Drain juice from bottle and discard juice.
Slice pickles into quarters and return to jar.
Add sugar, vinegar,chopped onion and cinnamon stick to jar.
Shake well, put in refrigerator for three days, shaking frequently.
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.