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!
g, add the drained Quick Pickles and flour and shake until
br>Cover and store in refrigerator for 2 hours.
Drain
*This recipe divided into half works well also.
Pour pickles out of the jar.
Wash out jar and wash pickles. Slice pickles round and put back into the jar.
Mix vinegar, sugar, onions and horseradish (if used) until sugar is pretty well dissolved and pour this mixture over the pickles in the jar. Shake the jar a few times and place in refrigerator.
Shake the jar again two or three times within 24 hours.
Better to let sit 36 to 48 hours before eating them. Should be refrigerated until used up.
(It makes them more crisp to keep refrigerated.)
Cut dills in chunks; add all of the above ingredients in bowl. May heat vinegar and sugar with a little of the pickle juice to dissolve. Place in refrigerator, covered and stir occasionally for 24 hours.
Drain and rinse pickles.
Mix other ingredients together. Pour over drained pickles.
Put back in jars.
Store in refrigerator.
Resist eating for 5 days.
M-M-Good!
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.
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.