br>Cover and store in refrigerator for 2 hours.
Drain liquid
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!
alt to a boil. Cook for 3 minutes or until sugar
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.
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.
This is a good recipe for using those cucumbers which have gotten too large for regular dill pickles.
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.
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.
ids and process 10 minutes for under 1000 foot elevation, 15
Mix sugar, vinegar and spices together; pour over cucumbers. Put in refrigerator.
Do not heat vinegar and spices.
Takes from 4 to 6 weeks to be good.
Keep in refrigerator.
Pack pickles and onions in gallon jar.
This is enough for 1 gallon.
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.
br>Place jars upside down for 5 minutes then flip back
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
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.
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.
ucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until
Drain pickles and cut into strips.
Place back in jar and add ingredients.
Place in refrigerator, shaking often to dissolve sugar.
May be used over and over for more pickles by adding 1 1/2 teaspoons vinegar, 3/4 cup sugar, 1 tablespoon horseradish, celery seed and onion.
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.
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.