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.
g, add the drained Quick Pickles and flour and shake until
owel while continuing with the recipe.
Wash and scrub the
Slice ends off of pickles.
With apple corer, core
Clean and slice pickles with peelings and soak in 2 tablespoons salt and 1 quart water for 2 hours.
After soaking, mix 1 cup sugar on drained pickles, then add 1/2 cup vinegar.
Mix together and put in container in fridge.
Add more or less sugar and vinegar to taste.
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!
auce, gather burger ingredients.
Pickles: Slice Vlasic original or Heinz
Drain liquid from dill pickles.
Slice pickles.
Pack in same original jar.
Cover with sugar.
Turn jar upside down several times to mix thoroughly and dissolve sugar.
Place in fridge. Ready to eat in 24 hours.
his step, but then your pickles will take longer to mature
Drain and disguard juice off pickles. (that's right, throw the juice away).
Cut into bite-size chunks.
Place back into original pickle jar.
Add sugar, tobasco and garlic.
Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
Place in fridge and enjoy.
Mix the first 5 ingredients together.
Pour over the sliced pickles.
Do not heat.
Makes 1 gallon.
Keeps in fridge for a long time.
Let soak for about a month before starting to eat. Stir occasionally.
Some people say that the pickles made this way (raw pack
reatment referenced in recipe description.
Variation for firmer pickles:
Wash
With a knife, spread softened cream cheese over pickles, covering well, then wrap a piece of chipped beef around pickles and cut into slices.
Stick a toothpick in each slice for an easy appetizer dish.
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.
rain the jar of dill pickles leaving pickles in the jar. Set
To make the Thai pickles, bring sugar, vinegar, salt and
Empty gallon jar of pickles into a large bowl, throwing away the juice.
Cut the pickles into 1-inch chunks.
Return the pickles into the jar, alternating with all other ingredients listed above.
Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
Refrigerate.
If giving as a gift, distribute evenly into smaller jars.
This is great with bland turkey sandwiches at Thanksgiving and Christmas!
Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
Make a syrup with vinegar and sugar by bringing to a boil, reduce heat and stir for about 5 minutes at a gentle boil.
Add spices; pour over cucumbers, cover and store in fridge.
You will need enough sliced cucumbers to fill half of an ice cream bucket (gallon size).
These taste great!