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Thread: Refrigerator pickles

  1. #11
    Senior Member dabbler312's Avatar
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    Refrigerator pickles - these are sweet

    6 Cups sliced cucumbers
    1 Cup diced green peppers
    1 Cup diced onions
    2 Cups Sugar
    1 Cup cider vinegar
    1 Tsp canning salt

    Put cukes, green peppers and onions in large container.
    Heat sugar, vinegar and salt until sugar is disolved - Do not boil
    Pour over veggies and refrigerate

    Flavor gets better after a day or two

  2. #12
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    Just made these the other day.
    Wash cucmbers and cut of ends ends. Do not peel.
    9 cups thin sliced(like paper) unpeeled cucumbers (mandalin is used)
    1 cup sliced onion (using the mandalin, too)
    2 cups white sugar
    1 cup apple cider vinegar
    1 Tablespoon celery seed
    1-2 Tablespoons regular salt
    Place in Large stew pan or large bowl. Place items in order as noted. Let set -- liquid will appear and stir every once in a while. When enough liquid, place cuckes than liquid to cover, and keep refrigerated. Let set for day or two. Use as salad, or on hamburgers. Delicious. We really love these. Delicious

  3. #13
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    Don't have a pickle recipe but my DMIL has made a German cucumber salad with seven seas Italian dressing mix made as directed and a tsp sugar mixed in. Cover paper thin cut cucumber slices with dressing and sit for at least a half hour before serving. Everyone loves this.

  4. #14
    Senior Member Ragann63's Avatar
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    Just made some today with my own pickling spice concoction! Give me about a week and I'll let you know how they turned out.

  5. #15
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    Duckydo's recipe brought back fond memories. My grandmother used this recipe......her's was called "Summer Pickles." They were so good and a great side dish on a warm day.

  6. #16
    Senior Member Cheshirecatquilter's Avatar
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    Countertop pickles:

    basic brine -- bring to a boil then cool to room temp to use
    1 cup white vinegar
    3 cups water
    1 tablespoon canning salt
    1 teaspoon sugar

    Pack washed whole cukes, peeled garlic cloves to taste, and a head or two of dill in a jar and pour in enough brine to cover completely. Don't fill to the top as the level of liquid may rise as the pickles cure. You may need to place a weight or sealed container of water on top of the pickles to hold them under the surface of the brine. Leave these out on the countertop until the brine has penetrated to the center of the cukes (sampling them every day is half the fun). This will take 3-4 days for small pickles, somewhat longer for very large ones. When thoroughly pickled, store in the 'fridge. They keep for a looooong time once refrigerated, months. My mother used to can them this way, but I must warn you that there is not enough vinegar in this recipe to maintain the acidity level to assure they are safe for canning. I sometimes add mixed pickling spices or other spices or onions to each batch for variation.

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