Making freezer pickles is easy and fun. All you need are some jars, a few ingredients and a little patience to allow the flavors to develop. Here are a few recipes to get you started.
Easy refrigerator pickles
6 cups pickling cucumbers, sliced thin
2 cups thinly sliced onions
1 1/2 cups of white vinegar
3/4 cups of white sugar
3/4 teaspoon of salt (Kosher)
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red peppers
1/4 teaspoon freshly ground black pepper
4 gloves garlic, sliced thinly
- Mix everything together.
- Place in jars with tight fitting lids.
- Refrigerate for at least 24 hours.
- Keeps for about 2 months in the refrigerator.
Semi sweet refrigerator pickles
1 small sweet onion thinly sliced.
2 pounds medium pickling cucumbers, cut into 1/4″ thick rounds
1 large bunch of dill coarsely chopped
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seed
- Divide sliced onion between two 1-quart wide mouth glass jars.
- Pack cucumbers sliced horizontally in jars.
- Top each jar with dill.
- Crush mustard seed and peppercorns together.
- Place crushed spices in medium saucepan.
- Add vinegar, 1 cup water, sugar, coarse salt and dill seeds.
- Bring mixture to a boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers.
- Leave jars uncovered and chill for 24 hours. Cover glass pickle jars tightly with lids.
- Keep refrigerated.
- 10 cloves garlic, peeled and lightly smashed.
- 2 cups white vinegar
2 tablespoons kosher salt
- Several sprigs fresh dill
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
1 teaspoon black or pink peppercorns (or a mix of both)
vegetables : cucumbers, carrots, scallions, green beans, asparagus, cauliflower florets, hot chilies, etc.
- In a medium saucepan, bring 4 cups of water to a boil, reduce heat to a simmer and add garlic.
- Cook for 5 minutes.
- Add the vinegar and salt, raise the heat and bring to a boil stirring until the salt dissolves.
- Remove from heat.
- Evenly divide among 2 1-quart canning jars.
- Divide the seeds and peppercorns between jars.
- Using tongs, remove the garlic from the brine and place 5 cloves in each jar.
- Pack each jar with desired vegetables until jar is tightly stuffed.
- Bring the brine back to a boil and pour it over the veggies to cover completely.
- Allow to cool, then place the lids on the jars and refrigerate.
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