Recipe: Refrigerator Pickles (4 recipes) Repost

Title: Recipe(tried): Refrigerator Pickles...EASY and GOOD
Posted By: Kathy G in SC
Date: July 27th 1999
In Reply to: Help! Too many cucumbers...
Board: TKL Cooking Club

These are seriously good...and EASY. I've been
making these for around 20 years. They are similar to
a 'bread and butter pickle'.

Refrigerator Pickles (or 24 hour pickles)

6 Cucumbers
2 Cups Sugar
1 Cup Cider Vinegar
1 Tablespoon Salt
1 Teaspoon Celery Seed
1 Onion, medium

Wash cucumbers, leave skin on. Slice cucumbers and
onion into a large container. Mix all other ingredients
and pour over cucumber and onion. Mix and place in
refrigerator overnight. I use my processor for the cukes
and the whole process takes only a few minutes.
Enjoy.

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Recipe: Refrigerator Pickles
Posted By: Kelly/WA
Date: July 22nd 1999
Board: Chat Room Recipe Archive

Refrigerator Pickles

From the Heinz Successful Pickling Guide - A
Collection of Family Favorites

8 cups sliced unpeeled cucumbers
2 cups sliced onions
1 cup julienne red bell pepper strips
1 tablespoon salt
2 cups granulated sugar
1 1/2 cups Heinz Distilled White Vinegar
2 teaspoons celery seed
2 teaspoons mustard seed

In a large bowl, combine cucumbers, onion, and red
pepper. Sprinkle with salt and mix well. Let stand 1
hour. Drain. In a medium bowl, combine sugar, vinegar,
celery seed, and mustard seed; stir until sugar is
dissolved. Place cucumber mixture in non-metallic
container. Pour vinegar mixture over cucumbers. Cover
and chill for at least 24 hours to blend flavors. Makes
about 8 cups.

Note: Pickles will keep in refrigerator up to 6 weeks.

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Recipe: Refrigerator Dill Pickles
Posted By: Kelly/WA
Date: July 22nd 1999
In Reply to: 7-21-99 Off Topic Recipes (nt)
Board: Chat Room Recipe Archive

Refrigerator Dill Pickles

3 qts water
1 qt white vinegar
1 cup pickling salt
4 to 5 lbs cucumbers
1 bunch fresh dill
1 head garlic

Combine water, vinegar, and salt. Bring to a boil.
Remove from heat and refrigerate overnite in glass or
plastic jars. Next day, scrub cucumbers. Put some dill
flowers and at least 5 peeled garlic cloves into each
canning jar. (I like to add peppercorns, too!) Pack
cucumbers into jar nice and tight, cover with cold brine,
secure lids, and refrigerate at least 3 days. As you
take out and devour pickles, put more cucumbers in
the jar, and keep the cycle going.
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Recipe(tried): Watermelon Rind Pickles
Posted By: Mikki
Date: June 26th 1999
In Reply to: Watermelon Rind Pickles
Board: Tried and True/Heirloom Recipes

Believe me, I know very little about pickles other than
how to eat them, but watermelon rind pickles were my
first attempt at pickling, and they turned out pretty
well.

Here's my recipe:

3 lb. watermelon rind 2 c. vinegar
(about 10 c. cubed) 1/2 tsp. oil of cinnamon
2 tsp. salt 1/4 tsp. oil of cloves
7 c. sugar Cloves

Make sure all the red and green are removed from the
rind, and cut it into one-inch cubes. In large pot, boil
the rind in 3 quarts of salted water for about 10
minutes, or just until the rind is tender. In separate
saucepan, boil sugar and vinegar gently for about 5
minutes after the sugar is dissolved. Remove from heat
and stir in oils. (You can add a little red or green food
coloring here if desired). Drain the rind well and place
in large bowl. Pour syrup over rinds and weight down
the rind with a plate to make sure it's all covered.
Refrigerate overnight. The next day, drain syrup into a
saucepan and bring to a boil. Again, pour the syrup
over the rind, weighting down, and refrigerate overnight.
On the third day, drain the syrup, add cloves to your
liking, and bring to a boil. At this point you can put rind
in five or six pint jars, cover rind with syrup, cool, cover
and refrigerate your pickles. The pickles will keep in
the refrigerator several weeks.

If you want to keep them longer, sterilize your jars and
lids first (which just basically means to cover them with
water and boil them for a little while). Bring rinds and
syrup to a boil and ladel the mixture into the jars while
the jars are still very hot. Make sure the rinds are
covered with the syrup, wipe the rims clean, then cap
the jars with hot lids. Most manufacturers then suggest
you place the jars into a pot, cover them with water by
at least 2 inches and boil for 10 minutes. Transfer the
jars to a towel to dry and cool; then store in a cool,
dark place.

Good luck!