*Freezer Dill Pickles*
Perfect for the novice – no canning equipment needed
1 lb. cucumbers, sliced 1/8" thick
3/4 lb. yellow onions, sliced 1/8"
4 tbsp. Kosher salt
2 tbsp. Water
3/4 c. sugar
1/2 c. cider vinegar
1 tbsp. dried dill weed
Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, vinegar, and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack into plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature.
*Refrigerator Pickles*
Crisp and fresh!
7 c. sliced, unpeeled cucumbers
1 c. onion
1 c. green pepper
1 c. vinegar
1 tbsp. salt
1 tbsp. celery salt
2 c.sugar
Mix all ingredients together and place in large glass jars or ceramic crocks. Store in the refrigerator. Tastes great after 2 weeks, and will keep for months.
*More Refrigerator Pickles*
This one is also good
14 cucumbers with skins, sliced thin
3 onions, sliced
3 green peppers, chopped
2 c. white vinegar
3 c. sugar
1/4 c. canning salt
Put vegetables in a gallon jar. Combine vinegar, sugar and salt. Pour over vegetables. Refrigerate.
*Tangy Refrigerator Pickles*
Very good!
3 lbs. cucumbers, sliced thin (do not
peel)
4 onions, sliced thin
4 c. cider vinegar (32 oz.)
4 c. sugar
1 1/3 c. turmeric
1/3 c. pickling salt
1 1/3 tsp. celery seed
1 1/3 tsp. mustard seed
1. Put cucumber and onions in gallon jar. 2. Mix vinegar and sugar together in pan and them mix other ingredients into this. 3. Pour over cucumbers and onions and pack in until covered. Refrigerate. 4. Stir 1-2 times a day. 5. Ready after 5 days.
*Refrigerator Bread and Butter Pickles*
MMM!
3 qts. cucumbers, sliced thin
1 lg. onion
2 green peppers
2 c. white vinegar
3 c. white sugar
1/3 c. coarse salt
1 tbsp. celery seed
Mix all in a gallon jug. Let set in refrigerator for 3 hours before using. Keep refrigerated. Good for 4 months or longer.
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