ISO: ISO T&T recipe for Sweet & Hot Refrigerator Pickles
- Thread starter maycee
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This is a good one REC: Bread and Butter Pickles...
Bread-and-butter Pickles
Yield: three or four 8-ounce jars
Ingredients:
5 Kirby cucumbers (about 5 inches each, 1-1/4 lb total)
1 cup sliced white onion
2 cups sugar
1 cup cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
1 rounded tablespoon kosher salt (see note)
3 to 4 dried chiles de arbol, optional
Directions:
1. Wash and dry four 8-ounce mason jars with lids. You don’t have to sterilize them.
2. Slice the cucumbers into 1/2-inch-thick rounds. In a large bowl, stir together the cucumbers, onion, sugar, vinegar, celery seed, mustard seed, and salt. Transfer the mixture evenly to the jars; you may only fill 3 of the jars, or only partially fill one of them. If you like a touch of heat in your pickles , tuck a dried chile in each jar. Screw on lids.
3. Refrigerate the jars for 2 to 3 days until the pickles are ready (they will shrink and taste sweet-sour-briny). Fork out pickles and onions to use as needed. Pickles will keep refrigerated for up to 2 weeks.
note : This calls for 1 tablespoon pickling salt, which is an additive-free salt. But it’s hard to find in most stores. Kosher salt works perfectly as an alternative (use just a touch more by rounding your tablespoon). Don’t use iodized salt however; it will turn the pickles muddy.
Bread-and-butter Pickles
Yield: three or four 8-ounce jars
Ingredients:
5 Kirby cucumbers (about 5 inches each, 1-1/4 lb total)
1 cup sliced white onion
2 cups sugar
1 cup cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
1 rounded tablespoon kosher salt (see note)
3 to 4 dried chiles de arbol, optional
Directions:
1. Wash and dry four 8-ounce mason jars with lids. You don’t have to sterilize them.
2. Slice the cucumbers into 1/2-inch-thick rounds. In a large bowl, stir together the cucumbers, onion, sugar, vinegar, celery seed, mustard seed, and salt. Transfer the mixture evenly to the jars; you may only fill 3 of the jars, or only partially fill one of them. If you like a touch of heat in your pickles , tuck a dried chile in each jar. Screw on lids.
3. Refrigerate the jars for 2 to 3 days until the pickles are ready (they will shrink and taste sweet-sour-briny). Fork out pickles and onions to use as needed. Pickles will keep refrigerated for up to 2 weeks.
note : This calls for 1 tablespoon pickling salt, which is an additive-free salt. But it’s hard to find in most stores. Kosher salt works perfectly as an alternative (use just a touch more by rounding your tablespoon). Don’t use iodized salt however; it will turn the pickles muddy.
dawn_mo
Well-known member
Here is a delicious sweet-sour pickle; and so easy to make. REC: Sweet-Sour Freezer Pickle Chips
This makes the most delicious sweet-sour pickles. It doesn't call for any added spices, but you could add what you like. I would try it by the recipe the first time, just add in some red pepper flakes. People go crazy over these and they keep in the freezer for months. Because of the salting-icing step, they come out very crispy. I have used the seedless cukes for this and really liked them. You don't want to use the big salad cukes, but the pickling or seedless ones work great.
* Exported from MasterCook *
Sweet-Sour Freezer Pickle Chips
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. Makes 3 pints.
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This makes the most delicious sweet-sour pickles. It doesn't call for any added spices, but you could add what you like. I would try it by the recipe the first time, just add in some red pepper flakes. People go crazy over these and they keep in the freezer for months. Because of the salting-icing step, they come out very crispy. I have used the seedless cukes for this and really liked them. You don't want to use the big salad cukes, but the pickling or seedless ones work great.
* Exported from MasterCook *
Sweet-Sour Freezer Pickle Chips
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. Makes 3 pints.
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Try making Refrigerator Hot & Spicy Watermelon Pickles, Michael
To me there is nothing better in a pickle then a crunchy, sweet and really hot, spicy watermelon pickle. I can them but here is a refrigerator version to try.
http://localsavour.com/recipage/?recipe_id=6050538
To me there is nothing better in a pickle then a crunchy, sweet and really hot, spicy watermelon pickle. I can them but here is a refrigerator version to try.
http://localsavour.com/recipage/?recipe_id=6050538
colleenmomof2
Well-known member
Excellent! Beautiful! Fun! Wow! - added celery seeds
My 87 year old neighbor across the street has been leaving 1 pickling cucumber hanging off my porch post every couple of days for a week so I bought a couple more to make pickles to share with him. I've never made pickles but we do love them. Your recipe intrigued me smileys/wink.gif so I researched "freezer pickles" and decided to make yours but add in celery seeds and sweet pepper slices from red, orange and yellow mini peppers.
Thank-you for sharing your recipe! They are flavorful, crunchy (as promised) and so "pretty" in the jar. I hope my neighbor likes pickles! Colleen
My 87 year old neighbor across the street has been leaving 1 pickling cucumber hanging off my porch post every couple of days for a week so I bought a couple more to make pickles to share with him. I've never made pickles but we do love them. Your recipe intrigued me smileys/wink.gif so I researched "freezer pickles" and decided to make yours but add in celery seeds and sweet pepper slices from red, orange and yellow mini peppers.
Thank-you for sharing your recipe! They are flavorful, crunchy (as promised) and so "pretty" in the jar. I hope my neighbor likes pickles! Colleen