Best 5 Refrigerated Cucumber Pickles Recipes
In the realm of culinary delights, few condiments can match the allure of refrigerated cucumber pickles. Their crisp texture, tangy flavor, and versatility make them a beloved addition to various culinary creations, from hearty sandwiches to refreshing salads. Whether you're seeking a simple recipe for a quick snack or an elaborate creation for a special occasion, this article presents a curated collection of the best refrigerated cucumber pickle recipes, tailored to satisfy every taste and preference.
Here are our top 5 tried and tested recipes!
REFRIGERATOR PICKLES
This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks.
Provided by GARYR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 40
Number Of Ingredients 7
Steps:
- Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 59.3 mg, Sugar 10.3 g
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CRISP CUCUMBER FREEZER PICKLES
This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them.
Provided by Bergy
Categories Vegetable
Time P3DT30m
Yield 3 Pints
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a bowl.
- Stir well, cover and refrigerate for 3 days. Stir every day.
- Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.
FREEZER CUCUMBER PICKLES
When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. -Connie Goense, Pembroke Pine, Florida
Provided by Taste of Home
Time 20m
Yield 10 pints.
Number Of Ingredients 6
Steps:
- Rinse ten 2-cup plastic containers and lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between two large bowls. Let stand at room temperature 2 hours. Do not drain., Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1-in. headspace for expansion; freeze up to 6 months., Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.
Nutrition Facts :
REFRIGERATED CUCUMBER PICKLES
My good friend Pat gave me this wonderful recipe. They have a great sweet flavor and are a nice addition to any picnic spread. These freeze well, and you can also make them with summer yellow squash, which I don't peel. A great way to "use up" cukes in an exploding vegetable garden.
Provided by PainterCook
Categories Vegetable
Time 2h20m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Soak the cucumber and onion slices in water to which the salt has been added for 2 hours. Drain thoroughly.
- Mix the sugar and vinegar together and pour over the cucumbers and onions. Mix. Store in a plastic container with lid, in the refrigerator. They get better after a day or two.
Tips:
- Choose fresh and firm cucumbers for the best results.
- Slice the cucumbers thinly and evenly so that they pickle evenly.
- Use a variety of spices and herbs to flavor the pickles, such as garlic, dill, and red pepper flakes.
- Make sure the brine is completely covering the cucumbers in the jar.
- Store the pickles in a cool, dark place for at least 24 hours before eating.
- Refrigerated pickles can be stored for up to 2 months.
Conclusion:
Refrigerated cucumber pickles are a delicious and easy-to-make snack or side dish. They are perfect for summer picnics and potlucks, and they also make a great gift. With a variety of flavors and options to choose from, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a refreshing and healthy snack, try making a batch of refrigerated cucumber pickles.
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