Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Oct 20, 2015
Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Recipe for Kristin - Refrigerator Pickles - these are delicious; let me know how they turned out.......
Max’s Pickles – Crispy Refrigerator ( no cook-no canning type)
1 tsp. Turmeric
1 tsp. Mustard Seed
1 tsp. Celery Seed
1 tsp Alum
¼ tsp. dried dill (I use fresh dill sprigs if I have them growing in the garden)
3-1/2 cups sugar
1/3 cup canning salt (I use kosher salt)
1+ cloves garlic (optional)
Thinly sliced onion
Thinly sliced cucumbers
Note: You can use a 1-gallon jar for these. However, you can also use quart canning jars or even pint canning jars.
Fill jar(s) with thinly sliced onions and cucumbers. Mix together spices with vinegar, sugar, salt and garlic. Make sure that sugar & salt are completely dissolved in vinegar. Pour liquid mixture over cucumbers & onions and keep jars in the refrigerator for 7 days before using. Shake the jars of pickles daily for the 7 days before using. Pickles will keep in the fridge for at least 6 months! Enjoy!!!
(Note: I save the 'pickle juice' as I use up each jar and just add more fresh sliced cukes and onions!)
Sign Upor Sign In
Or sign in with:
Added by Erika S. Haines
Added by Christy
Added by HOMEGROWN.org
© 2016 Created by HOMEGROWN.org.
Report an Issue |
Terms of Service
Please check your browser settings or contact your system administrator.