27
Jul
Cover container and refrigerate for at least 2 days stirring occasionally. When cool pour the brine over the cucumbers herbs and spices.
Combine remaining ingredients in a saucepan.
Sour pickle recipe refrigerator. For this half sour refrigerator pickles recipe all you need is a large glass jar some cucumbers salt and a few herbs and spices. Pop it in the fridge for a couple weeks give it a shake every day or so and your pickles are ready to enjoy. Here are some answers some questions about half sour pickles.
Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation. Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy.
These quick refrigerator pickles will be the refreshing summer crunch that you crave when you open the fridge for a snack or sandwich condiment. This recipe also makes for a wonderful addition to any summertime dinner table and can be used for a variety of other pickle able vegetables such as cauliflower and carrots. I ve been asked by several to share my refrigerator pickle recipe.
These pickles are sour spicy garlicky and real crunchy. If you make them to my recipe and they are too sour use two tablespoons of sugar and two tablespoons of salt instead of the 1 tbs. Sugar and 3 tbs.
If they re too spicy cut back on the crushed red pepper. These pickles are crisp refreshing and both sweet and sour everything a perfect pickle should be. Recipe by cooking light april 1997 save pin print.
Add the garlic spices and leaves to help the cucumbers stay crisp add a few fresh oak leaves cherry leaves bay leaves grape leaves or a little dry black tea. The tannin helps the pickles stay crisp. Keep the cucumbers submerged it is important to make sure the pickles stay below the level of the liquid.
All hands in the pickle jar when it comes to these sweet and sour refrigerator pickles. Salt rinse then soak sliced cucumbers and onion in a delicately seasoned brine of white and apple cider vinegar and sugar. If you can wait several hours while it rests in the fridge you ll enjoy a special treat on your next sandwich.
When cool pour the brine over the cucumbers herbs and spices. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment. Burp the pickles daily by loosening the cap and letting the air escape then replacing the lid loosely again.
After three days check the pickles for flavor. Place cucumbers and onions in a large bowl. Combine remaining ingredients in a saucepan.
Bring to a boil. Cook and stir just until the sugar is dissolved. Stir sugar salt and vinegar together in a plastic container with a lid until sugar is mostly dissolved.
Place cucumbers and onion in the vinegar solution. Cover container and refrigerate for at least 2 days stirring occasionally.