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You are viewing a single post made by stormyla in the thread called Canning ,Preserving and Pickling.
Jul 19, 2010 10:12 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
You know--Jill (criterologist) has also posted her refrigerator (sweet???) pickles.

I have it in my Documents....Here it is:

Jill's Crunchy Refrigerator Pickles

12 cups sliced cucumbers
2 cups thinly sliced sweet onions
2 cups thin strips red & green peppers
½ cup pickling salt
2 trays of ice cubes
4 cups cider vinegar
3 ½ to 4 cups sugar
1 tablespoon mixed pickling spice
1 small whole hot pepper (optional)
4 thin slices ginger root (optional)
You will need about 6 pounds of cucumbers and perhaps 1 pound each of sweet onions and peppers. Slice the cucumbers evenly into rounds, 3/16 to ¼ inch thick. Use prime, fresh cucumbers with tender skins. If the seeds have started to get large and hard, consider making relish instead. Slice the sweet onions and peppers into thin strips.
Put all of the vegetables into a large, non-reactive bowl, and toss them with the salt. Top with the ice from two ice cube trays. Let stand at room temperature three to four hours. As the ice melts, it will form a cold, salty brine to make the vegetables plump and crisp.
Drain the vegetables in a colander, discarding any remaining ice. Pack the vegetables into a one-gallon glass jar (or into four quart mason jars). If you are using the hot pepper, put it into the bottom of the jar (chop it into four pieces if using quart jars).
Combine the vinegar, sugar, and pickling spice, stirring to dissolve the sugar. Use the larger amount of sugar if you like a sweeter pickle. Do not heat the brine mixture. Pour into the jar, covering the vegetables. Cap the jar with a non-reactive lid. Refrigerate.
Pickles will be ready to eat in two or three days. They will be a little less crisp after the first couple of months but should retain some crunch for at least six months.


Then there is Herbie's Recipe for Pickles:


(Dave’s Gardens…….Herbie)

2 cups each sugar and cider vinegar
3 tbls kosher salt (coarse)
2 tbls yellow mustard seeds
1 tsp each dry mustard powder, turmeric and hot-red pepper flakes
1/2 tsp celery seeds
12 small pickling cucumbers (2 1/2 lbs.) cut into 1/4 inch thick slices
2 medium onions, sliced


in a large pan, bring all ingredients except cucumbers and onions to a boil, stirring occasionally, until sugar is dissolved. Add cucumbers and onions, cook over high heat, stirring, 1 minute. Remove from heat.

With a slotted spoon transfer cucumbers and onions to 4 clean pint jars. Pour pickling liquid over pickles to cover. Cover loosely with lids and let cool. Tighten lids.

Refrigerate and use within 2 weeks.

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