NEEDED Refridgerator pickles recipe.

[Wannabefree]

Pleeeease, pretty please Seriously...anybody have a good fridge pickle recipe? I am overrun with cukes at the moment..well for us anyway. We don't eat them fresh at all we don't like them raw and plain I really don't have enough jars to can them, those are on reserve for my bazillion tomatoes, and I am gonna need them ALL for that, probably have to scrounge some from somewhere even then. So ideas on how to use these or fridge pickle recipes would be lovely!

 

[sunsaver]

Mix half and half, salty water (about like the ocean tastes) and apple cider vinegar. Add fresh or dry dill herb, chopped garlic, mustard seed and coriander seed (optional) and a dash of tobasco or red pepper flakes. You can use this recipe for canning or just pack the pickles in the fridge. This is the classic kosher dill pickle recipe.

 

[abifae]

Does it make a difference if the cukes are sliced or whole?

 

[Wannabefree]

Mix half and half, salty water (about like the ocean tastes) and apple cider vinegar. Add fresh or dry dill herb, chopped garlic, mustard seed and coriander seed (optional) and a dash of tobasco or red pepper flakes. You can use this recipe for canning or just pack the pickles in the fridge. This is the classic kosher dill pickle recipe.

cool THANKS!

 

[sunsaver]

Does it make a difference if the cukes are sliced or whole?

Whole cukes will take a couple days longer to get that dill pickle flavor. Wedges are are good to eat after just a day or two in the fridge. For canning, use more vinegar and less salt water, boil the mixture before adding it to hot jars.

 

[Wannabefree]

I'll be cutting on the diagonal making the sandwich slices DH loves those!

 

[abifae]

Does it make a difference if the cukes are sliced or whole?

Whole cukes will take a couple days longer to get that dill pickle flavor. Wedges are are good to eat after just a day or two in the fridge. For canning, use more vinegar and less salt water, boil the mixture before adding it to hot jars.

Thank you

 

[Wifezilla]

The standard recipe I used calls for 1 cup vinegar to 2 cups sugar. No water. When I make them low carb I use 1 cup vinegar, 1 cup erythritol, and 1/4 cup honey as the base. Then I add salt, pepper corns, etc...

 

[abifae]

I like the no sweet at all one lol. I produce extra insulin just SMELLING sugar. *sighs*

 

[Bubblingbrooks]

Here is a variation. They are started on the counter, and then sent to the fridge.
I have made them, and they are mouthwatering.
http://www.learningherbs.com/fermented_foods.html