???REFRIGERATOR PICKLES???

Can anyone help with the recipe? Over on Backyard Chat they were discussing the excellent & easy refrigerator pickles made by many of the contributors. I tried to find it but no luck. Does anyone over here in TOH have that recipe? I would really appreciate it. thanks, donna

Not sure if this is the one you are looking for.


Easy Bread And Butter Pickles

1 1/2 dozen cucumbers, approximately
2 onions (2 to 3)
4 cups white sugar
4 cups cider vinegar
1 1/4 teaspoons turmeric
1 1/4 teaspoons celery seeds
1 1/4 teaspoons mustard seeds
1/2 cup pickling salt (non-iodized salt)



Wash cucumbers and slice thinly.

2. Peel onions, slice and seperate into rings.

3. Pack clean gallon jar with layers of cucumbers and onion rings.

4. In a saucepan, heat remaining ingredients until just boiling.

5. Pour over cucumbers and onions in jar and cover with lid.

6. Let cool and refrigerate.

7. The amount of cucumbers is approximate because the yield is dependent on the size of cucumbers you use.

This is the one I've made for years and it's great

Refrigerator Pickles

16 cups thinly sliced cucumbers (aobut 8 large)
2 cups thinly sliced onion

3 tbsp kosher/pickling salt
2 cups vinegar (white or cider)
4 cups sugar
1 tsp tumeric
1 tbsp celery seed
1/2 tbsp alum

Sprinkle cucumbers and onion with salt and allow to sit in plastic, glass or stainless (no aluminum) container for 3 hrs. I put heavy plates on top to help press them down.

Bring to boil rest of the ingredients and allow to cool. squeeze as much liquid from cucs as you can. Put cucs in one large half gallon jar or 2 qt jars or plastic container and pour cooler mixture over them refrigerate. Usually best after at least one day of sitting in fridge.

Jill

I'm not sure if this is the one either. These are pretty sweet, but good. My sister in law got the recipe from her mom, who got it form a Taste of Home Cookbook.
* Exported from MasterCook *

Pickles and Preserves: Refrigerator Pickles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 small cucumbers -- thinly sliced
1 cup onion -- thinly sliced
1/2 teaspoon celery seed
1 tablespoon salt
1 cup vinegar
2 cups sugar

Layer cucumbers and onions in a quart canning jar. Combine celery seed, salt, sugar and vinegar. Bring to a boil, and cool. Pour over cucumber mixture. Store in refrigerator and let stand 24 hours before serving. Can be kept for quite a while.
Laurie believes this recipe originally came from a Taste of Home Cookbook


- - - - - - - - - - - - - - - - - - -

Per serving: 1646 Calories (kcal); 1g Total Fat; (0% calories from fat); 2g Protein; 428g Carbohydrate; 0mg Cholesterol; 6408mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 28 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

Bumping and welcome to the BB!

Here is my great grandmothers recipe T & T!
Subject: My Great Grandma's Refrigerator Pickles
Posted by: ToxicTink Replies: 5 Posted on: 7/16/2005 8:26:35 PM
#T543525
I figured with the gardens in full bloom, some of you may need ways to use up some of the overflowing veggie supply. No cooking what so ever. Nice during the miserable hot summer days. I made some of these today, and cannot wait until tomorrow.

Ingred.
4 Lbs. Cukes sliced 1/4" thick
3 Medium onions sliced 1/8" thick
3 cups sugar
3 cups cider vinegar
4 tsp. pickling salt
1 1/2 tsp mustard seed
1/2 tsp alum

Im large container, combine cukes and onions. In a large glass bowl, combine all other ingredients until dissolved. Pour over cukes and mix well. Cover and chill at least over night. Makes close to one gallon. Stays in frige up to one year, but they wont be around that long.

The ones I made today, I had to double the vinegar mixture. I didnt measure my cukes, so that may be the cause. At any rate enjoy!!

Tink~Ohio

My neighbor just gave me a huge bag of small cukes.

I thought I'd give refrigerator pickles a try...

My question is can I still make them if I don't have Alum? I see a couple recipes have that in them, but I dont' have any... Can I just omit that? Will they still work out ok?

HELP!!

~Lori~

This one is from 2002 from the AJC and the admission's clerk at HMC makes them for all parties in her department and everyone loves them :O)

'Lydia Pickles' put sweet spin on dills

By THE FOOD GODDESS
Atlanta Journal-Constitution Staff Writer

RECIPE SWAP

If you remember, K Corn was in a pickle over a sweet pickle recipe that uses dill pickles. There were many responses, and the goddess sends a great big hug for all of your efforts.

Meredith Holt of Sugar Hill sent in a recipe that sounded like the one K was looking for. She writes, "My mother, 88 years young, who lives in northwestern Ohio, has been making these for many years and calls them 'Lydia Pickles.' Her lady friends from her church Lydia Circle love them, and they are a staple at their church luncheons and bazaars."


CONDIMENT

Lydia Pickles (Sweet Dill Pickles)

Makes 28 servings

Preparation time: 10 minutes

These pickles will continue to sweeten over time.

1 (46-ounce) jar dill pickles, drained
2 cups granulated sugar
1 tablespoon white vinegar

Slice pickles into 3/4-inch chunks and put back into original jar. Cover with sugar and vinegar. Put on original lid and shake it a few times. Leave on the counter and shake or roll several times throughout the day. After sugar is dissolved, place in the refrigerator. Makes its own juice.

Per serving: 12 calories, no protein, 3 grams carbohydrates, no fiber, no fat, no cholesterol, 425 milligrams sodium.

I believe this is the recipe they are referring to:

Recipe: Easy Refrigerator Pickles
Posted by: blueridge_va Replies: 6 Posted on: 7/21/2005 6:29:33 PM
#T545832
I made these from a recipe in Country Extra July 1999 from Catherine Siebold in New York. Very good and it is easy, as she said, with a store-bought flavor.

Easy Refrigerator Pickles

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1 1/2 cups sugar
1 1/2 cups cider vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric
1/2 tsp. ground cloves

Place cucumbers and onions in a large bowl and set aside.
Combine remaining ingredients in a pan.
Bring to a boil.
Cook and stir just until the sugar is dissolved.
Pour over cucumbers and onions.
Cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Makes 6 cups.

When I make this recipe I times it 4 and put the whole thing in a gallon jug.
I find it easier to do some recipes on a big scale rather than doing it several times and get out stuff more than once.
These also can be jarred and sealed and process in a boiling water bath to store on the pantry shelf.

Microwave Bread & Butter Pickles

1 medium cucumber, thinly sliced
2 small onions, thinly sliced (sweet)
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 cup vinegar


In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last.) Microwave uncovered on high for 4 minutes. Stir. Cook for 3 to 4 minutes longer, until bubbly and cucumber and onions are crisp tender. Cover with plastic wrap. Cool on a rack. When cool, put in refrigerator and let sit over night. Ready to go. (Garden pickles without wax are best.)


Quick Cooking July/August 2000