Recipe by dcbeck46
"Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden."
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distilled white vinegar
sliced green bell peppers
To the person who gave this one star and wanted to give it zero. So your garlic turned blue. THERE IS NO GARLIC IN THE RECIPE. Don't change the recipe and then give it a bad review.
Ok, I made these and they were easy and look totally fantastic....but the garlic slices I put in there turned BLUE after 3 days in the fridge. What happened? TheStaff@Allrecipes Note: The acidity of the vinegar turned the garlic blue. Garlic contains anthocyanins that turn blue or purple in an acid solution (the pickle juice). It is ok to eat the pickles.
Wonderful, I left out the sugar for two reasons, one it cuts down on the carbs and two I like my pickles a little tart. This is a keeper
This is a very good recipe. The only difference I did was add a teaspoon of celery seed and a tablespoon of mustard seed. I also made a recipe and a half of the vinegar, sugar and salt mixture. I like more liquid in mine. This was very easy to make. Thanks for the recipe.
Made these today....yuuuummmmmmy!! I used 6 large cucumbers, 1 large vidalia and 2 green peppers. I added 2 tbsp mustard seed and 1 tbsp celery seed to the mix. One thing you need to know, the cucumbers really reduce down once they have sat in the vinegar. I filled jars and processd them in a hot water bath, and when they came out the jars were only half full. I would let the mixture sit in the bowl for at least 2 hours and then fill your jars if you are going to process them. Thanks for the great recipe!!
These are really good! How long will they last in the refrigerator?? I've only made one batch so far but I could make a lot more if they'll last a while.
I rated these 4 stars because I made some modifications. I added 1 tbsp of mustard seed, 1 tsp of celery seed, and 1 tsp of turmeric (to make them bread and butter pickles). Also, not mentioned in the recipe but very important, if your brine doesn't cover your cucumbers, don't add extra water. The cucumbers will release water into the brine and then it will cover them.
If this is your first time making pickles, here are a few notes so you can avoid the mistakes I made:
1. Don't use white onion, it's too strong. Use sweet or vidalia onions.
2. Slice the onion and green pepper into strips, don't dice them. If you dice them the flavour is too strong.
3. Cucumber sliced thinly (1/8-1/4 inch) will pickle in 1-2 days, and will stay crisp for 3-5 days. Cucumber sliced thickly (3/8-1/2 inch) will pickle in 3-4 days, and will stay crisp for a week or more. So if you want pickles now and later, do a jar of each.
4. If you use this brine to pickle other things (I did cauliflower, green peppers and asparagus) you need to use more brine on those vegetables than you did on the cucumber. I added water to the brine thinking that when I made cucumber pickles, they released water which added the extra liquid to the brine. That didn't work. You need to cover the almost completely, then finish with water, to make a strong enough brine for other vegetables. Steaming the vegetables first might help too, I haven't tried that yet.
This was a good pickle recipe and it was the first one I had ever made since I had so many pickles from my cucumber plant this year. I used the same recipe, except using splenda instead of sugar. I did add more vinegar with others advice but found (since it was the first time I made pickles) that after the cucumbers sit in the fridge overnight the 1st time, they will create more juice and more liquid will appear. So, I would not fill up my bottles completely with liquid before letting them refrigerate. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Refrigerator Pickles
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: < 1
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