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Super easy, super crunchy and deeelish! With a hint of sweet and just enough spice, these pickles are great on sandwiches, diced in salads, and straight outta the fridge munches. Enjoy!
Total Time: Prep 15 minutes, ferment 72 hours
Yield: 2 dozen spears
My whole family and I love pickles. I have always thought it would be awesome to make them, but do not know the first thing about "canning". Now that I know I can simply make them in the fridge, there's nothing to stop me! Thanks... thumbs up to you! By the way, these look delicious!:)
Enjoy these easy, crunchy and yummy tasting homemade dill pickles!
Total Time: 15 minutes and 3 days in the refrigerator
Yield: one jar full
Great recipe. I'm going to try it.
Excellent way to use some of those cucumbers from the garden.
This keeps a long time and is very easy to fix. Pack onions and cucumbers in a gallon jar. Mix rest of ingredients until sugar and salt is dissolved and pour over cucumbers and onions in jar.
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Mix sugar, vinegar, salt and spices together. Do not heat. Keep this syrup cold. Wash and sterilize 4 quart fruit jars. Slices 1/2 of an onion into each jar. Wash and slice enough cucumbers to fill each jar. Stir syrup well and pour over cucumbers and onions. Screw on lids. Refrigerate five days before using. Keep stored in refrigerator.
By Robin from Washington, IA
Wash cucumbers and dry. Can score down the sides of the cucumbers with a fork to help absorb the liquid faster. Cut in thin slices in a large bowl. In a smaller bowl, combine all other ingredients and mix well. Pour over cucumbers and mix thoroughly. Put an air-tight lid on bowl to store in refrigerator. Stir a few times before ready to serve. Best if left to chill for a few hours before serving.
These go great at potlucks and keeps well in refrigerator for quite a while. We prefer these without the last 3 ingredients.