Diy Essentials Crispy Refrigerator Pickles Recipes

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the brine ingredients to a small saucepan, over medium heat.
• Allow the mixture to simmer for 10 - 12 minutes.
• Chef's Note: When I am using salt in a recipe, I like the liquid to be warm before adding it. If the liquid is cold, the salt will fall to the bottom of the pan, and over the course of time can cause pitting in the bottom of the pan. If the liquid is warm (or hot), the salt will dissolve... problem solved.
• Remove from the heat, allow to cool, and then place in the fridge until cold.
• Cut the pickles into the desired shape (slices, wedges, etc.).
• Add the pickles to a glass jar with a tight-fitting lid, and distribute the dill weed with the pickles.
• Strain the cold brining liquid, and pour over the pickles
• Seal and place in the fridge for two days before using.
• PLATE/PRESENT
• Use in any way you would use "store bought" pickles. As a matter of fact, these pickles are great for breading and frying. If you have never taste Southern-fried pickles, you are so missing a great treat. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Steps:

• In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
• Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.