We canned just about anything under the sun from jellies to veggies. Be warned - they take 2 weeks to complete but they only need a few minutes attention each day. I love them and so does everyone I serve them to. Add cucumbers to syrup and cook 10 minutes. Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. 8 cups sliced cucumbers ( 6 to 8 medium cucumbers) This Sweet Pickles recipe could not be simpler. Get more tips in our Pickling and Canning Library. Let stand 7 days. Yes, they will keep for up to 3 months in the refrigerator. Seal with 2 piece lids. The pickles are garlicky, crunchy, and delightfully sour. These will keep up to 3 months in the refrigerator???? Submitted by georgewilson on July 28, 2014 - 5:34pm. Seal with 2 piece lids. I still can till the cows come home. Submitted by The Editors on June 12, 2018 - 4:04pm. Strain brine to pour over pickles… Submitted by Francis Savoie on July 24, 2012 - 2:00pm. Roni, this recipe is designed specifically for the refrigerator. Submitted by Sarah Perreault on July 25, 2012 - 4:52pm. For 2 days, pour syrup off and reheat to boiling point and pour over cucumbers again. Homemade Refrigerator Pickles (Low Carb) - Recipes That Crock! Sprinkle with the salt and set the bowl aside for 1 hour. You need to drain it before continuing. My small refrigerator would never hold all this! 1 tablespoon pickling salt. Submitted by The Editors on September 27, 2012 - 8:51am. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. The term pickle is derived from the Dutch word pekel, meaning brine. Submitted by The Editors on July 30, 2013 - 11:32am. 2 cups cider vinegar. Try adding about a teaspoon or so of turmeric to your mixture, that is one of the ingredients the old folks used to use with celery and mustard seed Might be why you have not quite hit papa's recipe. Submitted by Beetlebug on August 12, 2013 - 9:50am. When Molly was old enough to have friends over to play for the day, I came up with the idea of filling an old-fashioned two-gallon crock with a vinegar-and-dill brine, then tossing small cucumbers, green beans, fingerling carrots, and tiny zucchinis into it every day. 2 large red peppers, sliced. Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. 2 teaspoons celery seed Cover with a cloth. Cover with boiled, cooled water. Refrigerate for about 1 month, and then taste one for flavor. Many people enjoy canning and making their own recip... Read more Homemade Old Fashioned Icicle Pickles … I have made them without and they were not nearly as good. Try Old Fashioned Chicken Noodle Soup, Cheesy Zucchini Soup, Potato Soup, Classic Spinach Salad, French Dinner Salad, Carrot Raisin Salad, Potato Salad or Cucumbers and Onions. Makes about 4 quarts. I agree about the turmeric, by the way! Directions: In a large bowl, combine the cucumber slices, onions, and peppers. Add a couple of drops of green food coloring and several of yellow. I do not know if they was just something handed down in the family or if it is an old southern recipe. I drained the vegetables and added the vinegar mixture. Allow to sit, covered, for 24 hours. This recipe for old-fashioned pickles was given to me by community herbalist Krista Rahm who shares it with her Whole Living students. Can these be excluded or a substitute? Many years ago I acquired some beautiful old pickling crocks and I was eager to put them to use. 2 teaspoons celery seed. 3 hot peppers, sliced. Pour the liquid over the cucumbers. One thing I consider to be one of my fondest memories with my Granny was helping her can. In fact, I had to go out to the storage building and find my pickling crock that I use for soaking the cucumbers. Submitted by The Editors on August 2, 2016 - 9:05am.