Safe Canning Recipes: 𝗥𝗲𝗳𝗿𝗶𝗴𝗲𝗿𝗮𝘁𝗼𝗿 & 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗣𝗶𝗰𝗸𝗹𝗲𝘀

Spicy Pickles (Refrigerator Pickles)

Spicy Maple Bourbon Refrigerator Pickles

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How Do I? ...Ferment?

General Information on Fermenting

Selection of Fresh Cucumbers

Low-Temperature Pasteurization Treatment

Suitable Containers, Covers, and Weights for Fermenting Food

Causes and Possible Solutions for Problems with Fermented Pickles

Pickling Help-Pickles Problem Solver

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Avocado Pickles
Yield Makes 1 pint

Use avocados that are not quite ripe in this recipe; pickling softens them.

Ingredients
½ cup distilled white or cider vinegar
1 tablespoon kosher salt
1 tablespoon whole yellow mustard seeds
1 teaspoon sugar
½ teaspoon black peppercorns
1 medium Chile de Arbol, optional
1-2 very firm avocados, sliced

How to Make It

Step 1
Whisk together vinegar, ½ cup water, salt, mustard seeds,

sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a

simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.

Step 2 Place avocado slices in a 1-pint jar and top with the cooled brine.

Refrigerate for at least 1 hour or up to 1 month.

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Bread & Butter Pickles

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Banana Peppers

Makes 2 quarts or a ½ gallon

1 lb Banana Peppers
2 Tbsp canning salt
1 Tbsp Sugar
3 Cups Vinegar
5 Cups Water
1 garlic clove, minced per quart
Put sliced Banana Peppers & minced garlic in jars. Boil

brine & cool completely. Pour over Peppers. Store up to

3+ months.

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Broccoli

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Bread And Butter Refrigerator Pickles

Brine:
½ cup white vinegar
½ apple cider vinegar
¼ cup water
1 cup sugar
1 tablespoon salt
1 teaspoon whole black peppercorns
1 teaspoon dry mustard
3-4 whole cloves
1 teaspoon celery seed

½ teaspoon turmeric
Kirby cucumber slices (about 3 cucumbers sliced ¼-inch thick)
Sliced Red Chili

PREPARATION:
Fill a large stock-pot with water and bring to a boil. Carefully submerge mason

jars with their tops in the boiling water and keep them submerged for at least

5 minutes until ready to use.

Combine brine ingredients in a medium-sized saucepan and bring to a boil.

Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.

Thoroughly wash all herbs and vegetables (cucumbers in this case) you

intend to pickle before cutting them into the desired shape and size.

Carefully place and arrange the herbs and vegetables inside of the mason jar.

Pour the warm brine over the vegetables until the mason jar is just about full,

making sure to completely submerge the items you want to get pickled.

Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.

The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
Enjoy!

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Crunchy Mixed Refrigerator Pickles

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Claussen

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Claussen Pickles Copycat

Ingredients

Instructions

To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don’t overfill the jar. Discard any remaining brine liquid.
Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
Secure lids on jars and refrigerate for up to six months.

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Crunchy Mixed Refrigerator Pickles

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Cucumber Pickles with Onions or Vegetable Medley
Yield: 4 pints

8 cups cucumbers, thinly sliced
1 cup onion, peeled and sliced
(2 medium onions), or in place of onion, an equal amount of other vegetables such as cauliflower, peppers, or carrots as desired
4 cups vinegar (5%)
2 cups sugar
1/3 cup canning or pickling salt
1 1/2 tsp each of celery seed, mustard seed, and turmeric

Wash and prepare vegetables, trim blossom ends from cucumbers and
discard. Mix vinegar, sugar, salt, and spices together until sugar is dissolved. This mixture does not have to be heated, but heating will more rapidly
dissolve the sugar and pickle the vegetables.

Fill hot pint jars with thinly sliced cucumbers and other vegetables. Cover vegetables with hot pickling solution, and cap jars with clean lids. Label and
date, and store in the refrigerator at 40°F or colder for up to 2 weeks. This
pickle is not heat processed and must be kept refrigerated.

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Dill Pickles (Refrigerator Pickle)

Brine:
1 cup water
½ cup white vinegar
1 tablespoon salt
1 tablespoon sugar
1 tablespoon whole black peppercorns
1 teaspoon caraway seed
1½ teaspoon dill seed
12 Kirby cucumber spears (3 cucumbers quartered lengthwise)
3 sprigs fresh dill
1 whole clove garlic

PREPARATION:
Fill a large stock-pot with water and bring to a boil. Carefully submerge mason

jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.

Combine brine ingredients in a medium-sized saucepan and bring to a boil.

Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.

Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.

Carefully place and arrange the herbs and vegetables inside of the mason jar.

Pour the warm brine over the vegetables until the mason jar is just about full,

making sure to completely submerge the items you want to get pickled.

Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.

The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
Enjoy!

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Dill Slices

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Fermented Dill Pickles

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Fermented "Crock" Dill Pickle Recipe

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Horseradish Pickles

Refrigerator Style (Makes a ½ gallon or 2 quarts)

Homemade Horseradish Pickles by Emily Kyle Nutrition

These spicy homemade horseradish pickles are bursting with bold horseradish flavor and a crispy fresh cucumber crunch for a delicious low-calorie, low-carb, gluten-free savory treat that satisfies every salty, spicy craving.

INGREDIENTS
FOR THE BRINE
2 cups of filtered water
1 cup white vinegar
3 tablespoons salt
2 tablespoons white table sugar
1 tablespoon of whole coriander seed
1 tablespoon minced garlic
1 teaspoon pickling spice
1 teaspoon mustard seed
1/4 teaspoon crushed red pepper flake
FOR THE PICKLES
1.5-2 pounds (or 1-quart) small pickling cucumbers, sliced into coins or spears*
6 flower heads of fresh dill or 3 tablespoons of dill seed**
6 tablespoons freshly ground or prepared horseradish root, divided***
INSTRUCTIONS
In a 1-quart saucepot combine the water, vinegar, salt, sugar, coriander seed, garlic, pickling spice, mustard seed, and crushed red pepper over high heat stirring occasionally. **Add dill seed here if using.
Bring the mixture to a boil and then shut off the heat. Set aside and allow to cool to room temperature (you can set the pan in an ice bath to cool faster).
Using a wide-mouth pint jar, put 1 tablespoon of horseradish on the bottom.
Add two flower heads of fresh dill to the jar.
Tightly pack as many cucumber spears or coins as possible into the jar.
Top with another 1 tablespoon of horseradish.
After all the jars are filled, fill each one to the top with cool pickling liquid, ensuring everything is submerged.
Cover each jar tightly with a lid and place in the refrigerator until ready to consume.
For best results, allow the pickles to sit for at least 5 days to allow the maximum flavor to develop.
Refrigerator pickles will last up to two months in the refrigerator.

NOTES
*If you're cutting your cucumbers into spears, try to make them 4-4.5" long to fit into the jar. If you're cutting your cucumbers into coins, try to make them a uniform thickness of approximately 1/4" thick.

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Marinated Refrigerated Peppers

Remember, all pickled pepper products stored at room temperature must be processed, to avoid the risk of botulism toxin development during storage.

The boiling water-bath processing step can be omitted if pickles are stored in the refrigerator. Use the following procedure.

Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips.

Sterilize jars, lids and screw-bands. Pack peppers tightly into sterilized jars, leaving 1/2-inch headspace.

For each 6 cups of brine, combine...
5 cups vinegar
1 cup water
1 tablespoon pickling salt.

Bring to a boil, reduce heat and simmer five minutes.

Pour vinegar solution over peppers, leaving 1/8-inch headspace. Remove air bubbles.

Adjust headspace so that brine covers all peppers. Wipe rims.

Place sterilized flats on jars. Do not put on screwbands. Allow jars to cool.

Put on screwbands and wipe jars.

Refrigerate six to eight weeks for the pickled flavor to fully develop. Keep refrigerated and use within six months. This pepper product allows the peppers to marinate in a high acid solution, at a cold temperature, and in the presence of air. These conditions are not favorable for botulinum toxin formation.

It does not ensure against other types of spoilage

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Red Hot Cinnamon Pickles

These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

Ingredients
12 large cucumbers - peeled, seeded, and quartered lengthwise
1 cup pickling lime (calcium hydroxide)
1 gallon water
1 gallon cold water, or as needed to cover
1 ¾ cups white vinegar, divided
1 ¼ cups water, divided
12 ½ ounces cinnamon red hot candies
1 ½ teaspoons red food coloring
½ teaspoon alum
1 ¼ cups white sugar
4 (4 inch) cinnamon sticks
6 pint-sized canning jars with rings and lids:

Directions

1) Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.

2) Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot

3) Stir 1 ¼ cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.

4) Stir ½ cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.

5) Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.

6)Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

7) Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

8) Heat cucumbers and syrup to a boil.

9) Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

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