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Unread 07-29-2013, 11:57 AM   #1
John Bowen
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Default Pickled Veggie Questions

Saturday night we went to a small party and I ate some of the best pickled vegetables I have ever put in my mouth. I found the lady who brought them and asked how she made them. She said it was super simple and quick – she kept using the term “refrigerator pickles”. The important part for me was – she pickled them WITHOUT any sugar. They were amazing and meet the diet needs of some in my household.

Her husband came over and got her and she told me she would get me the recipe before they left. Well they left and I can’t find her or a recipe that pickles vegetables without sugar.

Can any of you folks help me????????
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Unread 07-29-2013, 12:21 PM   #2
N8man
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I make ice box pickles a lot...in fact getting ready
to do a batch of cukes, onions and jalapenos
in a little while...
Maybe you could omit the addition of sugar from the recipe....
or use a sugar substitute like equal perhaps...



Ice Box Pickles
Makes 2 Quarts
1 Jar Pearl Onions, 12 oz.
8-12 Medium Sized Cucumbers. Peeled and Sliced into 1/4” thick rounds
2 cups Sugar
2 cups Apple Cider Vinegar
1/4 cup Salt
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
1 Tablespoon Turmeric
Optional Addition
12 Jalapenos Sliced into 1/4” rounds

Divide the veggies equally between two quart mason jars.
Pour the vinegar into a microwave safe mixing bowl.
Add the dry ingredients to bowl and stir to combine.
Place bowl into Microwave and heat using 1/2 power for 2 minutes.
Stir the bowl again and let cool for 10 minutes.
Divide the vinegar mixture equally between the mason jars.
Seal and place into Fridge for one week….
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Unread 07-29-2013, 01:18 PM   #3
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those sound pretty good
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Unread 07-29-2013, 01:58 PM   #4
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I never add sugar when i pickle my green beans or carrots or cauliflower, just a simple 1:3 cider vinegar to water ratio with pickling salt added to taste for the brine. I add minced garlic, dill seed, and red pepper flake to the jars, then add the boiling brine, top with a sterilized lid and process in my water bath canner for 10 minutes and let sit for 2 weeks then enjoy.
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Unread 07-29-2013, 02:24 PM   #5
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Thanks Marwendholt - that sounds close to what she described but I did not get the impression she boiled / canned her veggies. I think she mixed vineger /water and tossed them in the fridge for a few days.
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Unread 07-29-2013, 02:27 PM   #6
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@ N8Man - those look good! Yeah the girls when in training do not eat sugar or any other type of sweetner. They also stay away from most carbs - potatos, bread etc.

Go figure.
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Unread 07-29-2013, 02:56 PM   #7
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There is no egg mentioned in the recipe but I see an egg in the jar, and when ya'll stop packing corn in them jars. I've had allot of NC canning jar corn I think it was either Happy Sally or White dog Brand.
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Unread 07-29-2013, 03:10 PM   #8
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Here's one of many. Google can be your friend!
http://markbittman.com/fridge-pickles-your-way/

LOADS of pickle recipes out there!
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Unread 07-29-2013, 03:57 PM   #9
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Quote:
Originally Posted by Bludawg View Post
There is no egg mentioned in the recipe but I see an egg in the jar
ooopppss!!! I did the eggs with this recipe without the cukes...
hardboiled, shelled and into the mason jar...
then allow to mellow in the Fridge for one month before eating..
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Unread 07-29-2013, 04:01 PM   #10
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Is it possible she just used leftover pickle juice and tossed all the veggies etc in there for a few days? I do that when the pickle jar is empty and reuse the juice.

Bob
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Unread 07-29-2013, 04:04 PM   #11
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IDK BB - it had a very heavy vineger taste and the veggies were really crisp. It was almost too simple. Very clean.
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Unread 07-29-2013, 04:05 PM   #12
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I just made these...but you can omit the sugar..



Peppery Ice Box Pickles
1 large cucumber peeled and sliced 1/4" thick
1 medium sweet onion sliced into 1/2" wedges
3 jalapenos sliced 1/4" thick
1 cup sugar
1 cup apple cider vinegar
1/4 cup hot sauce, I use Texas Pete
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
In a microwave safe 2 quart bowl mix vinegar, hot sauce and spices.
Toss in veggies and stir to coat well.
Microwave on high for 2.5 minutes.
Stir well and microwave another 2.5 minutes.
Using a slotted spoon transfer the veggies into a clean 1 quart mason jar.
Pour liquid into jar until veggies are covered.
Cap and let cool thirty minutes then place into refrigerator.
Ready to eat in one week.
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Unread 07-29-2013, 04:17 PM   #13
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That looks really good!
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Unread 07-29-2013, 04:37 PM   #14
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used to do mine in the microwave........really good but gonna try this!!
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Unread 07-30-2013, 11:11 AM   #15
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Quote:
Originally Posted by John Bowen View Post
IDK BB - it had a very heavy vineger taste and the veggies were really crisp. It was almost too simple. Very clean.

This is the way my grandmother taught me... this was, and still is a summer time favorite.

peel and slice cucumber or 3, add a small thin sliced onion cover with a saltwater brine for 12 to 24 hours. drain, fresh water rinse. Cover with cider vinegar and chill overnight.
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