Thursday, October 17, 2013

Mennonite Refrigerator Pickles [Recipe]


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--Naomi

23 comments:

  1. I may just have to try this! -dkb

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  2. Do it! They're super easy and really, really good. :)

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  3. They look and sound delicious. I will try making them this week, I love simple recipes!!!

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  4. I saw that you had lids on the counter ... when do you put your lids on the pickles???

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    1. Hi there!

      The lids go on the jars after they've been filled and you've added the brine - Then into the fridge they go! No sealing necessary. :)

      Thanks for your comment, and all the best with your pickles!

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  5. Do you just leave them with no lid in the refrigerator?

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    1. You can put your lids on the jars just before sticking them in the fridge; I have these pictures without lids to show off the mustard seeds.

      All the best!

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  6. Peppers are sweet bell peppers or spicy hot peppers? Just curious. And could you can these for later use?

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    1. We just used regular orange bell peppers, but you can use whatever you like! This brine is a little bit sweet, so if you used spicy peppers, that would be a bit of a contrast - But quite possibly delicious!

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  7. Do you think these would work with sweetener like Splenda?

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    1. Good question! I actually have no idea, since I don't usually use anything other than real sugar for my recipes. I did take a quick look at Google to see if other people have made pickles with Splenda, and it turns out, they have! So the taste might be a little different, and the brine might be a little sweeter - but it might be worth a shot! :)

      All the best, and thanks for your comment!

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  8. I notice that the brine mixture will only fill gallon jar 1/2 way how does that saturate all the veggies or do you need to top it off with something else

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    1. No need to top it off with something else; during the fermentation process, the vegetables will let off water, and the liquid content will naturally increase as they sit. If you do too much liquid, you'd have a problem!

      Thanks for your comment! All the best.

      --Naomi

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    2. Can you please estimate how many cucumbers you need?
      Thank you

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    3. I would estimate about 1/2 an English-style cucumber per jar; it really would depend on the size of the cucumbers you're using, and how full you pack the jar with other vegetables (peppers and onions). All the best to you!

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  9. How long will these keep in the frig?

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    1. I like to eat them most within the first 2 weeks of having them, but they'll keep for a couple of months at least, no problem. I find that the pickles are the most crisp within the first couple of weeks, which I like most - As they sit, they get a softer consistency; though, the taste is always fantastic. :)

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  10. About how long would they last refrigerated? Assuming you don't eat them all… Nom!

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    1. They'll keep for a good while (I've never had a jar go bad, so I can't say exactly - they always go before that point!). I do like to eat them within the first couple of weeks of having them though, since the pickles are the most crisp during that time; they soften as they sit.

      Thanks for the comment!

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  11. I have NEVER canned anything in my life. City girl. But these look so good and easy that I am willing to try. I love sweet pickles and so do my kids. Can you use any cucumber other than English?

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    1. Well no worries, this is not at all like traditional canning! You could try other cucumbers, but if you're going to experiment with field cucumbers (the ones with the waxy skin), make sure you peel them completely before you make them.

      All the best!

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  12. I just made a batch tonight! I did not have the sweet bell pepper so I added a bit of crushed red pepper, and turmeric, celery seed and fresh garlic cloves with the mustard seed...hope it turns out! :-)

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