Can I make pickles without canning and just putting in some tupperware in the fridge?

Question

We picked just a small amount of pickles and I really don't want to go through the canning process. Can I just make the pickles and store in tupperware?

Answer 1

you are going to wash them??

and then brine them ??

you don't want to blanch them first ??

You really need a book on canning (or on line)

I say your OK (small amount)

I see it as a matter of doing the Right Thing.

Answer 2

Tupperware actually has a perfect container for this, if you don't have it already.  It's called a Pick-A-Deli and right now it's on sale!  It has a handle to keep your fingers out of the brine.  

Bread and Butter Pickles

  1/2 onion, thinly sliced

  2 medium cucumbers, thinly sliced

  1 cup water

  1 cup cider vinegar

  1 1/2 cups sugar

  Pinch kosher salt

  1/2 teaspoon mustard seeds

  1/2 teaspoon turmeric

  1/2 teaspoon celery seeds

  1/2 teaspoon pickling spice

     Combine onion and cucumber slices in a clean jar (or Pick-A-Deli).  Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.  Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Kinda Sorta Sour Pickles

  1/2 onion, thinly sliced

  2 medium cucumbers, thinly sliced

  1 cup water

  1 cup cider vinegar

  1/2 cup champagne vinegar (white wine vinegar will work)

  1/2 cup sugar

  2 tablespoons plus 2 teaspoons kosher salt

  1 teaspoon mustard seeds

  1/4 teaspoon turmeric

  1 teaspoon celery seeds

  1 teaspoon pickling spice

  4 whole garlic cloves, smashed

     Combine the onion and cucumber slices in a clean jar (or Pick-A-Deli).  Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.  Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.  Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.

If you'd like recipes for other types of pickles, like firecrackers (carrots) or pickled okra, see the Good Eats recipes at www.foodtv.com

Answer 3

You could use Tupperware, I use empty glass jars as I feel you can sterilise them better.

There is some great info at this link, and other things you may like to try.

Well worth a read if you want to know more.

Answer 4

FREEZER CUCUMBER PICKLES  

2 qts. unpeeled thinly sliced cucumbers

1 lg. onion, sliced

2 tbsp. salt

1 1/2 c. sugar

1/2 c. vinegar

Sprinkle salt over cucumbers and onion. Let stand 2 hours; stir several times. Drain off water and then add sugar and vinegar to cucumbers. Stir several times for 10 minutes. Place pickles in freezer containers. Place in freezer 2 days before eating. Will keep good for 1 year.

FRESH REFRIGERATOR PICKLES  

3 large cucumbers

1 bell pepper (green or red)

1 onion

1 tablespoon salt

2 teaspoons celery seed

1/4 cup granulated sugar

1/2 cup white vinegar

Wash and scrub cucumbers. Slice into a medium sized bowl, leaving peel on, about 1/8" thick. Wash and remove seeds from pepper; remove skin from onion and scrub well under cold running water. Finely chop the onion and pepper; add to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour.

In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar, stirring until dissolved. Allow to cool, then pour over cucumbers (after they have been sitting for 1 hour, as above).

Mix well; cover and refrigerate for at least 24 hours before serving.



  



Randy Mayor







Easy Refrigerator Pickles



6 cups thinly sliced pickling cucumbers (about 2 pounds)

2 cups thinly sliced onion

1 1/2 cups white vinegar

3/4 cup sugar

3/4 teaspoon salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

4 garlic cloves, thinly sliced

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

Yield:  7 cups (serving size: 1/4 cup

Refrigerator Pickles Recipe



25 min | 20 min prep

6 cups

6 cups sliced cucumbers

1 cup sliced onion

1 green pepper, chopped

1 cup vinegar

2 cups sugar

1 tablespoon salt

1 tablespoon celery seed

Heat vinegar, sugar, salt, and celery seed.

Pour over cucumbers, onions and green pepper.

Store in refrigerator.

These will keep for many months.

Answer 5

You'll love this recipe...I make them all the time when I need a pickle fix...(I cut them into spears, rather than slices,and store them in a tupperware). We eat them rather quickly here. If you think they'll sit there longer than a week, you may want to think about canning.

***Quick Pickles***

1/2 cup white vinegar, eyeball it

2 rounded teaspoons sugar

1 teaspoon mustard seed

1 teaspoon salt

1 clove cracked garlic

1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped

1 bay leaf

4 kirby cucumbers, cut into 1-inch slices on an angle

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.