Anyone have any quick home-made pickle recipes?

Love Pickles and would like to make them at home if it is quick!Anyone have any quick home-made pickle recipes?
The ';sitting'; time will kill ya. This is the BEST recipe for sitting time is 8 weeks! Go to bottom for quicker sitting time ones.





Kosher Style Dill Pickles --





INGREDIENTS


8 pounds 3 to 4 inch long pickling cucumbers


4 cups white vinegar


12 cups water


2/3 cup pickling salt


16 cloves garlic, peeled and halved


8 sprigs fresh dill weed


8 heads fresh dill weed








DIRECTIONS


Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.


In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.


In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.


Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.


Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.





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10 DAYS SITTING TIME -





Spicy Refrigerator Dill Pickles --





INGREDIENTS


12 3 to 4 inch long pickling cucumbers


2 cups water


1 3/4 cups white vinegar


1 1/2 cups chopped fresh dill weed


1/2 cup white sugar


8 cloves garlic, chopped


1 1/2 tablespoons coarse salt


1 tablespoon pickling spice


1 1/2 teaspoons dill seed


1/2 teaspoon red pepper flakes, or to taste


4 sprigs fresh dill weed








DIRECTIONS


In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.


Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.





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1 WEEK SITTING TIME --





Texas Christmas Pickles - these are sweet and spicy.





INGREDIENTS


1 gallon dill pickles


1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco鈩?


5 cloves garlic, chopped


1 (5 pound) bag of white sugar








DIRECTIONS


Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.


During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.





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24 HOUR SITTING TIME --





Easy Refrigerator Pickles --





INGREDIENTS


6 cups thinly sliced cucumber


2 cups thinly sliced onions


1 1/2 cups sugar


1 1/2 cups cider vinegar


1/2 teaspoon salt


1/2 teaspoon mustard seed


1/2 teaspoon celery seed


1/2 teaspoon ground turmeric


1/2 teaspoon ground cloves








DIRECTIONS


Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.Anyone have any quick home-made pickle recipes?
Well, you didn't mention what kind of pickles...so hope you like dills.


Fresh-pack refrigerated pickles


10-14 whole pickling cucumbers, aprox, 2 inches, scrubbed


3 sprigs dill


2 gloves garlic


1/2 cup fresh lemon juice


cold water


1. pack sterilized jar with the cucumbers, dill, and garlic, alternating in layers, leaving 1/4 inch headspace.


2. pour lemon juice over cucumbers. Fill jar with cold water.


3. Seal and refrigerate. These will keep at least 6 weeks.
slice cucumbers, add to a half vinegar, half sugar solution, add salt to taste or any other preferred seasoning, let marinate in fridge for a couple of hours, vey good and very quick.
not quick u need quecumbers(i think thats how you spell it)put them in a glass jar of pickle juice or vinigar soaked for a month put 2 peppers for flavor u can also eat the pepper cuz itl be peppered remember to keep it refridgerated