Foundation Recipe,  Recipes,  Vegetables

Refrigerator Pickles

Somehow it’s taken me all these years to make pickles and now that I have, and perfected this super easy recipe, I’m wondering what took me so long! We love pickles in our house, for snacking and also on sandwiches, so homemade pickles make a great addition to our fridge. Plus, the flavor is sooo much better, and of course they taste so fresh. It also occurs to me that making a quick jar of pickles is an excellent way to make sure all those cucumbers we are always buying (we love to snack on cucumbers) never go to waste. And if you are farmers market regulars you can also use this brine to pickle all sorts of in season produce – carrots, cauliflower, you name it, it can probably be pickled.

Refrigerator Pickles

Refrigerator Pickles
Author: Kate Wagner
Serves: 3 (8 oz) Mason jars
This recipe is super easy to multiple. So if you have a lot of produce, grab some extra Mason jars, double or even triple the brine and start pickling. Happy cooking!
Ingredients
  • 2 cups water
  • 6 tsp Minced garlic, divided into thirds
  • 1 cup White vinegar
  • 6 tsp Kosher salt
  • 1 1/2 tsp Fresh dill, finely minced
  • 1 1/2 tsp Celery seed, divided into thirds
  • 1 1/2 tsp Coriander seed, divided into thirds
  • 1 1/2 tsp Yellow mustard seeds, divided into thirds
  • 3/4 tsp Black peppercorns, divided into thirds
  • 28 oz Mini cucumbers (2 pkges, trimmed and sliced in half) (see note)
Instructions
  1. In a medium saucepan, bring 2 cups water to a boil, reduce the heat to simmer and add the garlic. Cook for 5 minutes. Add the vinegar and salt, increase heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  2. In each of the 3 Mason jars, place 1/2 tsp of dill. Divide the celery, coriander and mustard seeds and black peppercorns between the jars. Drain brine into a bowl, using something to catch the garlic (I use a fine sieve). Then pour the brine back into the saucepan. Divide the garlic between the 3 jars. Then pack the jars full of cucumbers.
  3. Bring the brine back to a boil, pour it over the cucumbers to cover completely, let cool, then cover and refrigerate overnight. The pickles will be really good after about 24 hours and even better after a few days. Refridgerate for up 3 months.
Notes
I used just cucumbers, the mini ones, because they were on sale at the grocery store. This recipe would also be a great way to enjoy so many different veggies – Kirby cucumbers, carrots, green beans, cauliflowers….

 

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