refrigerator pickle pleasers... I love making refrigerator pickles. There is virtually no mess and you can make a batch in minutes. Best of all, refrigerator pickles last six months in your fridge, so you can still have fresh garden crispness in February. This recipe is from Smith & Hawken's Gardeners' Community Cookbook. I usually omit the sugar for a truer kosher deli style pickle. I also sometime swap out the bell pepper for some add spice of a jalapeno.
Refrigerator Pickles
makes 1 half gallon
2c distilled white vinegar
1c sugar
1/4c kosher salt
10-12 medium cucumbers
1/2 medium bell pepper sliced thinly
1 large white onion sliced thinly
2-4 garlic cloves
1T picking spices
2T dill seed
Prepare your canning jars. Whisk together vinegar, sugar, and salt to dissolve the sugar. Layer the cucumbers, peppers, onion, garlic, spices, and dill in jar. Pour mixture over. It will not cover the veggies completely at first, but the veggies will release liquid as they cure. Place in fridge for a week and shake daily. Serve after one week and keep up to six months.
3 comments:
Where do you get pickling spices? I checked three stores and found none.
Fortunately, my supermarket carries McCormick's pickling spice, but I can easily go through bottles as the season progresses. Here's a homemade version from whatscookingamerica.net. It contains the same ingredients as my McCormick and you can customize it to lean towards your favorite pickle taste:
PICKLING SPICE I
2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger
Mix together all the ingredients.
Store in a small, airtight jar up to 2 months.
Makes about 1/4 cup.
Thanks!!
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