Sunday, August 20, 2006

Refrigerator Pickles

Deciding to try this recipe was a spur of the moment decision on my part. I was actually at the grocery store, and had a flash of inspiration. Of course, I hadn't looked at the recipe, and so I had to go BACK to the grocery store to get white vinegar. Oops.

This recipe was quick and easy on all fronts. There was very little prep work required. The mixing of the brine was simple, and practical since it was done in the jar where the pickles will reside. Slicing the kirbies didn't take too long, and while I certainly can't claim to have perfectly thin pickles (as the directions demand), I'm okay with that. I'm just not that skilled with a knife. But a little variance is good, and I prefer thicker pickles anyways!

I haven't tasted these yet, as they're still pickling in the fridge. But once I do, I will report back as to their taste. But, given how much I love pickles, I'll be shocked if its anything but a glowing review.

Reporting back to say that these pickles are excellent! This is really and truly an outstanding recipe. Even M. was impressed, and he proceeded to sample several in a row just to make sure they were all as good as the first. The addition of the hot pepper adds just the right amount of heat, but the pickles aren't that spicy. The overall taste is a balance between heat and the sweetness of the brine, and very pleasing to the two palates over here in the Veggie Kitchen. So, I urge everyone and anyone to try this recipe. I've never made pickles before, and it really couldn't have been easier. And if you do try them, report back as to how you find the recipe. After all, inquiring minds always want to know!

Mom's Fridge Pickles

from Fresh Every Day by Sara Foster

makes about 1 quart

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8 inch thick rounds
1 small white onion, thinly sliced into rounds

1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.


Cate said...

Thanks for posting this ... Nicholas and I LOVE pickles, particularly sour ones. A former co-worker gave me a bag of homegrown, huge cucumbers, and this is perfect for them!

helios said...

Cate -- no problem! If your son will be eating them, I might scale back on the crushed red pepper though. It does get a bit strong as time goes on.

Anonymous said...


I saw your post on Cooking Light and was led to your very nice blog. In looking at the pic of refrigerator pickles, it seems to me you added fresh dill ...instead of dill seed. Is that correct? If so, how much did you add?

There is obviously an herb in there that isn't in the recipe. I'm asking because I was planning on using fresh dill and wondered how it stands up. Nothing like fresh dill!!

Thanks in advance!! Dolores