This is my first batch of refrigerator pickles. And as a note of warning, they are still curing and thus I have no idea of they are awesome. But I'm optimistic.
These are so insanely simple I'm not sure why I haven't tried this before. And there were lots of variations to choose from. I based my recipe on what ingredients I had on hand. There were <<TONS>> of recipes using celery seeds. I had none on hand. I suppose I could have used celery salt and omitted the kosher salt, but instead I kept hunting for a different mix that I could alter.
Ingredients:
1 1/2 Cups of Distilled White Vinegar (next time I'll try Apple Cider Vinegar)2 Cups Boiling Water
1/3 Cup Granulated Sugar
4 Teaspoons Kosher Salt (Use 2 1/2 to 3 Teaspoons if using regular Table Salt)
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed (Next time I'll try toasting them first)
1 Teaspoon Dry Dill (Definitely use fresh if you have it)
2 Lbs of Cucumber Sliced (or crinkle cut)
2 small Red Onions
For the Pickle:
Combine all ingredients except the cucumber and onions in a bowl. Preferably one with a pour spout or use a wide mouth funnel or be prepared to wipe up after yourself. Mix well until the salt and sugar have dissolved.Meanwhile, layer the cucumbers and onions into canning jars or other glass container. They should be clean, but dishwasher clean is OK. Since we won't be storing these in the pantry, no need for the has-mat suit and super sterilization regimen.
Pour the liquid over the cukes and onions until almost to the top. Screw the lid on tightly and store in the fridge. They will be ready to eat after 7 days and will keep for 12 months.
Variations:
You can pickle quite a lot of the Summer's bounty.- Carrots
- Beets
- Onions
- Peppers (Sweet & Hot)
- Zucchini
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