2 minute read
It’s refrigerator pickle time
They were made by my friend, Anita, who doesn’t need to measure the recipe anymore, but put one together for us. She and her husband, John, have a large garden each year, so the cucumbers and dill came fresh from the yard.
Anita’s Refrigerator Pickles
15 small cucumbers (known as Kirby, pickling, or mini cukes) quartered or chunks
20 dill sprigs
2 onions, any type, cut in rounds or diced
Last Fall I was at a local fundraising dinner event and saw a huge platter of what had to be homemade pickles surrounded by fresh dill sprigs and onions. Since I was helping in the kitchen and couldn’t get to it directly, I was just hoping there would be some left when I was able to get out there. Luckily, I had to replenish an item and grabbed a couple off the platter.
Oh, my, the freshness and crunch of these delicious nuggets. I pray that people never stop having gardens and making fresh food for their friends and families because you cannot buy these in a store.
4 garlic cloves (or 1/8 teaspoon garlic powder for each clove)
1 quart white vinegar
½ cup canning salt
Layer in a large bowl — cover with water — cover bowl and place in fridge for 24 hours.
Or if you like pickles with a bit more seasoning, I found this recipe which makes only 2 quarts
Quick & Easy Refrigerator Pickles
By Jennifer Segal
Ingredients
1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs
Instructions
1. Combine the vinegar, salt and sugar in pan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water and chill in fridge.
2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month. Cat Wilson lives in South Bend and transitioned from a vegetarian diet to eating a plant-based diet over two years ago. She may be contacted at cwilson@the-papers.com.
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