Tuesday, August 3, 2010
Last night, during a bout of insomnia, I made a jar of Refrigerator Pickles out of two cucumbers we had kicking around. Now, if I were a pickler worth my salt (pickle joke), I would know to use only the freshest cucumbers to pickle with. By freshest, I mean picked a few hours ago. But honestly? These will still taste fine.
I'll share the recipe I used below, but let me preface it with an important warning. You can see that I guessed on some measurements and sort of threw things together in this recipe. If you are planning to seal your pickle jars and store them anywhere but a refrigerator, you may not do this. Hear me? Don't do it. Find a legitimate, tested canning recipe and do not deviate from it. Seriously.
Okay, on to pickle fun!
Bring 1 cup each of apple cider vinegar and water to boil in a small pan. (White vinegar would also be fine)
While you're waiting for the liquid to boil, slice 2-3 cucumbers into whatever shape or size pleases you. Slice up a clove of garlic and some fresh dill too. Shove it all in a quart-sized jar. Really shove it in there.
By now your liquid has probably boiled. Whisk in about a half cup of sugar, some pickling spices, mustard seeds, peppercorns, and a whole tablespoon of salt. Boil it all for ten minutes.
Pour the liquid over the cucumbers in the jar. Put the lid on and stick it in your fridge for a week or two. Then, enjoy for about three months (if they last that long)!