Quick Pickles

I first tasted refrigerator pickles when my brother Peter brought a batch to a family gathering. They were crisp and cool and salty with lots of garlic flavor and they were gone in a flash.

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Quick fridge pickles are super easy to make and perfect for midsummer when the bounty of cukes, hot peppers, garlic and dill are all at their peak.

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This is one of those non-recipe recipes that you can customize to your preferences. Start with ultra fresh cucumbers, either just picked from your garden, the farmers market or the store; slice them about 1/2″ thick. Peel cloves from 1/2 head of garlic; cut the cloves in half if they are big. Pick the sprigs off a bunch of dill and set aside and have handy a mix of spicy hot peppers and well as mild ones.

 

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You’ll need a clean jar with a lid. I use a 24oz. Kilner jar with a clip seal lid but any glass jar will work. Ones that are wider are easier to pack but I’ve also used quart Mason jars with success because that was all I had.IMG_3135

Put 1 teaspoon each of black peppercorns and coriander seeds in the bottom of the jar. Add a layer of cucumbers, a few garlic pieces, a couple small, hot peppers and a layer of dill sprigs, add a larger pepper if you are using. Continue layering in this manner until they reach the top of the jar. Make the top layer cucumbers, small peppers and garlic only to save yourself from having to sift through soggy dill to get to your first pickles.

Put 2 1/2 cups water, 1/2 cup white vinegar and 1 tablespoon kosher salt in a bowl and stir until salt dissolves. Pour this over the ingredients in the jar until all pieces are submerged. Put the lid on and gently turn the jar upside down a couple times to distribute the flavors evenly, then put into the refrigerator.IMG_3144

The pickles are ready in as soon as 8 hours. The longer they sit in the brine the more flavorful they get. You can use them as an appetizer or on a burger or sandwich. I also like adding them to potato salad for a salty garlicky burst and to the fermented sauerkraut I’ve been noshing with sausages lately. Frankly, they are amazing with just about anything savory and can become addictive. Feel free to add less garlic and to change up the peppers. Sometimes I will use only jalapeños because I love their heat and flavor, other times a combination of hot as hell and mild ones so feel free to experiment. The peppers are also an interesting ingredient to add to recipes or put in cocktails. Speaking of drinks, I want to try using some of the brine in a gin cocktail similar to the dirty martini idea. If it’s any good I’ll post about it.

 

 

 

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