Refrigerator Pickles! I blame... er, credit, sleevendog : )
I don't like pickles. Can't help it, just don't. Never really have. But after gazing at sleevendog's refrigerator pickles (who knew?! am I the last to know this could be done without canning?) I thought I'd give them a try. sleevendog's pickles looked... good. Crispy. Fresh. I decided to google 'refrigerator pickles', and found a million recipes. Made them 2 days ago... now I can't stop eating them! I'd like to say my favorite is the asparagus, or the green beans, or the red onion... anything but the actual pickles! But I'd be lying...
Refrigerator Pickles Recipe #3,450
For Brine:
• 10 cloves garlic, peeled
• 2 cups apple cider vinegar
• 6 teaspoons kosher salt
• Several sprigs of fresh dill
• 1 teaspoon celery seed
• 1 teaspoon coriander seed
• 1 teaspoon mustard seed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns (if you have 'em)
Veggies to Prep:
• 6 Kirby cucumbers, quartered lengthwise
• 6 young spring carrots, peeled and cut in half lengthwise
• 1 handful large scallion pieces or green beans
• A few pieces of cauliflower to tuck wherever they'll fit
• May also use: Zucchini, onions, asparagus, red pepper slices
1) In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
2) In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
3) Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
Comments (14)
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Comments (42)Now that we have two Carols, I will say I am not the one making jelly. It has probably been 20 years since I made jelly and since we probably use 4 jars a year, I'm not likely to become a big jelly maker. I was, however, intrigued with the pepper jelly being made after Dawn said how good it was spread over cream cheese. Now I might like to spread that on something, so I will probably try growing a few habanaros next year and give that a shot. I have to jump in on the pie crust issue though. Mine may not be the "most perfect" piecrust in the world but it is very good and oh, so easy. I call the flour measurement (scant) because I probably use about a tablespoon less than the measurement. This will make a regular size double crust pie or two one crust pies if using those disposable pie pans. 2 cups (scant) all purpose flour 1 teaspoon salt 1/2 cup cooking oil 1/4 cup buttermilk Mix the dry ingredients together then mix in the wet ones. This is soft crust and you can stir it with a spoon. When you have a big ball, put half between two sheets of waxed paper and roll it out. Lift the top sheet of paper to release it from the paper, then put it back on loosely. Lift the entire crust with both sheets still attached and turn it over on the counter. Your can pick it up by the back and it doesn't fall off (on this turn). Now release the second sheet the same way except DON'T put it back on. Now this is the hardest part. Put the pie plate close to you and lift the pie crust and paper together. You need to put your hands 2/3 of the way back on the crust (and bottom paper) and let the back 1/3 fall over the back of your hands and the 2/3 in front of you hands. It will still be attached to the paper, but only lightly, so put it onto the pan, paper side up and slowly release the paper from the crust after you have it all placed in the pan. If you get a hole in it, no problem, just patch. Make the edges pretty and it is ready to bake or use depending on the pie. One bowl, one spoon and the rolling pen never touched the dough. It is also oil which I feel is safer than shortening. I know, I know, it sounds too easy. I have been doing it this way for around 15 years and have not once made a different pie crust, except for fried pies and one dutch oven class. I sent pies to Uniroyal with my DH once and five people asked for the recipe. I carefully made five typed copies and sent back with him the next day. He said they had it at the copy machine making more copies last time he saw it. LOL I never, ever, use sugar in the crust, but for a two crust pie I mix a little cinnamon and sugar together and sprinkle over the top crust just before it goes into the oven because it makes it pretty. When I make fried pies I use a recipe with an egg in it because I want the crust to be tough enough so the filling doesn't come out during cooking. I assume that was the reason for making that other crust recipe in the dutch oven because they wanted to be able to let it cool and lift the entire pie out using the parchment strips underneath the crust. Don't laugh until you try it. I will be very surprised if you don't like it....See Morebad experience with AJMadison.com
Comments (16)Times have changed with internet shopping...comparing prices, bulk orders, big savings but sketchy delivery practices. My parents lost every appliance except fridge during storm Sandy. Even their boiler and hot water heater. At 84 and 85 yrs old and having replaced only one at a time the last 50 yrs, this was a bit devastating for them. We spent a week helping with installation etc. They needed local human contact to guide them. Consistent delivery and a number to call. Sears delivered the wrong stove the day before x-mas and let them keep it for the holiday and was replaced the next week free of charge of course. He would never order internet or feel comfortable. My dishwasher was three weeks waiting with no return calls...dumped in the driveway and i was home at the time!...damaged and dented (tiny) but not on the visual face front. We installed to avoid the hassle of return and works fine but so frustrating. If ordering internet to save money, read all delivery print and ask questions repeatedly by phone. You will not get the service you have had in the past when you ordered locally. My fridge was delivered white glove by a very good local appliance store and old fridge removed. No stress and on time and on the day agreed. My washer/dryer was next day delivery from Lowes. Yes you can save a bundle but must be flexible. My neighbors did an e-bay nightmare and it was never delivered. It was protected but took a couple months to get money back...the seller did not have the item they were selling....listed and sold it over and over to take the cash hoping to stall the buyers for another stove in the future...even blamed the buyer for backing out of sale! My point is...do your homework and do not expect the white glove services of yesteryear...ask for it, demand it and you will be expected to pay for it. It is often included in your local suppliers delivery service. Ask lots of questions. Many stories here of appliances dumped on sidewalks....See MoreGarlic pickles, without canning.
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8 years agoNeed a nice wide pyrex so you can fish out your favorites easily...haha.
I use what looks good at the market or my garden in season. Lots of variations as you found out by searching recipes.
2ManyDiversions thanked sleevendog (5a NY 6aNYC NL CA)- 8 years agolast modified: 8 years ago2ManyDiversions thanked sleevendog (5a NY 6aNYC NL CA)
- 8 years ago
Nice to have them all winter chase-gw. Imminent snow storm starting 5pm. I made a pickle batch last night for the weekend. Probably have burgers tomorrow or steaks. Tuna steaks tonight and will have a nice fresh side. I'll add some fresh ginger matchsticks.
These I sliced ribbons. Golden beet, Persian cukes, red onion, carrot, celery. I like to add more AC vinegar at room temp to cover. All that good fermentation 'mother' gets destroyed at high heat.
Last weekends pulled pork sandwiches with Cole slaw and ribbon pickles.
2ManyDiversions thanked sleevendog (5a NY 6aNYC NL CA) - 8 years ago
sleevendog (5a NY 6aNYC NL CA)