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Refrigerator Pickles! I blame... er, credit, sleevendog : )

5 years ago

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...

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I used green beans, celery, carrots, red onions, asparagus, red pepper strips, caulifour... and yes, cucumber.

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.

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