Browsing on the internet I found this wondeful recipe for refrigerator pickles. This is something I had never tried before and the recipe adds tons of veggies from your garden and looks quite striking. I have to try it! But I also thought I would share with you all here.
Everything in the Garden Refrigerator Pickles!
Crunchy, sweet-but-not-too-sweet refrigerator pickles. Not just cucumbers, either - zucchini, radishes, green and yellow string beans, cauliflower, carrots, onions, sweet and spicy peppers can all do with a proper pickling.
Pickles preserve vegetables, and canning pickles, boiling the jars, can preserve them for years. Refrigerator pickles let you skip the boiling, but they’re not going to last much more than a month. Of course, if you have pickle eaters in your house, they’ll never live that long.
Gather up your vegetables, herbs like thyme and dill, and your pickling spices. Make your brine and wait. The crunchy, tangy results ought to satisfy any sourpuss.
Recipe: Refrigerator Pickles
(Inspired by “Dinosaur Barbecue”)
Pickle brine recipe:
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
1/2 cup sugar
1/4 cup or more pickling spice (or mix your own from mustard seeds, bay leaves, allspice, black pepper, dill seed, cloves, coriander and cinnamon)
1/4 to 1/2 cup chopped garlic
1/4 to 1/2 cup fresh herbs like dill and thyme, chopped or sprigs (optional)
Add the salt and sugar to the vinegar and water in a non-aluminum bowl, and mix to dissolve. Add spices, garlic and herbs, if using. Pour over chopped vegetables in a big jar or bowl that will fit, covered, in your refrigerator. After three days start serving the pickles, and adding new vegetables to the pickle vat.
Everything in the Garden Refrigerator Pickles!
Crunchy, sweet-but-not-too-sweet refrigerator pickles. Not just cucumbers, either - zucchini, radishes, green and yellow string beans, cauliflower, carrots, onions, sweet and spicy peppers can all do with a proper pickling.
Pickles preserve vegetables, and canning pickles, boiling the jars, can preserve them for years. Refrigerator pickles let you skip the boiling, but they’re not going to last much more than a month. Of course, if you have pickle eaters in your house, they’ll never live that long.
Gather up your vegetables, herbs like thyme and dill, and your pickling spices. Make your brine and wait. The crunchy, tangy results ought to satisfy any sourpuss.
Recipe: Refrigerator Pickles
(Inspired by “Dinosaur Barbecue”)
Pickle brine recipe:
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
1/2 cup sugar
1/4 cup or more pickling spice (or mix your own from mustard seeds, bay leaves, allspice, black pepper, dill seed, cloves, coriander and cinnamon)
1/4 to 1/2 cup chopped garlic
1/4 to 1/2 cup fresh herbs like dill and thyme, chopped or sprigs (optional)
Add the salt and sugar to the vinegar and water in a non-aluminum bowl, and mix to dissolve. Add spices, garlic and herbs, if using. Pour over chopped vegetables in a big jar or bowl that will fit, covered, in your refrigerator. After three days start serving the pickles, and adding new vegetables to the pickle vat.
"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will." ~Robert Frost (1847-1963)
Karen (iCook)
Karen (iCook)