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September 21, 2011 / Siege

Crunchy, Cold Refrigerator Pickles

These pickles are delicious and SO VERY EASY.

I have recently become very enthusiastic about pickling, but am not yet confident enough to try recipes that require the full-scale canning process. The solution is to make refrigerator pickles, which basically need to have their ingredients combined and then be left alone for a few weeks. I found this recipe on Food In Jars, an amazing site with a lot of tremendous preserving recipes.

Ingredients:

  • 6 pickling cucumbers (quartered lenthwise)
  • 1/2 a chili pepper (seeds removed — you could use more if  you like things spicy, but I find that half of one–sliced into 2 – 3 pieces–is plenty for me)
  • 1 cup seasoned rice wine vinegar (I bought the generic kind from the grocery store and it worked just fine)
  • Juice of two limes
  • 3 – 4 scallions, chopped (both white and green parts)
  • 2 large cloves garlic (sliced thin)
  • 4 sprigs fresh mint (sliced thin)
  • 1/2 teaspoon salt
  1. Pack the sliced cucumbers into a clean 1 quart jar.
  2. Poke the slices of chili pepper down among the cucumbers.
  3. Mix together the vinegar, lime juice, scallions, garlic, mint, and salt.
  4. Pour that mixture over the cucumbers, filling the jar. Poke some of the garlic, mint, and scallions down in as much as you can.
  5. Put the lid on tight and agitate slowly, trying to distribute the ingredients as much as possible.
  6. Place the jar in the fridge and wait.

Although the recipe says they can be eaten after only 24 hours, I find that they reach their true peak of deliciousness after 3 weeks of waiting (before that they tend to be too vinegary for me). I know, it’s really hard to just let something sit untouched in your refrigerator for three weeks, but it’s SO VERY WORTH IT. Every time I’ve served these, people have gone bonkers and demanded the recipe.

Special bonus: Once the cucumbers are gone, you can cut up more and add them into the already made brine. You don’t have to wait quite so long for the second batch, and you can keep doing this until the brine gets cloudy (indicating it needs to be thrown out.)

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One Comment

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  1. musou / Sep 29 2011 8:29 am

    The pickles is very popular in sichuan province in China.But they are not cold refrigerator.Maybe the above mentioned of the recipe is flavourful.

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